MauiGirl Recipe Reviews (Pg. 1) - Allrecipes.com (12503895)

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Avocado Watermelon Spinach Salad

Reviewed: May 5, 2014
Fantastic combination! This was great as-is, but I couldn't resist getting creative & adding feta, marinated shrimp & toasted pinenuts. I also reduced the dressing & drizzled it with some balsamic glaze. I can't wait to do more experimenting with this recipe...it's very refreshing!
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Prosciutto Cups

Reviewed: Jan. 8, 2013
Loved the concept of the prosciutto cups....I often use wonton wrappers as cups, but one of our dinner guests was allergic to gluten, so this was an ideal solution! I used an alternative filling of low-fat mayo, chopped artichoke hearts, a tad of minced garlic + some feta. Rather than parmesan (which would only make it saltier), I stirred in some shredded mozzarrela. These were a hit! Next time, I'll add some diced sun-dried tomatoes & italian seasoning. Be sure cool sufficiently prior to serving. Thanks for this versatile & creative recipe!
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Greek Pasta Salad II

Reviewed: Apr. 3, 2011
I made this for a "Mediterranean" party last evening & it was a hit! I was hesitant about the spinach, so I only included enough to add color & texture/dimension to the dish. Other changes: *Tortelini instead of rotini (be careful when stirring & slightly undercook to retain shape). *Added chunks of grilled chicken marinated in a mixture of lemon-pepper, olive oil, lemon juice, touch of balsamic, minced & powdered garlic, dill *Included sun-dried tomatoes, marinated artichokes, olives *Topped with toased pinenuts. I like to make pasta salads a day in advance to allow the flavors to meld. This usually means I end up needing more "dressing." In this case, I simply used some previously reserved marinade (described above) & it did the trick. The varying colors/textures were beautiful...next time I might consider adding diced cucumbers &/or orange or yellow peppers. Adding some yogurt might be an option for a nice creamy version...may try that next time as well. Thanks, Marian, for getting the ball rolling with this "spinach version"....it's a keeper! :)
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My Mother-in-Law's Plum Bread

Reviewed: Aug. 27, 2012
Loved this! To make it a bit healthier, I ground up oatmeal in my blender & used 1 cup of it mixed with 1/2 c. flour, cut back on the sugar & doubled the plums, vanilla & plain yogurt. I did indulge by using butter instead of margarine, but next time, I may cut back on it, as it was quite rich.
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LaMama Raisin Burgers

Reviewed: Sep. 3, 2013
I made these as sliders for a holiday cookout & everyone really enjoyed them. I used ground turkey & low-fat Swiss cheese & served them on grilled "pretzel buns." I topped them with a mixture of sauteed onions, mushrooms & Worcestershire sauce...YUM! I'll definitely be making these again....next time, I might add a few raisins to the sauce...
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Baked Omelet Squares

Reviewed: Dec. 6, 2012
Loved being able to serve guests something "omelet-oriented" without either making them ahead or juggling several pans at once so we could eat simultaneously. This is great for those watching carbs - no soggy/bready fillers! To make this vegetarian & lower fat, I used PAM & sauted onions, mushrooms, spinach, then added sundried tomatoes, which looked lovely for the holiday season. Sprinkled a small amount of feta cheese on the bottom, added veggies, then eggs mixed with lots of herbs (didnt add the milk). I topped with a tiny amount of low-fat mozzarella & a dash of parmesan for an extra flavor boost. Used 375 for convection bake. Served with fresh fruit & a non-fat Greek yogurt topping....a great "base recipe" when making brunch for a crowd!
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Lemon Poppy Seed Loaf

Reviewed: Apr. 4, 2011
Taking the advice of other reviewers, I used 1/2 c. butter, 1 c. yogurt & quite a bit of extra lemon zest. The result was a very crumbly, overly sweet muffin with barely a hint of lemon. Having already promised to take these to a gathering, I had no choice but to try to quickly improve them, so I mixed some lemon liqueur with powdered sugar to make a glaze, hoping it'd improve the flavor (or would at least make the tasters tipsy enough not to notice the crumbly texture). The glaze helped a bit, but I will not be using this recipe again.
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