Chelsea Recipe Reviews (Pg. 1) - Allrecipes.com (15828356)

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Fat Free Tartar Sauce

Reviewed: Dec. 14, 2014
Even better with dill pickle relish. I also used 4T instead of 2 because my family really loves relish.
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Cabbage Roll Casserole

Reviewed: Nov. 16, 2014
I've been trying to find good recipes to substitute tofu for meat and this is a great one. Prepared it with hamburger the first time and it was 4 stars as written. Then substituted firm tofu and it was still 4 stars in my family. To appeal more to my family's tastes, I took cues from others and added garlic and onion powders as well as a few other spices that we like. This is a perfect, easy comfort casserole for my family.
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1 user found this review helpful

Carrot Rice

Reviewed: Oct. 13, 2014
Have made rice like this for years, but also add anywhere from 1-4 tablespoons of lemon or lime juice to give it a tart punch. 4 stars for missing this addition.
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Tropical Sweet Potato Fries

Reviewed: Sep. 23, 2014
Tried this the way written first. Takes too long, boiling makes them mushy, reduces nutrient content, and seems an unnecessary step. Second time cut potatoes into wedges, rolled them in the seasoning mixture (without cilantro), and roasted for about 35 minutes (turning once). Perfect! Added cilantro when serving and there were no leftovers.
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Mediterranean Lentil Salad

Reviewed: Jun. 24, 2014
I hate dicing carrots, so just threw them into the pot in chunks, let them cook with the lentils and onions, then chopped before serving. Much easier!! Very nice salad/side dish, but I used only 1T of oil and that was plenty. Perfect for a vegetarian lunch.
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Dairy-Free Coconut Candy Bar Ice Cream

Reviewed: Jun. 22, 2014
This really needed something to keep it from freezing into a rock, so I warmed the coconut milk and dissolved a packet of unflavored gelatin into it. Then followed the rest of the recipe and it turned out great.
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9 users found this review helpful

Ice Pops

Reviewed: Jun. 1, 2014
These were great! Gelatin makes all kinds of frozen treats softer. I use pudding and gelatin in ice cream all the time. Best to use the non-instant pudding.
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Ukrainian Salat Vinaigrette (Beet Salad)

Reviewed: May 12, 2014
Delicious and impossible to mess up. Very simple.
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Oven Fried Chicken III

Reviewed: Apr. 11, 2014
Tried it; didn't like it. Too oily and not enough seasoning. If we're going to eat this much fat in our chicken, I'll just use my family's old recipe and fry it.
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3 users found this review helpful

Chef John's Empty Mayo Jar Dressing

Reviewed: Apr. 3, 2014
Cut back on the olive oil, added 1-2 teaspoons of dry ranch dressing mix and it was delicious. So many possibilities for making a custom dressing. Thanks!!
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2 users found this review helpful

Tender Italian Baked Chicken

Reviewed: Feb. 20, 2014
I have made this recipe many times for my family and found it works very well with light mayonnaise and is awful with real mayonnaise. This is because real mayo separates and the dish gets very greasy while light mayo holds up and is delicious. Thus 3 stars.
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Slow Cooker White Chili with Chicken

Reviewed: Jan. 7, 2014
Great flavor, but I made one change when preparing the dried beans. If you soak overnight and discard the water, you lose most of the water soluable nutrients in the beans. Instead, I suggest rinsing the dried beans in cold running water to clean off any surface dirt, then soak in fresh water. Use that soaking water to cook the beans. Some people say this gives diners gas, but if you eat a regular, high-fiber diet anyway, you don't really get any gas. Thanks for posting this nice recipe.
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Maharani Cupcakes

Reviewed: Nov. 19, 2013
Needed to tone down the curry flavor, so used a little over 1 tsp. Same with the basil in the cream. An entire bunch would have been far too strong, so used about 3-4 stems.
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Baked Denver Omelet

Reviewed: Oct. 26, 2013
It tastes good and can be the base used for many variations. Use a cast iron pan to cook the veggies and you don't need to use a second pan.
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Green Rice III

Reviewed: Oct. 10, 2013
Excellent rice as is, but even brighter with a couple of tablespoons of lime juice added just before serving.
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Pumpkin Fudge

Reviewed: Sep. 28, 2013
When making candy like fudge, the boiling time is less important than the temperature achieved during the boiling. This recipe should be edited to tell cooks that the temperature needs to reach 230F, also known as the soft ball stage in candymaking. Depending on altitude, this will be in 18-25 minutes. I consider this a major shortcoming in this recipe and downgraded accordingly. Frankly, since all posted recipes are juried, I would have expected the editors to catch this error and correct it. Without this direction, many cooks will end up wasting a whole pan of expensive ingredients.
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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Sep. 17, 2013
Made several changes to suit my family's tastes, so not 5-stars. We don't eat raw peppers, so those were out. We're going more vegan, so omitted the feta. Finally, we're watching sodium, so reduced salt to just a few shakes. The result was delicious for us. Thank you for sharing.
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Black Bean and Couscous Salad

Reviewed: Sep. 4, 2013
Even better when couscous is replaced with quinoa. But this version is very good. Also, added several additional veggies once base recipe was done -- chopped squash, jicama, grated carrots, etc. The next day added some fresh cilantro. Delish!
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2 users found this review helpful

Rotisserie Chicken

Reviewed: Aug. 26, 2013
Tried this, but nothing like rotisserie from the market. Their secret is to inject seasoning into the meat and this recipe completely omits that. Skin was crispy and flavorful, but without injection, meat was bland. Put the leftovers into a nice curry.
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Balsamic Mushrooms

Reviewed: Aug. 23, 2013
Lose a star because mushrooms don't ever need this much oil. Cut the oil down to 1-2 Tablespoons and everything else was good.
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3 users found this review helpful

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