Barbara Recipe Reviews (Pg. 2) - (11588361)

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Thai-Style Tilapia

Reviewed: Feb. 23, 2012
I love this recipe and have made it quite a few times. I don't change any ingredients. However, I do not puree the sauce ingredients. I like the texture of the nuts, lemongrass & onion. When I can't find fresh lemongrass I buy the pureed lemongrass in the tube. I find it in the refrigerated section of the produce. I use sliced almonds. I just mix it all up & pour over after fish has cooked in pan. Quick and elegant little dish if you want to impress. Pair with brown or jasmine rice.
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2 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Feb. 23, 2012
This is not your typical cupcake recipe, and anyone thinking they are going to get a cupcake will be disappointed. I would not make this recipe again as a cupcake. The batter and resulting "cake" is very dense. These are more muffin or pound cake-like in texture, tho they are flavorful. I may make again in a bundt pan and see how it comes out. I added quite a bit of fresh meyer lemon juice in addition to the peel, added some yellow food coloring just to give it a light color, and used another reviewer's icing recipe. It would take quite a bit more tweaking to give it more stars. It was not what I was looking for--which was a lite spring-type lemon flavored cupcake for a spring luncheon. I may change my review after hearing what my guests have to say.
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2 users found this review helpful

Marinated Turkey Tenderloins

Reviewed: Jan. 15, 2012
Best overall marinade I've tasted. I used olive oil instead of canola. I use this on turkey, chicken, pork & fish, & steak, on the grill and in the oven. The longer the mean marinates, the better. Depending on the type of fish you are using, don't marinate too long or the fish will be saturated.
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1 user found this review helpful

Roasted Vegetable Lasagna

Reviewed: Jan. 8, 2012
Best vegetable lasagna I've ever had or made. Truly a quality dish. Roasting the veggies makes a big difference. The only changes I made were using my own marinara sauce--I hate jarred sauce. I also used small sweet red, yellow & orange peppers, and whole wheat pasta. I agree with other reviewers that more sauce is needed, but not much more. The end result would be too runny as veggies have their own liquid when cooked. I also just cut the veggies & tossed in oil/garlic. I used much more garlic. Make sure eggplant is not sliced too thin as it will fall apart.
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4 users found this review helpful

Meatball Nirvana

Reviewed: Dec. 25, 2011
Great recipe. Have made several times. Family loves it! I triple the recipe and have leftovers to freeze or next day. I stick to the recipe for the most part, but two things I change; use fresh mince garlic--I think garlic salt would be too salty, and I always use ground turkey. Also, one time I didn't have parmesan and used grated mexican cheese and came out just as good. Personally, if you alter it too much you are not making the same dish. I like it as it is! A keeper!
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2 users found this review helpful

Berry Trifle

Reviewed: Jul. 15, 2010
Fantastic. Made it for a large 4th of July picnic. The only dessert that was eaten down to the last bite. The only changes were fresh fruit vs frozen: strawberries, blueberries & blackberries, & frangelico liqueur instead of praline. It makes a beautiful presentation.
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3 users found this review helpful

Salisbury Steak

Reviewed: Jun. 27, 2010
Wow, simple but really tasty. Traditional recipe like Mom used to make. I used ground turkey. The entire family loved it, and my husband said it was a Keeper!
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2 users found this review helpful

Bow Tie Pasta with Broccoli, Garlic, and Lemon

Reviewed: Apr. 22, 2010
Great recipe. My family loves it. Easy recipe to vary. I make it a little different every time. Have added red pepper flakes, used whole wheat pasta & low fat parm & even grilled chicken, substituted lime for lemon, and added extra spices (thyme, oregano, basil), or leave as is. You really can't go wrong w/this recipe
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14 users found this review helpful

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