Mamma Kim Recipe Reviews (Pg. 1) - Allrecipes.com (14510071)

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Make Ahead Lunch Wraps

Reviewed: Oct. 12, 2012
I just love the idea of this. You could make these with any combination of ingredients that appeals to you and always have a great, healthy, and filling lunch or snack on hand in the freezer. The other night I bought a grocery store rotisserie chicken and made rice and beans as just a regular weeknight dinner. I took all the leftovers, wrapped them up in tortillas, then wrapped those in aluminum foil lined with a paper towel, stuck them in a labeled freezer bag with the date, and put them in the freezer. If I know I don't have anything to take for lunch I put one in the fridge at night and the next day they are good to go. I bring it to work, remove the foil, and microwave them in the paper towel. You could put whatever kinds of leftovers you have practically. The hardest part is not overfilling your wrap and perfecting the wrapping technique. I also put my scrambled eggs in a wrap a lot, but I don't freeze those! ;)
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Pasta Salad

Reviewed: Sep. 13, 2012
The Salad looked beautiful, but I def think I made a HUGE mistake. I don't think salad seasoning mix is the same as salad dressing mix. I only used 3 tablespoons and it was SO salty and SO garlicy it's barely edible. I love salty, but this was NOT good. I do think it's worth thrying again. Even if I can't figure out what salad seasoning mix is, it would probably by good just with the italian dressing. The colors alone are worth it. I substituted an orange pepper for red, so the red tomatoes, orange, yellow, green peppers, black olives, shredded mozz (I added), with the tri color pasta. It was beautiful!
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Guacamole

Reviewed: Sep. 9, 2012
This was my first time making Guacamole because my dad makes it the best and I was afraid mine wouldn't be as good. Well it was GREAT! I love the pinch of cayenne. Also, I put in black pepper out of habit as I didn't realize it wasn't part of the recipe. It was still great. I also added the zest of one lime because I wanted more of a lime flavor and had already doubled the amount of lime juice. My guests kept commenting on how good it was. They went through 2 bags of chips!
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Cumin-Coriander Pork Rub

Reviewed: Sep. 9, 2012
I have been using a similar rub, minus the paprika and allspice, for years. These are good additions. Last night I decided to brine the pork chops first and was very happy with the result. I put 2 pork chops in a large zip lock bag with a mixture of one cup of water to one table spoon of salt. I didn't want to make it any more complicated because the rub is so flavorful. I let it brine in the fridge for about 3 hours (so as not to over brine). Then I rinsed them in cold water and patted them dry. I applied the rub and let them come to room temp about a half hour. Then I seared them and baked them @ 425 for 25/30 min. They came out very moist and delicious. It's a great way to prevent drying out. I did cut back on the salt in the rub by half because of the brine. There was plenty of left over rub. I should have stored it in a jar because I will def be making it again! I served with pineapple mango salsa,and black bean and corn salad. For appetizers i made guacamole and salsa, and we drank margaritas and coronas. Great easy, fun, and very flavorful dinner to entertain.
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Fast Chicken Soup Base

Reviewed: Aug. 28, 2012
I made this for a relative on his way home from the hospital after having experiencing heart problems. Due to his dietary restrictions I used No Salt added chicken stock. I did not add any salt or pepper at all. Instead I seasoned it up with some poultry seasoning in addition to some fresh thyme. I loaded up on the veggies and added a few cloves of garlic. I also used a garden vegetable type pasta, just to boost the nutritional value. It was very tasty! I did miss the salt so I will just grate some Parmesan cheese on top and maybe add crackers. I really think he'll enjoy it, and I feel good about what's in it.
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