toni Recipe Reviews (Pg. 1) - Allrecipes.com (13063005)

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Chili con Carne II

Reviewed: Oct. 22, 2013
I liked it a lot, but my son thought it was too spicy. I did wonder if all that oregano was necessary. Also, I drained several tablespoons of fat off after browning the meat; wondered why the recipe didn't suggest this.
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Black Bean Huevos Rancheros

Reviewed: Jan. 19, 2013
I reduced ingredients by a fourth to make a single serving. In the interest of expediency, I did not do the beginning part of the recipe and instead used Pace in place of the homemade salsa. As a result, I was able to make this in under 15 minutes. Made the black beans while the tortilla was heating up; it really was easy to make and was delish! I'm sure it would have been even better had I made the homemade salsa, but it seemed like too much work for one serving. Will try again!
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Shrimp Fried Rice II

Reviewed: May 27, 2012
I usually make fried rice when I have leftover rice from another meal, which is how I came upon this recipe. It was a good base recipe, but I thought it needed a little embellishment, so I added garlic and ginger with the onion. Marinated the shrimp in soy sauce and five spice powder for 15 minutes, and started with raw shrimp rather than cooked. Didn't use salt and used red pepper instead of ground black pepper.
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Broiled Tilapia Parmesan

Reviewed: Apr. 3, 2012
I sprinkled panko crumbs on top to give it a little crunch.
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Avocado Ranch Salad Dressing

Reviewed: Aug. 31, 2010
I love this when made with grated onion and minced garlic in place of the dry ingredients. To make the buttermilk required for the recipe, I add a few drops of lemon juice to the milk. I once tried adding lime juice, but I thought it gave it an odd flavor. I've also added fresh cilantro before... amazing. Great dip for chips, veggies. Would probably want to thin to use as a salad dressing.
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Italian Omelet

Reviewed: Aug. 22, 2010
Wonderful flavor! I considered four eggs to be excessive for one serving, so I made a two-egg omelet, and cut back the quantities of veggies to taste. Since I didn't have zucchini, I added onion for a little variety. On the sauce, I had basil pesto on hand, and used a couple teaspoons in place of the dried basil, parsley and garlic.
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Thai Fish Cakes

Reviewed: May 29, 2010
Loved it! I used leftover salmon; subbed quarter of a white onion (chopped) for the green onion. Needed a dipping sauce, so I made a lemon-paprika aioli: 2 T mayonnaise thinned with fresh lemon juice, one garlic clove minced, minced, 1 t tomato paste (for color), 1/2 teaspoons paprika and a dash of cayenne pepper.
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Shrimp and Okra Gumbo

Reviewed: Oct. 23, 2009
This was OK; my son stated it best: "It doesn't taste like anything." Considering all the work and expense I went to, I was disappointed. And yes, I followed others' suggestions, used stock instead of water (and only half that suggested), adding basil, thyme, Old Bay, etc. Added crab (at another reviewers' suggestion). The photo posted is pretty, but that's the best thing about this dish.
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Carolina Fish Cakes

Reviewed: Oct. 15, 2009
This was awesome! I used a large leftover tilapia fillet and cut the ingredients in half, ending up with four patties. (I think I liked the tilapia better here than I did in the original recipe.) Mindful of some other reviewers' feedback about stickiness, I used a single Yukon gold potato, which I thought would have a creamier consistency than other types of spuds.
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