MaLizGa Recipe Reviews (Pg. 5) - Allrecipes.com (13563688)

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MaLizGa

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Herbed Mushrooms with White Wine

Reviewed: Apr. 27, 2010
I had an 8 oz package of sliced shrooms I had to use - this was perfect - quick, easy list of ingredients and tasty. Since mine were sliced I didn't cook a full ten minutes; just until they were soft. And I didn't have chives but didn't miss them as the Italian seasoning and garlic made my taste buds happy.
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Photo by MaLizGa

Momma's Wheat Germ Cookies

Reviewed: Apr. 26, 2010
The store was out of my BF's favorite flaxseed cookies, so I took matters into my own hands... These are excellent, guilt-free cookies; perfect for breakfast. As per others, I cut the white sugar altogether and made up for it with 1 cup butterscotch and 1 cup white chocolate chips. I used 1 cup chopped dates but wish I had used more as the flavor isn't so strong. Baking at 325* was taking at least 14 minutes, so I upped to 350* and baked for about 12 minutes. They do not flatten during baking. (I had a near miss of forgetting the eggs and vanilla - added it after combining everything else with no problem.) Yielded 45 germ-ily delicious cookies!!
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Barley Bake

Reviewed: Apr. 22, 2010
Geez Louisiana is this good! The only real changes I made was to use olive oil instead of butter and chicken consomme instead of veggie broth. I scaled it down to two servings which left me with odd measurements (still don't know how much 2/3 of 14.5 oz is...), so I eyeballed proportions. I was worried about the pine nuts toasting too fast in the skillet but it wasn't an issue. A serving for two baked just under an hour. This will be a regular on my table!!
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Photo by MaLizGa

Old Fashioned Potato Salad

Reviewed: Apr. 22, 2010
This is a really great basic potato salad. I love celery, but I also used just a little less than one cup, about 1/4 cup chopped red onion and more than 1 tablespoon mustard. I also added a splash of white vinegar as per another recipe. Didn't measure mayo - just added and stirred until it was just moist.
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Tex-Mex Burger with Cajun Mayo

Reviewed: Apr. 20, 2010
Really good - not knock your socks off, but really good. The jalapeno gives a good spice essence without overpowering the flavor or causing steam to come out of your ears.
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3 users found this review helpful
Photo by MaLizGa

Roasted Beet Wedges

Reviewed: Apr. 20, 2010
A real surprise for me! My BF LOVES beets and I always dismissed them as tasting dirty. When roasted, they retain their distinct flavor without the bitterness. I used thyme because that's what I had on hand and I'm interested in trying rosemary as the thyme flavor did not come through. Cooked the full 1 1/2 hours. Great dish!
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Chewy Whole Wheat Peanut Butter Brownies

Reviewed: Apr. 20, 2010
They're chewy, they're peanut buttery and whole wheat flour has stumped me again... I used Earth Balance, swapped white and brown sugar measurements, added about 1/4 cup more PB (used both creamy and crunchy), 1 tablespoon vanilla and threw in 1/2 cup white chocolate chips. Mine baked MUCH longer than 35 minutes because I only had an 8x8; I would not recommend this. They're good - I don't know if I'll make them again, but they're good.
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Photo by MaLizGa

Coffee Shake

Reviewed: Apr. 19, 2010
Yummy yummy yummy! Used 1 tablespoon coffee granules and 1 tablespoon sugar, Torani vanilla syrup, eight ice cubes and Hershey's syrup. There is no Starbucks on the island, so I put it in my plastic Starbucks cup and fooled my craving.
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Coconut Chocolate Dream Pie

Reviewed: Apr. 17, 2010
WOW! This was the definite show stealer of my dinner. I baked the coconut at 350* for about 15 minutes, stirring every 5 minutes. Used 1/4 cup chocolate soy milk, 1/4 cup chocolate liqueur and 1 tablespoon orange juice. Skipped the almond extract (didn't have). 10 oz of chocolate chips and a 14 oz package silken tofu made a FULL 8" pie. It's like a chocolate mousse pie that absolutely melts in your mouth.
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Photo by MaLizGa

Southwestern Egg Rolls

Reviewed: Apr. 17, 2010
Loved them! I wanted vegetarian so I left out the chicken and the cheese. Used red and green pepper; I think I added extra cumin because we love cumin; CILANTRO instead of parsley; could have used a bit less corn. I ended up using about 17 large tortillas; I cooked the filling, rolled and refrigerated about two days in advance (to save prep time). Baked at 450* for 10 minutes - I found the whole wheat and low carb tortillas cooked very nicely, as they are a bit more thin than regular white tortillas. To serve, I cut them diagonally in halves. Served with Spicy Cilantro Dressing - really, really super!
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Photo by MaLizGa

Spicy Cilantro Dressing

Reviewed: Apr. 17, 2010
Some major changes for a killer dressing: used Chardonnay instead of white wine vinegar; halved the Worcestershire; only had sliced jalapenos - used six large slices; added a whole avocado; threw in some olive oil; didn't measure the cilantro but I used a lot; no pepper; and about two or three spoonfuls of olive oil mayo for consistency. Blended everything and let it sit overnight. What a great, fresh kick!!
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Carrots in Dill Butter

Reviewed: Apr. 17, 2010
I doubled the recipe and used a large amount of fresh dill weed (couldn't find dill seed) - but it still didn't have a very distinct dill flavor; kind of disappointing. I also did not add sugar; it doesn't need it. Used Earth Balance instead of butter and stuck to only two tablespoons despite doubling the carrots and dill. I'm not a huge cooked carrot fan but these were pleasant.
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Photo by MaLizGa

Ethiopian Cabbage Dish

Reviewed: Apr. 17, 2010
I made a double batch - also doubling spices - but still only used five potatoes as I wanted more of the cabbage and carrot flavors. This was good; a nice change. The flavors blended well overnight. Have to admit it had the most leftovers after dinner so I don't know that I would make it again.
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Flounder Mediterranean

Reviewed: Apr. 13, 2010
Really nice sauce! My BF is in heaven. I used canned diced tomatoes, a regular yellow onion and, because I could not find kosher capers or kalamata olives, I used a jar of mixed capers and olives and some other red stuff - it was great! It would be fantastic on pasta!
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Roasted Garlic Cauliflower

Reviewed: Apr. 13, 2010
Eh. I used frozen cauliflower, about six cloves garlic - baked, covered, at 425* for 25 minutes and then broiled, uncovered, for 5 minutes more. Nice side to my fish but nothing to write home about.
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Photo by MaLizGa

Whole Wheat Sweet Potato Muffins

Reviewed: Apr. 12, 2010
Oh yummy!! A perfect breakfast muffin! Edits: 1/2 cup honey, 1/2 cup milk instead of yogurt; cut the topping in half sans almonds and STILL it was a lot (I'll hold leftover topping for next batch). Be generous with the topping though as the surface expands during baking. My yield was six large and six medium muffins. They baked about 19 minutes. Dense but soft and perfectly sweet.
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Simple Turkey Chili

Reviewed: Apr. 12, 2010
Really enjoyed this hearty meal! I followed helpful reviews to brown the turkey and remove from pan; cooked onions and garlic in oil until tender and then combined everything. I didn't have kidney beans so I used pink and mashed only half. Added black beans and corn and only used one cup of water. I might cut back on the cayenne and chili powder next time. And a warning: as a leftover, it gets spicier with time!!!
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Photo by MaLizGa

Whole Wheat Snickerdoodles I

Reviewed: Apr. 9, 2010
Whole what??? I can't tell they're whole wheat. Only edits: used Earth Balance instead of butter and used 1 tsp cinnamon. I baked mine for seven minutes - just as they started to crack - and think another minute would have done them well. They're soft and light and sweetly perfect.
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Photo by MaLizGa

Black Bean Quesadillas

Reviewed: Mar. 24, 2010
Awesome dinner! I didn't have salsa so I got creative with a tomato, green pepper, a little red onion, green onion and seasoned the beans with 1/2 tsp onion powder, 1/2 tsp cumin, about 3/4 tsp garlic powder and 1/4 tsp chili powder. Could even use more seasoning. Baked at 400* for just under ten minutes for crunchy ww tortillas. Lots of room for adjustments here!
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Mock Tuna Salad

Reviewed: Mar. 22, 2010
I thought this was really great. It's funny how all of the ingredients of tuna salad can make anything taste like tuna - without the fishy flavor that some people don't like. I always cut back on the mayo, but otherwise prepared as is. Spread on rice cakes for a great, light dinner.
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