SALLYMANDER Recipe Reviews (Pg. 1) - Allrecipes.com (1521756)

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Mongo Guisado (Mung Bean Soup)

Reviewed: Sep. 8, 2014
Yummmmmm! Almost like my dad's, but he adds a couple of pieces of ginger and a dash of patis (Filipino fish sauce) for flavor which I did to this recipe. Mine came out a little too soupy so I would cut back on the chicken broth, maybe only add 2 cups. But it's a great recipe, tastes even better the next day!
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Lemony Lentils with Kale

Reviewed: Jan. 5, 2014
Very flavorful! Used 1/2 tsp dried thyme instead of fresh sprigs, but left everything else exactly the same. It's a definite keeper!
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Baked Kale Chips

Reviewed: Mar. 12, 2013
Yum! I had a big bag of pre-washed, pre-cut kale so this was super easy. Tossed it in a salad bowl with the olive oil and salt, then spread it out on a cookie sheet over parchment (super easy cleanup after!) In 15 mins I was chomping away on delicate and crispy kale chips, it really did taste a bit like potato chips. Be careful not to over-salt! There is a lot of shrinkage when you cook kale, so the salt will intensify. Try it, it's fun, delicious, and nutritious!
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Glazed Salmon

Reviewed: Sep. 7, 2011
I finally tried this and I agree with many of the reviewers, molasses is a bit too bold of a flavor to pair with delicate salmon. But I wouldn't hesitate to try some of the modifications suggested, such as using honey instead of molasses. My all time favorite no-fail salmon glaze is quite simple: real maple syrup, soy sauce, and garlic... measure to your liking.
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2 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Jan. 3, 2007
Tasty! I added 2 cloves of crushed garlic to the marinade and it was a great addition. Also, just before serving I sprinkled a generous amount of chopped fresh parsley and squeezed some fresh lemon juice over it which really complemented the flavors nicely. Served over a bed of couscous, it was a hit! This recipe made a lot of marinade, enough for 7-8 chicken breasts. Some final notes, I found I had to bake the chicken for much longer than the recipe called for, around 35 - 40 mins total (probably because I used more chicken breasts.) Also I did not use the full amount of butter, maybe half of what the recipe called for. Overall I'm very happy with this one. Leftovers should make great sandwiches or chicken salad.
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Artichoke Dip I

Reviewed: Oct. 27, 2005
Artichokes, cheese and mayo... how can you go wrong? Everytime we make this dish it's a HUGE hit. Sometimes we use fresh garlic, but powdered is fine too. This recipe is pretty darn unhealthy, but if you want to splurge and impress your guests, it's a must. Serve with bread, crackers, veggies... anything tastes good with it.
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Apple Crisp II

Reviewed: Oct. 27, 2005
Yum! This is a great recipe with some alterations. I cut the sugar in half (used 1/2 cup white sugar for apple mixture, and 1/2 cup brown sugar for topping), omitted the water (apples already contain a lot of moisture), and added walnuts to the topping. I used Granny Smith apples which were tart, but a scoop of vanilla ice cream complemented this dessert perfectly. And in the morning pour some milk over it and zap it in the micro for a warm delicious breakfast!
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22 users found this review helpful

American Lasagna

Reviewed: Oct. 27, 2005
This is the first lasagna I have ever made, and I bravely dared to invite my husband's parents over for dinner that night. I was extremely relieved at how well this recipe turned out. I really have no complaints at all! Many reviewers thought it was too dry, but I thought the moisture consistency was perfect - I really do not care for a goopy, sloppy lasagna. Some slight alterations I made based on recommendations were adding about a half cup of wine to the sauce, cut sugar in half, cut salt (to taste), assembling it a day in advance and refrigerate, and covering with foil for the first half hour while baking and then removing it for the final 15-30 mins until it was nice and bubbly. Thanks for a fantastic recipe, Rosemary Stoker!
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Chicken Hekka

Reviewed: May 4, 2004
Delicious! Chicken Hekka is a local favorite here in Hawaii, so I was surprised to see a recipe here. This recipe is incredible, the flavors and textures combine very well to create a very tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts, reduced the amount of sugar to about 1/3 cup (my Mirin was very sweet to begin with), and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't leave the Mirin out! Its flavor is an integral part of the recipe. And don't skimp on the watercress either, watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection.
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32 users found this review helpful

 
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