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I didn't really follow this recipe, but rather used it as inspiration for my own to fit my own tastes - I HATE cilantro! I double the cream cheese, use spinach and tomato tortillas, chop both black olives and green (spanish) olives, use loads of scallions, and add salsa to the mix. I usually use medium or hot salsa and omit the tabasco sauce and chiles. They're always a big hit :-)

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2 users found this review helpful

Balsamic Mushrooms

Reviewed: Mar. 23, 2005

delish! i modified the recipe somewhat, though: i used less oil, i sued "baby bella" mushrooms, and i added a couple of shallots, very thinly sliced (these carmelized and added a richer flavor). these mushrooms can be eaten hot or room temperature - but i prefered them hot. will definitely make for my next dinner party!

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3 users found this review helpful

Pan-Fried Asparagus

Reviewed: Mar. 29, 2002

This is a very yummy dish - once i made modifications. There is no way you should use this much butter - you just want enough for the flavor. I also use a bit more garlic. Additionally, i cook the veggies for a shorter time - i prefer my veggies "al dente" (true Italian style!) - this also means that my asparagus is not mushy and brown - it is bright green and lovely!

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3 users found this review helpful

Thanksgiving Meatloaf

Reviewed: Mar. 29, 2002

I also used this recipe as a foundation. I chopped a whole onion, and minced 4 cloves of garlic and a medium-sized carrot - i sauteed all of these until they were fairly soft. I added this mixture to the turkey, the stuffing (i used the low sodium version), egg beaters (instead of whole eggs). I also added 2 teaspoons of mustard, as well as some freshly ground black pepper. I served the meatloaf with some prepared gravy and it was wonderful!

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12 users found this review helpful

Spinach and Orzo Salad

Reviewed: Mar. 24, 2002

I left out the pine nuts (not a big fan), but added some strips of leftover roast chicken I had. It was very filling, fresh-tasting, and delish!

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22 users found this review helpful

Easy Nacho Dip

Reviewed: Jan. 22, 2002

This was a yummy dip - and tasted even better the next day, when all the flavors really had time to merge. I used low-fat sour cream and low-fat cream cheese. I bought plain cream cheese and added two chopped scallions to it, instead of buying cream cheese with chives already in it. Next time i'd use a full 16-oz container of sour cream, so the dip wouldn't be quite so salty. But it was very easy and tasty - i'd definitely make it again.

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27 users found this review helpful

Lemon Poke Cake II

Reviewed: Jan. 22, 2002

This cake was YUMMY! I made some minor changes to the recipe: I had lemon cake mix on hand, so i used that with vanilla pudding mix (instead of the reverse); i used egg beaters instead of eggs; i added 2 tablespoons of water to the glaze, to stretch it out a bit. Anyway, it came out delicious! My friends all LOVED it!

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Hot Spinach and Artichoke Salad

Reviewed: Aug. 14, 2001

Very delicious! I added some extra feta cheese and used canned artichoke hearts, then made a balsamic vinaigrette to pour over entire thing. ONe problem i encountered, though: the leaves on the bottom of the pan got soaked and too mushy, since they were sitting in the dressing.

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16 users found this review helpful

Rosemary Chicken

Reviewed: May 22, 2000

Tasty, but the onions never quite carmelized. Beautiful looking, I might add!

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Lemon Parmesan Spaghetti

Reviewed: May 22, 2000

I used light (not fat-free) sour cream, and replaced some of the butter with nonfat 1/2 and 1/2 - it was still very rich and yummy!

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Baked Brie in Puff Pastry

Reviewed: May 22, 2000

Instead of almonds, I spread raspberry jam and fresh raspberries in the middle of the brie. After it was all baked, I garnished it with more fresh raspberries. Elegant and a HUGE hit at my dinner party!

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5 users found this review helpful