MaLizGa Recipe Reviews (Pg. 6) - Allrecipes.com (13563688)

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Butterscotch Gingerbread Cookies

Reviewed: Mar. 8, 2010
I'm practically convulsing these are so freakin' fabulous! I added nutmeg as per other reviewers, used Earth Balance margarine, eyeballed the butterscotch morsel measurement and baked at 330* though I needed about 14 minutes baking time. Note: they do NOT flatten during baking. I rolled into balls but would advise flattening with your palm. Wow wow wow...
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Vegetarian Korma

Reviewed: Mar. 7, 2010
Wow! Flavorful, filling, healthy and so authentic my BF tasted it and said, "It tastes like real Indian food!!" Hah! I cut back on the potato and wasn't going to use tomato sauce but realized it needed liquid; I added a diced tomato or two and replaced the cream with lite coconut milk. Also, I added more crushed cashews. Prep time takes quite a while but it was well worth it.
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Artichoke Mashed Potatoes

Reviewed: Mar. 7, 2010
This is such an interesting twist! I like "dirty potatoes" so I used red and left the skin on. I needed non-dairy so I subbed chicken consomme for the milk. I also added an extra can of artichoke hearts since people said it lacked the artichoke flavor. Just a note for ease: if you're using a blender or processor, no need to mince the garlic cloves; just slice them and the blender will do all the work. Can't wait for leftovers today!
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Pineapple Crisp

Reviewed: Mar. 7, 2010
This isn't knock-your-socks-off-good but I'm giving it five stars because it is really delicious and just so easy. My guests made lots of yummy sounds :). I did 1/2 cup dark and 1/2 cup light brown sugar; just 1/4 cup Earth Balance margarine; one can crushed pineapple and one can tidbits; and I went crazy with the cinnamon! Make sure you drain the pineapple really well!!
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Vegetarian Chickpea Sandwich Filling

Reviewed: Mar. 7, 2010
This was a refreshing change! Only edit I made was to use a green onion. I put it in a toasted pita and was STUFFED after just one half - it's very filling!! Tuna still offers more protein and less carbs but this is perfect for a vegetarian or if you just need a change. Great idea!
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Garlic Red Potatoes

Reviewed: Mar. 2, 2010
Perfect side dish to complement all sorts of flavors! I just kind of eyeballed all the ingredients - I think I used four or five pressed garlic cloves, a little less than a tspn salt, two tablespoons lemon concentrate, olive oil in place of butter and I sprinkled with some garlic salt. I baked at 400* for 40 minutes but ended up broiling on high for at least another 30 minutes - and some pieces were still rather hard! Overall, an easy and delicious side.
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The Best Barbequed Chicken Ever

Reviewed: Mar. 2, 2010
Not an overpowering flavor but nice and subtle, allowing for lots of different flavors in side dishes as it goes with everything. I used Sprite and 7-Up, cut waaaay down on the oil, used a soy sauce/teriyaki mix and grilled on my Foreman. Perfect week night dinner and the BF is looking forward to the last piece for lunch tomorrow.
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Easy Corn and Green Onion Salad

Reviewed: Mar. 2, 2010
Although I prefer the Herbed Corn recipe from AR, this was a nice side dish. I used about half frozen and half canned corn because that's what I had; rice vinegar in lieu of white wine vinegar; lemon concentrate and omitted the seafood seasoning. My BF didn't care for it but one of my guests really enjoyed it. I also let it sit in the warm oven before serving. Fancy corn!!
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Easy Curried Cauliflower

Reviewed: Mar. 2, 2010
Curry and kidney beans??? This screams LENTILS!! I used frozen (thawed) whole cauliflower; more than 1/2 an onion; 3 or 4 cloves of garlic; 1 tsp ground cumin; 1/4 tsp cayenne; 1 tsp coriander seed; one can lentils. Couldn't find garam masala... It was sooo good my BF is requesting it again for this week.
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Hamentashen with Brownie Filling

Reviewed: Mar. 2, 2010
I think people were more impressed with the idea than the execution. I wasn't crazy about the dough with the brownie texture. Also, if I made these again, I would use a different dough recipe. The brownie expands during baking and the dough had a lot of trouble staying closed - even with pinching overload. A great idea to spice up regular old Hamentashen!
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Cheddar Cheese Straws

Reviewed: Mar. 2, 2010
So easy! Mine didn't come out looking so pretty (I rolled by hand and they flattened during baking). They baked for about 12 minutes. Also, they're best the day of baking as they get soggy...
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Sushi-Inspired Tuna Salad

Reviewed: Feb. 22, 2010
Great idea and such a nice change of tuna pace! I used pickled ginger from a jar and used wasabi powder to make a paste, then mixed it with the mayo (as little as possible). I ended up adding wasabi mayo for an extra kick and splashed it with rice vinegar. Turned it into a burrito with nori and then had my BF take a picture of all the seaweed stuck in my teeth... Good stuff.
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Puttanesca I

Reviewed: Feb. 22, 2010
Just realized I never reviewed this... Made it for a quick dinner and my BF and I fought for seconds. I didn't use anchovies and I didn't have capers; I also used black olives instead of Greek. Served it over WW pasta. Fantastico!
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Baklava

Reviewed: Feb. 22, 2010
I was nervous to work with the phyllo dough, but it was easier than I expected. I used walnuts and actually substituted the butter with Earth Balance buttery spread to keep it non-dairy and cut back on fat. My BF couldn't keep his hands off! I would suggest doing a larger layer of phyllo on the bottom to make it more stable. I would also suggest doing less layers with more sheets in between. Definitely chill the sauce and don't cut all the way to the bottom before baking. Also, I found a serrated knife helped for a clean cut.
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Firecracker Grilled Alaska Salmon

Reviewed: Feb. 22, 2010
I wasn't in a fish mood, so I didn't taste this, but my guests wouldn't shut up about it! I was generous with the pepper flakes and I always cut down the brown sugar, using about 1 Tablespoon for 14 fillets. Baked at 400* in the convection. Perfect!!
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Ali's Greek Tortellini Salad

Reviewed: Feb. 22, 2010
Super duper delicious! As per reviews: doubled the dressing but used 1/4 cup red wine vinegar and 1/4 cup balsamic; used Italian seasoning because I don't like oregano; left out eggs because I felt it's superfluous with the tortellini; added grape tomatoes and cucumber to get the Greek salad feel and let the tortellini soak in the dressing for a few hours before serving. It was a side dish that stole the spotlight!
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Feb. 22, 2010
I love all of these ingredients, but this dish just didn't do it for me. And it wasn't just me because I have way too much leftover as no one took seconds - and I'm talking about 10 Israelis who love their spices... Just didn't grab me.
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Spinach Brownies

Reviewed: Feb. 22, 2010
Let's just say I had 10 men to feed - and these vanished. The only change I made was to add some cheddar because I only had 4 oz of mozzarella. I also used frozen spinach and just zapped it in the microwave. Really really super delicious!
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Herbed Corn

Reviewed: Feb. 13, 2010
Loved it! In fact, I wanted to take a picture of some leftovers, but my BF got to them before I did... I used about 2 Tbspn Earth Balance and the corn that you steam in the bag. This will definitely be a regular on my table!
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Chocolate Peanut Butter Cups

Reviewed: Feb. 13, 2010
Again, how can you go wrong with chocolate and PB? I used about half crunchy PB to half creamy. I also added 1 tspn vanilla as per one reviewer. Next time I'll try to the crushed graham cracker suggestion because I love the grittiness of Reese's. I used mini muffin papers (spreading was not easy or clean); they froze quickly. It helps to keep the PB mixture in the fridge - it's just easier to work with when a little hard. They're deliciously evil! ~UPDATE~ I made these again with 1/4 cup crushed graham - I'd use even more next time. Also, I wanted them bite sized so I just froze the PB mix, rolled them into balls, froze again and then dipped. But that just makes them easier to eat... curses!
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