MesaMa Recipe Reviews (Pg. 6) - Allrecipes.com (13097142)

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Jamaican Jerked Chicken

Reviewed: Jun. 7, 2011
This was AH-MAZING!!! The recipe calls for a whole cut up chicken but I used chicken tenders. I didn't have any ground cloves so I used 1/4 teaspoon of pumpkin pie spice in it's place. Used one good sized jalapeno instead of measuring. Marinated for about 4 hours instead of 8 and cooked on my indoor grill till they were no longer pink. They had an ever so slight spicy hint to them and it amazed me how good this was! NOTE: If you decide to boil the marinade to put over it. I suggest adding a dash of salt and a couple of tablespoons of water. TOTALLY making this again!!! Thanks for the recipe!
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Lime Cilantro Rice

Reviewed: Jun. 7, 2011
My rice was sticky but I think it was because I'm not sure I used long-grain and I didn't rinse it. However, the flavor was fantastic if you like lime & cilantro!
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Panzanella Panini

Reviewed: Jun. 7, 2011
Made this exactly as instructed except on sliced french bread rather than a whole roll to lower the carb count a little... Yummy to the max!!!
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Apple Dip

Reviewed: Jun. 3, 2011
Just 3 simple ingredients and delicious! Be sure to room temperature your cheese (I used Neufchatel for less fat). Also using an electric mixture to "whip" it makes it nice and fluffy and thoroughly mixes the ingredients. Top with a small pinch of brown sugar and viola! My kids were begging me to lick the bowl!
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Cilantro Lime Cod

Reviewed: Jun. 1, 2011
I used snapper for this recipe. I upped the olive oil to 2 tablespoons and cut the margarine completely. I used a heaping tablespoon of onion flakes and 3 teaspoons of minced garlic. Used only 1 teaspoon of cumin because I ran out. My oven element decided to stop working tonight so, I broiled the fish alone for about 10 minutes. I then added the onion/garlic mixture. Sprinkled it with a little salt. Topped with the cilantro and lime slices. Broiled for another 10-12 minutes. Yummy!!!!
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Spicy Pumpkin Chili

Reviewed: May 27, 2011
Fabulous!!! I had half a can of leftover pumpkin from the other night and had no clue what to do with it! This was the answer!!! I cooked mine on the stove top instead of the slow cooker. Used ground turkey instead of beef. Used just one (15 oz) can tomato sauce instead of 2 small ones. Used one can of diced tomatoes with onion & garlic & one low-sodium. Upped the chili powder from 2 teaspoons to 3 and upped the cumin from 1 teaspoon to 1 1/2 and added a couple splashes of hot sauce. Topped it with a small sprinkle of monterey jack cheese, a dollop of sour cream & minced cilantro!!! Earty! Hearty! Tasty!!!
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Caribbean Chicken Grill with Pineapple Salad

Reviewed: May 27, 2011
I followed the directions exactly except I did not use canned pineapple because I didn't have any. I did however have fresh pineapple. Because fresh does not have that 1 cup of liquid the marinade asks for I popped some of the fresh pineapple into my food processor and made a cup of pureed pineapple to take the place for the juice. It worked decently. Grilled on my indoor grill. Be sure to clean out the ribs and seeds of the jalapeno well for the pineapple salad or it will have bite! SO good! Will make this again! I just loved the salad over the chicken.
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No-Noodle Zucchini Lasagna

Reviewed: May 25, 2011
This deserves 5 stars. I'm sure it would be just as wonderful made according to directions. However, I do have to admit I did change mine a bit... Took the advice of another reviewer & baked the zucchini at 350 for 12 minutes with just 1 tsp of salt sprinkled on it. Don't forget the cooking spray or they stick! Instead of making my own sauce, I just used spaghetti sauce. I also used chicken Italian sausage instead of ground beef. Added the spinach, pepper & herbs (basil & oregano) to the ricotta cheese mixture instead of separately. Added a layer of chopped broccoli & cauliflower and some shredded carrot to the whole mix. (I wanted lots of veggies!) Only used one cup total of Mozzarella cheese, half in the middle with all the veggies & cheese and the other half on top. Also only used about 1/2 of a cup of Parmesan for the top. Was not overly watery for me. A big helping point for that I think is drying out the zucchini a bit in the oven and making sure you do allow it to rest for that 15 minutes after baking. The veggies will soak back up some of those juices. Delicious! My oldest son & husband ate 3 pieces each!
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Garlic Brussels Sprouts

Reviewed: May 24, 2011
Absolutely wonderful!!! Instead of making an X in the core of them (that seemed like it would be time consuming), I just cut them in half. Cutting them in half cut the cooking time by 2-4 minutes also. I used all the same ingredients and measurements. When they were tender I uncovered them and just let what little moisture was left evaporate until it was gone and the sprouts started getting a very slight brown on a few. I then added just 1 more teaspoon of butter. I love Brussels Sprouts and I love trying new ways of cooking them!!! These were awesome!!!
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Tex-Mex Burger with Cajun Mayo

Reviewed: May 24, 2011
So delicious! Been watching the carbs so just served it on a bed of lettuce with a dollop of the mayo on top and topped with the burger & tomato wedges. I used regular jack cheese because I didn't have any pepper jack. Added a few pickled jalapeno slices for extra zip and topping! Super good! Will make this again and again!
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Delicious Black Bean Burritos

Reviewed: May 17, 2011
These were delicious!!! I did add 3/4 cup corn & a can of well drained diced tomatoes with green chiles. Good recipe to have the kids help make... My son greatly dislikes both corn and tomatoes but he ate 2 of these... YUM!!!
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Garlic Aioli

Reviewed: May 13, 2011
My first time ever having "aioli" and all I can say is OMG!!! It was delicious beyond words and so easy!!! I used light mayo and just 2 tablespoons lemon juice. I let it sit for a little longer than a half an hour in my fridge while I cooked dinner... Served it with Feta Cheese Turkey Burgers from this site! I am SO making Aioli more often!!! Thank You Jeff & Justine!!!!!!! :D UPDATE: Made this again as a dip for spicy sweet potato fries and again it was wonderful!
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Taco Turkey Wraps

Reviewed: May 13, 2011
Today was just too nice of a day to lock myself up in the kitchen so I shuffled through some of my bookmarked recipes that I have been wanting to try and came up with this one!!! Came together in no time and was quite pleasing! I used light sour cream for the sauce and added a couple dashes of cayenne to it along with the taco seasonings. We like heat! Also, to make this a little more substantial and add more nutrients, I added some shredded Romaine lettuce, shredded carrot and 2 broken up olives to each wrap. Doubling the recipe provided enough to make 2 wraps for each member of my family and everyone cleaned their plates! Served with light Caesar salad, fresh strawberries & kiwi fruit! Yum!
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Strawberry Muffins

Reviewed: May 12, 2011
STRAWBERRY MUFFINS!!! I followed other peoples suggestions and added 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon & 1/4 cup brown sugar to the mix. I also made it a heaping cup of chopped strawberries so it probably was closer to a cup and a half. I also sprinkled the tops with a pinch of an even mix of brown and white sugar.Delicious, fresh and something new!!! I would have never thought to make strawberry muffins before this and it was totally worth it!!! NOTE!!! You know your oven best... if your oven runs hot start checking around 20-22 minutes. One batch of mine was ever so slightly browner (not burnt though) than I would have liked at 25 minutes.
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Butter Chickpea Curry

Reviewed: May 11, 2011
Ok, so I can't give this recipe a fair shake. I changed a lot of aspects trying to "lighten" it up a little. I doubled the recipe in hopes of having left overs for the next few days. I used 4 red potatoes and a small head of cauliflower. I doubled the seasonings and this is where I think it went wrong. I am unfamiliar with Garam Masala and while it has a wonderful flavor, doubling in made it too pungent! Also, instead of using tomato soup I used one 15 oz. can tomato sauce and one 15 oz. can no-salt-added diced tomatoes. Yet another mistake!... I didn't take into account that pure tomato sauce and tomatoes don't have all the flavorings the soup would have had to counter the seasonings. Instead of milk/cream, I used fat-free plain yogurt and just a splash of 1% milk. Followed all preparations according to directions. The way mine turned out was overpowering. This was MY mistake and not the recipes. I would love to try this again but I know next time to watch what I do with those seasonings!!! The cauliflower was a fantastic addition, next time I will probably completely omit the potatoes and use all cauliflower! This recipe has wonderful potential and I will probably do it all the same except for doubling those spices!
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Stuffed Beef and Black Bean Tamale Pie

Reviewed: May 5, 2011
I added regular onion and 1 minced jalapeno to the meat mixture. To the crust, to avoid the bland flavor so many mentioned, I added about 1/2 a teaspoon chipotle chile powder, 1/2 teaspoon garlic powder & 1/4 teaspoon salt. The family enjoyed it! Ole! :D
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Baked Zucchini Chips

Reviewed: May 5, 2011
One of our favorite snacks ever! Love that they are baked and not fried!
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Slow Cooker Thai Peanut Pork

Reviewed: May 4, 2011
I doubled the recipe. Upon reading a lot of the reviews and hearing that it was quite salty, I used 2/3 cups soy sauce and supplemented the rest of the cup with water (remember I doubled the recipe!), which seemed to do the trick. I only cooked it for 6 hours on low and that was more than enough. Added the bell pepper about 3 hours in. It was really delicious... Nice and peanuty with a really nice underlying, just right, spiciness!
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Glazed Carrots Asian Style

Reviewed: May 4, 2011
I changed absolutely nothing, except I cooked them on my indoor electric grill. A lot of people reviewed that these are salty... be sure to use low-sodium soy sauce. The rice vinegar gave them a nice zip that could easily be mistaken for saltiness too. Really good!
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Spicy Garlic Lime Chicken

Reviewed: May 2, 2011
I followed the recipe exactly except when I added the lime juice, I also added about 1/2 a cup of chicken broth. I then let it simmer down to a wonderfully intense reduction that coated the chicken nicely. Topped with a little lime zest... Awesome, delicious and not too spicy!
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