Patty Wiley Recipe Reviews (Pg. 1) - Allrecipes.com (13590188)

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Barramundi With Lemon Basil Sauce

Reviewed: Mar. 8, 2015
Delicious, light recipe. Did not make the lemon butter, used less bread crumbs but the same amount of spices.
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Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Feb. 22, 2015
Adjusted the amounts for 6. Halved the amount of pasta but left the amount of spinach and sauce the same. Added sliced baby bellas, 1 T garlic, salt, crushed red pepper, white pepper, and Italian seasoning. Sauteed the shrooms in garlic OO. Added the last layer of cheeses during the last 15 minutes of baking. Served with a salad and Italian red wine.
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Spicy Black Bean Salad

Reviewed: Jan. 11, 2015
Very good. It was a hit at the UMCK choir potluck. Used half as much oil as called for, and substituted Adobo with cumin for the salt.
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Garlic Roasted Summer Squash

Reviewed: Sep. 14, 2014
Use 1 T olive oil and bake for 15 minutes.
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Slow Cooker Veggie-Beef Soup with Okra

Reviewed: Feb. 24, 2014
The basic recipe is 4 stars, but I added more spices, extra water, 2 boullion cubes, and tomato sauce which made it very tasty.
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Roasted and Curried Butternut Squash Soup

Reviewed: Jan. 28, 2014
When roasting, add a touch of olive oil to the veggies. Used chopped, bagged butternut squash. Roast for the same amount of time as the onion and garlic, about 50 minutes. Can use Lean Cream instead of yogurt. Used 1/2 as much brown sugar as called for.
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Roasted Cauliflower Soup

Reviewed: Nov. 11, 2013
Fixed as the recipe says. Really good! Served with Heide rolls, salad, and Shelton Merlot. Must have a big red wine, which the Shelton is. Double the recipe if you want enough for another meal.
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Spinach and Mushroom Frittata

Reviewed: Sep. 8, 2013
Followed the recipe except for the fact that I added mozzarella on top as one reviewer suggested and I used fresh herbs from my garden instead of dried. Served with salad and pinot noir.
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Chef John's Gazpacho

Reviewed: Aug. 28, 2013
Make as the recipe says. Do not fear the jalapeno! Served with Elisabeth's quinoa salad, blue taco chips, and Rio Lento wine.
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Greek Chicken Pasta

Reviewed: Aug. 28, 2013
Tasty, sort of, but I had a VIOLENT digestive reaction to it. Don't fix!
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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Aug. 9, 2013
Substituted spinach for kale, otherwise followed the recipe. Served with Flatout bread, hummus, mango, and NXNW dry riesling.
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Four Cheese Margherita Pizza

Reviewed: Aug. 8, 2013
Used Boboli whole wheat crust. Marinated tomatoes for an hour. Baked for 15 minutes.
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Alla Checca

Reviewed: May 21, 2013
Excellent and easy recipe! Made as the recipe suggested except for used less olive oil. Served with salad and pinot grigio. Light and summery.
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Scallops with Israeli Couscous

Reviewed: Apr. 13, 2013
Very good way to fix scallops. Do all the prep first because cooking needs attention. Served with steamed broccoli with Raspberry Enlightenment, and sauvignon blanc.
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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Jan. 28, 2013
Do not cook peppers, onions, etc. in oil first. Just put all ingredients in crock pot at the same time. Either double the amount of tomatoes or add one can of tomato sauce (8 oz. for half the recipe). Use less chili powder at first. Adjust to taste. Use soy crumbles instead of tofu.
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Vegan Portobello Stroganoff

Reviewed: Dec. 9, 2012
Followed the recipe, except I put all the marinade in the pan after chopping up the mushrooms. Added sour cream mixture to it. Serve with BIG red wine.
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Awesome Baked Sea Scallops

Reviewed: Dec. 8, 2012
Used less butter and olive oil. Served with orzo and asparagus and sauvignon blanc. Excellent dinner!
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Cheesy Ham and Hash Brown Casserole

Reviewed: Nov. 25, 2012
Started with the basic recipe and tweaked. Added red peppers, scallions, baby bellas, Mrs. Dash and Jane's Mixed up Salt. Baked for the recommended amount of time and did not cover. Used faux Canadian bacon instead of ham.
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Displaying results 1-20 (of 69) reviews
 
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