LAUREN3581 Recipe Reviews (Pg. 1) - Allrecipes.com (18105357)

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Three Ingredient Peanut Butter Cookies

Reviewed: Oct. 15, 2007
I make these often because I usually have the ingredients on hand. Changes I make: use 1 cup brown sugar instead of white (or 1/2 cup splenda brown sugar blend if you are watching calories), a teaspoon to tablespoon pure vanilla extract, and a 1/2 cup or so plain instant oatmeal. You can also throw in some chocolate chips too and they hold up fine :-)
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Pumpkin Fluff Dip

Reviewed: Oct. 4, 2007
I have made this twice now, both times to rave reviews. I have to admit though that I pay very little attention to the measurements given. I just make it to taste. I have found that 3/4 of the big can of pumpkin, 3/4 of the mid size cool whip, 1 and 3/4 packets instant vanilla pudding and pumpkin pie spice to taste (about the teaspoon advised) work best.
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Baked Zucchini Chips

Reviewed: Jul. 17, 2007
This recipe came out exactly as I expected - basic comfort food. The recipe is mild, but oddly addictive. I did find that the thinner slices were better - maybe because of the surface to breading ratio. I also added garlic powder, as others suggested and cooked for 7 minutes on each side. Overall, good for a healthy alternative to an italian craving.
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Tuna, Noodles, Pickles and Cheese

Reviewed: May 29, 2007
This is exactly what I was looking for! I made it using fat free mayo, whole wheat pasta, and garlic dill pickles. I think next time I will add some onion and celery.
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3 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: May 29, 2007
I have made these twice now with small variations and loved them both times. The first time I grated in some carrot, which made them sweeter and denser, but was a lot of work because I was grating baby carrots with a microplane! The second time I used raspberries instead of blueberries and added some chopped walnuts. I really like them with the raspberries and walnuts. Also, I used the brownsugar blend by splenda both times.
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Spinach Brownies

Reviewed: Dec. 15, 2005
I have made these twice now. The first time I didn't make them thick enough and served them cold. They were only okay. The second time, I added extra cheese, made them about and inch thick and took them out after bout 27 minutes (before toothpick ready) and let them sit for a half hour. I thin whipped up a dipping sauce and served them room temperature. The whole plate was gone within an hour! My friends loved them. Next time I think I am going to add either crushed red pepper or nutmeg. Like a lot of other people, I only use the butter to saute the onions.
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7 users found this review helpful

Pineapple, Lime, and Ginger Soup

Reviewed: Jul. 31, 2005
I agree with another reviewer that something is just missing here. But I think it is a great recipe, so Im rating it a 4 hoping that I figure out what is missing. I think maybe it is too much pineapple and too little BLANK. No idea. I doubled the jalepeno and also purreed it when finished. Im going to eat it tomorrow chilled and see if that fixed the mystery problem. :-) Good luck, I think it is worse a try. - Okay, I have been eating this non-stop since I chilled it. It is great as a chilled pineapple soup on a hot day :-)
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Sweet and Spicy Green Beans

Reviewed: Jul. 31, 2005
Not bad but I doubled the sauce totally. Really helped.
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Jalapeno Chicken

Reviewed: Jul. 31, 2005
I actually really liked this. I doubles the jalepenos like suggested. Also, I cooked the chicken covered with tin foil so it didn't dry out. Also, I used a ton of the rub and did not bast my pieces (boneless skinless). I do not own a baster!! I just flipped them half way through and that seemed to do the trick. Also, I cooked just till not pink, not the full extra 30 minutes...probably more like 15 and then 20. Over all good. I made it with Lime, Ginger Jalepeno Soup and Sweet and Sour green beans. Both from this site.
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Lime Cilantro Shrimp Ceviche

Reviewed: Jul. 31, 2005
Alright. This recipe has an additional, unecessary step. The lime juice cooks the shrimp fully, so the frying of the shrimp just adds an extra step and extra fat. Skip that and just let it sit in the lime juice for extra time (overnight really helps the texture). Also, I did this with 1/2 shrimp 1/2 scallops...and I added a dash of splenda. Try that - really helps the otherwise good recipe!!
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14 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jul. 17, 2005
This is the freshest tasting chili I have ever had. And SO easy. I did not have the black bean soup or garbanzo beans. I used white northern beans and extra kidney beans in place of those. I also used an extra can of tomatos because I thought it needed more juice. I threw in a ton of chili pepper and ground red pepper because I like a lot of kick. I live alone and this HUGE batch will last me probably a week or two!! Great recipe.
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1 user found this review helpful

Risotto with Tomato, Corn and Basil

Reviewed: Jul. 17, 2005
I do not like tomatos, so I ommitted those. Still, this came out almost perfect. I thought it had plenty of flavor - just not spicy flavor. Next time I think I need a little more liquid, because (if possible) it is too creamy... I plan on serving it tonight with the recipe for Mozzarella Parmesean Chicken.
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6 users found this review helpful

Cottage Cheese Roast

Reviewed: Jul. 11, 2005
Okay, so this came out really mushy and salty - even after 24 hours in the fridge. Almost like a savory bread pudding. BUT, I just cut it thin and used it like scrammbled egg in a breakfast burrito and it was pretty good. I wrapped it with salsa, basil and mushrooms in a wheat tortilla. Try this if yours comes out like mine :-)
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2 users found this review helpful

Chicken Teriyaki - It's a Secret

Reviewed: Jul. 10, 2005
I agree that this recipe makes very very moist chicken. I used boneless chicken tenders and added ground red pepper and regular black pepper to the marinade. I also cooked the tenders in a skillet covered with all the extra marinade. :-)
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59 users found this review helpful

Slow Cooker Pineapple Pork Roast

Reviewed: Jun. 29, 2005
This was pretty good but a little bland. I ended up putting it over rice mixed with soy sauce, and that helped kick it up a little. Still, it makes for great leftovers and was very satisfying. Also, I used boneless pork chops because they were on sale, and cooked for about 9 hours... Still, it turned out well. Maybe some brown sugar and hot sauce next time.
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Addictive Sweet Potato Burritos

Reviewed: Jun. 29, 2005
I really liked this but agree with some of the others that it was alot more work than I thought it would be. Also, I think I used too little sweet potato, but they still came out pretty good. Also, I made the 12 yield, but ended up with 20 burrittos!!
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