SHAWNA MC Recipe Reviews (Pg. 1) - Allrecipes.com (1282405)

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Greek Style Potatoes

Reviewed: Jun. 11, 2003
I think this recipe has potential, though I was not thrilled with my first attempt. Next time I will use less water as mentioned by one reviewer (I thought they were too soggy) and cut back on the lemon some. I did use only 1/2C olive oil as someone else suggested, and that seemed fine. Will add PLENTY of herbs -- I used fresh thyme, oregano and basil, but I didn't use enough -- I think these potatoes should be very savory.... I made with the Greek Bifteki, which I HIGHLY recommend. I'll be making this combo again!
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Black Bean and Couscous Salad

Reviewed: Jun. 11, 2003
I really like this recipe but for some reason it's not a great one for parties -- maybe folks just don't go for cous-cous as much as I do. But if you like cous-cous salads, you've gotta try this one!
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Greek Orzo Salad

Reviewed: Jun. 11, 2003
This was an EXCELLENT side dish for a chicken dinner or for burgers -- a great summer salad! Great fresh taste! I also used Greek salad dressing instead of the marinade, and used pitted kalamata olives rather than regular black olives. If your grocery doesn't carry anything called "Orzo" look for "Rise" -- or basically any pasta shape that looks like rice grains. Make sure to only cook pasta "al dente" or it will be a little sticky.
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Spinach and Tortellini Salad

Reviewed: Jun. 11, 2003
Great recipe for a party. I make it the day before and all the flavors mesh together nicely. Get good quality fresh or frozen tortellini -- the tri-color kind makes for a nicer-looking salad. I've used Paul Newman's Italian dressing with great results -- I would never add a whole 16 oz bottle of dressing though! I think I use about half a bottle.
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Strawberry Spinach Salad I

Reviewed: Jun. 11, 2003
This is a MUST-HAVE recipe -- you'll make it again and again. It's too sweet for me as-is so I cut the sugar in half and use a mild Japanese rice vinegar. Add room-temp dressing just before serving and DON'T add it all -- there's always way too much, unless you like a little salad with your dressing :-). Also add plenty of blanched almonds -- I never measure them but I'm sure it's more than 1/4 C.
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Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jun. 11, 2003
This is a **really good** chile recipe, and easy to make. The recipe is great as-is, though I do add some hot sauce for more zing, and of course more chile powder. This was equally praised by vegetarians and meat-eaters -- I served it at a party with a meat-based chili and this one was gone first!
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7 users found this review helpful

Greek Bifteki

Reviewed: Jun. 11, 2003
This turns blah burgers into a gourmet meal! My husband and I loved it. Like other reviewers, I added some oregano and basil in addition to the thyme, and I used a bit more yogurt to make them very moist. I also ended up using crumbled gorgonzola (a type of blue cheese) instead of the feta, which had gone AWOL. (the gorgonzola was great, but I'm sure feta would be equally good) Since the burgers were fairly thick, we cooked them on low heat on the grill. Served with the Greek Style Potatoes (which were excellent and easy to prepare) and artichokes. YUM!
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23 users found this review helpful

Breakfast Casserole II

Reviewed: Mar. 28, 2002
I've had a lot of different breakfast casseroles and this is THE BEST so far. Everyone at my breakfast loved it -- men and women. The mushroom soup sounded wierd, but it worked! I did one layer of tater tots, one layer of crumbled sausage, one layer of sauteed fresh mushrooms, red peppers and onions, and one layer of pepper jack and cheddar cheese; added some salt and green Tabasco to the egg mixture and poured all over the top of the casserole. A sprinkling of paprika for color and it was a beautiful as well as tasty dish. I've made this several times now -- great make-ahead meal! It will take longer to cook than the recipe says -- about 1 to 1.5 hours to properly set up.
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247 users found this review helpful

 
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