nativeSDgirl Recipe Reviews (Pg. 3) - Allrecipes.com (13069593)

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nativeSDgirl

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Mediterranean Salmon

Reviewed: Jan. 24, 2012
This was easy to make but it lacked flavor. I made slits in the salmon so the marinade would penetrate better. I cut way back on the oil and just drizzled it, the balsamic and seasonings over the salmon. I let it marinate for about 10 minutes then baked it for 18 minutes at 400 degrees.
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Ten Minute Szechuan Chicken

Reviewed: Jan. 23, 2012
Very good...fast and easy. I lightly pounded the chicken breasts before cubing. I didnt have green onions so I left them out. I only used 3 TBSP soy sauce and added 1 TBSP cooking sherry. Instead of white vinegar I used seasoned rice wine vinegar. Served over white rice.
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Chicken Piccata II

Reviewed: Jan. 22, 2012
Tasty and easy. I filleted the breasts then pounded them to about 1/4" thick. I cooked them in olive oil and butter. I followed some other suggestions and made the sauce separately then drizzled it over the cooked chicken. I added cornstarch to thicken the sauce a bit. I also added a few capers, which I love. Served with rice and broccoli.
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Taco Seasoning I

Reviewed: Jan. 16, 2012
WHOA this was too salty! Next time I would cut the salt in half. Otherwise, the mix was tasty and I had everything on hand. I also added 1/2 cube of chicken bouillon (didnt have beef) and 1 tsp cornstarch to the mix as another reviewer suggested. This made about 3 TBSP of mix and I used all of it with 2/3 cup water for one pound of ground beef.
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Chinese Chicken Fried Rice II

Reviewed: Jan. 2, 2012
Fast and easy but my taste buds tell me it needs way more soy sauce, though I am a saltaholic! The recipe called for an onion but I used green onions. I cooked my egg in pam and used the oil to stir fry. I also added frozen peas at the last minute and cooked just long enough to heat through.
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Bran Flax Muffins

Reviewed: Jan. 2, 2012
Darn good for such a healthy muffin. I substituted 1/3 pure maple syrup for the brown sugar and apple sauce for the oil. I also mixed the dry ingredients together (including raisins to keep them from sinking in the batter), then in a separate bowl the wet ingredients, then I put the wet into the dry and mixed, then added the carrots and apples. Baked for 18 minutes. For me, 3 medium carrots was 2 cups shredded. Four medium apples was 2 cups shredded. I used both red and green apples. I got 21 muffins from the recipe. With my modifications, each muffin is around 105 calories!
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Best Butternut Squash Soup Ever

Reviewed: Dec. 29, 2011
Very easy and very tasty. I cut the squash in chunks, tossed in 2 tbsp oil, salt and pepper (to taste) then roasted it for 15 minutes at 400 degrees. I cooked the garlic and oinion in butter and oil. I added the squash and stock and brought it to a boil, reduced the heat and cooked for about 20 minutes. I did not use the bouillon. I used an immersion blender to puree the soup.
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Cake Balls

Reviewed: Dec. 18, 2011
This was my first attempt at cake balls. After baking the cake I immediately transferred the cake to a glass bowl to cool a bit. I avoided transferring the tough cake edges. I then used 8 ounces of frosting and mixed it in with an electric mixer. The result resembled dough. I formed the balls and put them in the freezer for an hour. Now here comes the hard part, coating the balls. I tried the toothpick method and it didnt work for me. So then I used a fork and spoon which was a lot better but I still was not happy with the result. Some of the coating on the balls even cracked. These are very time consuming so Im not sure I will make them again, considering the way they turned out. They did taste good though. I used red velvet cake and cream cheese frosting. UPDATE****I made another batch with chocolate cake and cream cheese frosting. This time I only used 1/2 cup of frosting. I used a pastry blender to crumble the cake and mix in the frosting. The balls held together nicely while still having the cake texture (not doughy). I tried the toothpick method again. This time I LEFT THE TOOTHPICK IN THE CAKE BALL. Just before the coating dried, but still gooey, I removed the toothpick and the coating settled into the hole. Also if your coating is too thick add a tiny bit of canola oil to loosen it up.
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Cranberry Nut Bark

Reviewed: Dec. 17, 2011
Really tasty and really easy! I did not mix in the nuts and cranberries, but instead sprinkled and pressed them into the top of the chocolate. I think it makes for a nicer presentation.
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Banana Cream Pie III

Reviewed: Dec. 5, 2011
I took another reviewer's suggestion and used an electric mixer to blend the milk and pudding mix (combo of vanilla and banana). This produced a think filling. I also used an oreo cookie crust. I tossed the banana slices with lemon to prevent browning. Very easy pie!
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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Dec. 5, 2011
This was really good. I used both white and brown sugar in the apple mixture and omitted the butter (my filling was NOT runny). I omitted the oats for the topping and just used flour, sugar, brown sugar and butter. I put the topping on the pie and baked uncovered all at the same time for 50 minutes at 375. Just a tip, put pie on a cookie sheet to catch any overflow.
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Slow-Cooked Chili

Reviewed: Nov. 27, 2011
This is a good basic chili recipe. It was better the next day. I doubled the tomato sauce. I thought it was a bit bland and could use some heat or more spice.
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Slow Cooker Stuffing

Reviewed: Nov. 24, 2011
This was really good. I used pre-packaged bread (two boxes of Stove Top), omitted the mushrooms, and added 1/2 lb cooked crumbled sausage, 1 peeled apple and 1/2C dried cherries. I omitted all the spices except a sprinkle of the poultry seasoning. I cooked on low for 6 hours, checking and stirring every hour and adding stock as needed (started out with just one cup and ended up using about 3 cups total).
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Apple Pie Muffins

Reviewed: Nov. 21, 2011
These were simple to make. I did add cinnamon and nutmeg to the flour mixture. I also put the apples in the flour mixture and coated them before adding the sugar mixture, in hopes they would not sink to the bottom. I have not tried these, but they smelled delicious while cooking. Mine only took 15 minutes in the oven, so I would check on them periodically. If you fill the tin to the top with batter you will get overflow. My muffing tops ran into each other, which was OK but made it harder to get out of the tins. The crumble on top disappeared into the batter and was not the presentation I had hoped for.
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Fast Chicken Soup Base

Reviewed: Nov. 6, 2011
This was really good. I cooked a roasting chicken in my pressure cooker. I used the left over liquid as part of the broth the recipe calls for (so much more flavor!). After removing the chicken and juices from the pressure cooker, I sauteed the onions and carrots (didnt have celery) in the cooker. I added the broth, chicken and fresh thyme back into the cooker along with some uncooked rice. Simmered uncovered for about 20 minutes to cook the rice.
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Burrito Pie

Reviewed: Oct. 30, 2011
I cut the recipe down to 4 servings. Scaling it down I still used more beans and olives than called for, because I like them! I used 4 large 100-calorie tortillas and cut them into 4ths so they would fit in my dish. I added taco seasoning (minus water) to the meat then browned it. I did not mix the beans into the meat mixture, but instead spread them on the tortillas. I ended up with 4 layers. I baked it covered at 350 for 30 minutes. I uncovered it and added more cheese to the top and baked uncovered for 5 more minutes, until melted. Super yummy!
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Spiced Pumpkin Seeds

Reviewed: Oct. 25, 2011
I only had one cup of seeds so I cut the recipe in half. I should have taken the advice of others and doubled the spice mixture. These were not as flavorful as I had hoped. Also, I only baked them for 30 minutes, stirring at the 15 minute mark. If I had cooked for an hour they would have burned.
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Chocolate Muffins

Reviewed: Oct. 17, 2011
These were good but not outstanding. They were not as sweet as I was expecting. I cut the recipe in half and still got 18 muffins.
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Slow Cooker Chile Verde

Reviewed: Oct. 9, 2011
Wasnt impressed really. I cooked on low for 5 hours and the meat was tender. The flavor of the sauce is the problem.
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Donut Muffins

Reviewed: Oct. 3, 2011
These are so good and so easy and fast to make. This could be dangerous! I reduced the nutmeg to 1/2 tsp. I got 22 from the recipe, that was with filling the pan about 1/2 full. I just dipped the tops in the cinnamon/sugar mixture. Also I made a chocolate glaze and dipped some of the donuts in that for a chocolately treat!
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