LuckieMike Recipe Reviews (Pg. 1) - (12250188)

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Cabbage Burgers

Reviewed: Apr. 30, 2014
As is, they are rather bland but a good idea. Made own bread instead of frozen. Also, to go in a slightly different direct, season like beef goulash - look for Chef John's recipe on this site. Use a lot of paprika and other pepper, balsamic vinegar and Worcestershire sauce, and some tomato paste. Next time I'll add some shredded carrot, too. Good topped with a little sour cream.
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Carrot Cake III

Reviewed: Mar. 1, 2014
Pretty good. Wanted a smaller cake and so just halved the recipe. It's very sweet, even having halved again the sugar in the frosting. Have made a couple times and you can replace some of the oil with applesauce.
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Chocolate Oatmeal Cookies

Reviewed: Dec. 29, 2013
I didn't think the cinnamon went well with the chocolate. I left the batter in the fridge for a bit to keep it firm, but it still ended up too thin. I think it needed some more flour. I only used 2 tablespoons of the cocoa. I think it would have been too much with all three.
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Taco Pasta Salad

Reviewed: Sep. 9, 2013
Made with ground turkey and couldn't tell the difference (well, definitely less grease when cooking up). Use the scoop-able sized corn chips and serve chips on side. Great salad option that I'll use for work pitch-ins.
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Red Lentil Curry

Reviewed: Aug. 4, 2013
I didn't have curry paste but had all the seasonings needed to more or less replicate the taste. Without the paste, though, I ended up needing much more seasoning than called for, likely double everything (don't double the turmeric, though). To get heat, I added some red pepper garlic paste I had and a few squirts of sriracha. Instead of tomato puree, I used tomato paste and then some cream to give it more body. I also added steamed cauliflower.
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Chicken Tikka Masala

Reviewed: Mar. 4, 2012
As written, this recipe is nearly unusable. Follow the highly rated reviews and get rid of so much of the salt and at least double the amount of tomato sauce. After the fist few times making this recipe, I no longer marinade the chicken. Instead, I add those seasonings (plus some ginger) to the tomato sauce (use a large can of tomato puree and adjust seasonings to taste), take chicken breasts and cut up into sizable pieces and simmer in the tomato sauce until everything is cooked through. Sure you lose all that comes with grilled chicken, but it's so much easier and faster. Also, you'll end up playing with the seasonings if you make this multiple times. I've found the cinnamon is the one you need to watch the most and it can really alter the flavor if you add too much.
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Marinated Pork Loin

Reviewed: Mar. 4, 2012
Have made this recipe for a few years now. I cut down on the salt, but is is very good and an easy dinner to prepare the night before. When marinating overnight, you don't really need to slice the roast. You can poke with one of those wooden skewers you use for kabobs to help the marinade penetrate without creating large openings for juices to leak out during cooking. Bake whole with the marinade in an ovensafe dish (flip once so both sides can sit in marinade), get it to an internal temp of 145 to 150, remove from oven and let it rest until it warms up another 5 degrees (it'll keep cooking out of the oven, no need to cover and I just let it rest on the stove top above the oven where it's warm already), and then slice for juicier meat. Doing this way, the pan juices can sometimes be used to make a gravy, but you still generally need unused marinade (that is, it never touched the raw meat) as I've found it's not enough to cover once the roast is sliced. The meat is tasty enough you don't really to do this, though.
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