r-me_grl Recipe Reviews (Pg. 1) - Allrecipes.com (11386676)

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Cheesy Kale Chips

Reviewed: Sep. 10, 2013
I tried to make the recipe with some of the add-ins for the paremsan-like sprinkles from another reviewer. I thought this to be ok, but not great. I like the technique of cooking it slower, though it means you have to wait a lot longer for the chips to be ready. I also placed the chips on a cooling rack while cooking to produce a more even crisp and to negate the need for turning. Perhaps it is just my taste buds, I love, love the maple chips and will be applying this slower method to them, but I found the taste while not inedible, not very enjoyable.
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3 users found this review helpful

Goat Cheese and Spinach Turkey Burgers

Reviewed: Jan. 23, 2013
After reading several of the reviews, I caramelized the 1 medium sized red onion and then sauteed in about 2 cups of fresh baby spinach. I added in 4 cloves of garlic, 1 egg and oats. I doubled the amount of goat cheese. I also sprinkled in some seasoned salt, black pepper and paprika. I used equal parts breast and thigh and tossed in a bit of ground beef that had to be used. I cooked them on the Foreman. While they were extremely moist and juicy, there wasn't much flavor. The kids said they were really good, but my husband and I agree that it was a good start, but needed a major flavor boost.
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2 users found this review helpful

Butternut Squash Cajun Fries

Reviewed: Dec. 13, 2012
I hate to give this such a low review, but it was not well received at our table, at all. The spice was too much (and I love spicy), some "fries" turned black, but they still were not crunchy. I followed the tips of some reviewers to dry them on a rack, as well as cooked them on the rack to allow the air to circulate to crisp them up. While I did not feel they were horrendous, my family did. I ate as many as I could and the rest went in the trash. Unfortunately, I was trying to surprise my husband who loves butternut squash and has been requesting some lately. He was sadly disappointed when he tried these.
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1 user found this review helpful

Chicken and Waffles

Reviewed: Dec. 13, 2012
After reading the reviews for this recipe, I had very high hopes; surprisingly and unfortunately, they weren't met. I rated this higher than I felt my dinner was, because of some of the substitutions I had to make. I think part of the blame fell upon my choice of waffle, I used a buckwheat multi-grain Belgian and while they are excellent topped with fruit or syrup, the taste was off w/this recipe. The sauce was really good and was the favorite portion of tonight's dinner. For the chicken, I made 16 strips w/half the portions of the batter called for and still had some of each left over. I did run out of cayenne pepper at just over 3/4 TBS. I subbed in my mix of gluten free flours for the wheat flour. (This has become my go-to fried foods mix; I can actually say I like it so much more than wheat flour and even if I could eat wheat, I would use this mix for frying.) I used the other spices as directed and actually felt the chicken was rather plain. It was ok, but did not have the kick or flavor I was expecting. My family said it was good enough. I think next time I would stick w/my usual recipe for chicken tenders and adding more cayenne. I will try this again w/a more neutral tasting waffle and probably just use my flour recipe w/o the cornstarch. Also, I would recommend putting sauce on both the top and bottom waffles as well as it was a bit dry overall.
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1 user found this review helpful

Autumn Spice Ham Steak

Reviewed: Nov. 6, 2012
I had to make a few slight changes for this to be fantabulous, so I gave the recipe 4 stars as is. First, because it doesn't say, be sure to use unsalted butter, the ham adds more than plenty of salt to the recipe, no extra is required. I reduced the butter by 1/3 (ie 1 TBS) and sauteed the apples in it, then added the syrup and apples, which I cooked until they were almost done. I added the ham steaks and cooked them until they were heated through, which was enough time to allow the apples to finish cooking to perfection. As others stated, double the apples; they are so delicious on their own or in every bite. Under no circumstances use pancake syrup...yuck. Use REAL maple syrup; it was more than sweet enough and didn't taste artificial. Next time, I plan on reducing the amount of syrup by 1/4 or more; as it was a bit too sweet for my tastes. I made extra for leftovers so that I could fill buckwheat crepes with the ham and Swiss cheese. I heated until ham was warm and cheese was melted. I warmed the apples and spooned them and juice over the top. It makes for the absolutely most delicious lunch.
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7 users found this review helpful

Kettle Corn

Reviewed: Oct. 6, 2012
I have had my hits and misses with this. I have scorched it, lightly overdone it and cooked it to perfection. I don't like it with all white sugar and prefer 1/2 evaporated cane sugar (Rapadura) and 1/2 organic sugar. I have also tried it with canola, corn, grape seed, vegetable and coconut oils. Hands down by far, the best (tasting and cooked) was prepared using the coconut oil...who knew? Now I do...amazing.
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0 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Sep. 18, 2012
I have made this recipe twice now; once as written & once with a few changes. As written, this recipe is good, not great. It was a bit bland for our taste and while it wasn't bad; my family preferred my other version of codon bleu. I decided to revisit this recipe one more time to see if we could bring it up to a 5, and I'm happy to say, it went above and beyond. As suggested, I pounded the breast to about 1/4" thick. I then used a 1/4 cup mixture of sorghum, buckwheat & brown rice flours with 1/4 cup corn meal and added some garlic powder (everything needs garlic) with a sprinkle of seasoning salt. I used 1/2 olive oil and unsalted butter, basically to keep the butter from burning. As others suggest, I browned the rolls in the sauce pan, then cooked them in the oven @ 350 for 20 min, then covered with sauce and baked them for another 5-10. For the sauce, I was just shy of a 1/2 cup of white wine, so I used some sherry with a splash or so extra. I had forgotten about the sauce becoming too think last time with 1 TBS cornstarch, next time, I will cut it 1/4 - 1/2. I then added some dijon to the sauce, as it was still a bit bland; it was amazing. Unfortunately, I don't know how much I added, 1-2 tsp., maybe. The combination of the sauce with the chicken was amazing..
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0 users found this review helpful

Zucchini Patties

Reviewed: Aug. 15, 2012
As written this recipe is about 4.5 stars. Adding some garlic and "sauteing" them in olive oil knocks it up to a 5. I had to make a gluten free flour (basically I used equal parts buckwheat, sorghum & brown rice flours). These were extremely well received by even my non-zucchini loving family members. I think adding mushrooms will knock them out of the park.
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1 user found this review helpful

Maple Kale Crisps

Reviewed: Jul. 17, 2012
I can't believe the low stars. For the person who had too sticky and too sweet, are you sure you measured right? Or did you use processed syrup, not real maple? We made these and after they cooled for a minute, they were flaky crisp, with a slightly sweet taste, mixed in with a touch of salt. I combine the oil and the syrup and after pouring on the mixture, I mixed and scrunched the kale together on the baking sheet to achieve an even coating. A surprisingly HUGE hit even for my healthy food "neigh-sayers."
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9 users found this review helpful

Delicious Ranch Dressing

Reviewed: Jun. 18, 2012
Made this as was except changed out dill for cilantro, as other reviews suggest. As is, didn't enjoy the flavor or the consistency. It was extremely "runny," it was like pouring milk. Ended up adding sour cream/greek yogurt to get it to thicken up.
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5 users found this review helpful

Cranberry and Cilantro Quinoa Salad

Reviewed: May 17, 2012
I am trying to like this. I had added more lime because at first taste, it seemed as there wasn't enough, but now that it's sat, I can't even sense it. Like many, I'm rather new to quinoa and I haven't been a fan. I really was hoping to like this recipe, so I would at least use what I have, not to mention all the benefits it has to offer. I will say that the bites that contain the cranberry are my favorite and I added a bit of garlic in hopes of improving the taste. I am not sure if it is just me or the flavors. I am going to add more lime and let it sit a bit longer and see if it improves for my tastes at all.***Update: after sitting overnight, WOW!! What a difference. I also added a bit 2 cloves of crushed garlic and a chopped up some organic cucumbers. I don't think this made the difference, but I can't believe it was the same salad. I would rate this recipe 5 stars if the submitter specified that it needed to sit more than 6 hours, my guess is it probably needs around 10-12 minimum, for the flavors to really take over the quinoa and meld together. I am so happy I found a quinoa recipe that I truly am able to enjoy. If you are not a fan of the quinoa, let it sit overnight and try it for lunch the next day.
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12 users found this review helpful

Rice and Raisin Breakfast Pudding

Reviewed: May 16, 2012
This is really tasty. Today is day 1 of eating gluten free and I was really happy to come across this recipe. It was rich and creamy. I used 1/4 cup of syrup and it was plenty sweet. I would actually prefer even less. I didn't have any raisins so I used craisins and added a dash of nutmeg.
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2 users found this review helpful

Best Baked Chicken

Reviewed: Apr. 19, 2012
This was not only incredibly easy, but incredibly delicious. The chicken turned out moist and flavorful. I took the advice of others and cut the salt to soy sauce only, substituting celery seed and garlic powder for the salts. It was perfect. Really enjoyed this dish.
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2 users found this review helpful

Apple Coffee Cake

Reviewed: Mar. 24, 2012
I made the following substitutions to make this a healthier version that I feel comfortable feeding to my family. In place of the shortening, I used 1/4 cup butter and 1/4 cup applesauce; I used 1/2 cup evaporated cane sugar and 1/2 cup organic sugar, instead of all purpose, I ground 1 cup of soft wheat (pastry wheat) and 1 cup of rolled oats (for oat flour), 3 apples, and used 1/2 cup sour cream and 1/2 cup nonfat plain Greek yogurt. Extremely moist and delicious.
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1 user found this review helpful

Best Buckwheat Pancakes

Reviewed: Mar. 18, 2012
After researching several buckwheat pancake recipes, I settled on these with a few straight out substitutions for the "less healthy" ingredients. These were surprisingly tasty, light, and fluffy. I thought they would need to be a bit sweeter, but with the blueberry syrup I made, they were perfect. They were a tad salty for my tastes, so next time I will reduce the salt to 1 tsp. I made the following substitutions: spelt flour for the the all-purpose, applesauce for the butter (all of it) and rapadura (evaporated cane juice) for the white sugar. I also let it sit for 30 min. I had hoped based on other reviews that they would not rise so well as I was trying to use our Star Wars pancake forms, unfortunately they rose considerably. My son and husband (who are hesitant to eat anything healthy) requested more while commenting several times how good these were. That deserves 5 stars.
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3 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Nov. 24, 2011
This was excellent. I made as is and used it for my Thanksgiving day sides, in lieu of the canned soup. It took my dishes from being really good to completely awesome. I used portabellas, so it wasn't as pretty as the canned stuff, but it was incredible. I'm not sure about all the comments re: how much work this was, really it didn't take that long to prepare or cook.
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1 user found this review helpful

Zucchini Brownies

Reviewed: Sep. 4, 2011
These were not only cakey, but dry. I read other reviews and knew to expect the dry batter. However, the end result was nothing like what was described. My father-in-law says they aren't bad, but I think he is just being nice. My kids (who always are big fans of the deserts I make) and I give this a BIG thumbs down. Quite disappointing.
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4 users found this review helpful

Crispy Cucumbers and Tomatoes in Dill Vinaigrette

Reviewed: Apr. 24, 2011
This was a different version from a family favorite. I used sugar and dried dill (didn't have any fresh on hand). Absolutely divine. Next time I will trying to add sweet baby bells. Amazingly and simply delicious.
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Mar. 7, 2011
Sorry, this was not good. I could not even finish it. I gave it 2 stars b/c the kids, in their kindness, said it was edible to them and if I tweaked it a bit, it would probably be good. I was hoping this would be a regular we could add for busy days, unfortunately no such luck.
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1 user found this review helpful

Mary's Sugar Cookies

Reviewed: Jan. 11, 2011
These were my Aunt Margie's signature cookies and the only one I liked, until I discovered homemade Oreos. They are still my all time favorites. Hers were always bigger, fluffier and softer. I prefer mine harder and crunchier, but my family doesn't. Just can't duplicate them like she made them, but they are still incredible to me. I was so happy that the site had the recipe. I had misplaced my copy for awhile. These are the absolute best.
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11 users found this review helpful

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