FieldGreens Recipe Reviews (Pg. 1) - Allrecipes.com (1826616)

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Eclairs II

Reviewed: Jan. 30, 2014
The real deal! My husband doesn't have much of a sweet tooth but loves eclairs. He really enjoyed having these instead of a cake on his birthday. Tastes better than the bakery.
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Peanut Butter Banana Flax Seed Muffins

Reviewed: Jan. 24, 2013
I made these because they are high calorie, high protein and nutritious. Perfect as snacks or a breakfast addition for my kids who need that right now. Unfortunately I think they are tasty, my kids do not. It might be because I used natural peanut butter so they are less sweet and more dense. It might also be because the dates add a mushy texture without adding flavor. I am going to try these again but will replace the dates with raisins or craisins and finely chop the walnuts so they don't stand out so much.
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Kielbasa Kale Stew

Reviewed: Jan. 28, 2012
So creamy without the cream. I boiled the unpeeled cubed potatoes in the 10 cups water with a couple tablespoons chicken base then used a wand mixer to blend right in the pot. Used chard instead of Kale because that's what I had and heated that with the sliced keilbasa for another 20 minutes. So delicious! Finally found a meal using dark leafy greens that my husband really likes. Even my 3 year old gobbled it up.
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Greek Lazy Lasagna

Reviewed: Dec. 28, 2011
My boys and husband loved it. Made some modifications; didn't add the olives (sounded to salty), used a defrosted and squeezed box of frozen spinach, a can of Italian seasoned stewed tomatoes instead of lemon juice and ground chicken. I think I'll try adding some pine nuts next time too. Was craving pasta and had to find a recipe that didn't call for cow dairy due to son's allergy and this fit the bill.
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Greek Lazy Lasagna

Reviewed: Dec. 28, 2011
My boys and husband loved it. Made some modifications; didn't add the olives (sounded to salty), used a defrosted and squeezed box of frozen spinach, a can of Italian seasoned stewed tomatoes instead of lemon juice and ground chicken. I think I'll try adding some pine nuts next time too. Was craving pasta and had to find a recipe that didn't call for cow dairy due to son's allergy and this fit the bill.
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2 users found this review helpful

Easy Mashed Potato and Roasted Vegetable Enchiladas

Reviewed: Feb. 7, 2010
An inexpensive meal that we were sort of 'eh' about. I didn't have zucchini but did add sauteed onion. I added a can of green chilies which I do not recommend. Usually green chilies taste so good in enchiladas but it was a bad combination with the broccoli. I made mashed potatoes using 2 large russets leaving the skin on to add a little extra nutrients. I think garlic would have added a lot to this dish.
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Pierogi from Granny

Reviewed: Dec. 23, 2009
The "ready time" for this recipe is more like 3 hours. That's if you have little experience working with dough and are doing this by yourself. But it's totally worth it. I made these because it's a tradition in my husband's polish family to have perogi with Christmas dinner. Some tips for handling the dough. Make sure you use really cold water adding a little at a time as you really work the dough with your hands, turning and squeezing. I used just under a cup of water. I snaked it like another reviewer suggested. Kneed the dough like directed, then roll it out into a long snake about 2-2&1/2 inches thick. Then with a knife make a slight indent in the center of the snake, then 2 more on each side of the mark an equal distance from the ends and center and repeat. Just under half inch is about the right width to make 50 pierogi. Then cut a piece, lightly flour on each side, flour your rolling pin and roll out flipping the dough to create a circle. Mine were slightly smaller than 5 inches but that made for a firmer pierogi. Then continue following the recipe's directions. I ended up with half the filling left over so I plan on making another batch the day after Christmas just for us. I ate one of the pierogi's tonight (have to make sure they're good since I didn't follow the family recipe) and they're delicious! We always eat our perogi's with pan fried onions and bacon, and sour cream on the side.
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Easy and Elegant Pork Tenderloin

Reviewed: Nov. 30, 2009
Just as described. Great for company and great for a weekday dinner.
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BBQ Country Style Ribs

Reviewed: Nov. 30, 2009
A real crowd-pleaser and very easy to prepare.
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Chuck Wagon Stew

Reviewed: Nov. 30, 2009
Goes down easy and so easy to make plus my brother now thinks I'm the best cook ever. Can't beat that.
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Southern Pulled Pork

Reviewed: Nov. 30, 2009
I've taken this dish to a few sick relatives and my sister and brother-in-law who are new parents over the last couple of months and it's been a huge hit. It's easy to serve and goes great with sweet or sandwich rolls, bagged salad and baked beans. I've made it as written and also without onions or liquid smoke but added half a bottle of bbq sauce when done and it's been great both ways.
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Rita's Spinach Casserole

Reviewed: Sep. 1, 2009
This recipe has a great framework for customizing to your taste. Instead of using the tomato sauce and sour cream I finished up things I had in the fridge. I added about a cup of mild salsa and 3/4s of a jar of cheesy ragu. I used probably a little less than a cup of plain yogurt and a 1lb. bag of fresh spinach, added about 1/3 at a time. I just let it simmer on the stove for a while and then sprinkled mozzarella on the individual servings.
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Butternut Squash Soup

Reviewed: Aug. 30, 2009
Roasted 2 medium sized squash for about 45 minutes at 425 (30 minutes in I cut the squash in half). Put them in a large purex dish, added the liquid like suggested then added 1 package of reduced fat cream cheese. Using a hand blender I pureed right in the dish. It is delicious!
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Spinach Quiche

Reviewed: Apr. 12, 2009
I used 10oz. of chopped, thawed broccoli instead of spinach, half a 10oz. package of fresh mushrooms chopped and only used about 3oz. of feta since that's all I had on hand. I didn't put the cheeses in the cooking pan for fear of it melting and creating a tougher mess to clean up. I put the veggies in the pie crust, sprinkled with the cheeses and then covered with the egg mixture. Used the easy No Fail Pie Crust III. Turned out great!
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Coconut Shrimp I

Reviewed: Mar. 16, 2009
I used rinsed raw frozen shrimp, (31-40 cnt, per lb size) after battering the frozen shrimp I left them on the counter for about 20 min. then fried. They turned out perfectly. The shrimp was nice and tender and cooked through. Thinking about serving them at family game night. Great for a party!
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17 users found this review helpful

Albondigas

Reviewed: Jan. 28, 2009
Tasty, easy and inexpensive to make. I doubled the quantity for a party and it was a hit.
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Butternut Squash and Turkey Chili

Reviewed: Jan. 16, 2009
This recipe has so many delicious ingredients however it needs tweaking for them to come together and each flavor not stand out too much from the others. Next time I make this and I do want to try it again, I'll cut the squash into smaller pieces, increase the broth to about a cup, use tomato paste instead of tomato sauce and add more garlic and onion. I'll also try simmering it in my dutch oven a little longer too. One tip with the butternut: before you do anything pierce the skin of the squash a few times and put it in the oven at about 400* about the time the turkey is done browning you can take the squash out of the oven (it will be hot) and cut the skin off and chop much more easily.
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Taco Pasta Salad

Reviewed: Dec. 12, 2008
A nice hearty meal. Used a box of spiral 'n cheese macaroni for this recipe. Cooked the pasta separately and then added the pasta and powdered cheese to the meat mixture along with a spoonful of crushed garlic and a can of kidney beans. I also used a can of diced tomatoes instead of fresh. I omitted the Catalina dressing and lettuce, just had a salad on the side.
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Pumpkin Dip

Reviewed: Sep. 27, 2008
I served this to my son's preschool class for his birthday with sliced apples and graham crackers. It was a huge hit. Kids love to dip. This filled 24 small dixie cups about halfway and then I put a squirt of whipped cream on top. I didn't use the pumpkin spice after reading other reviews, I used a teaspoon of nutmeg instead.
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The Best Bean and Ham Soup

Reviewed: May 3, 2008
Delicious! I followed the directions from the recipe creator's review and not what AllRecipes posted. Except I didn't have a ham bone so I increased the cut ham to 3 cups; used 5 different beans totaling 2.5 cups (I'll increase to 3 cups next time) and added the cut veggies much later, maybe 2 hours before the soup was done. Also keeping my 3 year old in mind, I only used 1/2 a tblspn of chili powder. There was a very subtle hint of spice so I'll use a little more next time. After our meal I was able to fill 4 ziploc freezer bags with the leftovers. Definitely a great freezable meal. Served with Best Ever Corn Muffins from this site.
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