LA ESPOSA Recipe Reviews (Pg. 1) - Allrecipes.com (1598094)

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Coconut Curry Chili

Reviewed: Feb. 15, 2015
I expected this to be better than it was. I made the recipe according to the directions and served over quinoa. It was "soupier" than I thought it would be. Perhaps it was the tomato soup that I didn't like. My family loves chili and curries, but no one really liked this. I won't be making it again.
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Slow Cooker Red Curry Beef Pot Roast

Reviewed: Jan. 24, 2015
This was wonderful. I used 2 small venison roasts, which came out perfectly tender. (Sometimes venison roast dries out in the Crockpot, but this recipe worked very well.) I left out the brown sugar, used at least 2 tsp. red curry paste, full-fat coconut milk, and 2 tsp. cornstarch. I added the potatoes during the last couple hours of cooking. Next time, I may try what other reviewers suggested and thicken the sauce a bit on the stove. Thanks, Chef John!
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Coleslaw

Reviewed: Jan. 7, 2015
Light and refreshing! I had a head of cabbage I wanted to use. I normally make a slaw with a boiled oil and vinegar dressing, but wanted something quicker. This recipe was quick and easy and tastes great without an overnight marinade. I did substitute honey for the sugar (and think I could cut the sweetness back a bit). I also added salt and pepper and a sprinkle of dry mustard. (Surely, this recipe should have included at least salt.) Glad to have a new "basic" recipe to work with. Thanks!
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Gluten-Free Choc Chip Oatmeal Muffins

Reviewed: Dec. 17, 2014
I cut the brown sugar down to 1/2 cup, but these muffins were still VERY sweet.
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Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds

Reviewed: Nov. 21, 2014
I tried this recipe tonight with the modification of 1 less Tablespoon of each type of vinegar. Still, it was a little too much vinegar. Next time, I will make it with 3 Tab. rice vinegar and 3 Tab. balsamic. Other than too much vinegar (and I love vinegar), this salad was very tasty and looked appealing, too. I added some chopped avocado to mine, which went very well.
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Red Cabbage Slaw

Reviewed: Mar. 29, 2014
I am getting ready to make this slaw for the second time. Now that I've made it according to the recipe, I will add a little more mayo and a lot more vinegar. (The first go-around wasn't quite tangy enough for us). I will also leave out the sugar. I love the addition of the cranberries and walnuts. This slaw was better after sitting in the fridge a couple of days.....got better and better with time.
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Texas Coleslaw

Reviewed: Jan. 31, 2014
I have been looking for a good slaw recipe with no added sugar or sweeteners. After reading the reviews, I decided to make this 1 day in advance. I also decided to HALVE the spices. I'm so glad I cut back on the spice. I cannot imagine this slaw being edible with the full amount. It is very spicy with half the cumin, cayenne, and black pepper. I'm not sure if I'll make this again, but if I do, I will cut back on the spice even more.
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Red Cabbage Salad II

Reviewed: Oct. 13, 2013
I made this recipe exactly as stated. I let it sit in the refrigerator overnight and drained the liquid before serving it. No one (out of 8 people) could eat it. I tried to think of a way to "salvage" it by adding something or using it somehow in another recipe, but could not. I had to throw it all out. I was disappointed (and surprised) since I normally enjoy recipes with such high ratings.
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Asian Beef with Snow Peas

Reviewed: Oct. 10, 2013
This was good as written and very adaptable. I prefer to double the sauce, add a little onion and black pepper, and serve it over rice noodles. It's great with a squeeze of fresh lime juice, if eaten with noodles. Very simple sauce, which is great with the beef.
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Shredded Tri-Tip for Tacos in the Slow Cooker

Reviewed: Sep. 25, 2013
I was excited to try this, but was very disappointed. First, I cut the spices in half (having read the reviews). My husband and I love hot and spicy foods, but my kids do not. Even with the spices halved, this meat was spicy and the sauce FAR TOO spicy to use in any way. Secondly, there is too much sauce. If I were to make this again, I would cut the tomatoes and wine in half, too. Finally, my roast was not tender after 6 hours. This very well could be that I had a tough tri-tip, but it was very disappointing. I will try to salvage the leftovers in a soup/chili of some kind (with the meat only....I'll have to toss the incredibly hot sauce).
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Willard Family German Chocolate Cake

Reviewed: Jun. 13, 2013
This is a great tasting cake. In terms of taste only, I would rate this recipe with 5 stars. However, because of the trouble this cake is to make, I'm only rating it with 4 stars. I am not new to cake baking and enjoy cooking and baking very much. This recipe is a bit more "fussy" than my usual cake recipes (for example, having to separate the eggs), and the icing was not as easy as it seemed. I was careful not to thicken my icing TOO much, for fear it would not spread well. Perhaps I didn't thicken it enough, since it slid down the sides of my cake. The finished product looked quite messy. I think if I bake this cake again, I may make it as a sheet cake instead. The photo another reviewer posted with chocolate icing on the sides also seems like a good alternative.
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Asian Beef Noodle Salad

Reviewed: Jun. 7, 2013
I think the dressing deserves 5 stars.....yum! I had some leftover grilled london broil slices I needed to use, so I used that instead of the ground beef (cut into small pieces). I also used a whole pound of pasta. Because of the extra pasta, I had to double the dressing (except I only used 1/2 tsp. red pepper flakes). Wow. That dressing is addictive. I think any Asian noodle dish with this dressing would be wonderful. The salad itself is adaptable, I think, although I did enjoy the Napa cabbage, carrot, and green onion mix. Will definitely use this again, maybe with chicken sometime, too.
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Pakistani Spicy Chickpeas

Reviewed: May 17, 2013
I think the toasted cumin seeds make this dish. I brown them in the oil (although I use less oil...1/2-1 Tbs.) along with the other spices and salt. I use black pepper instead of lemon pepper. Then I add the onions to saute them a while before adding the tomatoes and chickpeas. I have used fresh tomatoes and canned, but I like to puree them in the food processor first. I usually serve this with Jasmine rice and hummus and pita bread. Thanks for a great recipe!
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Easiest Layer Dip

Reviewed: Apr. 13, 2013
This was pretty tasty, but incredibly runny. Perhaps it was the salsa I used. I won't be making it again.
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Slow Cooker Cilantro Lime Chicken

Reviewed: Apr. 10, 2013
I have made this several times using different salsas. My favorite way to prepare this is to use chicken tenders instead of the larger breast halves and green salsa. I set the slow-cooker to high for the first hour, then turn it down to low for 3 more hours. I add the lime and the cilantro during the last 30 minutes. Serve over rice. I don't bother shredding the chicken anymore, now that I use tenders. Yummy!
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Feb. 19, 2013
This was actually TOO sweet for our tastes. I will make it again without the honey and the dried fruit. It was good served over quinoa.
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Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Feb. 17, 2013
This is very good with some green peas and/or chickpeas added. You can adjust the thickness by adding more or less beef broth. Good over jasmine rice. Also, a good way to use up leftover roast.
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Spiced Pot Roast

Reviewed: Feb. 14, 2013
I have made this pot roast several times, always using my slow cooker instead of baking in the oven. I leave out the flour to make it gluten-free. It's very good, and the leftovers are perfect for a beef curry dish.
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Black Bean Brownies

Reviewed: Jan. 28, 2013
I have made these brownies several times. I love the gluten-free, high protein, high fiber nature of these brownies, and they are better with some homemade chocolate icing. Today, however, I subbed COCONUT OIL for the vegetable oil. Wow! What a difference! I have a feeling I'll be making these more often now.
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Vegetarian Korma

Reviewed: Jan. 11, 2013
This has become my "go to" curry recipe because it is such a good basic recipe that can be changed up according to one's taste and what ingredients are on hand. The only permanent change I always make is to use 1 can of light coconut milk in place of the 1 cup of heavy cream. It is good with or without the jalepeno. I sometimes add a can of drained and rinsed chickpeas and a tsp. of garam masala. I usually need to add a little more salt and some black pepper. Also, instead of the ground cashews, I sometimes us tahini....or about a 1/4 cup chopped, toasted cashews as a garnish on top. Serve with jasmine rice. Yummy!
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