qwertycook Recipe Reviews (Pg. 1) - Allrecipes.com (11744002)

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Mascarpone Pasta with Chicken, Bacon and Spinach

Reviewed: Feb. 21, 2014
We got three servings out of this recipe, which makes the fat content absurd (almost 200% DRV). If I can find an acceptable lower fat substitute for mascarpone, maybe I can salvage it. But as it stands, our arteries couldn't take another round.
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Creamy Mushroom Spaghetti Squash

Reviewed: Jan. 14, 2014
It was runny and salty. I'm swapping out the canned soup for a simple white sauce and trying again.
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Honey Roasted Carrots

Reviewed: Aug. 17, 2013
Sprinkle a bit of tarragon and orange juice to balance out the honey.
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Maple Salmon

Reviewed: Aug. 17, 2013
Much better if you drop the garlic salt and add just a little more actual garlic. I also marinade the fish longer than 30 minutes; if the filet is more than 1 inch thick, it needs the extra time and it *definitely* needs to be turned over halfway through.
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Superb Sauteed Mushrooms

Reviewed: Apr. 7, 2013
We eat this as a side dish; I use baby bella mushrooms also but no butter or teriyaki sauce (too salty). The wine, garlic, oil, and pepper are flavorful enough and this combo lets you actually taste the mushrooms.
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Spiced Plantains and Pineapple

Reviewed: Sep. 10, 2010
I agree, this did not work. The cinnamony combination of spices made the plantain taste gummy. I'm going to try a savory type of recipe instead next time.
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Ground Cherry Sauce

Reviewed: Aug. 19, 2010
I used the sauce as a ham glaze. Delicious! The flavor is sweet but piquant and much better than canned pineapple. Two changes: I crushed the cherries in the saucepan so the pulp would simmer into the other ingredients. I also divided the sauce to use half for basting and half for spooning over the finished meat. Otherwise, no changes. Everybody raved.
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Seasoned Cottage Cheese

Reviewed: Jun. 26, 2010
I left out the MSG, of course (yuck) and was still disappointed with the taste. I think it was the mix of sugar and caraway seeds. Just not good for my purposes.
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Ground Beef Stroganoff

Reviewed: Apr. 3, 2010
We really didn't like this recipe. I made it as-is and the end result was fatty and salty yet bland - it needs more something, and something other than a store-bought jar of gravy.
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Apple Streusel Muffins

Reviewed: Oct. 18, 2009
As is, this recipe is pretty good for a basic muffin recipe. But it lacks some helpful tips in the instructions, and the ingredient list is typical. So here's how I amped it up. I whisked the melted butter with the sour cream first, before adding the beaten eggs - this adds fluffiness to the batter. Also, you never add beaten eggs directly into warm melted butter alone, or you might get wet scrambled eggs! In recipes like this one, it's also a good idea to toss fruit with a little flour so the pieces won't sink to the bottom of muffins or bread in a glob. To improve the taste, I added vanilla to the wet batter. I left out the cinnamon in favor of an equivalent, combined amount of the following: some allspice in the dry batter, and some cardamom, dried orange peel, and dried lemon peel in the wet. You have to experiment with these spices to find the ratio you like best, but they balance out the flavor of apples (I used granny smith) and also, alone or in combination, of pears. I also never use plain flour for toppings - it just adds more gluten without flavor. I substitute a slightly smaller amount of crushed cinnamon graham crackers, shortbread cookies, or butter cookies, depending on the recipe and my own preferences. This strategy uses up leftovers or stale post-party remains, and generally adds more oomph to my cooking. Hope all these hints and tips help!
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