MaLizGa Recipe Reviews (Pg. 12) - Allrecipes.com (13563688)

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Garlicky Beet Delight

Reviewed: Sep. 21, 2009
I can't get over the "dirty" flavor of beets, but this recipe is nice if you need to eat them. I used canned beets and a red cooking wine instead of vinegar - which is maybe why it didn't live up to my expectations. I'll give it another go...
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Vietnamese Tofu Salad

Reviewed: Sep. 21, 2009
My main problem was consistency - but I'm afraid it may be my fault for not allowing enough draining time for the tofu and for using "soft" instead of "firm" (it was all the store had). My other issue was I only had a Heinz chili sauce... My guests seemed to enjoy it so I'll try my hand at it again.
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Zucchini Souffle

Reviewed: Sep. 21, 2009
I really enjoyed this dish. As per other reviewers I added 1/2 tsp garlic powder, 1/2 tsp curry powder and threw some parsley into the mix. This combination of spices gave a good flavor as a great side dish. Thanks!
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Seven Layer Tortilla Pie

Reviewed: Aug. 30, 2009
Wow. Wow. I'm hooked. I took others' advice and baked the tortillas before layering. I added corn and a quarter of an onion I had left in the fridge. I also used chopped jar garlic because I'm lazy :). I have lots of leftovers and I'm very happy... Love it!
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Photo by MaLizGa

Coconut-Cornflake Cookies

Reviewed: Aug. 27, 2009
A coconut lover's dream! I cut down the sugar to 1/2 cup, added more cornflakes because the mixture was a bit too wet and drizzled chocolate on top after baking. I also kept them in the fridge. Really, really yummy!
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Bar Cookies from Cake Mix

Reviewed: Aug. 27, 2009
They're addictive! I followed the advice of others and altered: 1/4 cup water, 2 eggs, yellow cake mix, 1 cup choco chips, 1 cup butterscotch chips. Also, they're great chilled. A definite regular for dessert time!
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Baked Sweet Potato Sticks

Reviewed: Aug. 27, 2009
The concept is great but they require more seasoning. I added garlic salt, but it could use more. The ziplock bag method is good for mixing. And definitely bake longer for a french fry crisp. Also, SERVE IMMEDIATELY - they were a soggy mess the next day.
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Coconut Curry Tofu

Reviewed: Aug. 2, 2009
A really great recipe to spice up dinner - literally! I didn't have chili paste, so instead I used red cayenne pepper. One tspn of the stuff knocked my socks off! I'll go for 1/2 next time... I only had two stalks of green onion and half a pound of tofu - which I froze for about an hour and then baked for 30 minutes on 150* - it stayed soft but held together. Really very easy, very healthy and wonderfully different!
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Photo by MaLizGa

Basic Baked Spaghetti

Reviewed: Jul. 29, 2009
With the consideration of reviewers' notes: I sauted onion and garlic in olive oil then simmered it with the sauce; cooked the noodles and then mixed with muenster cheese; added 1 tspn oregano, 1 tspn onion powder, 1 tspn garlic powder; used mozzarella and parmesan on top; garnished with dried basil. I didn't measure noodle/sauce/cheese quantities - just eyeballed everything. Some of the noodles on the edge were crispy but most stayed nicely moist. A great variation on spaghetti and a quick, yummy dinner!
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Eggplant Mixed Grill

Reviewed: Jul. 28, 2009
I used dried spices as it was all I had; I think I tripled the oil and balsamic sauce; marinated a few hours; grilled on my Foreman Grill... a perfect marinade!!
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Photo by MaLizGa

Easiest Eggplant

Reviewed: Jul. 28, 2009
I spread olive oil mayo with a pastry brush and used whole wheat bread crumbs I seasoned with oregano and basil. They came out crispy and delicious! Perfect as an appetizer or with hummus.
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Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jul. 28, 2009
I made quite a few revisions according to other reviews and a previous recipe I had: added shiitake mushrooms, carrot, 2 Tbspn sugar, 2 Tbspn soy sauce, slices of garlic, lemongrass, left out the tumeric, used chicken broth in place of water and only 1 can lite coconut milk. This recipe is a great starting point! Easy and exoticly delicious!!
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No Bake Cookies III

Reviewed: Jul. 28, 2009
I took note of the following recommendations: I used coconut milk, increased the PB, decreased the white sugar and rapidly boiled for just under two minutes. My cookies sat in the fridge overnight and are greasy and mushy. The flavor is nice, but who wants mushy cookies? I'll stick with cranking my oven - even in 90* weather.
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Eggplant Parmesan II

Reviewed: Jul. 27, 2009
Super duper fabulous!! I cut the recipe in half as there were only two of us and I'm wishing there were leftovers now! I used whole wheat bread crumbs and seasoned it myself with oregano and basil. The only change I will make next time (besides making more) is to add a little bit of spaghetti sauce on the top pieces of eggplant because they dried out a little during baking.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jul. 27, 2009
Very nice flavor and the chicken cooked beautifully. I cut down on the garlic and added the leftover flour to the sauce for thickness. If you like this, you'll LOVE the chicken marsala submitted by Lisa.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jul. 27, 2009
A very nice change of flavor for salmon! The crunch of the pecan lends an almost meat-like heartiness. I used honey mustard (for lack of dijon), cut down to 2 tsp of honey and 1 Tbsp butter, cut breadcrumbs to 1/3 cup and increased pecans to 2/3 cup. I also covered the salmon in the mustard sauce and then dredged it in the pecan/breadcrumb mixture and baked in foil packets. A quick, delicious dinner!
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Slow Cooker Beef Stew I

Reviewed: Jul. 26, 2009
Disappointed. Both the meat and veggies had no flavor - I even added cumin and used less meat than specified with the called-for measurements on spices. I thought, "At least the meat will be tender..." and I ended up with tough, flavorless meat.
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Photo by MaLizGa

Cheese Bourekas

Reviewed: Jul. 24, 2009
A terrific side dish! I actually didn't end up using all the cheese called for. The seasonings are great and they bake beautifully. As the directions specify: serve immediately! No advance baking on these I'm afraid...
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Photo by MaLizGa

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Jul. 23, 2009
Really, really wonderful and excitingly new! I've never tasted anything like it. I actually used three cans of tuna, stuck to the 1/4 cup pesto (just regular, I didn't have basil pesto), threw in an extra tomato or so and used probably just 1 Tbsp mayo, eyeballing the quantities. I put it in a warm pita for a scrumptiously light dinner.
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Lemon Pepper Zucchini

Reviewed: Jul. 22, 2009
A delightful side dish when you need some green with your meal. I sprayed the zucchini with Pam olive oil instead of using butter; I also added garlic powder.
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