Wendie Recipe Reviews (Pg. 1) - Allrecipes.com (12904088)

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Wendie

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Thai-Style Tilapia

Reviewed: Jul. 31, 2011
We really enjoyed this recipe and will make it again with additions/changes based upon the contents of my pantry. I made and refrigerated the sauce yesterday afternoon, because we had last minute dinner quests and I didn't have enough Tilapia. For the sauce, I omitted the salt-intentionally; the red pepper flakes-unintentionally; and doubled the almonds because we love almonds. Everything blended wonderfully in a regular blender. Instead of stove top, I baked at 400F for ~20 minutes in an aluminum foil-covered pan with some Safflower oil. Really yummy. In the future I'll use fresh coconut milk (all I had was the canned stuff) and some of the meat, fresh ginger, and will be sure not to omit the red pepper flakes.
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3 users found this review helpful

No Fry Crab Rangoon

Reviewed: Jul. 29, 2011
Fantastic no-fry recipe! Making small 'goons and with the lighter versions of cream cheese and sour cream mine came to 55 cal each. Deep fried are yummy but we're off all deep fried foods for now. My husband says he likes these baked rangoons better than the deep fried local Chinese places because the crab flavor is the top note rather than grease or sugar. We prefer them as snacks without sauce. I enjoy finding healthy recipes and regularly makeover otherwise unhealthy-for-us recipes, so we never feel as if we're missing anything. Thanks so much!
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4 users found this review helpful
Photo by Wendie

Balsamic chicken salad

Reviewed: Jul. 18, 2011
Fantastic salad, Tesa! I followed your recipe subbing frozen for canned corn and using homemade balsamic glaze. Also, used Light Balsamic for the marinade and Light Ranch on the salad. Individual meal-sized servings each with 2 cups (81grams) of Romaine lettuce, 86g chicken breast, 35g avacado are 563 cal, total fat 22g, satfat 2g, polyfat 7g, monofat 8g, cholesterol 78mg, sodium 1059mg, total carbs 49g, fiber 9, sugars 13g, protein 38g. Fantastic, filling, and very healthy. My husband was stuffed with 1/2 the serving I made, leaving the rest minus chicken for me. Fats are not all bad, thanks to the avocado this is a very balanced heart healthy meal that satisfies numerous dietary restrictions!
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Cinnamon-Roasted Almonds

Reviewed: Jul. 11, 2011
Thank you for this healthy recipe! I tweaked to add ground ginger and cardamon, omitted the salt due to diet restrictions. There's a tiny bit of sodium in the egg white which is enough for us. The relatively high 18g total fat content is due to 16 g of polyunsaturated and monounsaturated fats - the good guys! Almonds are packed with vitamins and minerals too. My husband requests these with no concern for the healthiness of the recipe. I have them on hand for munch food. At about 22 nuts to a serving, this is a healthy and satisfying substitute for a bag of chips. Great for guests too.
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6 users found this review helpful

Orange Roasted Salmon

Reviewed: Jun. 27, 2011
We enjoyed the blend of onion, lemon, orange, and honey. Nothing overpowered, rather the flavors melded wonderfully and complimented the salmon. I used navel oranges, Vidalia onion, and Safflower oil instead of olive oil, and fresh ground pepper in place of the lemon pepper. I might use fresh minced garlic next time. Fantastic recipe. Thank you!
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Baked Maryland Lump Crab Cakes

Reviewed: Jun. 15, 2011
I was excited to try this recipe after seeing keywords: "Baked", "lived by the Chesapeake Bay", then "egg whites", and "almost no filler". Made these for dinner tonight, following your footnotes (no need to tweak on my own) with egg whites, olive oil mayo and omitting the butter. I make at home a sodium-free Old Bay, leaving salt preference to the individual at the table. Mine came to under 45 calories each. My husband had no idea these were healthy until I described the difference in this and other recipes, including pan-frying. Other than the naturally high cholesterol in crab, my doctor would be really happy about this recipe. Thank you T Kent!
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Nana's Classic Carrot Cake

Reviewed: Jun. 14, 2011
Fantastic recipe well-deserving all 5 stars. I have since used your reduced-oil recipe as a template to make carrot cupcakes even lower fat, and much reduced in cholesterol. In mine, 1 cup of white flour was replaced with whole wheat; 4 whole eggs were replaced with 3 whites and 1 whole egg. Instead of cake, the recipe yields 23 cupcakes to have single-servings. I also added pinches of ginger, allspice and clove. I eat the unfrosted ones for fiber and yummy taste. No cake? Well a hungry me in front of a cream-cheese-frosted carrot cake is not the best judge of practical serving size; just sayin'. Fantastic recipe and instructions, Nana! Thank you, thank you.
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Actually Delicious Turkey Burgers

Reviewed: Jun. 13, 2011
A great recipe for otherwise dry but very healthy ground turkey. I used Shady Brook extra lean ground turkey; added more fiber and healthy fats by replacing the bread crumbs with flaxseed meal; and to compensate for omitting *seasoned* bread crumbs, added 1 teaspoon of fresh crushed rosemary. I finished them by melting 1oz each of Monterey Jack cheese over each. While not on a diet but enjoying the benefits of my new healthy cooking, my husband thought they were unexpectedly flavorful and juicy. Thank you Trudy for the standard in turkey burgers!
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5 users found this review helpful

Roast Salmon With Balsamic Vinegar

Reviewed: Jun. 11, 2011
this was just as described - simple and elegant; really delicious too! I used 6oz center cut salmon portions for each person; served with brown rice and slivered almonds; asparagus tips drizzed w/ sesame oil - baked in foil, and steamed baby spinach. Very healthy, but the compliments focused on the fantastic flavors. Thank you so much cdagirl!
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Thai Style BBQ Chicken

Reviewed: May 30, 2011
Made this for dinner this evening, it was delicious. I had saved this recipe because of the ginger but had not used lime in a marinade before. I used bone-in skinless thighs, legs and wings. For this hot Memorial Day it was served outside by the grill with fresh, chilled cole slaw and whole grain corn chips; hubby had a cold glass of pinot grigio. This marinade will be used again for pork loin and much more! Thank you Humla.
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Wendie's Steak Sauce Beef Jerky

Reviewed: May 30, 2011
this is a good marinade for fan's of steak sauce, since it's my own, I'm rating it 2 stars. If one could, with a straight face, describe a steak sauce marinade as too steak saucy, this might be it.
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3 users found this review helpful

Quick and Easy Grilled Potatoes

Reviewed: May 28, 2011
I had no idea serving grilled potatoes would be so simple. My only changes were to adjust cooking times for medium sized red potatoes. Served tonight with A/R's Firecracker Grilled Salmon. Before now I'd reserved potatoes for the colder months, with roasts or oven baked.
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Firecracker Grilled Alaska Salmon

Reviewed: May 28, 2011
This dish was fantastic, although I used 1/2 c sesame oil in place of the peanut oil. Due to the strong flavor of sesame oil, I was concerned it was a big mistake. However it didn't overpower the wonderful soy-balsamic blend, maybe because I marinated for 4 hours. Once the fish were grilling, the remaining marinade was boiled for 2 minutes with an additional 4T of balsamic vinegar and a 1/8 cup of chicken stock. Heat turned down, the sauce reduced slightly for ~10 min to allow the flavors to concentrate. The sauce was drizzled over the plated grilled salmon and red potatoes (made using A/R recipe Quick and Easy Grilled Potatoes). This recipe gets 5 stars because my changes should not reflect on the recipe as written. Will use this again!
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Rhubarb Cake I

Reviewed: May 26, 2011
I doubled the rhubarb because it's the season and we can't get enough. Great cake recipe for any fresh fruit. In addition the cinnamon, I added a sprinkle of ground cardamom to the cake and to the topping.
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9 users found this review helpful

Savory Grilled Potatoes

Reviewed: May 26, 2011
The grill went a bit wonky on me today so I cooked the potatoes in lightly oiled iron skillet, covered with foil. Baked at 400F for about 45 minutes. Nice crispy bottom. I can't wait to try these on the grill. My other half said "I wouldn't mind if you make these again"- meaning it was great!" Next time I'll add some herb or spice, personal preference only and no reflection on the recipe. Thank you!
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Chilled High Protein Strawberry (or any fruit) Yogurt Snack

Reviewed: May 24, 2011
very good for a "diet "snack, can't give this 5 stars because it's a substitute for the creamy, fatty foods I'm much prefer - if I want to a huge blob. Will try this with other fresh berries, peaches, apricots, maybe even mixed.
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Cola Chicken

Reviewed: May 22, 2011
I used http://allrecipes.com/Recipe/Dry-Onion-Soup-Mix/Detail.aspx in place of boxed mix, and baked 1/2-hour longer to achieve the crispy chicken skin my husband prefers. I was pleasantly surprised that the sauce wasn't overly sweet, as I'd not cooked chicken in soda before. The aroma from the baking soup mix was heavenly.
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Dry Onion Soup Mix

Reviewed: May 21, 2011
perfect replacement for dry soup packets!
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No Bake Chocolate Oat Bars

Reviewed: May 19, 2011
These came out wonderfully delicious. I replaced the chocolate chips with dark chocolate Kisses leftover from Easter, drizzled chocolate over top and sprinkled that with a handful of coconut flakes. Very easy, very yummy. Great for work "snack days" and for kids.
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Slow Cooker Teriyaki Pork Tenderloin

Reviewed: May 16, 2011
great recipe. Reduced to 3 servings; omitted chile peppers, used Splenda brown sugar blend on hand, added 1T fresh minced ginger. Cooked on high for 3 hours. Added 2c fresh pineapple chunks and switched pot to low, cooked with the lid off for ~1/2 hr to thicken the sauce. Served over wild rice. I'll use this recipe again and hope to also rework it into a quick stove top recipe for leftover pork roast.
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3 users found this review helpful

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