oregonmom22 Recipe Reviews (Pg. 1) - Allrecipes.com (13673356)

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Simple Mexican Coleslaw

Reviewed: Jul. 4, 2013
This is a nice change from the mayo-based coleslaws. Every time I bring it to a potluck the dish is empty. It is best used the same day, but given an hour or so to marinate. I do not use the cilantro. I have added a tablespoon of lime, a couple tablespoons of grated onion, 2 tablespoons of sugar, a teaspoon of celery salt, and a sweet pepper chopped into bite-sized pieces.
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Chicken Lo Mein

Reviewed: Jul. 19, 2012
The key to the great flavor in this dish is to use high quality fresh ingredients. If you use powdered ginger, cheap soy sauce and pre-minced garlic it just won't have the great taste it should. The only change I made was to used 1/3 cup of soy sauce instead of 1/2 because I was using a very high quality soy sauce. I made this for my family and it was greatly enjoyed by everyone including my 8 year old daughter and husband. I have added this to my recipe box and will be making it again.
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Vegan Hot and Sour Soup

Reviewed: Mar. 17, 2012
I have made this several times now and have made some definite adjustments for our tastes/budget. We do not have an asian store near us nor the budget for the high end mushrooms/fungus/lily buds. We just do a mix of baby portabello and regular white mushrooms approx. 2 cups sliced + 1 can of rinsed slivered bamboo shoots. The chili oil is way too hot at 1/2 tablespoon. 4-5 drops is plenty hot. We also omit the red pepper flakes and reduce the sesame oil to 1 teaspoon. I add 1 whipped egg to the soup at the end when it is boiling (although I know this changes it from vegan--you can leave it out). I add 2 Tbsp more cornstarch with 1 cup hot water as we like it thicker. My husband loves this soup and I make it once a week now. Thanks for the recipe!
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Chicken Jalfrezi

Reviewed: Aug. 15, 2010
I made a few changes just because I didn't have the ingredients in my pantry and I have one child with a milk allergy, so no ghee--used Olive oil as a healthy substitute. I substituted 1/2 tsp ginger for the fresh ginger root. I omitted the cilantro as I didn't have any. I also toasted the spices for a few minutes all together and then added the onions and garlic. I used skinless bone in chicken thighs and just broke them up a little off the bone as they were cooking. We finished every last bit of this meal it was so delicious and it will be in our weekly menu from now on.
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Creamy Chicken and Mushrooms

Reviewed: Mar. 28, 2009
This was really tasty and super simple, but I did take it up a notch. I used leftover diced chicken from a roasted chicken about 2 cups instead of the sauteed chicken breast. I added 2 cloves of diced garlic instead of garlic powder. I added 1/2 cup of chicken broth and 1/4 cup of milk, no sherry. I also added a cup of swiss cheese and 1 cup of grated parmesan. I salted the water when I cooked my noodles. This was really, really delicious with the changes.
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Spanish Slaw

Reviewed: Jan. 31, 2009
My husband loved this recipe and he is not a big vegetable eater. I'm making it again for the second time in one week. It is a nice change from the mayo-based recipes and tastes like its from a 5 star restaurant. We had no leftovers.
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Swanson® Sensational Chicken Noodle Soup

Reviewed: Jan. 25, 2009
This is super easy, super quick and super yummy. I keep a case of Swansons on hand and use this recipe for those nights when I am too busy or too tired for meal prep. The kids love it and my hubby loves it although he does add more freshly ground pepper to his bowl. I have added scallions and parsley sometimes but it is great just as it is written here.
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