THUESEN Recipe Reviews (Pg. 1) - Allrecipes.com (1455384)

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Easy Mashed Potato and Roasted Vegetable Enchiladas

Reviewed: Feb. 16, 2010
I loved this, but I did make some changes. I roasted red pepper, yellow pepper, red onion, mushrooms and zucchini seasoned with my homemade taco seasoning. Then I used leftover garlic mashed potatoes and green enchilada sauce. I topped it with salsa, avacado, and green onion. This was such an easy, comforting food! And no cheese necessary because of the creamy potatoes. Thanks...I never would have thought of potatoes in an enchilada.
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Mulligatawny Soup I

Reviewed: Feb. 10, 2010
I'm basically going to offer a ditto of what many others have said: YUM! I doubled the veggies because I like them, and I also did potatoes instead of rice. I used five cups of chicken broth and then, instead of cream, added a can of condensed milk. I really think that the key to the flavor is sauteing the curry with the flour for the full five minutes. That really seems to open up the spice. Thanks...this is going in my rotation!
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Cranberry Couscous Salad

Reviewed: Feb. 9, 2010
I really liked this. Served it with Grilled Chicken Thighs Tandoori on this sight. I love couscous and it's fun to try preparing it in different ways. Thanks!
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Grilled Chicken Thighs Tandoori

Reviewed: Feb. 3, 2010
This was very good! I made it just as the recipe instructed, except that I baked at 350 for about 50 minutes. I think it could benefit from a full 24 hour + marinade time, though. I served it with Cranberry Couscous from this sight. Lovely combo!
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Pumpkin Pancakes

Reviewed: Jan. 6, 2010
These are lovely! I made them with all whole wheat flour and I switched out fat free plain yogurt for the milk. It definitely had more of the consistency of muffin mix, but I just smooshed them down with a spatula and they made lovely pancakes! I ate them with bananas and honey on top...mmmmm!
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Yogurt Chocolate Chip Cookies

Reviewed: Nov. 8, 2009
These cookies were lovely. Emphasis on were....cause they're almost gone! I used vanilla yogurt, so I cut back a little on each sugar. I also used a stick of butter instead of the butter/shortening combo. They turned out great and I'm looking forward to experimenting with them!
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Turkey Wild Rice Soup

Reviewed: Oct. 26, 2009
Fantastic!!! I did tweak a few things because of supplies I had on hand. I used chicken, boiled it with the rice/broth and then cubed. I, too, cut the butter and flour in half, and then I added condensed milk instead of cream/half-and-half. Tossed in a few frozen green peas and It was splendid! Thanks for the great recipe...it's nice not to use those high sodium soup cans!
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Spiced Pumpkin Molasses Muffins

Reviewed: Oct. 18, 2009
This is a good muffin...definitely more like a breakfast muffin than a "treat" muffin. Good, healthy ingredients. Great with peanut butter on them! I didn't make it exactly as stated, instead of adding nuts and raisins, I added a little more oatmeal. Also, I didn't have plain yogurt, so I used vanilla and reduced the brown sugar and eliminated the vanilla extract. Thanks!
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Soft Mahi Mahi Tacos with Ginger-Lime Dressing

Reviewed: Feb. 28, 2009
I just got back from a trip to Hawaii and was craving a fish taco like the one I had at a restaurant there. This comes VERY close...but without the view of the ocean! I even used a frozen mix of pineapple, mango, and papaya and it turned out lovely. Also, I didn't have mahi mahi, so used tilapia instead. This is a softer fish -- it tasted good, but the mahi mahi would have held up better. Still, a great tropical meal.
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Fat-Free Vegetable Soup

Reviewed: Oct. 19, 2008
This is a great 1st course soup or lunch soup and is far and away better than any canned stuff off the shelf. I used it as a fridge-cleaning soup, and tossed all kids of week-old veggies in it. I did leave out potatoes since I didn't have any, but that would have made it more filling...also, a little whole wheat pasta added in the last 15 minutes would be good, too. I think the key to any soup is good stock/bullion. If you use the good stuff, you won't miss the fat. The curry is definitely the secret ingredient...don't leave it out!
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Overnight Egg Casserole

Reviewed: Jan. 5, 2008
I really liked this. I think the cream of mushroom soup is the key...plus I added extra mushrooms and also added sausage. It got rave reviews.
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Aunt Jewel's Chicken Dressing Casserole

Reviewed: Jan. 5, 2008
This was pretty good. I put it in a smaller casserole dish and added green onions, celery, and frozen peas. I definitely recommend adding vegetables, otherwise it would have been kind of blah.
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Black Bean and Couscous Salad

Reviewed: Sep. 10, 2006
This quickly became my summer favorite. The flavors remind me of the burritos at Chipotle!
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Eggplant Parmesan II

Reviewed: Sep. 6, 2006
This was amazing! I made it exactly as instructed, but tossed the eggplant in a plastic bag with the bread crumbs! Wonderful....
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Chicken Valdostano

Reviewed: Aug. 21, 2006
I thought that this was FANTASTIC!! I did make a few changes, however. When done frying the chicken I put it in a warm oven to keep it toasty. Then, I sauteed broccoli, baby bellas, and 1 clove of garlic in the remaining butter/oil. After two minutes, I added about 3/4 c chicken stock and let that cook off, until the broccoli was tender-crisp. I put the prosciutto and cheese atop the chicken in the oven until the cheese was melted and then I served it and the veggie saute over penne pasta with some extra fontina and parmesan sprinkled in. Very good!
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Baked Scallops

Reviewed: Apr. 7, 2004
I liked this quite a bit....the breading on the top did get kind of mushy, but that was no big deal to me. They were really good when afterwards I kind of rolled them around in the juices.....yum!
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Make Ahead Lunch Wraps

Reviewed: Apr. 4, 2004
I love this recipe....but it ended up making about 32 wraps for me....great for taking to work.....yum!!!
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Parmesan Chicken II

Reviewed: Mar. 21, 2004
Made this with chicken breasts instead....really liked it!!
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Chicken and Mushroom Saute

Reviewed: Feb. 24, 2004
I really liked this recipe, and I pretty much made it as is....except for I didn't pound the breasts thin...and also, I let the breasts simmer in the sauce for a good ten minutes...I think that really added....I served it over a brown rice medley and with asparagas on the side...excellent...
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Pork Chop Pileups

Reviewed: Feb. 20, 2004
This was outstanding...but I made a couple of minor changes. I was just cooking for two, so I used two pork chops, 1/2 onion, 4 oz fresh mushrooms, 2 cans beans (didn't have any potatos), and 1 can of 98FF Cream of Mushroom soup with 1/4 cup milk. It was so good, and the mushroom sauce would make great gravy for bread or mashed potatos. I will definitely be making this a lot!
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