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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Reviewed: Aug. 18, 2014
Oh WOW! Did not really think this would be as good as it was but it's surprisingly a 5+ star home run for an overflow of zucchini and went perfectly with my greek chicken stuffed pitas and mediterranean chick pea salad. Made 99% as written with only substitution was lemon juice concentrate for fresh because thats all I had but know this would be even better next time when I make sure to have fresh on hand. Thanks so much for sharing!
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Slow Cooker Butter Chicken

Reviewed: Aug. 17, 2014
Really easy to make (except never found
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Mexican Grilled Corn

Reviewed: Jun. 16, 2014
An snazing blend of of flavors. For the one who said this recipe is hot, make sure you use ancho and not chipolte pepper. Ive nade with both (awesome either way) but we like spicy. I made this with a black bean salad with fish tacos and received raves all around. Tip: on a rainy day, I coated the corn with a little olive oil spritz and "charred" it in a skillet then proceeded as written and was really good as well.
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Slow Cooker Creamed Corn with Onion and Chives

Reviewed: May 22, 2014
This recipe was excellent! Only thing substitution (because My grocers didnt have) was I subbed Allouette "garlic & herb" spread for the "onion & chive" cream cheese.
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Cha Cha's White Chicken Chili

Reviewed: Sep. 22, 2013
FIVE stars as is for us hot food lovers! If you have a more sensitive palate, make it milder with 2 cans mild green chiles and don't add the cayenne. I like many others, dislike people who rate it based on their unique changes but I made it 99% true to the original except I didn't have cayenne but did have chipolte powder instead. I served it with chopped cilantro, avocado, lime wedges, shredded cheese, tortilla chips and sour cream at a friends pot luck get together and allowed everyone to customize it to their preferences. Everyone loved it on a cool Sept. evening. Thanks so much for sharing.
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Seven Layer Salad

Reviewed: Jul. 7, 2013
5 star base...5+++ star with our taste pref additions you may want to consider trying. Ingredient layers we added: (1) diced vine ripen tomatoes; (2) ripe avocado, (3) 1/3c. sunflower seeds. To the dressing, sprinkled in: (1) 1Tbsp. Ranch dressing dry mix (2) 1 Tbsp. chipolte hot sauce. Thanks for a fantastic base easily taylored to incorporate a variety of tastes.
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Bada Bing Pork Chops

Reviewed: Jul. 5, 2013
Very good as is but our tastes enjoyed a little more with 1/4 cup Worcestershire + 1/4c. red wine and added 3-4 crushed garlic cloves + 1/2 tsp dried rosemary. Great base for customizing to your liking. Thanks for sharing.
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Asian Cucumber Salad

Reviewed: Jun. 14, 2013
Per my taste, made as is = 4 stars. Made with the few changes others recommended and per my families preferences, = 5 stars but this is a great base for light, cool and refreshing summer side salad or we added to Asian chicken salad as an add on ingredient and it really enhanced that recipe. Here's what others suggested...Instead of chili pepper, use 1 tsp. chili oil. Add in red onion and tomatoes to the marinade as it complements the salad if using as side salad. Cut the sugar in half unless you like it REALLY sweet. Thanks for sharing.
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Tzatziki Sauce

Reviewed: Jun. 2, 2013
loved it! light and fresh tasting.
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Spicy Southwestern Slaw

Reviewed: May 11, 2013
Really 5-star but made few personal pref changes for that so gave it 4 star as is ~ great base recipe! thanks for sharing.
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Grandma's Corn Pudding

Reviewed: Apr. 2, 2013
Being a relatively proficient cook and dietitian, I made changes. Corn is naturally sweet, so eliminated the sugar totally, used 1/2 the butter; added 3 Tbsp greek yogurt; and added 1/3c. diced onion, with 1/2 can green chiles.
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Chinese Cabbage Salad I

Reviewed: Apr. 2, 2013
Too much sugar and oil. Next time I'd use Mirin and cut sugar in half and oil in half and replace with 2-4 Tbsp. greek yogurt, lite mayonnaise.
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Jamaican Jerk Dry Rub

Reviewed: Mar. 30, 2013
Really authentic and takes me back to our annual trek to Negril. I do change the quantity to 10 servings which is plenty to rub all over 1 whole cut up chicken and I used 2-3 Tbsp. in a pot of collard greens with 2 Tbsp of hot cherry peppers cut up during the cooking of 1 bunch of fresh greens and round out the meal with black beans and rice or pink beans and rice any time I need a Jamaican fix. Thanks for sharing and thanks to allrecipes.com for allowing us to easily adjust the serving size so we don't have to end up with 26 cups unless we want to.
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Moroccan Spicy Carrot Salad

Reviewed: Mar. 28, 2013
Quite a winner with great balance of flavors and I love a new way to cook a healthy vegetable side dish that even my picky husband who doesn't like carrots but got 2nds of this and said it was a keeper.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 28, 2013
5 star recipe with 1 minor change mentioned by many other reviewers so I too followed their recommendation and agree (why I rated it a 4-star as written, but it's a DEFINITE 5-star with this 1 simple change)...reverse the soy sauce & balsamic vinegar amounts = 1Tbsp Balsamic vinegar, 1 tsp. soy sauce and it's a perfect 10!
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Chicken Pot Pie IX

Reviewed: Mar. 9, 2013
Per my families taste, 4 stars as is....5+++ stars with compiled other's input. To save you time after reviewing a few hundred: (1) chicken thighs or breast work equally well - use per your taste and money preference. (2) Cook chicken and veggies of choice (others added potato cubes, corn) in chicken broth - I use a great product called "Better Than Broth" chicken base and use this drained nutrient-rich broth to add to onion-flour mix. (3) After onions start to brown and BEFORE flour is added, toss in extra seasoning...I used a favorite spice blend called "Simon & Garfunkle" which is a blend of what else...Parsley, Sage, Rosemary & Thyme. (4) Depending on your preference for pot pie gravy thickness, as is, it's pudding thick. Like others, I like mine a little more loose and easily fixed this with other's recommendation to add additional 1/2-3/4c broth but could add less flour. NOW...this is worthy of more than 5 stars!!! Wonderful base, thanks for sharing!
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Delicious Ham and Potato Soup

Reviewed: Mar. 2, 2013
Very good but made a few changes that enhanced the flavor. (1) Used "better than broth" chicken base 1 tsp with 1c. water so I used 4tsp + 4c. water (2) omitted the extra salt (3) added 1 Tbsp. fresh dill and 1/4 cup fresh parsley stirred in before serving and the fresh herbs add a great flavor; (4) topped with chopped green onions and shredded cheese for extra flavor and this is a great base recipe to manipulate to your families preferred taste.
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Chicken Cordon Bleu II

Reviewed: Jan. 31, 2013
Like many others, I'm not a fan of those who rate recipes based on their OWN creations so I'm rating this as a 5-star as is BUT...as an RD, I'm adding healthful changes I made the 2nd time I made this awesome recipe that my family agrees doesn't take away from the wonderful flavors but will safe you calories, fat that aren't necessary. (1) use shaved deli ham - no flavor change but less sodium, calories & fat and much easier to roll. (2) used 2Tbsp. whipped butter and 2 Tbsp olive oil for a blend that allows for higher heat, and less saturated fat and added the heart healthy mono fat. (3) substituted lite coconut milk for the whipping cream saving calories, fat but with same great richness with all the same sinful goodness this dish has to offer. thanks for sharing.
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Bean Soup With Kale

Reviewed: Jan. 27, 2013
Per our preference, it's a 4 as it's written. We preferred adding a 1 tsp red pepper flakes (we like a little spice to our food). We also cooked 4 pieces of no-nitrate thick cut black pepper, applewood smoked bacon, removed bacon after cooking and used the grease in place of oil to saute the garlic and onion then kale (finely chopped per others recommendations). We then topped with a piece of smoked gouda cheese but kids preferred Parmesan then crumbled bacon before serving and these minor changes made this a 5-star for us. Thanks for sharing.
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The Best Thai Coconut Soup

Reviewed: Jan. 5, 2013
5+ STARS AS IS! To condense the 100+ reviews I read which most were;t anything but praising the original recipe from Jessica which I do wish she gave the name of curry paste she uses (I will mine-it's awesome) here we go: (1) for a richness and depth like no other, if you can find dehydrated sliced shitakes (I get mine at a regular grocery store but also have at my local Asian market) or I've also used brown cremini in a pinch, rehydrate them and use the water with bouillon base for a more complex broth; (2) to make it more of a meal, per others I threw in at the same time as the broth a bag of broccoli florets with baby carrots; (3) I buy the A Taste of Thai 1.75oz (7-1tsp svgs) and use the whole package of red curry paste and it's perfect for my family heat preference which tends to be on the hotter side than some people; (4) I've never compared side by side Thai coconut milk vs coconut milk but others said there's a difference (Thai is thicker they said). I buy the Thai coconut milk full fat and I'm an RD - some things are better (like real butter) for taste sensations but lite I'm sure is fine - I used 2 cans and 22cups extra broth and soup was still rich. (5) I wasn't sure if I'd like the lemongrass chopped texture so as author later recommended and others added, I threw in a whole lemongrass stick that I "bruised" first with blunt end of knife and took out before serving. (6) I've subbed chicken and ground pork after trying with original shrimp - ALL are gr8! Thx!
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