happyschmoopies Recipe Reviews (Pg. 7) - Allrecipes.com (18282716)

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Pineapple Grilled Pork Chops

Reviewed: Jun. 25, 2013
This marinade was so quick to get together and the chops had a lot of flavor. I added some sriracha to the marinade because I was afraid it would be too sweet for our taste. They were very good and we liked the addition of the grilled pineapple.
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Grilled Zucchini II

Reviewed: Jun. 25, 2013
This was just ok for us. I loved grilled zucchini, but, this wasn't our favorite way to prepare it. I think I would like it better using a balsamic vinaigrette.
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Grilled Parmesan Asparagus

Reviewed: Jun. 25, 2013
Very easy to prepare and great flavor. I also really appreciate using the grill as much as possible in the summer to avoid heating up my house by using the stove. I didn't use quite as much olive oil as the recipe stated - just enough of a drizzle to lightly coat the asparagus.
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Marinated Grilled Shrimp

Reviewed: Jun. 25, 2013
These were fantastic! I took the suggestion of some of the reviewers and used sweet chili sauce (Frank's sweet chili) instead of the tomato sauce and also used it for dipping. Very flavorful!
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Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Reviewed: Jun. 25, 2013
Fabulous! I am always looking for a new way to prepare turkey burgers and we loved this one. I left out the liquid smoke(only because we don't like the flavor). I prepared everything else as the recipe stated and it was so yummy! The caramelized onions and sauce took this burger over the top! I will definitely be adding this to the rotation. Thanks for the recipe!
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Savory Sea Scallops and Angel Hair Pasta

Reviewed: Jun. 25, 2013
I made this recipe according to the directions, but, using half scallops and half shrimp. It was good and had a very light flavor profile. For our pallet we prefer just a little more flavor though, so, after tasting the original sauce I added some white wine, a touch of Dijon, and a few shakes of red pepper flakes. That upped the flavor enough for our taste. Very easy to prepare and the cooking time in the recipe for the seafood was perfect.
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Mrs. Patti's Mexican Cornbread

Reviewed: May 29, 2013
This was your basic Mexican cornbread with the flavors you expect. I thought the flavor was pretty good, but, the texture was very soft. It fell apart when we picked it up, so, we just ate it with a fork. I do think 2 cups of cheese on top seemed a little too much. The cheese got brown and crusty on top which we loved, but, it was very difficult to cut through. If you like Mexican cornbread - this would fit the bill. I would suggest just adding the cheese to the cornbread mix though instead of on top. Probably would reduce the amount from 3 cups also to 1-1/2 - 2 cups.
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Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

Reviewed: May 29, 2013
I think I might be in the minority, but, we didn't care for this fish recipe. I crushed the chips and coated the tilapia. After cooking, the crust was chewy and not crunchy. For those of you that want to make it - I would recommend pulverizing the tortilla chips in a blender or food processor. That would probably prevent the "chewy" texture and enable the crust to get crunchy. I also found it very difficult to flip the fish half way. Tilapia is a very delicate fish and it is easy to break apart. The crust was also falling off in places. I had average size tilapia pieces and 25 - 30 minutes would have been way too long to cook the fish. The general rule for well done fish is 10 minutes baking time per inch of fish.. We only needed to cook about 15 minutes total. I did think the avocado sauce was good, but, it seemed like it was missing something. I think cilantro would have brightened up the sauce and gave it that taste I was missing.
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Traditional Creamy Coleslaw

Reviewed: May 27, 2013
This was definitely a zippier coleslaw than we are used to, but, very tasty! We really liked the slight "heat" you get from the horseradish. It was a tad too tart for our taste. I will make again, but, add a little more sugar next time.
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Sweet and Sour Pork Tenderloin

Reviewed: May 27, 2013
This was a nice healthier alternative to fried sweet and sour pork. We really liked the flavor, but, it didn't get quite thick enough to make a sticky glaze on the pork. I added a small cornstarch slurry and it thickened up perfectly. I will make again, but, next time try with chicken. I am sure it will be wonderful too!
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Sauza® Golden Margarita

Reviewed: Apr. 24, 2013
Great flavor and different than any other margarita I have had. Would be fantastic as a frozen drink!
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Night Lemon Sauza®-Rita

Reviewed: Apr. 24, 2013
This was a nice twist on a basic margarita. The lemon flavor was wonderful and the addition of lemon lime soda was very refreshing!
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Light Delight Sauza®-Rita

Reviewed: Apr. 24, 2013
Very basic margarita recipe, but, tasty! Would also be great as a frozen drink.
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Valerie's Fruit Dip

Reviewed: Apr. 20, 2013
I made a fruit salad with strawberries, blueberries, red grapes, & bananas sprinkled with a little sugar and lemon juice. I wanted to kick it up a notch for company by adding a fruit dip. This was a huge hit with my family - and I got bonus points with my Father-In-Law who loved it. It was creamy and very tasty. Thanks for the recipe!
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Honeymoon Dressing

Reviewed: Apr. 13, 2013
I am not really sure how to rate this because as written - this recipe did not work for us. It was very thick & sweet & the sugar stayed crystallized so it was crunchy and grainy. It also didn't incorporate well on low speed. After trying it the first time I decided to try and adjust the recipe. I transferred it to a blender and added cider vinegar to taste - probably total about 1/2 cup. After blending on high with the extra liquid the grainy texture completely disappeared and the dressing was sweet, but, also had a slight tang to it. It was personally still too sweet for me, but, my husband thought it was great after the changes and gave it five stars. The sweetness may just be a personal preference, but, as written the dressing was really thick almost like a mayonnaise and very grainy. If you like creamy French or Catalina dressing I would give it a try, but, I would reduce the sugar and add an acid like vinegar or lemon juice. If you like it - great. If not, it was very easy to make adjustments to your taste and still make it work.
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Lemon Asparagus Pasta

Reviewed: Apr. 12, 2013
I made the recipe as is using broccoli instead of asparagus because it is what I had in the house. After tasting it I definitely think it needed more lemon juice because I was getting a strong olive oil flavor. I think it is just going to depend on how big or how much juice your lemon yields. Just make sure you taste it to see if it needs adjustment. I used the zest of one lemon, but, added the juice of another whole lemon because I was not getting a lot of juice out of it. I liked it as is, but, my husband sprinkled some red pepper flakes into his and loved it. Thanks for the recipe!
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Grilled Asparagus

Reviewed: Apr. 10, 2013
Prepared exactly as stated with the exception of grilling over medium high heat instead of high heat. I have burnt vegetables grilling over high heat, so, I thought I better play it safe. They cooked perfectly, had great flavor, and still retained a nice crisp bite which we liked. Grilled with our pork chops and saved us from heating up the kitchen!
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Slow Cooker Baked Potatoes

Reviewed: Apr. 10, 2013
I cooked three large baking potatoes on low for 7-1/2 hours. They were cooked perfectly. Based on other reviews - I decided not to wrap in foil and just rub in the olive oil and salt and put straight into the slow cooker. The outside had a slight crisp to it that we liked, but, wasn't as crunchy as you get in the regular oven. This would definitely be a big help if you are cooking something at a different temperature in the oven than the potatoes would need to cook.
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Honey Dijon Vinaigrette

Reviewed: Apr. 10, 2013
I am a big fan of tangy dressings and love Dijon, so, I knew this would be a good recipe for me! I served it as a sauce to accompany roasted asparagus, but, it I will be making it again to drizzle over salad. This was not your typical honey mustard because it definitely had more of a tangy zip than a sweet flavor. Thanks for the recipe!
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Stuffed Mexican Peppers

Reviewed: Apr. 9, 2013
This was a big hit with my husband. I made a few peppers as the recipe stated and I made a few using changes suggested by other reviewers. Although the original recipe was good as is, we preferred the peppers with the adjustments made. The adjustments on the second batch were to use poblano peppers, ground turkey, & instead of putting a cube of cheese in the middle - I just uncovered the last 5 minutes of baking and added cheese to the top. I also didn't pour any additional tomato sauce on the second batch I made. Either way you go - I think you will like this recipe.
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