startingtradition Recipe Reviews (Pg. 1) - Allrecipes.com (13895131)

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Broiled Tilapia Parmesan

Reviewed: Mar. 22, 2014
This dish melts in your mouth! So delicious.
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 17, 2014
Used 1 lb of white chicken breast, boiled for about 20 minutes or just until cooked through, shredded and then recipe as follows. Used 1 1/2 packages of cream cheese instead of 2 per others feedback. You could easily use 1/3 less fat cream cheese. So many flavors, no one would know the difference. I used Franks hot sauce but ran out. Luckily had some texaspete hot sauce in the fridge so finished off with that. All your personal preference. Easy hit, hard to mess up. Celery and chicken crackers made for the best scoopers. I wouldn't mess with the hot sauce much, as if you have guests, it would easily get too hot for some. Perfect at this amount.
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Chef John's Colcannon

Reviewed: Mar. 22, 2014
These were a huge hit at my St. Patrick's Day Pot Luck Party! Something different, fun and festive green! Kids love mashed potatoes and since the kale is put in the blender, there is nothing for the little one's to stick their nose up at. Just tell them it's food coloring! I did a triple batch to accommodate 12 people and it was just enough.
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 1, 2009
Only additional suggestions to what has already been said is that I prefer to bake my crust before adding the cheesecake mix. Personal preference really. Also, consider adding in the vanilla to the melted chips and mixing the flour w/wet mixture (possibly a tiny amount of half/half) before adding to rest of cheesecake to assure you don't have lump issues. My vanilla and flour lumped together. It took a good 10 minutes to smash out all the lumps so no one received a concentrated dose of vanilla extract (YUMMY!) Additionally, I like the idea of adding more white chocolate. However, the consistency is great "as is" so I'm not one to wonder too far outside the box. It's a keeper!
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Parchment Baked Salmon

Reviewed: Feb. 17, 2014
I used Dill instead of basil. You could exchange so many herbs in this dish - dill, basil, parsley.
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3 users found this review helpful

Kale and Quinoa Salad

Reviewed: Mar. 26, 2015
This is a GREAT base recipe. The dressing is light so for those who want a heavy dressing - perhaps you'll want to spice it up but our family prefers the "touch" of flavor. Do salt and pepper to taste as I found the salt to be a bit much but taste it by dipping a leaf or two of kale; off the spoon it's VERY salty but with the kale it goes perfectly. I preferred about 1/2 the amount the salt and 1/4 the amount of pepper as the dijon is already peppery. The garlic was way too overpowering for me. 1/4 the amount as well, if at all. I actually preferred it with garlic powder.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 22, 2014
I was cooking for a large party (12) and didn't have room for the cabbage and carrots. Instead I just put in the water, Guiness beer and 1 1/2 yellow onion cut into fourths. After the 8 hours I pulled the corn beef out of the pot, put it in a metal bowl with foil to keep it hot and added the cabbage into the slow cooker juices, letting it cook for about 20 minutes. I just cooked the carrots on the side. Don't add extra beer. Though you might think the more the merrier, it might make your meat tough or not cook as tender.
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Portobello Mushroom Burgers

Reviewed: May 15, 2014
I thought this was pretty amazing. I used Sharp provolone from the deli. Whole wheat buns from the bakery, smeared left over marinade on the bottom bun and made a avocado mash (avocado, diced red onion, ez pepper, ez cajun seasoning, lemon juice to taste) for the top bun. Added tomato, red onion and spring greens mix. Delicious! I think the guac (or mash as I call it), really adds depth and flavor that others seem to suggest is missing.
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5 users found this review helpful

Portobello Mushroom Burgers

Reviewed: May 15, 2014
I thought this was pretty amazing. I used Sharp provolone from the deli. Whole wheat buns from the bakery, smeared left over marinade on the bottom bun and made a avocado mash (avocado, diced red onion, ez pepper, ez cajun seasoning, lemon juice to taste) for the top bun. Added tomato, red onion and spring greens mix. Delicious! I think the guac (or mash as I call it), really adds depth and flavor that others seem to suggest is missing.
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Lemon Cheesecake

Reviewed: Mar. 22, 2014
I didn't necessarily want a low-fat lemon cheesecake, but rather a recipee to work with. Based on reviews I came up with this: CRUST: 8 graham crackers, 1 tblspn melted butter, 2-3 tblspn white sugar (taste for desired sweetness). Lightly spray spring pan w/butter flavored Pam, add crust mixture and toast in oven just until light brown, 3-5 min. (NOTE: Don't use any other flavor pam as it will absorb into the crumbs and give it an odd flavor). FILLING: I used regular cream cheese, 2 eggs instead of substitue, 1 tspn vanilla, dbl REAL lemon juice, 2-3 tablspn lemon zest, 1 greek oiks lemon meringue container. I think greek yogurt compliments the cream cheese texture better. Have cream cheese at room temp or throw in microwave 40 seconds. 1. cream the cream cheese and sugar. 2. Blend in yogurt, lemon juice/zest and 1 tspn vanilla extract 3. Blend eggs, one at a time, just until incorporated. 4. Blend in flour. 5. Pour into pie crust and tap pan on counter to losen any air bubbles. BAKING: Bake with water bath method (wrap bottom of spring pan with foil - I double it. Place in center of pan with about 1/2 inch to inch of water). I think this way is best, as when I put the pan of water a rack under the pie it seems to crack. I use a knife for doneness as a topping goes on this anyway. FINISHING: Sour Cream topping: 1/2 cup sour cream, 1-2 tspn sugar, real lemon juice, lemon zest. Taste as you go for desired sweetness/touch of lemon flavor.
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