FISH4MEAL Recipe Reviews (Pg. 1) - Allrecipes.com (18094487)

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Creamy Spinach Soup

Reviewed: May 3, 2009
I'm a soup person, and make my share of good soup from New England clam chowder to Thai's sour shrimp soup to fresh gazpacho soup my family/in-laws and friends go nuts for... But this soup has got to be the EASIEST, and is VERY delicious. It's going to be a regular in my kitchen from now on. I followed the direction exactly, and LIKE it. I may try some creative variations such as chicken stock, fresh garlic, gound nutmeg, etc., later, but as is, it is an excellent soup. (It's a cold crizzling spring day here in northeast, and this soup is just perfect for day like this... full of soft spinach that's creamy and delicious!) Thank you for sharing!
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Linda's Lasagna

Reviewed: Jul. 20, 2007
This was VERY GOOD. Soaked the noodle in the baking dish while making the sauce like others suggested, then after assembling lasagna in the same baking dish (to save on the dishes to wash) refrigerated it overnight for the next day. I did use bigger can of crushed tomato (the whole can), one of tomato paste, and teaspoon full of minced garlic from jar. I was little worried that it might not have enough liquid, especially since the pasta wasn't pre-cooked, but it turned out so delicious, and PERFECT. My husband really liked it, and he doesn't even like cottage cheese. He said he liked this so much better than the other lasagnas I've cooked before. A definite keeper, we'll be having this again. Thank you, Rhonda!
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Soupy Joes

Reviewed: Jul. 20, 2007
Soooo QUICK & EASY to make! And yummm! My picky husband acutally had 3 servings. Didn't have canned vegetable soup, so used a can of undeluted tomato soup, and it turned out perfect. I did add a little squirt of BBQ sauce, and it was very delicious, hit-the-spot quick meal. When my son comes home from camping, we'll be having it again, because I know he'll love it! Thanks, Pat, for sharing your recipe!
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3 users found this review helpful

Soupy Joes

Reviewed: Jul. 20, 2007
It was the Easiest recipe I had the pleasure of making from this site! My picky husband acutally had 3 servings! Didn't have canned vegetable soup, so used a can of undeluted tomato soup, and it turned out perfect. I did add a little squirt of BBQ sauce, and it was very delicious, hit-the-spot quick meal. We'll be having it again. Thank you for the recipe!
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7 users found this review helpful

Baked Ziti II

Reviewed: Feb. 19, 2007
For SEAFOOD loving father-in-law, added a pound each of imitation CRAB meat and cooked/peeled salad SHRIMP that were frozen. Following others' review, used extra spaghetti sauce and 2 baking pans. Mixed everything together, then topped with more shredded mozzarella cheese instead of Parmesan cheese (didn't realize I'd ran out.) I've been making it that way eversince, and it's great for company, and we always look forward to left-over for lunches! Thank you, Nancy, for sharing! :-)
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Beef, Burgundy Style

Reviewed: Feb. 19, 2007
Excellent! Made it in an hour, substituting ingredients I didn't have. Husband raved & picky teen loved it. This is how: Didn't have fresh mushroom, so soaked dried shitake mushroom in 2 cups of warm beef broth. Browned "stew cut" beef (A MUST, since it lends to fuller flavor of beef!) real good on all sides in 3 tbs butter in PRESSURE COOKER; took it out, and added twice the sherry and onion in the pot. While it was sauteeing, squeezed, then sliced the shitake. Didn't have demi glace, which is concentrated brown stock that is reduced to meaty flavored glaze, so curmbled up 2 bouillion cubes into the in the beef broth that reconstituted mushroom slices, added 6 tbs flour, 2 tbs tomato paste, then poured into the pot. When it began boiling, poured 2 cups burgendy wine, 1 tspn each dried rosemary and thyme, a bay leaf, sliced mushroom, and beef. Tightened the pressure cooker lid, and cooked for 30 minutes total, reducing the heat to LOW after the first steam. Meat was flavorful and tender, sauce was infused perfectly with dried herbs, and plentiful. Served with a box of ziti (only carb I had on hand) that was boiled in salted water, drained and butter added. Tasted just as good the next day! Keeper. Thank you Elliana!
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Aussie Chicken

Reviewed: Jan. 26, 2007
Husband couldn't say enough nice things about-- which means *PLEASE MAKE IT AGAIN!* Although we love mushroom, didn't have any, (and it was too cold to go out for some at last minute!), so used sliced onion, red and green bell pepper sautee to dress up the top. TURNED OUT BEAUTIFUL. Didn't have enough honey, so used PURE MAPLE SYRUP, which is little runnier and less sweet in place of honey and corn syrup-- but boy, did it make INCREDIBLE SAUCE! Reading other reviews, used half yellow and half dijon mustard, and after searing pounded chicken in the same pan that cooked bacon, then veggies, coated chicken pieces one side using half the sauce, then flipped them, and poured the rest of the sauce on top. Arranged the sautee mix, bacon, and cheese for 15 in the preheated oven, then served with wild rice, spooning the sauce over the rice. Will be making it again and again and again... If you don't TRY THIS RECIPE, you're missing out!
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Asian Salmon

Reviewed: Dec. 9, 2004
It was wonderful! Only, I didn't realize I was out of rice vinegar, so I used sweet rice wine instead, and it worked beautifully. My son, who doesn't normally like fish - well, all sea food for that matter, told me it was very good, and ate it up the way he does bacon! A definite keeper.
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