andee2s Recipe Reviews (Pg. 1) - Allrecipes.com (15147626)

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Dill Dip III

Reviewed: Apr. 8, 2014
I have been making a version of Dill Dip for years. This was good (though needed to cut down on portion and salt) Great for veggies. My variation: 1/2 cup Olive Oil Reduced Fat Mayo,1/2 Cup fat free greek yogurt, 1.5 tablespoon of dry Dillweed, 1.5 tblspoon dry minced onion, 1 Tblspn Lawry's Seasoning Salt. Must meld for at least a couple of hours.
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Tangy Tuna Black Bean Quesadillas

Reviewed: Mar. 20, 2014
Ok, just finished this and already thinking on what I would change. This is a GOOD base recipe. Right from the start I thought 1 tablespoon of Garlic Salt seemed a little much for my taste so only added a teaspoon, same thing with cumin 1/2 teaspooon (instead of full). Hot sauce measurement seemed fine. I used refried black beans with Jalapeno so the quesadilas had a little more kick. I think 1/2 cup of sour cream should be cut to a 1/4 (I used greek yogurt) and used butter spray rather than butter. Next time I think I will add some more shredded cheese as well. You could easily swap tuna with cooked chicken. Overall will keep this as a quesadilla recipe and tweek.
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Jalapeno Popper Spread

Reviewed: Feb. 26, 2014
This will be a somewhat "unhelpful" critique:) AMAZING, had to do NOTHING differently, everyone loved it! I had people over to "taste test" new recipes for an upcoming party I was going to have...this was one of the clear cut winners. Of course I served it at the party as well as a couple more times since. Definitely a good party dip!
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Hot Pizza Dip

Reviewed: Feb. 26, 2014
This is a GREAT RECIPE especially if you have pizza "leftovers". I had made some flat bread pizza recently and had some ingredients left. I took some of the recommendations and mixed the herbs (used 1/2 more teaspoon of herbs) and cream cheese the day before and refrigerated. I used an Italian blend shredded and shredded Parmesan along with pepperoni and black olives. I baked (covered) at 375 for 15 min and then uncovered for another 10 min until cheese looked melted and bubbly. Served with crusty french bread and sturdy chips. Gobbled up!
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Cheddar and Olive Balls

Reviewed: Feb. 26, 2014
For me, this definitely needed a lot of "tweaking" but now is a standard entertaining appetizer! My version 2 cups fresh shred sharp cheddar, 1 cup flour, 1 stick unsalted butter (melted) 1 tablespoon Olive juice (little paprika to taste). I used Trader Joes Jumbo Pimento Queen Olives., form dough around. This next step is the KEY for me-MUST REFRIGERATE at least an hour or two (or freeze for later-I've done it this way and popped them immediately into the oven - no defrost needed). Use parchment paper lined, sprayed with Olive oil spray baking sheet and bake for 20 minutes or so on 400. I serve with a pre made sun dried tomato spread/dip. Always a request!
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Taco Dip I

Reviewed: Apr. 24, 2012
This is the classic taco dip my family has been making forever:) I have done some slight variations. Use whipped cream cheese, makes so much easier to mix. And now sometimes rather than blending taco seasoning, I mix finely diced onions and finely chopped black olives in whipped cream cheese, then spread taco sauce (you pick your spiciness, I use medium) as the next layer over the cream cheese then add lettuce, cheese, etc. It is a nice variation sometimes though both ways are equally delish!!
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Italian Baked Cannelloni

Reviewed: Dec. 29, 2011
Very good. I tried for first time for Christmas dinner. I used 1/2 pd mild italian sausage with ground beef and cheated using jar sauce to top off. Only thing I would change for next time is to use fresh mozzarella cubes (like it says:). I tried to cheat and use shred and it was a gooey mess to build. But great taste, will definitely make again with some minor tweaking!
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