Marcia W Recipe Reviews (Pg. 1) - Allrecipes.com (18323384)

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Marcia W

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Bran Flax Muffins

Reviewed: Apr. 5, 2015
I was looking for a recipe so I could reproduce Trader Joe's mango/blueberry/cranberry muffins. This one was really close and they turned out great. I left out the carrots, apples and raisins and subbed in the mango/blueberries and cranberries. They did need to bake a little longer than the original recipe. This recipe is a keeper!
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BBQ Spice Rub

Reviewed: Apr. 3, 2015
I love the simplicity of the recipe and adjusting the quantity of, or adding, an ingredient can easily change it up. Smoked paprika is a must for me! Great recipe!
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Gingerbread Cake with Lemon Glaze

Reviewed: Mar. 9, 2014
This is definitely moist and very easy to make. The texture is wonderful, but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely easy to please. The Chinese Five Spice adds a bit of a black licorice flavor, which really stood out, so next time I will leave that out. I used 2 1/2 tsp of ginger and it was not enough for us, so I will probably use 4 tsp of ginger. I will replace the lemon glaze with a ginger/cinnamon glaze (1 cup powdered sugar, 1/4 cup milk, ginger and cinnamon to taste. To reduce the oil, I used about 3 TBSP of oil and the remainder of the 1/2 cup was milk and some cream. I always do this when oil is called for in quick breads, cakes, etc and it always works (using just milk works, too, though the fat from the cream gives a nice rich texture. Chef John's techniques are great! I love his videos and am still learning...how fun!!
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How To Make Focaccia

Reviewed: Mar. 8, 2014
I made this exactly as stated. It is fantastic! Chef John, I so appreciate your videos. You get to the point, but you don't overlook anything and you have a great sense of humor! Loving learning from you!
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Spaghetti Aglio e Olio

Reviewed: Mar. 8, 2014
Other than using 8 oz of whole wheat spaghetti, made exactly according to directions. Very good! This was the main dish for dinner for two and we ate it all! As Chef John instructs, be sure to put the sauce and pasta in a bowl, BEFORE adding the parmesan. If you add the parmesan to the sauce and spaghetti in a hot pan, the parmesan will stick to the pan! I prefer the cheese on my spaghetti, not the pan. Next time, I will use basil and add fresh, chopped tomatoes and grilled vegetables. Also, I will add a little chicken base or vegetable base, to give it a little more flavor. I think I will also reduce the amount of olive oil and increase the pasta water, to save on calories.
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Blueberry and Chia Quinoa

Reviewed: Dec. 15, 2013
Everyone complains of lack of flavor. The one essential missing ingredient....salt! And salt is NOT something I like. Nothing tastes good without an appropriate amount of salt.
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Pineapple Coconut Zucchini Bread

Reviewed: Oct. 10, 2013
The best! I did what a few suggested: 1-squeeze the excess water from the zucchini, 2-at least double the spices, 3-add an extra 1/4 teaspoon of salt, 4- use 1 tsp vanilla and 1 tsp coconut extract. Then a couple of my own: 1- forget the sour cream, 2- forget the oil completely, 3- when you drain the pineapple, reserve the juice, 4- replace the oil with 1/4 cup pineapple juice and 3/4 cup coconut cream (available at Trader Joe's). These are HUGE calorie reducers and add a lot of flavor. 5- I also used half whole wheat and half all purpose flour, 6- toast the coconut before adding (I used 3/4 cup). I will be making this again......real soon!
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Buttermilk Syrup

Reviewed: Jan. 7, 2013
Must be a regional thing. This California girl simply did not care for it.
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Tomato Soup Spice Cake

Reviewed: Oct. 9, 2012
My mom's family all used this recipe. The only difference is they added chopped dates and, for some reason frosted the cake with chocolate frosting....believe it or not, it was good! I haven't tried it with the cream cheese frosting, but I think that would be even better. Memories!
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Maui Onion Dressing

Reviewed: Jun. 5, 2012
It was dressing. Other than that, didn't much care for it.
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Great Easy Waffles

Reviewed: Mar. 9, 2012
These were just average waffles, with a lot more work. Not the best.
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Delicious Ham and Potato Soup

Reviewed: Jan. 10, 2012
After making this recipe and another - I made a couple changes - 1 cup celery - 1 cup chopped onion - 1/2 cup chopped carrots - NO SALT - at the end, add a bag of frozen peas. GREAT RECIPE!!! Very quick and easy and delicious! Also, this is a great base for brocolli soup! Looking forward to trying it to make clam chowder. OH THE POSSIBILITIES!!!
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Big Soft Ginger Cookies

Reviewed: Jul. 7, 2011
I am only rating this 3 stars, because after tasting the dough, I wanted much more ginger flavor, so doubled the ginger and added about half a cup of minced crystalized ginger. Now THAT was a great cookie!
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Potato Salad with Cream

Reviewed: Sep. 6, 2010
OK, but definitely not great. I think it would be a good idea to list the region of the US that each reviewer is from. People from the west coast, generally, prefer different food types, flavors, heaviness, etc, than those of many different regions. This recipe was quite vinegarry. If you like it, I do think it is a regional thing.
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Italian Dressing Mix

Reviewed: Jun. 20, 2010
Instead of all the different herbs, I used Spice Islands Tuscan Chicken spice blend. Any Italian spice/herb blend mix would work in this. Don't leave out the salt completely, or you will have no depth of flavor. I reduced the salt to 1 teaspoon. So that the spices and herbs blend together, grind them together with a mortar and pestle. Works great! My next batch will be using Spice Islands Pasta and Pizza spice/herb blend (and NO I do not work for SI, it's just what I happend to have on hand).
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Tex-Mex Turkey Soup

Reviewed: Jan. 20, 2010
Followed the recipe and it was still lacking something. Added some taco seasoning and it helped tremendously. This soup is FULL of turkey! Interesting use of turkey, but I probably won't make it again.
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Coleslaw I

Reviewed: Jul. 14, 2009
Needed a coleslaw recipe to go along with bbq pork that was almost ready to serve. I omitted the onion, but other than that, made exactly as stated. Quite good! Not too sweet (and I DO NOT like too sweet food!). Not too much vinegar. Perfect balance of sweet and sour. Very quick to put together. Thanks for the great recipe, Denise!
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Pesto

Reviewed: Jan. 12, 2008
This is an excellent pesto. I make it using just enough olive oil (maybe 1/4 cup) so that it will blend in the blender. This produces a pesto 'paste'. I scoop it out with a 1/4 cup measure and put it in mounds on a parchment lined cookie sheet. Put that in the freezer; once frozen, simply pop them off and put all in a freezer zip-lock bag and you can have pesto quickly, whenever you like. (I don't use the parsley.) This is great in the sun-dried tomato, pesto, tuna salad recipe on this site.
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