SSwisher Recipe Reviews (Pg. 4) - Allrecipes.com (13104774)

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Grilled Garlic and Herb Shrimp

Reviewed: Jun. 2, 2014
This was a bit too sweet for us; next time I'll definitely half the brown sugar. I did use a bit more basil and next time I'll use fresh.
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Mediterranean Three Bean Salad

Reviewed: May 28, 2014
Very tasty bean salad. I used green beans instead of the garbanzo beans (intense dislike) and replaced with fresh blanched green beans. I did use 2 cloves of garlic but next time I'll only use one (or use two small cloves) as garlic overtook the salad. Very light and refreshing.
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Spicy Grilled Shrimp

Reviewed: May 26, 2014
I used lime instead of lemon (no lemons) which I did not measure (just used the juice of one small lime) and no salt since I was using warm water shrimp (which I find are too salty if additional salt is added). The flavors were spot on and a big hit - it was gone before I had a chance to get a photo. We will definitely have again.
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Greek Yogurt Coleslaw

Reviewed: May 22, 2014
I made half a recipe and used no fat Greek yogurt, light mayo and no milk. Definitely let sit in the refrigerator for a few hours before serving, just like with any Cole Slaw. This was tart; I felt like the honey didn't thoroughly mix with the yogurt/mayo combo. Next time I'll use a sweet non fat greek yogurt and leave out the honey, I think the flavors would mix better. This is a good, solid recipe that is easy to customize for your family's tastes.
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Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

Reviewed: Apr. 23, 2014
We enjoyed this tonight, but it isn't our favorite mahi mahi recipe. It doesn't sound like it would work, but it all surprisingly does. I made half a recipe and had trouble getting the smaller amounts to blend properly in my blender and had to add another teaspoon of EVOO to get it to kind of come together. Do make both the red pepper sauce and the pesto early to allow the flavors to meld. We will have again when we're in the mood for something different. Thanks for the unique recipe.
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Quinoa with Peas

Reviewed: Apr. 23, 2014
This was tasty, but not our favorite quinoa dish. I did double the peas in the half recipe but kept everything else the same. We will have again.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Mar. 27, 2014
This was good, but a bit salty. The chicken was very tender at 6 hrs and like others, I shredded the meat and returned to the sauce with the crockpot off for about half an hour. Definitely toast your buns (with butter if you're not dieting) because that adds a nice bit of texture.
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California Halibut Bake

Reviewed: Mar. 26, 2014
We did not care for this recipe. Followed the recipe to a T, outside of using tilapia loin (much cheaper). The mayo and sour cream just didn't work for us. Oh well, thanks for the recipe though.
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Photo by SSwisher

Mexican Lasagna

Reviewed: Mar. 24, 2014
I agree, this was surprisingly delicious! Unless you feel like an arm workout, while the beef drains heat the beans in the same pan with the spices, then add the meat once hot. Unlike most reviewers, my family enjoyed the light flavoring of the bean/beef mixture. I did not boil the noodles but instead of pouring the salsa/water mixture over the top, I added it between each layer. I wanted to freeze most of this, so I did not put the sour cream on at the end, instead dressing each piece with some. We will definitely have again.
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Braised Corned Beef Brisket

Reviewed: Mar. 17, 2014
The only reason I'm rating this 4 stars is that a 5 lb roast was not fully tender in the 6+ hr time range - the thinner parts were perfect but the thicker ones were still a bit tough. Cooked another hour to hour and a half and was perfect. Like many others I used beer instead of water and highly recommend that as well as fully rinsing and drying the corned beef before browning. No need to use browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a 5 star meal! This time I had a mostly uniform piece of corned beef, double wrapped it in al foil and the 6 hour cook time with a rest of 45 minutes (waiting for people to arrive) resulted in the best corned beef I have ever prepared. This will definitely be our go to recipe.
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True Cheeseburger Pizza

Reviewed: Mar. 2, 2014
Like most other reviewers, I used homemade pizza crust (cooked at the right temp for the recipe I used) but otherwise followed the recipe as written. The ketchup/mustard sauce was not sufficient when mixed with the ground beef, resulting in a kind of dry pizza. The concept is good, especially for those feeding kids. But for our tastes, the ketchup/mustard sauce was way too sweet. I would make again when the nephews come over but otherwise, will keep looking for different cheeseburger pizza recipe.
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Russian Mushroom and Potato Soup

Reviewed: Feb. 18, 2014
This was a super tasty soup and paired well with Italian Bread from Allrecipes. I had to make a couple of substitutions (red onions instead of leeks, skim milk instead of cream and light butter) based on what I had on hand. We like soup with more broth so I added a cup more of chicken stock. We will have this earthy soup again.
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Bill's Seasoned Ketchup

Reviewed: Feb. 5, 2014
We'd give this 4.5 stars if we could. I scaled this down to make 1 cup and it has very good flavor. I will keep playing with the spices. This time I added more tabasco sauce (1/4 teaspoon) and decreased the cayenne pepper by 1/4 teaspoon since I wanted more tabasco taste to serve with homemade fish and chips. Would be great on Mexican or tex-mex burgers, especially if you used a Mexican hot sauce.
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Photo by SSwisher

Healthier Jalapeno Popper Spread

Reviewed: Feb. 3, 2014
I added about 1/4 cup of panko crumbs (to give it a little crunch) to the top before baking and right before removing it from the oven, I added about 1/4 cup of shredded Mexican cheese blend. The jalapeno popper lovers in the family loved this, the rest of us not so much. Very easy to throw together and easy to control the heat level with the type of peppers used.
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Simple Sassy Salmon

Reviewed: Jan. 21, 2014
Like other reviewers, I left out both the butter and the oil as well as cutting the garlic down to 1 teaspoon. I had two slightly larger pieces of salmon, so used the full amounts of honey mustard (made with honey and regular mustard), Worcestershire sauce and brown sugar. I marinated for about 2.5 hours and wish I had gone for at least twice as long before baking at 375 for about 15 minutes. We will have again.
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Greek-Style Baked Salmon

Reviewed: Jan. 16, 2014
This recipe is worth the effort and definitely one I would serve to company. Use fresh topping ingredients, especially basil and ripe tomatoes because all of the flavor comes from the topping. We will definitely have again.
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Low-Carb Mashed Cauliflower

Reviewed: Jan. 9, 2014
Interesting recipe. I did not have whipped cream cheese, so I subbed 4 light laughing cow garlic and herb wedges. I slightly undercooked the cauliflower and the mashed blend was a bit grainy which is easily corrected by cooking slightly longer. It paired well with a baked tilapia loin (seasoned with a hint of grated parm. cheese and some of the Lawry's seasoning salt) and a hodgepodge blend of frozen vegetables from Trader Joes. We will have again when we're in the mood for something different.
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Spinach and Feta Turkey Burgers

Reviewed: Jan. 3, 2014
The keys to this recipe are using a good feta cheese and making sure your spinach is as dry as possible (just like when making spinach dip). We used a garlic and herb feta and did not put any minced garlic into the meat mixture. I also used egg beaters instead of eggs and let the patties firm up in the refrigerator for a couple of hours before cooking. We will definitely have again and change the flavors of the feta cheese as mood strikes. Would also make a great meatball for in a spicy tomato sauce.
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Dec. 22, 2013
This was OK. It was very bland even with the addition of salt, pepper and marinating in lemon juice. If we have again, I will add shallots and garlic o the lemon juice and evoo before baking. Then add both to the mushroom gravy which was very bland.
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Baked Salmon Fillets Dijon

Reviewed: Dec. 18, 2013
I scaled this back for 2 servings but ended up needing to add more panko bread crumbs seasoned with Italian seasonings. Definitely it could do with less butter. Next time I will either mist with EVOO or butter spray. Very tasty with the butter, but no real need for the extra calories/fat. Highly recommend broiling the last minute to crisp up the top. Fast enough for a weeknight but fancy enough for company. Nice change of pace from the normal Asian themed salmon recipes.
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