MaLizGa Recipe Reviews (Pg. 7) - Allrecipes.com (13563688)

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MaLizGa

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Good for You Greek Salad

Reviewed: Jan. 26, 2010
You really can't go wrong with tomatoes, cucumber, olives, onion, feta and avocado (I had to add the avo - I love them so)! I used the Absolutely Fabulous Greek Dressing from this site and it was a perfect side salad!
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Homemade Black Bean Veggie Burgers

Reviewed: Jan. 26, 2010
Super hearty and guilt free! I mashed the beans with a potato masher, took the advice of others and strained the pepper+onion+garlic mixture. I added a little corn because I had some in the fridge and I used red instead of green pepper - also what I had on hand. Sprinkled a little extra bread crumbs and baked 10 minutes on one side, 8 minutes on the other. Veggilicious!
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Soft Oatmeal Cookies

Reviewed: Jan. 25, 2010
In the words of my BF: "DIVINE!" (declared with a mouthful of cookie). He professes they're good enough to package and sell. Used Earth Balance in lieu of butter. One half was raisin chocolate chip and the other half was semi-sweet and white chocolate chip with shredded coconut. They're wonderfully crispy and for this they beat 'Beth's Spicy Oatmeat Raisin Cookies' from this site. (Disclaimer: the butter to margarine edit was also done to Beth's recipe for fairness in judging.)
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 25, 2010
Head to head with 'soft oatmeal cookies' from this site, I'm afraid this did not add up. The cloves are nice, but they were too soft for me. The changes I made (which I made to both) were to increase cinnamon to 1 1/2 tsp and cloves to 1 tspn. I used Earth Balance buttery spread. One half was raisin chocolate chip and the other was craisin white chocolate chip. Good, but not the best.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 23, 2010
I took a real gamble by adding more vanilla extract and salt AFTER everything had been mixed. I also used Earth Balance buttery spread in lieu of butter because I needed non-dairy. First: they did spread out during baking which gave me square cookies as I had to cut them. They also baked longer than nine minutes and were still practically falling apart they were so soft! Even after cooling on the pan and on a wire rack! I put them in the fridge overnight and now they're so good - like eating chilled cookie dough! If they're good now, I can only imagine how good they'll be when done right...
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Honey Ginger Carrots

Reviewed: Jan. 23, 2010
I'm not a huge fan of cooked carrots, but I loved these! I doubled the carrots (sliced thinly!) and steamed them in the microwave. I heated olive oil and honey (2 Tbspn only) in a skillet, added the carrots and then added almost a heaping teaspoon of freshly ground ginger as well as about 1/4 teaspoon ground and only 1 Tbspn lemon juice. Sauteed, served warm - loved the texture of the carrots (not too crunchy, not too soft) and the very present but not too strong flavor of ginger.
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Mediterranean Orzo Spinach Salad

Reviewed: Jan. 23, 2010
Very hearty with that great twist of coriander! I used frozen spinach that I thawed under water. I also made this a vegetarian dish by leaving out the meat and also the feta. After cooking and cooling the orzo, I added the tomato (just 1 1/2), lemon juice, parsley, mint and green onion. I sauteed the garlic and added the spinach and then flavored with the coriander, salt and pepper while in the skillet. Served it warm. Interesting!
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Baked Mushrooms

Reviewed: Jan. 23, 2010
Received rave reviews from my dinner guests! I doubled the mushrooms and seasonings and garlic, but stuck to one green pepper and I think two green onions. Subbed white cooking wine for water (it did have a lot of "sauce") and olive oil instead of butter. I stirred a few times during baking as per other reviews and I sprinkled some whole wheat breadcrumbs on top near the end of baking. They're delicious as a topping or as a solo dish!
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Baked Crumbled Chicken

Reviewed: Jan. 23, 2010
I followed the seasoning as indicated but didn't use milk or butter. I simply dipped chicken quarters in egg and did the shake and bake technique. The chicken came out very moist and flavorful!
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Pareve Corn Kugel

Reviewed: Jan. 23, 2010
This is not what I had in mind when I read 'kugel'... This mushy mess cooked a lot longer than an hour - mostly because I was worried that it wasn't done; it was very watery. I didn't serve warm because I was afraid the whole thing would fall apart. The flavor was okay and my guests ate it - to my great surprise - but I thought it was just kind of a waste of craisins.
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Sugar Snap Peas with Mint

Reviewed: Jan. 23, 2010
AWESOME! I doubled the recipe and used frozen snap peas - to thaw, I just left them out for about 30 minutes. I pressed the garlic and used about four green onions (all I had left) and the seasoning was perfect! The mint flavor with the peas is really phenomenal and all through dinner I heard my guests talking of snap peas... ~UPDATE~ I'd been using frozen snap peas to save time - but fresh are better!
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Julian's Festive Tuna Salad

Reviewed: Jan. 21, 2010
This is going to sound dorky but this tuna salad tastes... festive. It has a lot of textures and flavors that really liven up a tuna sandwich. I swapped orange pepper for green and green chile peppers for jalapeno peppers - just because that's what I had. The cumin is great!! Eyeballed the mayo - as always - and stuffed it in a toasted whole wheat pita for a scrumptious, healthy dinner!
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Mexican Rice II

Reviewed: Jan. 21, 2010
I wasn't looking for a show-stealer: just something to go along with chicken fajitas - and it did the job wonderfully! I used basmati rice and chicken consomme instead of broth. I find cumin an odd spice for a "Mexican" dish and the flavor did seem a little out of place. The use of taco seasoning, as mentioned by others, would be a more appropriate fit and I'll try that next time. Oh, and my rice didn't fluff in the first stage of cooking - it just browned and still came out great.
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Cilantro Tomato Corn Salad

Reviewed: Jan. 21, 2010
That corn+tomato+(black bean)+cilantro combination always have a very fresh flavor and is a perfect compliment to any Mexican style dinner. I used 1 1/2 bags frozen corn (thawed by running under water), olive oil instead of butter, added black beans... I usually don't measure out quantities in a salad like this but just eyeball ingredients together. Cilantro has a strong flavor, so I would think half a bunch is too much, as others remarked. This is a reliable staple and even better as leftovers!
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Oven-Crisped Potatoes

Reviewed: Jan. 20, 2010
Got good reviews from my guests - but everyone asked to pass the salt. Texture is good but it lacks flavor. I used five potatoes, unpeeled, sliced very thinly. Increased the onion, used 4 Tbspn olive oil, added 1/2 tsp seasoning salt and 1/2 garlic powder... still needed more. I don't understand why the directions say 'ungreased' dish - I spread mine out on a foil covered cookie sheet and lost almost the full bottom layer of potatoes that became glued to the foil. I'll spritz it with Pam next time... after I season the hell out of it :).
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Crispy Rosemary Chicken and Fries

Reviewed: Jan. 20, 2010
Loved this chicken! I did a different potato dish, so I can't vouch for the fries. I combined the rosemary, four cloves pressed garlic, pepper, dried parsley and some minced onion in a bowl and poured some olive oil over it. I used a spoon and pastry brush to season under the skin and on both sides. Baked beautifully, not quite crispy but moist and flavorful. This will definitely be a repeat dish!!
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White Bean and Artichoke Salad

Reviewed: Jan. 20, 2010
A huge hit at dinner! Changes: used a whole can of artichoke hearts; couldn't find white beans (that's island life) so I used black-eyed peas and pinto beans; green onion instead of red; lemon juice instead of red wine vinegar; cut down on the olive oil. Next time I'll use fresh basil and definitely let it sit overnight. Green pepper is a must as it adds great crunch. Really fresh, light and healthy!
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Bake Sale Lemon Bars

Reviewed: Jan. 20, 2010
Woof! these are tart!! Follow GourmetMommy's advice for yumminess. I actually used Earth Balance buttery vegan spread for the crust and it came out perfectly. It has definitely made a place in my dessert loop.
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Mushrooms with a Soy Sauce Glaze

Reviewed: Jan. 19, 2010
These were good... I really like mushrooms and these didn't knock my socks off. The only change was to use olive oil instead of butter. I guess if I were to have served them on top of something (ie meat) they would have been better than just as a side dish. I'd try them again when I do a meat dish.
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Tomato-Mint Quinoa Salad

Reviewed: Jan. 17, 2010
I feel like there is too much going on in this salad. The only thing I did differently was use celery instead of cucumber; oh, and I cut the radish into smaller pieces. Btw, this recipe says this is four servings - maybe if you're feeding giants!! I have too much leftover after a dinner of ten!
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