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Ernesto's Tilapia

Reviewed: Jan. 26, 2015
I loved the ingredients in this recipe, but my husband and I thought it was a bit bland the first time I made it (we love spicy/foreign foods). I also always replace butter with coconut oil, for zero cholesterol. The second time I made it, I added a half teaspoon of white pepper, a teaspoon of old bay, 10 sliced Spanish olives and teaspoon of hot sauce. I also made jasmine rice and replaced the water with chicken broth, so it has more flavor alone. We topped the rice with the fish mixture, and we both loved it.
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Balsamic Brussels Sprouts

Reviewed: Apr. 23, 2014
I prefer to add the seasonings in at the beginning...to cook off all the bacteria and increase the flavor. I knew the dish would be a bit bland to me, so I added a half teaspoon powdered mustard and a half teaspoon of cumin. Also---I always add lemon-juice into anything that browns, one tablespoon works well enough for most dishes. Then the end image wont look as bad as the photograph pictured. In the end...the dish was too vinegary for my taste-buds, so I drained it and tossed some parmesan and romano cheese on top. Now, I like it! When I make this again, I'm going to use half the vinegar.
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One-Dish Rockfish

Reviewed: Feb. 27, 2014
I used a smaller baking dish and didn't have a problem with the veg broth unlike others, who commented. Since the broth is used to flavor the food, it wouldn't be the same without it. The key is to only put a small amount of broth on a dish-plate before putting the other things ontop of it. I'm not the biggest fan of rockfish, due to its fishiness, but I added a third of a chopped onion and increased the lemon-pepper to a tablespoon, and thought it tasted like it was made in a 4star restaraunt...unlike a majority of the recipes I've tried on here in the past year. Thanks to this recipe, I will now eat rockfish for life!!!
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Acorn Squash

Reviewed: Feb. 18, 2014
I agree with those of you who said to cook the squash with water in the pan, the first time. Since it was my first time eating it this way, I'll add, that you MUST eat it with a spoon!
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Cream-Braised Brussels Sprouts

Reviewed: Jan. 24, 2014
The recipe was good, but I'd change a few things. If you put the lemon-juice in first thing, that brownish discoloration will never happen to the sprouts. Also, I'm hooked on flavor and nutrition, which is harder to do. I used half and half to replace the heavy cream and only 3/4 a cup. The remainder can be replaced with chicken or turkey broth. I also substitue my butter for coconut oil (no animal bi-products and less fat/calories). Then, it needed a bit more flavor, so I added a tablespoon of minced garlic and two tablespoons of lemon-pepper (lemon zest and black pepper combined) and it came out better then when I had it in a 4 star restaraunt. From now on, I'm eating this at home! :-)
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Dec. 31, 2013
I don't use chicken bullion cubes, since they're loaded with salt and MSG (which causes food addiction), so I switched it to a half cup of organic chicken broth. I also prefer extreme flavor, so had to add a 1/2 teaspoon chili powder, a pinch of ceyenne pepper, a pinch of sea salt and a teaspoon of black pepper. Basically, if it doesn't burn even a tiny bit, I won't eat it. In addition, I didn't have fresh basil at home (the plant died) but did have fresh parsley and cilantro, so I added a half cup of that as well, and as a replacement for the fresh basil. As I always say, "The fresher, the better." It was amazingly deliscious, and enough for 4 with leftovers.
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