CATNMUS Recipe Reviews (Pg. 1) - Allrecipes.com (1329225)

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Janet's Rich Banana Bread

Reviewed: Jul. 11, 2014
I adapted it slightly - I had 3 large bananas which I mashed, and I probably used a little more sour cream because I didn't really measure. And, I didn't have any walnuts so I had to skip that ingredient. But it was delicious.
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Shrimp Enchiladas Suizas

Reviewed: Feb. 9, 2014
I made these with chicken and flour tortillas and they were delicious. I had to make some substitutions because of what I had on hand. I didn't have any tomatillos so I just used some prepared salsa - a mix of deli salsa and Pace. I poached the chicken in water, then shredded it. I didn't have any cilantro either but of course there's some in the salsa. I used low-sodium broth and light sour cream (but real heavy cream!). I softened the tortillas in the microwave (about 10 seconds for 3 - I made a half a recipe) so no oil required. I will definitely be making these again. I'm sure the shrimp and tomatillo version is excellent too.
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Red Cabbage Salad II

Reviewed: Jan. 8, 2011
This was fabulous, even though I made some minor alterations. 1. I used only 1/4 cup oil, as others mentioned. 2. I didn't have any seasoned salt, and I don't like to add a lot of salt to my food, so I added about 1/2 teaspoon garlic powder, 1/4 teaspoon basil and 1/4 teaspoon celery seed instead. 3. We like onions, so as others mentioned I added about 1/4 of an onion, sliced thin on the mandolin along with the cabbage. Next time I'll add a full half. Even so, the taste was awesome, starting immediately after making it (not even waiting 8 hours), then multiple times over the next week. Will DEFINITELY make again!
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Crispy Mashed Potato Pancake

Reviewed: Dec. 28, 2010
These were pretty tasty, but I found the cooking instructions (medium-high for 8 minutes per side) to be way too much. I ended up turning the stove down to 5 out of 10, and cooking maybe 6 minutes per side, and they were still much darker than what's in the picture. Other than that, I made it according to the recipe as best I could. We didn't have Italian seasoning, so I added some salt, pepper, basil and oregano, plus some fresh minced onion. The taste was good but I'll definitely cook at a lower temperature next time.
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Chicken Biscuit Bake

Reviewed: Aug. 8, 2010
I have to give this 5 stars because I can't think of a single thing to "improve" it. I did make some changes based on what I had in the house. I used "healthy request" cream of chicken soup, light mayo and light sour cream, and I thought it tasted fine. Also, I didn't have broccoli or cheddar so I used peas and shredded 4-cheese Mexican blend. I also used only one 16-oz package of biscuits, so I just stretched each one out and laid it flat on top, instead of the arches pictured.
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Braised Collard Greens

Reviewed: Feb. 3, 2009
These were great! I'm not southern so collard greens were a bit of a mystery to me. Not anymore! I did have to make some adjustments. I used leftover Christmas ham, cubed, and a total of 1 quart of liquid for 1 pound of collards (one can of lowfat chicken broth, a can of water and a bouillon cube). I completely forgot the vinegar, but it didn't need it. It was delicious. I'm going to try the leftover liquid with some Brussels sprouts.
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Mexican Lasagna II

Reviewed: Feb. 13, 2008
I made a vegetarian version of this for a potluck lunch, and five people asked for the recipe! I chopped onions and bell peppers and sauteed them, and used that in place of the ground beef. I sprayed the (glass) pan with non-stick spray, just in case, and that worked out well because I had to microwave it one quarter at a time, because the pan wouldn't fit! I also didn't realize the onions and tomatoes should have gone on AFTER cooking, so I cooked it with them on top. Wasn't as pretty, maybe, but it was still tasty. I made sure to get vegetarian refried beans and tortillas with no lard. Making it at home, I would have to add more spices because I like a kick, but everyone at work loved it!
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Hot and Sour Slaw

Reviewed: Feb. 13, 2008
This got rave reviews from my husband (and from me). He told me I should hide the leftovers so he couldn't find it! I used about 3 heads of baby bok choy, and 1/2 c white vinegar because I didn't have cider vinegar. I used ground ginger because I didn't have any fresh, and I used the Vietnamese Sriracha sauce. I also made it pretty late - about 15 mins before dinner, so I kept tossing it while the rest of the dinner was cooking. It was great!
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Garlicky Baked Butternut Squash

Reviewed: Dec. 29, 2007
My husband said this was the best way I've cooked squash, ever. I was worried at first because it smelled like salad dressing, but it was really good. Next time I would toss the parmesan with the cubed squash instead of (or maybe in addition to!) topping with it. I started by piercing the squash and microwaving 8 minutes, before peeling. This made it easier but a lot messier. I mixed the other ingredients except the cheese in a little bowl and then poured it over the cubed squash in a big bowl. I tossed it with my fingers then spread it in a shallow casserole and topped with the cheese. I baked it for 30 minutes, then stirred it and baked another 15 minutes.
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Pork Tenderloin with Steamed Kale

Reviewed: Jun. 5, 2006
I cook lowfat so I only put about 1/3 c of olive oil in the dressing. I was only cooking for two so instead of the tenderloin I used a boneless loin chop. The chop was only okay, but the kale was very tasty. Next time I think I will broil the chop with the marinade.
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Polish Reuben Casserole

Reviewed: Jan. 26, 2005
EVERYONE loves this recipe - mom, grandma, all my siblings, their whole families, etc. You do have to rinse the sauerkraut VERY well and SQUEEZE it out and rinse it again. I always add double the mustard and onions because we like that kind of stuff. I usually make half, and use only 1/2 pound of sausage instead of 3/4. Next time I will try the low fat version - lowfat soup, skim milk, no yolks noodles,etc.
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Chicken Curry I

Reviewed: Jan. 26, 2003
This was not a spectacular dish the first day - it smelled very curry-ish, but tasted too chickeny. But it did taste much better the second day. I also had to thicken the sauce with some cornstarch. Next time I'll use more curry, garlic and cayenne (because we like spicy). I'm sure this is a very flexible recipe!
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Chicken Dumpling Soup

Reviewed: Jun. 15, 2001
Dumplings taste a little dry, and I thought at first I had just made them wrong, but it's because there's chicken actually IN the dumplings. It seemed like an interesting idea, but I think I'd prefer regular dumplings. And, there were LOTS of steps to make it. But, it tastes good!
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