NJladi Recipe Reviews (Pg. 1) - Allrecipes.com (1355567)

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Quick Microwave Frittata Casserole

Reviewed: Jun. 5, 2011
Not having made a frittata in the microwave before, I thought this was a good basic recipe to try, adding my own touches. Since there are just my two of us, I used 5 extra large eggs; diced half an Idaho potato and sautéed it with green onion and a touch of garlic; then sautéed diced mushrooms - setting aside extra for a topping at the end; I then added some sautéed diced Black Forrest ham, mixed the lot into the whipped egg; cut in a little Cheddar and Jack cheeses, covered the dish and set the timer for 3 minutes. I then uncovered the dish, spread on some Pico de Gallo (fresh salsa), added more cheese on top; covered the dish again and microwaved an additional 3 minutes (full power, 1100 watts) until done. I let it rest for 5 minutes, topped with the remaining mushrooms and served. It came out just right, not dry or wet, and delicious. Frittatas are great for experimentation. A nice glass of white wine was the perfect finish.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Dec. 20, 2010
This recipe was so simple I had to try it - with the following changes: I one can of diced tomatoes and 1 can of Italian tomatoes, diced fine in the blender, about 1 teaspoon each of oregano, marjoram and Cajon spice; and 1/2 cup fresh parsley, 3/4 cup diced celery, 1/2 cup diced carrot, and about 1.5 - 2 teaspoons black mustard seeds. I sauteed the spices, herbs and seeds along with the vegetables in olive oil before adding the tomatoe ingredients. I measure in the palm of my hand so the above measure can be decreased or increased to taste. I also added about 1/2 teaspoon of cayenne pepper for a little kick. Growing up with Italian food I also used this sauce (without the meatballs) baked with chicken topped with sliced mozzarella cheese one night and on Friday heated the sauce and added shrimp for about 5 minutes to serve over pasta - fabulous. There are so many things you can do with a basic sauce and it's fun to experiment. Buon appetito!
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Scalloped Potatoes and Onions

Reviewed: Apr. 7, 2010
I tried this recipe for easter dinner and it was very good. I admit to adding shredded swiss cheese and sliced green onion between 2 layers of potatoes and sprinkling some cheese on top before baking. I tested "doneness" and found that 1.5 hours was enough time for baking and a nicely browned top. Oh! I also rubbed my glazed stoneware baker with fresh garlic before adding the potatoes. Glazed stoneware gives the best results and is a snap to wash up. The dish was practically clean when we left the table. Thanks for a nice variation for one of my family's favorite dishes.
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Reviewed: Aug. 20, 2005
Since I've been preparing Indian food since 1971 when I first tasted it at an Indian woman's birthday, I tried this recipe as a variation to the traditional one I've always used. Riata is meant to be more of a condiment to accompany the spicy dishes and I found the garlic, tomato and sour cream a drawback to this dish. It was no longer riata and the garlic is a no-no. A little fresh cilantro added much to the dish and I will continue to make it that way now. This is a very enjoyable and refreshing dish and my whole family loved it (with the changes). I'm always looking for new ideas and the basic recipe was appreciated.
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