MaLizGa Recipe Reviews (Pg. 9) - Allrecipes.com (13563688)

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MaLizGa

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Baked Spiced Chicken

Reviewed: Dec. 17, 2009
A good basic chicken. Paprika isn't a spicy flavor for me so I added some chili powder. I also cut way back on the sugar and didn't miss it.
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Potato Arugula Salad

Reviewed: Dec. 16, 2009
Such a wonderful use of arugula! I love the variety of texture and the tang of the vinegar. I let the potatoes soak in the dressing for a few hours before adding the arugula - I didn't want wilted leaves. After mincing garlic all day, I couldn't bring myself to mince more so I used garlic powder instead. I can't wait to make this again!
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Sarah's Applesauce

Reviewed: Dec. 16, 2009
Took the advice of others and threw this in the slow cooker. I'm not an applesauce person (I made them to go with latkes for a party) but this is really good. Doubled the recipe but didn't double the sugar; also, used half white and half brown sugar. I would probably cut back on the water. Chopping the apple: next time, I will do three of the apples into smaller pieces and the fourth in larger chunks - the crock pot doesn't break them down as much as I expected. I'd definitely make this again just for myself!
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Balsamic Pea Salad

Reviewed: Dec. 16, 2009
I was worried that my guests wouldn't go for a pea salad - by the time I finished in the kitchen, there was one spoonful of this left for me to taste... 'nuff said!! I cut back on the mayo (used about a heaping tablespoon) and would cut back even more. I would also try adding more balsamic just because I love that kick. Substituted the feta with chunks of cheddar. The almonds are so perfect in this! I love peas so this salad is like a double whammy of deliciousness for me.
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Byrdhouse Marinated Tomatoes and Mushrooms

Reviewed: Dec. 16, 2009
I would have loved to take a picture of my final product - but the guests finished this before I could grab my camera!! It is fresh and delicious! Made no edits to the recipe and let it marinate overnight. Super easy and a good crowd-pleaser. Looking forward to making it again!
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Photo by MaLizGa

The Best Rolled Sugar Cookies

Reviewed: Dec. 15, 2009
As kids it was a tradition at home to make and decorate sugar cookies for Halloween, using a roll of Pillsbury cookie dough. Pillsbury has since been my barometer of a good sugar cookie and I've made many that were no where close as good. THESE ARE GREAT!! I rolled the dough into thick strips on a floured cutting board and then transferred that onto a parchment lined cookie sheet. That meant no moving of dough post-cookie cutting. They baked seven minutes and are soft and delicious! (PS I substituted butter with a buttery vegan spread.)
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Potato Latkes I

Reviewed: Dec. 13, 2009
They're hard work - but so yummy! I boiled the grated potato as per the advice of other reviewers. Used whole wheat flour, doubled the batch but only used 2 eggs total; added pepper; misread the salt and put in too much - which was almost a good thing because there wasn't enough onion so the salt gave it flavor. Will make these again this week and will add much more onion. ~UPDATE~ For 12 cups of potato, I used 1 1/2 onions. Strained with a cheesecloth - worked really well! And the matzah ball mix instead of flour created a wonderful flavor! ~UPDATE: a 5lb bag of potatoes yielded 10 cups grated potato; I added two small grated onion to that; one egg per every 2 cups; knock the salt down to 3/4 tsp per every 2 cups; use matzah ball mix instead of flour. They're really very good with these changes!!
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Hummus Pizza

Reviewed: Dec. 10, 2009
I thought this was really great. My Israeli boyfriend said it was sacrilegious to use hummus in such a manner but it lent a very creamy texture. I took the idea from another recipe to use a tortilla instead of pizza crust and I added olives, mushrooms, green pepper, onion and a sprinkle of mozzarella. On a tortilla it only needed about eight minutes in the oven. Really nice change of flavor!
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Spinach and Pasta Shells

Reviewed: Dec. 9, 2009
A solid four star - good hearty dinner. I added a can of fire roasted diced tomatoes, added mushrooms, sauteed an onion along with the garlic and used chili powder instead of pepper flakes. I warned my boyfriend about the spice factor - he laughed in my face and jacked up his plate with red pepper flakes.
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Campbell's® Green Bean Casserole

Reviewed: Dec. 5, 2009
This dish confirms my "ugly food tastes better" claim. I added garlic powder and sliced almonds. I used the milk and it seemed very watery when I put it in the oven, but it came out perfectly. I'm guessing, as per other reviewers, the milk can be skipped. Didn't taste the soy sauce at all. I plan on making this a staple side dish!
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Artichoke Spinach Lasagna

Reviewed: Dec. 5, 2009
Really delicious! I followed just about everything exactly as written expect I added mushrooms, used only an 8 oz bag of muenster cheese (all I had and didn't want it to become a cheese gut bomb) and used grated parmesan instead of feta. Sprinkled dried basil on top as garnish. I found the amount of sauce listed was plenty. I'll probably use ricotta and mozzarella next time, just because I love them both. Wish I had more leftovers!
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Coconut Tofu Keema

Reviewed: Dec. 5, 2009
A vegetarian guest very well acquainted with Indian food gave this an 8 or 9 out of 10 (10 being the best Indian food he's ever had). That said, here are my modifications: 2 Tblspn cumin, 2 tsp curry, 2 tsp ginger, 2 tsp salt, 1/4 red cayenne pepper, one large can diced petite tomatoes, two heaping spoons of tomato sauce; served with brown rice on the side. I've never had so many compliments...
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Magic Peanut Butter Middles

Reviewed: Dec. 4, 2009
Yes, they're more labor intensive than drop cookies but the only hard part was washing the PB from the measuring cup! Mine came out soft and chewy with this method: 2 Tbsp milk to dough; mixed crunchy and creamy PB for the filling and used creamy for the dough; refrigerated both the filling and the dough for several hours; covered cookie sheet with foil. They baked 10 minutes. Yielded 29. My BF says for all the work involved he'd just as well have a choco-PB drop cookie. I'd make them again though because they're delicious and beautiful!
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Easy Arugula Salad

Reviewed: Dec. 2, 2009
You really can't go wrong with this salad. Sometimes I swap out the Parmesan for feta. Also, I would recommend toasting the pine nuts - that extra crunch is great.
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Easy OREO Truffles

Reviewed: Nov. 25, 2009
Oh. my. god. These are phenomenal. I had a lot of trouble melting my chocolate (especially the white - so much so I ended up making it into a paste and manually covering the truffles) and dipping. I chilled the truffle for 15 minutes before balling and chilled one hour before dipping. This is a must!! I'm trying to think of a reason for making another batch this week... Oh! I used REDUCED FAT cream cheese and Oreos - couldn't taste a difference and didn't feel as guilty!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 22, 2009
I needed a nondairy dessert, so I substituted the cream cheese with Tofutti cream cheese. The consistency is more light. I also used Libby's pumpkin pie filling (3/4 cup) and I think next time I'll also add the spices. I also poured 1 1/2 cup of the plain cream cheese mixture to have a thicker bottom layer. I thought this was really delicious and I'm making it again for Thanksgiving! ~UPDATE~ I made this again last night with real cream cheese and realized that with the tofutti, the batter is VERY runny!! The taste is fine but it will not be as beautifully "layered" as when using the real thing.
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Amy's Barbecue Chicken Salad

Reviewed: Nov. 15, 2009
Really great salad! I gave it four stars because I substituted my own dressing (about 3 Tbsn olive oil, 1 clove garlic, 1 jalapeno, about 2 Tbsn lime juice, salt and pepper to taste - puree) and I marinated the chicken (Jenny's Grilled Chicken Breasts from this site). The combo of the black beans, corn and french fried onions is perfect!!~UPDATE~ Made again using Ranch Dressing II and Marinade for Chicken. Added avocado. A combination of flavors that allows for lots of variety!
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Photo by MaLizGa

Simple Roasted Chickpea Snack

Reviewed: Nov. 13, 2009
Chickpeas - who knew?!? They're great! I was expecting to have my socks knocked off with spiciness - not so. They're prefectly flavored. I baked mine at 400* for about 40 minutes and they're crisp all the way through. I just wish I had another can of chickpeas on hand!!
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Mom's Authentic Kosher Cholent Recipe

Reviewed: Nov. 12, 2009
One of the best cholents I've made. I added seasoning salt - it needed that little kick of flavor. I also used beer with the water. Cooked over night in a crock pot and was a hit for Shabbos lunch.
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Photo by MaLizGa

Scrambled Egg Muffins

Reviewed: Nov. 12, 2009
Such a great idea but I couldn't get over the consistency. Because reveiwers complained about ruined muffin tins, I used disposable; I also used muffin cups - they baked for at least 45 minutes, stuck to the cup and were a little too mushy. I might try adding some kind of Bisquick for texture.
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