Nani Recipe Reviews (Pg. 1) - Allrecipes.com (13949261)

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Spicy Green Beans and Pork, Asian Style

Reviewed: Aug. 13, 2013
Great recipe, for added asian flavor try a tsp. or two of sesame oil added to your veg. oil. Fast and easy, and delicious. Always a hit with my family. Peeled diced eggplant can be substituted for the green beans, or added along with them--tastes super, just increase the sauce.
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1 user found this review helpful

Tropical Zucchini Carrot Muffins

Reviewed: Oct. 7, 2012
Moist and delicious, easy to add or substitute ingredients like raisins and dried cranberries, even papaya or mango. Versatile and delicious!
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3 users found this review helpful

Hawaiian Banana Nut Bread

Reviewed: Aug. 24, 2011
Just not what we expected--the maraschino cherries overpowered everything, the coconut was not a good addition.
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3 users found this review helpful

Smothered Beef Short Ribs

Reviewed: Dec. 3, 2010
Absolutely Wonderful! Made it without any changes. It is now my go-to short ribs recipe. It will work for boneless as well as bone-in short ribs, just reduce cook time--suggest by 1/2, dep. on the thickness of the boneless cut. Could also put into a low and slow oven. Thank you so much for this recipe!
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1 user found this review helpful

Cranberry Sauce with Apricots, Raisins, and Orange

Reviewed: Oct. 6, 2010
So easy, and to be this good with so little effort! Even my cranberry-haters liked this! Thank you, Tinkerthinker!
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6 users found this review helpful

Smoked Sausage in Mushroom Wine Gravy

Reviewed: Aug. 30, 2010
4.5 stars for this fast, easy, tasty supper. I made it with different mushroom gravy pkg. mixes, and you are right, Weejackie, the Knorr IS the best. I also serve it with mash potatoes or sticky rice, and frozen corn. My 'Boys' lap it up! Real manfood. Thanks, WeeJackie.
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4 users found this review helpful

Hawaiian Coleslaw

Reviewed: Aug. 9, 2010
Too sweet and spiced for our local hawaiian taste; almost like a dessert.
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2 users found this review helpful

Collins Goulash

Reviewed: Jun. 18, 2010
When the kids are 'starving', and you have maybe 10-15 minutes to get the food on the table before they riot; THIS is the recipe for you! serve with any kind of fruit and/or vegetable salad. I add a half bag of frozen mixed veggies, but do what ever you must do to make it your own. Thanks, Lilgirl, for reminding us that simple is best.
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5 users found this review helpful

Cherry Limeade I

Reviewed: May 30, 2010
A bit tart for my taster, took care for that with a packet of splenda. Cool and refreshing!
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1 user found this review helpful

Easy Green Chile Chicken Enchilada Casserole

Reviewed: May 5, 2010
Made the original, and like your custom ideas. thanks, I passed this on to my new daughter-in-law, she loves this recipe!
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1 user found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: May 5, 2010
Yummy and easy-made this for Cinco de Mayo. Family thinks it is definitly better with green sauce and mild green chiles as opposed to red sauce/red chiles. Thank you for your nice re-do recipe.
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1 user found this review helpful

Almond and Coconut Crusted Tilapia

Reviewed: Feb. 28, 2010
Maybe this would be a better recipe with a different fish. Didn't care for the nutmeg, brown sugar, coconut and flour-especially with the pineapple=too sweet. Kind of like a thin cake batter coating despite making as light a coating as possible. Suggest trying with shrimp instead. and deep-frying.
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6 users found this review helpful

'Chinese Buffet' Green Beans

Reviewed: Dec. 17, 2009
I had to cut back on the oyster sauce, soy sauce, and sesame oil for the called-for 1 lb. fresh green beans. I gently suggest using the ingredients listed for 2 to 2 1/2 lbs. fresh green beans. One tablespoon of sesame oil was WAY too much for my one lb. of beans. Also, was very salty with both the soy and oyster sauces in amts. listed. I tried the recipe again with 1/2 tsp. Splenda for baking, 1 Tbl.spoon oyster sauce, 1/4 tsp. sesame oil and no soy sauce for 1 lb. green beans; left the garlic as listed in recipe, and this turned out really well. My husband says to use 2 lbs. beans and leave the recipe as is, except maybe decrease the sesame oil, which is really strong. Will keep using this recipe, Thanks, Roweena.
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4 users found this review helpful

Joe's Incredible Bacon Pumpkin Pie

Reviewed: Nov. 21, 2009
Pumpkin does indeed pair well with bacon, and any other pork product you might like to try. Just remember to cut the sweetness and spices, or your pie will taste like dessert with bacon=yuk. We omitted the vanilla extract, ginger, and cloves, and cut the brown sugar to 1/2cup, and half/half to 2/3cup to make pie less jiggly. Added some chopped onion-to your own taste-and a 1/4tsp. nutmeg. My sons ate it all at one sitting. You can subs. shredded cheese for some of the cream cheese called for , maybe 3/4 cup, haven't tried it yet. Thanks Crawford for this versatile and tasty combination!
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14 users found this review helpful

Old Fashioned Chicken and Dumplings

Reviewed: Nov. 6, 2009
This wonderfully satisfying recipe is very similar to one I have from the old McCalls Cooking School cookbook from 1976. The parsley dumplings are the absolute best dumplings ever, and really add a nice touch. My sons experimented by adding a touch of garlic and onion powder to the bisquit mix--fantastic! Try this recipe, you won't be sorry! 6 STARS! My husband likes the dumplings made with chopped chinese parsley for a slightly oriental flavor. As you can see, we've made this recipe many times, and never get tired of it. Just wonderful.
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3 users found this review helpful

Marzetti® Hawaiian Slaw

Reviewed: Sep. 26, 2009
We used packaged cole slaw mix, added a cup of crushed fresh bean sprouts, a 1/2 cup thinly sliced green onion-whole stalk, subtituted craisns for the raisins, left out the coconut, added a cup of crumbled imitation lump crab meat. No Marzetti's dsg. in our market, so tried papaya seed dsg,and oriental dsg [at different times]; both worked well, we thought. Crumbled-up wontons on the top are a good addition, also. Fresh pineapple in small pieces make a lot of difference-better! An easy recipe that is easy to improvise!
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4 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Sep. 26, 2009
There's something about that sugar-butter syrup that sends this pie from good to out-of-this-world! You have to try this, and you can use splenda for baking to cut the sugar load, and it still turns out perfect!
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1 user found this review helpful

California Roll Salad

Reviewed: Sep. 26, 2009
Excellent! Be careful with the wasabi...you can always add more, but darn hard to 'dilute' once its added. This is a wonderful recipe; easy, fast, tasty! Perfect for my 12y.o. niece to make for her friends when they come over to do 'girl stuff' and have a sleep-over!
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1 user found this review helpful

Zucchini Cornbread Casserole

Reviewed: Sep. 10, 2009
Tried this recipe 2 nights ago. Would recommend using ingredients as originally given. I used 2 6oz. pkgs of betty crocker corn bread mix, and 4 eggs, 2tbsp.water, 4C. zucchini chopped up, 2C. frozen corn, 1 med.sz.onion, 1tsp chili flakes and 4 oz. shredded cheddar cheese, no salt added--all ingred. added into the mix. Baked on 350 for 50 min. and was sl. overdone--dry. Would cut bake time bake 10min. Used a 9x13 pan which seemed fine. If your recipe turned out too moist, try chopping the zucchini instead, and use a dark pan such as bakers secret. Nxt time will add browned crumbled italian sausage, and more zucchini, or less cornbread mix. Will bake this again. Thanks to everybody for their good ideas, which I used!
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2 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Jul. 21, 2009
I made this last night for my family; used a baked chicken from Costco, boned, no skin, mixed with 1/2 pkg. taco seasoning. Toasted flour tortillas-6-tore each into 5-6 pieces and lined the bottom of 11x13 pan. Mixed 1 can undiluted healthy Campbell chicken soup with 1 pkg. lowfat cream cheese, set aside. Layer #1: chicken, 3/4cup finely chopped onion and 1 bag frozen fiesta corn/blk.beans. Layer #2: place on top of chicken layer 1/2 cup chopped fresh cilantro, 1 small 4oz. can sliced blk.olives, and 1/2 can [8oz. size] chopped tomato with jalapeno. Layer#3: top with chicken soup/ cream cheese mix and spread to edges. Place remainder of chopped tomato and jalapeno in a line down center of pan. Top with 2cups [or more, to personal taste]shedded mexican 4-cheese mix. Top with foil and bake at 350 for 40-45 min.=cheese melted and filling bubbling around edges. Let cool 5-10 min. then serve. Even better reheated the next day. My picky husband and sons devoured this in record time. Feeds 4 big eaters, or 7-8 small eaters.
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3 users found this review helpful

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