LizG Recipe Reviews (Pg. 1) - Allrecipes.com (16073994)

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LizG

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Deb's Tapenade

Reviewed: Dec. 19, 2013
Really tasty as is, even better with a few minor tweaks. 1) Suggest substituting red onion for white, for a bit tangier flavor. 2) Dried parsley substituted for fresh (1 tsp dried for 1 tbsp), and it worked very well, couldn't notice a difference and much cheaper. 3) Also added some kalamata olives to the mix, which upped the flavor. Finally, make at least one day before and let the flavors blend in the fridge -- really takes it over the top!
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Creamy Cheesy Scrambled Eggs with Basil

Reviewed: Apr. 8, 2012
Great stuff on its own or as a base to add other omelet ingredients!
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Balsamic Bruschetta

Reviewed: Dec. 29, 2012
It's great with or without the parm mixed in (I sometimes leave it out if I have vegans attending the party). Great to let it marinate for a few hours or even a day, to let the flavors really blend.
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Pasta Melanzana

Reviewed: Mar. 28, 2012
Kind of bland without basil, oregano and other spices... but the eggplant was fine even without peeling it, I guess it just depends whether you like the taste with or without the peel!
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Stir-Fried Shrimp and Mushrooms

Reviewed: Feb. 3, 2012
I added 1/4 cup of white wine and some spices (parsley, oregano, and red pepper) to taste, upped the chicken broth to 1/2 cup, and substituted a few squirts of lemon juice for lemon slices. With these additions, I thought it tasted quite good.
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Bada Bing Bada Banged Potatoes

Reviewed: Jul. 30, 2012
I served this at a large family gathering to rave reviews. A few modifications to make this easier, that may be helpful for others: I used a giant bulk-store can of white potatoes, 6.5 lbs, in place of new potatoes, and it worked great. To even out the proportion of spices, I simply used rounded spoonfuls of the original specifications (tbsp, tsp, etc.) and kept the oil/butter/cheese constant -- even then, there was too much oil, I would reduce this next time. After boiling the potatoes, I baked (instead of roasted) them in a metal disposable tin, which I prepared using layers of potatoes and spice/oil mixture. They turned out delicious, just too oily on the bottom -- the oiliness is what gives this recipe only 4 stars instead of 5!
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Eggplant and Mushrooms with Wild Rice

Reviewed: Sep. 25, 2011
I like all the individual ingredients of this dish, but putting them together just made a mush. I didn't even add the cream and it was still way too soupy.
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Merritt's Butternut Squash Gratin

Reviewed: Oct. 22, 2010
It tasted ok, but I felt I could still taste all the individual ingredients, rather than a combined new flavor.
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Linguine with Clam Sauce

Reviewed: Dec. 14, 2013
Needed some changes - olive oil not vegetable oil. Also added a touch of white wine, lemon juice, along with seasoning (salt and pepper). I also added half&half to give it a slightly creamier texture.
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Cream-Braised Brussels Sprouts

Reviewed: Jan. 19, 2014
I thought it sounded too basic as written, so I borrowed some ideas from other Brussels sprouts recipes on this site. 1) I sauteed onions and minced garlic in the melted butter, then added the sprouts. 2) Left out the salt, but added two good dashes of red pepper and oregano, respectively. 3) Partially through the cooking, I also added 2 TBSP of pine nuts and bacon pieces. Altogether, this modified recipe was absolutely wonderful, with a complex buttery and nutty flavor.
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Caramelized Spicy Pumpkin Seeds

Reviewed: Nov. 3, 2012
The carmelization didn't work... 2 cups of seeds is a lot to pour into only two tablespoons of sugar. The spice mix is ok, but i was expecting something more.
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