Naz Recipe Reviews (Pg. 1) - (13998137)

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Reviewed: Aug. 30, 2012
I give this five stars because it is a great base and allows for personal changes. I used only three garlic cloves, I love garlic but 3 is more than enough. I also toasted the pine nuts in olive oil for a bit. Last I added a bunch of spinach to the blender at the end. Felt the basil was a bit on the overpowering side, the spinach toned it down and added another veggie :)
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Amy's Cilantro Cream Sauce

Reviewed: Mar. 14, 2010
I was not able to to find my food processor so decided to make this on the skillet. I warmed 4 oz of cream cheese in 1 tbsp of olive oil, then added the rest of the ingredients. I used fresh minced garlic and left out the celery salt because I do not like my food overly salty. It came out as a wonderful creamy sauce that I used on top of fish fillets. I used 1/2 cup of cilantro, seemed like the right amount.
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Avocado, Tomato and Mango Salsa

Reviewed: Feb. 26, 2010
I followed this recipe exactly (which I rarely do because I like to make food according to mine and my boyfriend's tastes :)) We loved it. Like a lot of other reviewers, we were eating it out of the bowl with tortilla chips before dinner was ready. Fantastic salsa, will be making it again :)
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Chicken Tortilla Soup II

Reviewed: Jan. 24, 2010
I used this recipe as a base for chicken tortilla soup as I did not have all the ingredients that this recipe called for. I put chicken breasts in a crock pot on high for about 3 hrs. then shredded the chicken before adding vegetable broth (did not have chicken), fresh tomatoes (I did not have any canned) and chili powder. In the skillet I sauteed garlic, cilantro, onion, and half packet of taco seasoning for a couple minutes. I then added a cup of broth to the skillet, let it simmer for a few minutes and added this to the crock pot and let everything simmer together for about half hour. Before serving I deep fried tortillas cut in strips for 3-4 minutes and garnished soup with the tortillas, moz cheeze, and sliced avocados. Boyfriend loved it and said it was bursting with flavor, I agree, great recipe to follow, even without everything on hand :)
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Deep Fried Spinach

Reviewed: Jan. 23, 2010
This is a yummy and different way to make spinach. I have never heard of spinach being deep fried and am glad I tried this recipe in my new deep fryer. I used vegetable oil because I did not have peanut oil. I found that the spinach tasted best when I fried it in small batches for 30-45 seconds and when the spinach was chopped into medium/small pieces. When I put in large pieces of spinach I would leave it in the deep fryer for a longer amount of time but it just did not come out as light, airy, and crisp as the other pieces. I ate the spinach alone sprinkled with salt and pepper and think it would be great in the future on salads or as a side to fish/chicken with fresh lemon squeezed on top. Thanks for a unique and tasty twist on spinach :)
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