TRISHWINN Recipe Reviews (Pg. 1) - Allrecipes.com (18062412)

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TRISHWINN

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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Dec. 6, 2010
Sooooo good! It's a great way to lighten up a cheesy, meaty dish. I didn't read the recipe very carefully and didn't stir in the cheese but just melted it on top, and it was still delicious. This was my introduction to spaghetti squash, and I will for sure make this again.
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8 users found this review helpful

Oriental Chicken Salad

Reviewed: Jul. 26, 2011
This turned out awesome, but I did take some suggestions from other reviewers. Here's how I made it: I boiled and shredded a big chicken breast, prepared two packages of chicken ramen, drained it. I made the sauce with a few changes. 2 tablespoons of sesame oil, 2 tablespoons of peanut butter, no sugar. I served it over a bed of romaine and shredded carrots. It was FANTASTIC!
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6 users found this review helpful

Banana Banana Bread

Reviewed: Dec. 28, 2010
I'm going to start this review by saying I don't like banana bread. This recipe makes it so delicious, what's not to like? I followed the recipe, except I used baking powder instead of baking soda (did the 3 to 1 conversion). I had 4 average sized bananas that were past the point were I wanted to eat them, and that was enough. I baked the bread for 50 minutes, and it turned out moist. I was a little nervous after reading the reviews saying not to over mix the batter, but it turned out great.
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4 users found this review helpful

Bird's Nest Pie

Reviewed: Sep. 22, 2010
I've made this several times, and love it. I'm going to make it this weekend, and I think I'm going to try peaches this time.
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4 users found this review helpful

Slow Cooker Clam Chowder

Reviewed: Feb. 26, 2012
I doubled the clams and potatoes as others suggested, but still needed more clams. I left it on low for 8 hours and came home to a slightly burned chowder. The flavor was pretty okay, but the potatoes cooked for too long and were mush, and it was slightly brown from being burned. I might try again when I can get home sooner. Maybe my crock pot cooks too hot.
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3 users found this review helpful
Photo by TRISHWINN

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 18, 2010
This was my first pot roast ever, but, I think it was really easy to put together, and it turned out good. I wasn't sure how long to leave it in the pot. I cooked my 3.5 lb roast high for 3 hours, and on low for 3.5. I cut up red potatoes, onions, and celery and put it in at the start, and then threw in the carrots for the last two hours. The veggies turned out amazing. I didn't have two cans of cream of mushroom, so I used one can of cream of chicken and it tasted good. I seared it with olive oil, salt, pepper, and basil. I also added Worschershire sauce. I will make this again, and keep experimenting with the recipe.
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3 users found this review helpful

The Best Thai Peanut Sauce

Reviewed: Oct. 2, 2012
This was pretty good. I used a whole can of lite coconut milk since the sauce was a little too thick for my taste. I also added more hot sauce (Sriracha!), I like it spicy!
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2 users found this review helpful

Tofu Peanut Stir-Fry

Reviewed: Oct. 2, 2012
I just made this, and had to rate it. All I can say is "yum!". I added fresh broccoli to the veg mix, and made sure to press the tofu to get out the excess water before hand. To make the peanut sauce I used the "best thai peanut sauce" recipe (found on allrecipes). I used olive oil to fry the tofu, and it tasted great. I made sure to drain the excess oil before adding just enough sauce to coat the tofu, and then I put the veg back in and tossed it all together over low heat. I served it over rice, and it was just delicious. The best part is I have left overs for the week :-).
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2 users found this review helpful

Bird Seed Energy Bars

Reviewed: Jul. 29, 2009
I made a few alterations to this recipe, and took some advice from other posters. I added an extra egg, and it still turned out a little dry, but are still pretty good. I used 1/2 cup of regular dark chocolate chips, and 1/2 of white. I used a cup of cranberries. I doubled the sunflower seeds since I could not find seasame seeds, and added 2/3 cup of sliced almonds. They were very thick because of the 9X13 pan I used, and I think I should have used the batter for cookies instead. I have been eating small sqaures for breakfast the past couple of days, and am taking them to a bike race this weekend. I'll post up how my team likes them.
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2 users found this review helpful

Lentil Soup

Reviewed: Jan. 17, 2013
My husband made this for me last night, and it turned out great! He used diced tomatoes and kale instead of crushed toms and spinach, and I know he used slightly different seasoning (we don't have bay leaf). It was perfect, and a nice surprise after a long day :-) He said it was really easy to make too. Glad to have a good lentil soup recipe.
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1 user found this review helpful

Tofu Sandwich Spread

Reviewed: Oct. 11, 2012
This was pretty simple to make, as long as you remember to freeze and thaw your tofu beforehand. I am going to double or triple this next time. It's a great weektime lunch staple.
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1 user found this review helpful

Classic Baked Mac and Cheese

Reviewed: Sep. 29, 2012
This turned out great for me, with a few changes. I omitted the red onion and substituted the olive oil for bacon grease. I added chopped bacon to the sauce, and topped with bacon chunks and bread crumbs as well. While this did not make it healthier, it really amped up the flavor. I also added Goya all seasoning (a sprinkle or two) to the sauce while it was thickening. Overall, this was a great base for baked mac and cheese.
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1 user found this review helpful

Squash Stew

Reviewed: Sep. 25, 2012
I was really excited to try this recipe, and have to say it was a let down. I used fresh tomatoes, canned pintos, and only 1 tsp of chili powder (based on other reviews). I also baked the squash for 20 minutes prior to adding it to the stew. While I appreciated the smell of the cinnamon and cumin sauteed with the onion and garlic, the final flavors did not come through. It has almost a sour taste, and is a little bland. I served it over rice with grilled tortillas, and added some Sriracha hot sauce (which makes everything better), but it's just not that great. I think I might try it with potatoes next time (the squash was stringy), and maybe add more salt to counteract that sour undertone. I will also use canned tomatoes, as I feel all that work to peel, seed, and dice was not really worth it.
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