Tami Regan Recipe Reviews (Pg. 1) - Allrecipes.com (13925486)

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Tami Regan

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Arugula-Fennel Salad

Reviewed: Oct. 14, 2014
This is amazing! I had some fennel from my CSA which I was looking to use as well as some arugula. Normally this is nothing I would have made but let me tell you..... it was really terrific! Even my kids liked it! I didn't change a thing and it was perfect! It's important to use freshly squeezed lemon juice and freshly grated parmesan and also to toast the pine nuts. It combines to be a wonderful salad!
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Pear Walnut Wheatberry Salad

Reviewed: Mar. 7, 2014
I created this recipe and am biased but my family all loves this salad and every time I bring it to BBQ's, I get asked for the recipe. Try it! You won't regret it!
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2 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Feb. 3, 2014
This was excellent! My husband and both kids loved it! I did use a full 2 lbs of baby portabello mushrooms (the large container from Costco) and it was a perfect amount of mushrooms. I also increased the white wine to 1 cup and used 5 1/2 cups of chicken stock. Other changes I made: substituted green onions for the chives which is what I had on hand, added 3 cloves of garlic which I sautéed with the shallots, eliminated the butter (didn't miss it at all) and used freshly grated Pecorino Romano cheese instead of Parmesan. It took about 20 minutes of cooking time. The results were fabulous! I will definitely be making this again!
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Chocolate Pecan Pie I

Reviewed: Nov. 30, 2013
This pie was absolutely amazing! I made this for Thanksgiving and everyone that tried it said it was the best pecan pie they have ever had. I mixed 3/4 cup Giradelli mini chocolate chips with the pecan filling before putting in the pie shell. I also used 1 tsp instant expresso instead of coffee powder (with no water). I had to bake it an extra 10 minutes for it to set but it turned out perfect. This is a keeper!
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Super Summer Kale Salad

Reviewed: Jul. 13, 2013
This is wonderful! I took the advice of several others and reduced the sugar to 1/3 cup and used white balsamic vinegar for the dressing. I also grated a head of red cabbage and added that to the salad. I didn't have cashews or sesame seeds so substituted 2/3 cup sliced toasted almonds along with the craisins. This salad is not only really beautiful (with the green kale and red cabbage) but it tastes fantastic! My kids loved it too!
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Spiced Peach Oatmeal Muffins

Reviewed: May 28, 2010
These were awesome! They were so good and they went fast. Definitely made them again!
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