MaLizGa Recipe Reviews (Pg. 8) - Allrecipes.com (13563688)

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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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Parmesan Tomatoes

Reviewed: Jan. 17, 2010
These were an interesting new side dish. A lot of different flavors in one bite. I didn't have dijon or brown mustard, so I used a deli honey mustard. I also used fresh basil instead of parsley because - c'mon: tomatoes and basil. Broiled on a greased baking sheet for ten minutes until the cheese was browning and bubbly. Yum!
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jan. 17, 2010
I'll agree with another reveiwer: this tilapia seasoning was a waste of fresh fish. :( The dill sauce is nice, but then, there's not much that can go wrong with mayo and sour cream...
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'So This Is What Heaven Tastes Like!' Cream Cheese Bars

Reviewed: Jan. 17, 2010
Heaven? Maybe more like the stairway to heaven. The problem is it's neither here nor there - not a cake, but not a cheesecake either. Maybe by adding that extra 2 oz of cream cheese as others suggested it would get a better consistency and flavor. I ended up using 1 cup semi-sweet chips and 1 cup white chips and using frozen (thawed) dark cherries. Baked in a 9x13 as directed, I started checking it early. The sides browned and started pulling away from the edge but the center was still raw. It ended up baking for 33 minutes to get the center baked and the edges turned out dry. It wasn't a total flop but there are too many other desserts out there to make this one again. ~UPDATE~ So maybe I was a little harsh... it gets better after sitting in the fridge for a day or two. But it still needs some extra cream cheese... or SOMETHING...
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Golden Sweet Cornbread

Reviewed: Jan. 10, 2010
This is the only cornbread I will ever make again! It's perfection! As other suggested, I cut the baking powder to 2 tsp and added a little extra veggie oil for moistness. Added a small can of corn kernels for texture. AND I used low fat soy milk in place of regular milk as I needed it to be non-dairy. Baked beautifully for 25 minutes and my guests were in love! Fantastic!
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Poor Man's Caviar

Reviewed: Jan. 10, 2010
Really great flavor! The mix of beans makes this dish hearty while still feeling light. I had to substitute rice vinegar for the red wine vinegar because I didn't have. And I didn't have time to let it sit for 24 hours - so I'm looking forward to leftovers tomorrow! Great hit at my barbecue!
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Lemony Quinoa

Reviewed: Jan. 9, 2010
Really very good! I followed reviewer advice: added the cayenne and cumin to the water/quinoa mix. Used one cup water and one cup with chicken consomme flavor; sauteed the onion and celery and actually used almond silvers just because I had pine nuts in two other dishes I was serving. The cooking instructions for the quinoa is a bit weird though: on my package of quinoa, it instructs you rinse it, bring the water to a boil and then add the quinoa; bring it back to a boil and then cover, reduce heat and simmer 12 minutes. I'll do that next time.
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Garlicky Baked Butternut Squash

Reviewed: Jan. 9, 2010
My first time working with butternut squash and it was delicious! I nuked it in the microwave (for too long because it was too hot to handle) but it made for easy peeling and cutting. Used four cloves of garlic and lined the baking pan with foil. Mine cooked for probably over an hour - after the first 30 minutes, I kept going in 7-8 minute increments, checking for a good texture. Got lots of compliments and will definitely make this again!
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Blueberry Crumb Bars

Reviewed: Jan. 9, 2010
My revisions are as follows: half AP flour and half WW; 1/2 cup white sugar and 1/2 cup brown sugar; 1 tsp cinnamon; butter instead of shortening; frozen blueberries instead of fresh. I have another similar recipe and everyone advised to defrosting and draining the berries as they become EXTREMELY juicy - as was the case with this. Even after refrigerating they're mushy. And not sweet enough... There are too many other fantastic desserts to eat, so I probably wouldn't make this again.
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Coconut-Avocado Ice Cream

Reviewed: Jan. 4, 2010
I really wanted to like this, but... it just didn't work for me. I think I need more specific directions about the amount of avocado; the flavor was overpowering - and not in a good way.
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Pizza Dough I

Reviewed: Jan. 3, 2010
Great flavor and ridiculously easy. And I mean RIDICULOUSLY. I added garlic powder and basil; I also had to add some extra flour to help in binding the dough. I let the dough rise only as long as it took to preheat the oven. Made steam holes in a fork and baked the crust alone for about five minutes before topping. Note: the recipe says it yields one pizza. For those of you who like a more thin, cracker-like crust, I would suggest splitting one serving of dough into two pizzas. I used one batch per pizza and it came out a little too bread-like for me.
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Easy Pizza Sauce III

Reviewed: Jan. 3, 2010
It's foolproof - really. No matter what seasonings you add. I don't like so much oregano, so when I doubled the recipe I didn't double the oregano. Added the basil and onion powder as advised. Just plain delicious!
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Chicken Marinade

Reviewed: Jan. 3, 2010
Yes, yes - I made changes: first, I tripled the recipe using chicken quarters; I didn't have enough soy sauce to go around so I used about 1/4 cup LITE soy sauce and the rest teriyaki. My BF does not like sweet chicken, so I cut the brown sugar down to one Tbspn. It was really perfection on the barbecue. ~UPDATE~ Made it again for chicken cutlets - used my new instant marinator and grilled on my Foreman - perfection!
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Chocolate Coated Peanut Butter Crackers

Reviewed: Dec. 31, 2009
I have to admit I was a little disappointed with my first bite. After the second and third, however, I was sold!! These are time consuming but nummy nummy nummy! I smeared a pretty thin layer of PB and now wish I had been more generous. I also put the PB sandwiches in the fridge before dipping (in semi-sweet chocolate) but I'm not sure if it made a difference. I want another one - right now!!
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Maria's Pepper Steak

Reviewed: Dec. 30, 2009
OUTSTANDING!! Props to Rhiannon's review - follow that advice for tender meat and a nice sauce. As per other reviewers, I cut the soy sauce (low sodium and still salty enough) and rice vinegar (didn't have red wine vinegar) to 1/4 cup but doubled it; used only 1/4 cup honey and then squirted in a little more when it was in the pan. Used corn starch to thicken. Added some red pepper flakes for my spicy BF. Served over basmati rice. It's restaurant good.
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Sara's Iced Coffee

Reviewed: Dec. 30, 2009
The vanilla is an excellent idea! I try to go light on the coffee flavor, so I usually do two spoonfuls instant granules, three spoonfuls sugar and milk over ice. Nice and sweet - and now that hint of vanilla makes it taste fancy! ~UPDATE~ If you're not a vanilla person, try any flavor syrup. I just made iced coffee with 2 Tbspn Torani's Irish Cream - it's heaven!
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Balsamic Vinaigrette

Reviewed: Dec. 28, 2009
Not much different from my usual oil and vinegar dressing (three Tbspn olive oil to two Tbspn balsamic) - I do prefer more salt and pepper. Arugula, tomato, avocado, mozzarella, toasted pine nuts... And no honey for me please - I love the tang!!
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Jean's Homemade Chicken Noodle Soup

Reviewed: Dec. 26, 2009
I found this very bland and I thought it was because I didn't add the ginger (mine went bad) but now I see others had the same complaint. I also found it to be more stew-like: I put in two stalks chopped carrot, celery and parsnip. It's a great starting point though so I'll try it again with the ginger and other seasonings. ~UPDATE~ My BF "fixed" the leftovers by adding water and chicken flavored consomme soup mix - MUCH more flavorful!!
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