yellowtulip Recipe Reviews (Pg. 1) - Allrecipes.com (1547669)

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Best Butternut Squash Soup Ever

Reviewed: Feb. 11, 2013
Really good - love that you don't have to use any cream if you don't want to. I put a dollop of sour cream in. I think 4 cups is too much broth. I used about a whole squash - half was already roasted, the other half was cubed. And with 4 cups, it was not quite as thick as I would have liked, but still good. I also added some sauteed turkey sausage and green onions.
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Easy Slow Cooker French Dip

Reviewed: Oct. 12, 2012
Used onions plus a little water instead of soup. Sliced (or it fell apart) meat and let is soak up juices for a bit before serving. My 5-year-old had seconds!
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1 user found this review helpful

Slow Cooker Corn Chowder

Reviewed: Oct. 9, 2012
Very good - husband and 5-year-old both ate three bowls of it. My changes - from reading comments: added a can of creamed corn, added some dried sage, did not use water/bouillon to cover - instead used 1 cup of chicken broth, made it without ham - added a little crumbled bacon and shredded cheese when serving, added a .5 tsp of corn starch when added can of evap milk. Great consistency. Hardest part was chopping the potatoes, which I left the skin on!
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Easy Bake Fish

Reviewed: Jun. 26, 2009
So easy and very good. Company worthy. Only changes - I used only 2TB of honey like another review, and cooked at 400 (with a fan oven) for 20-25 min. I cooked it in an oval glass Pyrex, which let the sauce bubble up around the fish.
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Mediterranean Baked Fish

Reviewed: May 17, 2009
Very good and very easy. Used haddock. Wish I had used more tomatoes - as they came out so well. Served over quinoa (with a little of the juices from cooking the fish) with green beans.
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Lentils And Spinach

Reviewed: Feb. 17, 2008
Very good - used fresh chopped spinach 5 min before lentils finished, added fresh chopped tomatoes a few minutes before serving. Took a while for the water to cook down - was too impatient! Forgot the cumin, but was still good. Served with salmon.
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Turkey Shepherd's Pie

Reviewed: Nov. 24, 2007
After heating up traditional leftovers the day after Tgiving, which took timing and coordination with a small oven, I think this was so much easier - all in one dish. I sauteed onions and celery and added after the turkey. I added more turkey and gravy than the recipe called for - filled the bottom of the dish that I had. I did not have as much stuffing as listed in recipe - but spread it out in thin layer and it worked fine.
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Chicken Florentine Casserole

Reviewed: Oct. 16, 2007
This is a keeper. Served it over wild rice. My changes: Cooked cubed chicken in skillet and set aside. Sauteed portabello mushrooms and a bag of fresh spinach in skillet, drained liquid and put in bottom of dish. Put sauce ingredients in skillet until combined and then added chicken. Poured sauce and chicken mixture over spinach. Topped with a sprinkle of mozzarella. (I used low fat sour cream instead of half and half.)
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Hearty Vegetable Lasagna

Reviewed: Feb. 25, 2007
So good. I made a few changes too - half the mushrooms - and used portobello. Added zucchini. Used a yellow pepper and half a red pepper. I added the parmesan to the cheese mixture and used lowfat cottage cheese instead of ricotta. I used two things of nicer sauce and had too much sauce for my dish. Next time, would use 1.5 or use 1 and some water (like another recipe I have). I layered like I do another lasagna recipe: Spread 1 cup sauce on bottom. Layer with 3 no-boil lasagna noodles, 1.5 cups of sauce, half of ricotta mix, spinach (boiled and squeezed of water). Repeat layering (without spinach) ending with sauce. Then, I baked covered for 50 minutes, then added about a cup of mozzarella (instead of two) and cooked without the cover for 10 minutes. It turned out great!
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Chicken with Asparagus and Roasted Red Peppers

Reviewed: Nov. 26, 2006
Very easy and good. I cooked the chicken in the skillet and removed it. Then, I added the broth and the other vegetables. I added mushrooms and used sundried tomatoes, since they were in the cupboard. I added more chicken broth towards the end of cooking to get more sauce. Before serving, I added the chicken back in, then served over rice.
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Sesame Pasta Chicken Salad

Reviewed: Jun. 4, 2006
This was great - and so easy. It usually takes me longer than most - but I was ready to head to the park for a picnic in 30 minutes. I did the dressing and chopping while the pasta cooked. I used 1/4 cup oil and did not end up putting all of the dressing on. Saved the rest - will add to the leftovers. Used a rotisserie chicken to save time. Also added water chestnuts.
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Orzo with Mushrooms and Walnuts

Reviewed: Feb. 16, 2005
My husband and I really liked this. I only made half and had some leftover. The best part is that you can add whatever you have to it. A few minutes before it was done, I added fresh broccoli and closed the lid, so it would steam. I also added some garlic to the onions and mushrooms. Next time, I will probably add more mushrooms, since they really simmered down, and I love mushrooms.
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No Name Orange Roughy

Reviewed: Feb. 16, 2005
Wow! My husband and I really liked this recipe. The fish did not taste fishy. I made two filets, but all of the sauce (except I left out the juice from the whole tomatoes can). The sauce was thin, so it was a little soupy - and we served it in a bowl, but it was wonderful. Next time, I will serve it with bread to soak up the sauce and a salad.
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