robin Recipe Reviews (Pg. 1) - Allrecipes.com (11346641)

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Turkey and Quinoa Meatloaf

Reviewed: Nov. 1, 2013
I ate it two nights in a row. It wasnt bad, but it wasnt something I oohed and ahhed over. More like well I cooked it and dont want to waste it. The first night I skipped the glaze and topped with mushroom soup but the second day I just wanted it semi cold with ketchup. With ketchup was better for sure. It was just soft and fluffy and bland. Id try again but change it some way.
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Delicious Ham and Potato Soup

Reviewed: Oct. 19, 2013
Mmm yea very good. Will make again soon with carrots for added bulk. Yum
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Chicken Pot Pie IX

Reviewed: Oct. 19, 2013
Deeeee-Lish! Just prebake your bottom shell for 10-15 min first and no problem with mushy crust. Such good flavor. Oh yea...add a pinch of poultry seasoning to your chicken veggie gravy and its absolutely over the top perfect.
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Hearty Vegetable Lasagna

Reviewed: Oct. 15, 2013
It was good. I rate the recipe as written with a 4.5. In my 9 x 13 glass dish I could only fit 12 noodles (3 noodles x 4 layers) I didnt have green pepper and not overly fond of them so I substituted spinach. I loved the mushrooms and used a jar and a half of fresh mushroom prego. I used 12 oz fresh mozzarella, the ricotta and 5 oz of fresh parm. It was perfect for the 12 noodles and came out to 300 calories for 1/12th of the pan. I would make it again.
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Best Beef Dip Ever

Reviewed: Aug. 22, 2013
I guess I am the minority on this one. The list of ingredients for the jus was a little wierd. Adding them I was even more doubtful since I dont like rosemary or bay leaves but had them on hand. Smelling it, I wasnt quite sure but tasting it was very clear. Gross. Not a good combo at all and I only used half of the soy. Had I used it all, the meat would have been unsalvageable. If I had cooked it ten hours on low it also would have been extremely dry. I did six hours on low and it was plenty. I woke at 4 am to put this in the fridge and almost splashed myself when I took it out with a giant fork because it fell all over the place. Mind you, thats great for the meat but not great when you dont have clothes on to protect yourself, lol. Anyway, I kept tasting the broth just to make sure I didnt like it and sadly it didnt get any better. At least I can pour it off and make a gravy for the meat later. I would never try this again. A can of mushroom soup is better or a packet of store bought au jus is better. Im thankful I didnt waste a bunch of good ingredients. Oh well,cooking is all about experimenting and we all have different tastes.
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Best Carrot Cake Ever

Reviewed: Nov. 10, 2010
Best carrot cake I've ever had. I did not change any of the ingredients. I add the raisins in with the carrots and brown sugar to soak. (6 cups of carrots = a 2lb bag) I use pineapple tidbits instead of crushed. I pour it all into a 9 x 13 pan and bake for an hour, sometimes 5-10 min longer if needed. Everyone requests it, everyone raves, you are the hero of the day even with people who say they hate carrot cake. That simple.
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Zucchini and Eggs

Reviewed: Jun. 6, 2010
Fantastic. A great starting point for the best scrambled eggs I've ever eaten. Sauteed the zucchini with a few thin slices of sweet onion. I added a sprinkle of garlic powder, used 2 eggs plus 2 egg whites and after plating added diced tomatoes and a tiny bit of fresh parmesan cheese. Yum!
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Photo by robin

Chop Suey

Reviewed: Jan. 2, 2010
4 stars because it was a great starting point. I used 1 Tbsp canola oil instead of all the shortening. I added 4 sliced baby portabellas, 1/2 can of sliced water chestnuts (rinsed to get rid of the can taste), 2 cups of chicken broth instead of water and simmered it a little longer. I used 2 Tbsp soy sauce with the corn starch. I put it on top of rice, topped with 1/2 cup of crunchy chow mein noodles and a drizzle of soy sauce again. Tons of sodium but oh so good. Mmm.
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