spitfire1958 Recipe Reviews (Pg. 1) - Allrecipes.com (15834161)

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Baked Tortilla Chips

Reviewed: Jan. 13, 2012
I used the large flour tortillas (dinner plate size) and cut into eighths, then cut each eighth into fourths. Each large tortilla will make 32 chips. The chips are smaller and easier for little hands to pick up. I then placed chips on a baking stone (to prevent burning), sprayed each chip with some plain cooking spray (you could use butter or garlic flavor also), and sprinkled each with a little sea salt. I baked them at 7 minutes then rotated the stone 1/2 turn (or turn stone a full 180 degrees for even baking) and cooked them for another 6 minutes. I then removed the stone carefully from the oven with oven mitts or pads (it will be extremely hot to the touch) and then removed them from the stone with an upside down metal spatula (I do this to help prevent sticking to the stone) and placed them on a large cool metal baking tray to cool. They turned out fantastic. They can be eaten alone (kids love them), with dips or made into nacho chips.
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Broccoli and Ramen Noodle Salad

Reviewed: Nov. 20, 2011
I, too, made some changes to this recipe because I wanted to use what I already had “on hand” in my kitchen. I did have to purchase the fresh veggies, but when I saw that broccoli slaw was $3.49 for 10 ounces, I opted for the Cole slaw at $1.80 for 16 ounces, and bought broccoli florets at 10 cents an ounce. I used the 16 ounces of Cole slaw and added 10 ounces of finely chopped broccoli florets. Instead of chicken flavored ramen, I used the oriental ramen (for which I originally paid 20 cents per package), adding the seasoning packet to my dressing mix. I am allergic to onions, so I substituted ½ tsp garlic powder for the bunch of green onions, and added that to my dressing instead of putting in with the slaw and noodles. I had sunflower seeds, Planter’s Pistachio Grove Blend and McCormick Salad Toppings, so I added ¼ cup (coarsely chopped) each of these to the chilled salad just before serving. I already had Hendrickson’s Sweet Vinegar and Olive Oil Dressing, so I used ½ cup of that instead of the sugar, vegetable oil and cider vinegar.
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