annlduffy Recipe Reviews (Pg. 1) - Allrecipes.com (13751911)

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Gourmet Sweet Potato Classic

Reviewed: Nov. 29, 2013
This is my go-to sweet potato casserole recipe - because it's so luxurious and decadent. This is a staple for holidays, with either the nut topping or marshmallows (for those who insist). I usually don't add sugar, since roasting the potatoes gives it more than enough sweetness, especially if you roast them extra long (like 75+ minutes for large), and the topping is crazy sweet. Make sure your butter can fully incorporate into the mashed potatoes and, at the same time, the potatoes aren't so hot they cook the eggs. Both mistakes I've made. There are never leftovers of this dish.
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Baked Salmon II

Reviewed: Nov. 29, 2013
less oil, but no less taste. Thanks for a good starting point for salmon.
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Spicy Indian (Gujarati) Green Beans

Reviewed: Nov. 29, 2013
Fantastic recipe that turned ordinary green beans into something great. Will make this again for sure - and will try other veggies with this spice combination.
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Grandma's Green Bean Casserole

Reviewed: Nov. 29, 2013
I made GB casserole under duress because my family loves the back-of-the-soup version so much. I made this and it was a huge hit. Better in every way than the cans and just as easy. I followed the directions exactly and it was perfect. Next time, I might do less sour cream/cheese - but for Thanksgiving the extra gooey-ness was a great treat. Thanks!
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Black Bean and Salsa Soup

Reviewed: Sep. 4, 2013
Followed suggestions from other reviewers and the result was a hit! Onion, garlic & extra cumin. Excellent way to throw this soup together quickly.
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Szechwan Shrimp

Reviewed: May 7, 2011
Not quite what I was expecting. I doubled the sauce and that was a mistake - because I was expecting something lighter. The basics are fine - so I'll experiment. Maybe fresh ginger, more pepper and less cornstarch.
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Spanish Rice

Reviewed: Mar. 29, 2011
4 stars because the technique is perfect. I've made this with all kinds of rice and it always works perfectly. I add whatever is handy - but always use tomato paste, chicken stock, cumin & chili. Generally add tons of onion, garlic & peppers, too. Really great foundation that is easy to build on.
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Chicken Tikka Masala

Reviewed: Mar. 24, 2011
My family loves this dish. I've made this many times and always make some adjustments based on what's handy. Even though I omit all of the salt, cayenne & jalapeno, it's still spicy enough for my the adults and ok for the kids. I add garam masala and usually just broil the chicken in the over. Always double the recipe and serve with lots of rice!
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Blueberry Oatmeal Coffee Cake

Reviewed: Mar. 24, 2011
Cake turned out perfect using the existing recipe, but I did sub yogurt for sour cream because that was what I had on hand. Will definitely add vanilla to batter & cinnamon to topping as suggested by others. However, as is this is a perfectly lovely and simple cake (which sneaks in oatmeal for an added bonus). Thank you!
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Parmesan Asparagus

Reviewed: Mar. 4, 2011
My all-time favorite way to cook asparagus. Kids love it, too. Really good way to make not so fresh asparagus come back to life.
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Fish Fillets Italiano

Reviewed: Feb. 23, 2011
Super easy, fast and good for those frozen fish fillets stuck in the back of my freezer. I love olives, so used really flavorful Greek olives. Also added oregano, salt & loads of pepper. I cooked the onions for a good 15 minutes before adding the garlic. No wine on hand, so just used a little water. Turned out perfect!
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Mushroom Meatloaf

Reviewed: Apr. 10, 2010
I dropped the bread crumbs and added one more egg. Like other reviewers, I used the food processor for the mushrooms and sauteed them with the onions before adding. Had a green pepper on hand, so threw that in, too. Don't be scared by the amount of mushrooms - it was great. Kids ate it up and never noticed. Grown-ups noticed and loved it.
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Clone of a Cinnabon

Reviewed: Dec. 25, 2009
Perfect dough for sweet rolls. I used real butter instead of margarine, since I had it on hand and knew the rolls wouldn't need to last. The only change I made to the filling was that I added 1 c of chopped toasted pecans and mixed the filling ingredients together. I then sprinkled that filling over the dough and rolled it in. The filling stayed put - no drips. Also pre-made these rolls and kept them in the fridge overnight. I brought them out for about 30 min before baking. They weren't fully risen, as one other reviewer noted, but rose perfectly in the oven. Light and tasty - definitely to be eaten right away.
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Whole Wheat Honey Bread

Reviewed: Nov. 9, 2008
Super 100% wheat recipe. The only change I made was to use butter for the shortening. The "wheat" setting worked fine with my machine. Thanks!
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Salmon Cakes II

Reviewed: Nov. 1, 2008
I took the recommendation from others and added an egg. The cake held together beautifully and definitely benefited from the rest in the fridge. The cakes fried up nicely, but could have used a bit more kick. Garlic and dill will be my next adjustments. Great base recipe, especially for the cheese. Thank you!
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Classic Waffles

Reviewed: Oct. 29, 2008
Great basic recipe. I increased the sugar and vanilla, as recommended by others, and used 1/2 wheat flour. Turned out fantastic! I didn't bother separating the eggs, but will try that next time. Don't know how the waffles could be fluffier, though!
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Zucchini Tomato Soup II

Reviewed: Oct. 19, 2008
Loved it! I left out the hot sauce and just brought it to the table. Kids and parents ate it up! Added pasta and served it with dinner, but will definitely serve is as is tomorrow. I used two cans of tomatoes instead of fresh and it still tasted bright and fresh. This one is a keeper for us! Thanks.
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Cream of Cauliflower Soup I

Reviewed: Oct. 19, 2008
This soup has a great base that worked beautifully. The grown-ups enjoyed the soup, but the flavor I ended up with was definitely not kid-friendly. I made the following adjustments: 2 leeks and no onion; used half-and-half instead of cream/ did not steam the cauliflower and just added it raw to cook in the broth; served with chedder cheese as a garnish. I loved it! The result was a rich, yummy, and unexpected cream soup. Next time, I think I'll keep the leeks, cut back on the milk, make sure my wine is really dry, use swiss cheese and garnish with hot pepper for those that want more flavor. Thanks for inspiring me to put my least favorite veggies to good use!
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