yvonne Recipe Reviews (Pg. 1) - Allrecipes.com (14812824)

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Quick and Easy Grilled Potatoes

Reviewed: Jul. 17, 2014
I liked this.
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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: Jun. 28, 2014
OK, I made alterations to this but it doesn't diminish the deliciousness and easiness of the base recipe. I added a little shredded chicken, a little chicken stock, corn, instant rice, and stewed tomatoes (2 cans) that were spiced up with mild green chilis -- these are common in the supermarket. As a main dish, a party dish, a side dish, whatever, it was so good. Thanks for giving me the base recipe to work with -- awesome!
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Easy Beef Stroganoff

Reviewed: Sep. 3, 2013
Hi! I know people hate it when you review a recipe and then add your own comments but since I am weight conscious I always look at these for ways to make them lighter. This is a great base recipe very similar to the one I use but here is how I change it: I use lean ground turkey rather than beef, I use mostly 2% milk instead of the sour cream, adding in only a T or two of nonfat sour cream at the end. For the veggies I use shallots as opposed to onions and a little garlic. I saute meat, onions, garlic together in a T or two of olive oil and a little pat of butter -- not much. I add in some worchestershire sauce and reduced sugar ketchup at the very end to taste. A tiny pinch paprika as well. As a timesaving tip, I saute the meat and all veggies in large saucepan first as already described and then add water/milk (as much as seems needed) and noodles next. Cover, let simmer until noodles are done, then add W sauce, ketchup and sour cream at the very last. My very picky kids eat this and it's much healthier and lighter this way. And it's good. I never feel deprived. Ladle it over a little lettuce (the crunch is a surprisingly good addition) and you've got yourself a very diet friendly meal.
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Harvested Chicken Stew

Reviewed: Jan. 13, 2013
This is delicious and easy. Simple food is often the best. A soup/stew like this on a winter afternoon is great. I gave it 4 stars because I did think a couple steps were missing. First, I sauteed the onions and celery in a little light butter first to soften them before adding everything else. Second, I did not have zucchini so I used green beans instead. For my family's taste, I know that was more appealing. I added a cup of instant rice at the end to thicken it up and make it less soup-like. Finally, there were no seasonings for this. My preference is always herbes de provence. Gives almost everything a lovely finishing taste. Since we're all watching, I used fat free stock and the result is a yummy soup that is very light. Thanks for the recipe!!!
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Pasta Pizzaz

Reviewed: Sep. 5, 2012
This is really good, but I added some things. I used broccoli instead of zucchini. I also added some corn kernals. I used some fresh basil. And then I also added a little precooked cut up bacon that I had left plus shredded a little deli ham into it. Really yummy. Also, I always use shallots for onions. I can't take regular onions for some reason.
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Calico Bean Casserole

Reviewed: Aug. 18, 2012
I know everyone hates it when you change the recipe however since I need to watch I am always looking for how I can replicate the delicious recipe but with healthier options substituted. So, for those who are in my boat: This recipe is GREAT and hard to mess up. I substituted ground turkey, turkey bacon, vegetarian baked beans, reduced sugar ketchup, and honestly did not think it needed the brown sugar. Depending on your canned baked beans, you might want a little sweetness but if so add it T by T at the end .... you don't need much. Also, since veggies are a dieters' best friend I added way more frozen baby limas, corn, and would have added green pepper too if I had some. Also, more onions ( I always use shallots) and a little garlic paste. So good I can hardly believe it's not decadent. Even with the substitutions, this recipe still wows a regular crowd.
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Easy Coq Au Vin

Reviewed: May 10, 2012
I love the tastes in Coq Au Vin but not all the trouble, so I loved finding this recipe, which I use as a base for my variations. I generally use skinless, boneless thighs with excessive fat cut off; I dredge through flour and salt; I use a shallot rather than an onion; I cut up a couple strips of pre-cooked bacon (which has most of the fat already cooked off) and add once the chicken is mostly browned; I use jarred chicken stock so I can adjust taste tsp by tsp; I delete the cornstarch and garlic powder; I throw in a pinch of herbes de provence instead; I use more water and less wine; I add a can of petite diced tomatoes to pump up taste and make the color palatable to my picky kids. If it's still purple and I want them to eat it -- I hate to admit this -- I add a little ketchup. Doesn't hurt the taste but it does help make it look more red for them. Finally, I add sliced mushrooms. Also, I just pour the wine straight into the pan. I know this is a lot of changes but I was floundering until I found this base recipe so thank you.
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Baked Ziti II

Reviewed: Apr. 14, 2012
Easy and great basic directions. I double to have leftovers, add more sauce, more cheese, basil to the ricotta/egg mixture, and top with turkey pepperoni slices. I use a spaghetti sauce that is a meat sauce, or I saute some turkey to add in. I cook a little longer since I make a bigger batch. Everybody loves... thank you!
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