ALZ Recipe Reviews (Pg. 1) - Allrecipes.com (13086119)

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Quick Shrimp Lo Mein

Reviewed: Sep. 3, 2014
I am a vegetarian so left out the shrimp and oyster sauce. I made the full sauce amount but only made half the pasta called for as there was only two of us - the sauce is a keeper and I would suggest doubling the sauce if you make the full pasta amount because the ratio for us was good. It is a keeper!
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Provencal Tomato and Artichoke Dip

Reviewed: Sep. 3, 2014
I wasn't sure about this recipe because I am not a big greek yogurt fan, but I had a ton of arugula from the garden to use up so I went for it. Brought it to a friend's house and everyone liked it - four of us ate almost the entire thing. I added a little more yogurt and cheese than called for and a bit of spinach, but otherwise followed exactly. Served with pita chips and some fresh veggies.
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Chard Lentil Soup Lebanese Style

Reviewed: Jul. 29, 2014
A really hearty and flavorful soup. I added some vegetable bouillon, cumin, and smoked paprika, but really the lemon flavor is so dominant that I couldn't really taste those extra spices. But I love lemon flavor, so for me using the full cup of lemon juice worked. I may use less potato next time or dice them smaller, but this is a nice and easy soup.
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Grilled Mushroom and Swiss

Reviewed: Jun. 5, 2014
Very yummy! I didn't have any spinach but will use it next time. I added some sliced onions to the mushrooms and used provolone instead of Swiss because I don't like Swiss. A little on the messy side but well worth it.
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Pork Chops a la Slow Cooker

Reviewed: Apr. 10, 2014
This is the first meat dish I have ever made - I am a vegetarian but wanted to make something special for my hubby. He gave it five stars (and trust me, he is an honest and tough critic)...I made the following changes: used 1 can chicken broth instead of soup, added pepper to the flour mixture, did not trim the fat from the bone-in pork chops I used, used the dry mustard but also added some regular mustard to the broth, and added chopped carrots and onions the last hour of cooking. Four hours on low and they were perfect (according to my husband and his meat-eating friends).
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Spinach Tomato Tortellini

Reviewed: Mar. 28, 2014
Made this recently and really liked it. Didn't have diced tomatoes with garlic and onion so just sautéed some onion and garlic before adding the tomatoes. Next time I may use less milk/cream mixture and will use fresh basil, but it was great and saved well too. A very elegant looking dish.
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Honey-Balsamic Vinaigrette

Reviewed: Jan. 2, 2014
Added some Dijon mustard (about 1 Tbsp)and just a tiny bit more olive oil than called for because I don't like my dressings too strong, but I really liked this. The soy sauce is a great addition that I don't usually use in my dressings.
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Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Reviewed: Dec. 31, 2013
I made this a few days ago and was very happy with the results. I used black beans instead of adzuki beans, a yellow onion instead of red, and added cumin, coriander, salt and pepper to the veggies while they were sautéing. I also added fresh parsley to the sauce (accidentally, but it worked). Served it over white Jasmine rice. Next time - and there will be a next time - I'll be adding something just to give it a little kick. Thanks for sharing!
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Slow Cooker Stuffing

Reviewed: Dec. 4, 2013
This was pretty good and extremely easy. I made one batch in my slow cooker and cooked a second batch in the oven for 45 minutes (to which I added craisins and chopped apple). I have to say the one I cooked in the oven was much better. And I agree with others, you do not need 4 1/2 cups of broth.
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Cheesy Broccoli Quinoa

Reviewed: Oct. 17, 2013
Wow, this was so simple and yet so good. My husband who is not the biggest quinoa fan I know said I could "make this as a side any time." Don't forget to rinse the quinoa first to remove the bitterness. I also had to cook the quinoa a bit longer, and took the advice of some other reviewers and added the broccoli after 10 minutes of cooking. Also just added a tiny pinch of salt because I used a vegetable bouillon cube with water as a substitute for prepared vegetable broth. Definitely will be making this one again and again!
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"Spa"ctacular Frozen Grapes

Reviewed: Sep. 3, 2013
Well, I really wanted to like this and love the idea of it. And honestly, the taste was good...but I could not get past the texture of the grapes. I am not usually very texture-sensitive, but something about the frozen grapes and chewy insides really turned me off. If the texture won't bother you, go for it.
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Hearts of Palm Dip

Reviewed: Mar. 10, 2013
I have never seen a dip go so fast in a small crowd. People could not stop talking about how good this was. I did make some changes just based on what I had on hand - I used less green onions and didn't have mozzarella so used all parmesan and asiago cheese. I also used vegannaise because one of my friends is allergic to eggs. I served it with roasted red peppers in the center. Thanks for this one!!
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Creamy Kale Salad

Reviewed: Feb. 17, 2013
Definitely a yummy recipe. I used golden raisins and added some chopped celery and grapes. At first I thought there was too much dressing but when I ate it the next day I was glad I used it all. My husband wasn't a fan of the kale but that is okay...more for me!
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Kerri's Holiday Punch

Reviewed: Dec. 19, 2012
A little too sugary for us. The sweetness overpowered the punch and you couldn't taste the alcohol at all. Plus the concentrate juices kept settling on the bottom, which didn't make this too appetizing to look at. I had a couple of glasses, but most guests only had one then preferred beer or wine.
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Ethiopian Cabbage Dish

Reviewed: Sep. 24, 2012
My husband took one look at the name of this and was not thrilled...until he tried it and couldn't stop talking about how tasty it was. I added some minced garlic, and a little extra cumin and turmeric. Will definitely make it again. This is an easy recipe to cut in half as well.
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Easy Slow Cooker Lasagna

Reviewed: Sep. 5, 2012
This actually came out pretty good. I added some extra veggies (eggplant, summer squash) and added mushrooms and onions to the tomato sauce. As written you would only use 2/3 of the ricotta mixture, so I think the directions should say to use 1/2 of the mixture instead of 1/3. Cooked on low 2.5 hours and high for last hour (for the eggplant to cook). Yum.
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Ratatouille Bake

Reviewed: Aug. 23, 2012
An excellent idea to use up fresh veggies from our local farm. The only changes I made was to use a can of fire-roasted tomatoes to add a little flare, and I added a pinch of sugar to the veggies to cut the bitterness of the tomatoes and eggplant...next time I may also use more than 8 oz. ravioli to make it a bit more filling. Otherwise a great meal!
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Polish Cabbage Noodles

Reviewed: Aug. 1, 2012
At first taste I was only going to give these noodles three stars, but after sitting in the fridge for a day the flavors really melded together and now they are addicting. I used less butter than called for, a yellow onion which I caramlized well, and added 1/4 cube of vegetale bouillon and 2 Tbsp. sour cream for some added flavor.
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Basil Butter

Reviewed: Jul. 21, 2012
Wow, this is such an amazing idea. I have added other herbs in addition to basil, but it is up to you whether to do so or not. I add it to baking veggies and the best is bringing a few dollops with you to add to dutch oven veggies while camping. THANK YOU!!
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Peach-Basil Sangria

Reviewed: Jul. 5, 2012
I reduced the sugar and added more wine, but still a bit too sweet for most folks. Also, it is a MUST to strain the basil after cooking, otherwise the leaves become a total pain. I used mostly peach nectar the first time and mostly mango nectar the second time and preferred the mango.
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