mareeee Recipe Reviews (Pg. 1) - Allrecipes.com (16671061)

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Winter Minestra

Reviewed: Feb. 5, 2011
I'm usually opposed to ground beef in soup, but since I that's all I had, I found this recipe. Not bad! I basically used this as a jump-off point for all the fresh veggies I had sitting around that needed to be used -- a head of cauliflower, bunch of broccoli, carrots, squash, onion. Since I was out of tomatoes, I used a can of tomato paste. Also used two beef bouillon and two chicken/tomato bouillon, since that's what I had. I also wanted to thicken it and stretch it some, so added about a 1/2 cup barley. So, basically I barely followed the recipe at all... but I am of the opinion that it's hard to go wrong making soup. Throw in what you have, throw in some spices, let it simmer and voila: soup. This is a great starting point recipe.
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Squash Stuffing Casserole

Reviewed: Jul. 24, 2012
First off, I need to admit that I typically avoid all recipes calling for cans of condensed soup. This one happened to include several things I wanted to use up and had everything else on hand (or so I thought), so I figured I'd give it a chance. Second, I ended up making several changes since I apparently didn't have everything, but I think the over-all essence of the recipe remained true. Changes I made: I forgot I used the last of my sour cream earlier this week, so I subbed milk and added more flour (maybe a little over 1/3 cup total?). I used cream of mushroom soup, since that's what I had. My stuffing mix was also only 6oz, but it worked. I also added a large rib of celery since I had it and figured it would complement nicely -- it did. Last but not least, I sauteed the veggies on the stove then combined as directed and cooked it in a 9x13 pan in the oven for about 40 mins at 350 (30 min covered, 10 uncovered). It came out DELICIOUS! I don't want to know the nutrition info though.. ha! But it is a nice treat or would make a great side for a potluck or holiday meal.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jul. 24, 2012
I have to admit, I used green enchilada sauce since that's what I had in the pantry (which I didn't realize until I started throwing everything together). Even so, it turned out pretty tasty! A little on the bland side, but easy to kick up a notch with some more spices. Don't forget the cheese and lots-o tortillas when you enjoy. :)
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Slow Cooker Chicken Marrakesh

Reviewed: Oct. 3, 2012
Pretty good! I wished I hadn't added the extra water that the other reviewers had recommended -- it wasn't needed and made it too soupy. Otherwise, it is an excellent recipe. I did up the amount of spices and added a little ras el hanout I had (which is a Moroccan spice... basically a mix of maybe 12 different spices, including the ones listed), and a couple regular potatoes I had laying around. My husband said he liked it, but called it 'different,' which concerned me, but he promised me it wasn't bad. :)
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Quinoa Black Bean Burgers

Reviewed: Aug. 12, 2013
Quick, easy and tasty! Do yourself a favor and double the recipe. It will take you the same amount of time and you'll have an extra batch of patties to freeze and use whenever you'd like! (They freeze very well pre-cooked.)
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Tex-Mex Squash Bake

Reviewed: Sep. 8, 2013
This was one of those nights where "I have w, x, y, and z to use up... let's see if I can find a recipe to use them all." Often those experiments turn out *meh*, but this was a pleasant surprise! OK, I admit I made quite a few tweaks, but I think I kept the 'essence' of the recipe the same. It turned out great! As written, I think there is far too much chili powder, especially considering the jalapeno (I used some roasted medium/hot hatch chilies, which were great with a decent amount of kick). I used about 1.5 teaspoons of chili powder and 1.5 teaspoons of cumin, which balanced with the other chilies was great for my taste preferences. I did need quite a bit of salt though. I used three zucchini which I would call 'average' size which equaled about 8 cups of chopped. I was a bit worried that this would make it a "zucchini with a little bit of other stuff" dish, but the ratios actually turned out great. I also used two ears of fresh corn, 4 cups of black beans (no kidney), yellow onion instead of green, green instead of red pepper, can of diced tomatoes instead of paste, and shredded mex cheese because that's what I had on hand. I didn't bake it, but served it up chili style with a dollop of sour cream and tortilla chips to dip. Mmm mmm good!
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Grandma's Green Bean Casserole

Reviewed: Sep. 20, 2013
Sauce is great, but definitely sauté onions before adding flour, etc. I added a cut up yellow summer squash, since I was short on beans and it was a great combo.
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Golden Broccoli Bake

Reviewed: Apr. 8, 2014
I really like shepherd's pie and this is really just a simplified version of it. I like added flavor and variety, so threw in some onions, garlic, and carrots (since I needed to use them up) and fresh broccoli instead of frozen. I also topped it with pureed cauliflower "mashed potatoes" instead of real mashed potatoes, since I had a head of cauliflower to use up, and mixed in some fresh green onions I happened to have. (Can you tell I was trying to clean out the fridge?) It turned out great. I'll keep this in my file.
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