Mrs Harte Recipe Reviews (Pg. 1) - Allrecipes.com (1286056)

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Rouxless Gumbo

Reviewed: Mar. 2, 2014
I halved this recipe: I boiled 5 chicken legs, and added 2 tsp of chicken broth seasoning to the pot. I boiled them for about an hour, then pulled all the skin & fat off. I wasn't sure exactly how much broth to reserve, so I saved 2 cups and ended up using 1 1/2 cups. I omitted the green pepper (it's a migraine trigger) and replaced it with more celery. Instead of using the cans of diced tomatoes & chilies, I used fresh - 2 small jalapenos and 2 tomatoes. I used about 1/2 tbsp of Cajun seasoning and added 1/2 tsp each of crushed thyme and oregano. I used a lot more shrimp because we love it! In the end though, the okra was still slimy, and it ruined the dish. If I make this again (or anything with okra), I will saute the okra first (by itself) until it is no longer slimy, or rub the sliced okra with vinegar.
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Fresh Strawberry Upside Down Cake

Reviewed: Feb. 13, 2014
Yummy! This cake was easy to make, tasty, and looked pretty when I turned it out onto the serving platter. I used about 2 1/2 cups crushed strawberries and only about 3/4 of the jello... I was a little hesitant to use the whole thing based on some of the negative reviews, but next time, I'll use it all! (Maybe the negative reviewers used jello pudding mix, and not gelatin?) Some of my strawberries weren't as ripe, so I crushed those first and put them in a separate bowl with a little bit of sugar. Those went in the fridge to sweeten up a bit while I crushed up the rest. I couldn't tell that any of them weren't as ripe this way! After baking and turning the cake out, I used a small spatula to spread some of the strawberries around the sides so it looked frosted. We love this cake, and it tastes even better the next day when it's had time to chill in the fridge! TIP ON MASHING: I cut the strawberries into quarter chunks. Then I used the bottom of a stainless steel measuring cup and smashed them on a cutting board - worked great this way.
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Delicious Egg Salad for Sandwiches

Reviewed: Jan. 14, 2014
Just perfect! I wanted an egg salad recipe without a lot of other things in it, and this is exactly what I've been looking for. I didn't have green onions, so I substituted a little yellow onion instead. I love this with a little bit more paprika. Thank you for the definite keeper!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 25, 2013
These are amazing! I made 8 (fairly large) portabella mushrooms, and found the amount of cream cheese to be very excessive. I only used 1/4 of the package, and probably could have gotten away with using even less. I added 3 tbsp of chopped fresh spinach and 1 tbsp of minced yellow onion to the mushroom/garlic mixture while it was cooking. I left the heat on very low while I stirred in the cream cheese to make it easier to mix. This is a great recipe and very versatile! Thanks.
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Watergate Salad

Reviewed: Dec. 23, 2013
This is my favorite version of Watergate salad. This is my go-to recipe for parties, and it's always devoured!
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Perfect Ten Baked Cod

Reviewed: Dec. 19, 2013
Good flavor. I really enjoyed the topping. I used Panko crumbs instead of crushed crackers since I didn't have any on hand - I imagine it would be even better with the buttery crackers, though. My husband and I just aren't a huge fan of the texture of thick cod, so I'll be trying this next on tilapia.
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Ryan's Reverse Popper Dip

Reviewed: Nov. 29, 2013
This dip is unbelievable! Having said that - the 'prep time' is way off - this entire recipe from start to finish took me almost 2 hours. Between chopping the ingredients, cooking the bacon, and mixing everything together, I had already put an hour of prep time in. I didn't change any ingredients, except I used panko instead of bread crumbs for more of a crunch. I sauteed the onion & garlic in a tiny bit of leftover bacon grease (I fried the bacon instead of baking it). I used 9 jalapenos, and left the seeds in 4 of them - if you like it HOT, go with that ratio! Thanks for the great recipe - I'll be making this often!
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 12, 2013
I've made this many times, and my husband and I are huge fans. I under-bake the crust by a couple minutes, otherwise it can be difficult to cut through. I always use reduced fat cream cheese and whipped topping. I usually add 1/2 cup of thinly sliced fresh strawberries, since the bags of frozen strawberries are mostly sauce. We love this dessert!
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BBQ Chicken Pizza

Reviewed: Oct. 31, 2013
Awesome recipe. I left off the peppers and added bacon. Used a thin pizza crust and cooked it for a few minutes on a baking stone before topping it. My husband loved it - only suggestion would be to water down the bbq sauce a little so it doesn't sweeten up as much!
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Butternut Squash and Spicy Sausage Soup

Reviewed: Oct. 7, 2013
I loved the taste, and so did my husband. He just doesn't care for the texture, so it won't be made again, unfortunately! I used brown rice. I couldn't find spicy turkey sausage, so I used regular turkey sausage & added approx 1 tbsp minced garlic, 1/4 tsp cayenne pepper, 1/2 tsp paprika, 1/2 tsp garlic salt, and pepper. I also added 1 cup sliced carrots, steamed, and added them to the squash to puree. The mixture of ingredients is really what makes this soup stand out!
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Pesto Scrambled Eggs

Reviewed: Aug. 30, 2013
Very easy to make, and a really great twist on breakfast! This recipe is easily modified to your tastes.
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Zucchini Brownies

Reviewed: Aug. 26, 2013
These are so flavorful, moist and just a little fluffy. I left the frosting off to cut out even more calories, and they taste amazing plain. I'll be making this when I need my chocolate fix!
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Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 18, 2013
These were very good - I was looking for a nice "base" recipe for zucchini muffins, and this one is great. I used a cup of fresh blueberries in place of the chocolate chips and walnuts. They turned out very moist and just lightly sweet!
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Mexican Street Vendor Style Corn Salad

Reviewed: May 27, 2013
This is fantastic and full of flavor! I like that it's very easy and can be made in minutes. I used a full bag of frozen corn and substituted shredded Mexican style cheese for the cojita (too expensive!). It tasted just how I expected it to! Thanks for the great recipe.
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Crisp Marinated Cucumbers

Reviewed: May 27, 2013
This is IT!! I've tried a couple recipes from this website, and neither have been the exact kind that my mom used to make. This is, though! I add a tbsp of dill and leave out the celery seed since I never have any. Thank you for the great reminder of childhood :)
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Banana Coconut Cupcakes

Reviewed: May 2, 2013
These were so tasty, and I love the texture! They settle my sweet tooth without killing my diet. These are more like muffins than cupcakes, though - beware that the batter is pretty thick. I was afraid they weren't going to turn out right, but 20 minutes in the oven was all they needed. Thanks for the easy recipe! I will be making this often.
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Pat's Mushroom Saute

Reviewed: Mar. 24, 2013
I didn't think these were too bad, but the balsamic flavor was too much. My husband didn't like them at all... he did not like the sweetness of the vinegar. If I make these again, I will cut the vinegar down or take it out completely.
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Roasted Brussels Sprouts

Reviewed: Mar. 24, 2013
These were amazing. I finally got my husband to try Brussels sprouts, and he was not disappointed! As written, the cook time is far too long. I took other reviewer's suggestions - I cut them in half and baked at 425 degrees for 8 minutes. Then I flipped them and cooked at 400 degrees for another 8 minutes. They were perfectly done. The crispy brown-black outsides definitely made this dish! We will make this over and over again.
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Maple Cajun Mahi Mahi

Reviewed: Feb. 20, 2013
Very tasty. Loved the combination of flavors! I did cut the amount of olive oil in half, though. Will make this again!
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Chocolate Mint Candies Cookies

Reviewed: Dec. 16, 2012
These are fantastic!! I read through the ingredient list too quickly and missed the chocolate chips. I still had about 1/4 cup left at home, but I substituted Andes mint chips for the rest. Those melted fairly quickly in the saucepan, and it was not as thick as I thought it should have been. I added 1/4 cup of cocoa to the mixture to thicken it, and after mixing the rest of the ingredients in, the dough turned out nicely. I put it in the fridge overnight and baked the next day. For those of you who said yours came out greasy - use parchment paper instead of greasing the cookie sheet! Mine were not oily at all. Everyone loved them, even with the extra mintyness!
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