MaLizGa Recipe Reviews (Pg. 1) - Allrecipes.com (13563688)

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MaLizGa

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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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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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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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Pesto Lasagna

Reviewed: Oct. 14, 2009
This is a great lasagna. The first time I added mushrooms, the second time artichoke bottoms - I feel like it needs a little something for bulk. Also, I don't use all 30 oz of ricotta. Guests love it and I always hope for leftovers!
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Chicken Tortilla Soup V

Reviewed: Oct. 20, 2009
Really, really fantastic! My boyfriend wouldn't shut up about it. I had leftover chicken that had been marinated for another dish - didn't affect the flavor. I used only one can of chicken broth and 2 cups of a chicken flavored consomme powder. It has such a flavorful kick - it made me sweat while not being too spicy. So delicious!
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Hearty Vegetable Lasagna

Reviewed: Dec. 26, 2009
You can't go wrong with this - it's noodles, cheese and a ton of veggies! I added zucchini, celery, mixed frozen spinach with the ricotta; and used mozzarella. I also used a homemade arrabbiata sauce (from this site) instead of plain marinara for a flavorful kick. A great staple recipe!
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Actually Delicious Turkey Burgers

Reviewed: Oct. 26, 2009
I loves me a big beef burger - but it's refreshing not to see all the fat streaming out of my Foreman Grill when I have ground turkey on the grill plate... These definitely hit the spot!
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Garlic Butter

Reviewed: Nov. 12, 2009
This is wonderful! Like others I swapped the garlic salt for garlic powder. I also didn't have Italian seasoning so I used a basil/thyme blend. I think next time I'll leave out the paprika - it made the butter an ugly color.
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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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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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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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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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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Dec. 26, 2009
Yeah, I'm not even going to try to say these aren't SOME of the best I've ever eaten, because they are... Mine baked for 21 minutes at 300* in an electric oven and I don't think they were as big as directed. They look and taste like professional or store bought cookies - and you can't argue with that. ~UPDATE~ I used Earth Balance buttery spread in place of butter and they're still fantastic. Baked at 350* for 15 minutes and they're perfection.
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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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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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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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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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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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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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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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