WISEREADER Recipe Reviews (Pg. 2) - Allrecipes.com (18328308)

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Tomato Chicken Parmesan

Reviewed: May 17, 2011
I used mozzarella instead of the Jack cheese, and I made my own quick sauce. Almost as easy as opening a jar and so much better. Adding spices to the bread crumb mix is definitely needed. The cheese needs to melt for a longer period of time then the five minutes that has been suggested, if you want it to be golden brown. I served this with whole wheat spaghetti.
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7 users found this review helpful

Italian Subs - Restaurant Style

Reviewed: Apr. 18, 2011
Broil the rolls with cheese first and no need to add the lettuce into the spread until placing on the sandwich itself. This is a keeper.
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7 users found this review helpful

Vegan Black Bean Soup

Reviewed: Mar. 26, 2011
I used more garlic, upped the carrot amount some, and added fresh cilantro just before serving, but otherwise stuck pretty close the the recipe. It turned out well and paired nicely with a loaf of Ciabatta bread.
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6 users found this review helpful
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Meatball Nirvana

Reviewed: Mar. 3, 2011
These turned out quite well. For the most part I stuck to the recipe, except that I used turkey ground and so also did not use Worcestershire because I wasn't sure how well it would pair.
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5 users found this review helpful

Tzatziki Sauce

Reviewed: Feb. 20, 2011
Drain the yogurt overnight in a clean nylon stocking. No food processor needed, just shred the cucumbers, squeeze out as much water as possible in a strainer, and fold all of the ingredients into the yogurt. Delicious!
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5 users found this review helpful

Sausage Pasta

Reviewed: Feb. 8, 2011
I used turkey sausage, added zucchini, and replaced the parmesan cheese with asiago, along with doubling the basil and adding a sprinkling of oregano. Cooking the penne a couple minutes less then al dente allowed me to cook it in the sauce longer, which in turn made the pasta soak up more juices preventing this from being runny. Fold in fresh spinach at the end and this was a really fast weeknight meal. Different vegetable variations will keep this fresh, making this a perfect recipe to keep in rotation.
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9 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Jan. 24, 2011
This was quite good. I cut way back on the salt, and I am glad I did. I also found that the amount of spices was a perfect amount for 2 lbs. of fish. I served over a bed of brown rice with peas. Fish isn't always very good the next day as leftovers, but this was great the next day.
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6 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 16, 2011
Like everybody else, I doubled the sauce. I also added fresh grated ginger and halved the sugar. Great dish.
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3 users found this review helpful

Turkey Brine

Reviewed: Jan. 12, 2011
Easy to prepare, but beware of the shortened cooking time!
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5 users found this review helpful
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Big Joe's Venison Steak in Chestnut Sauce

Reviewed: Dec. 1, 2010
I stuck fairly close to the recipe except I braised the venison in a frying pan and used a touch of garlic. It turned out quite well.
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9 users found this review helpful
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Braised Lemon Pheasant

Reviewed: Nov. 12, 2010
This was magnificent. I prepared the full recipe of the liquid (using 1/2 cup lemon juice) but for 1 pheasant. I also added about 1 tsp rosemary and used 2 garlic cloves. The sauce made great gravy once cooked down and thickened with a little corn starch.
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7 users found this review helpful
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Vegetable Lovers' Fried Rice

Reviewed: Oct. 27, 2010
I liked this very much. I added some fresh grated ginger, a little shredded cabbage, and some white pepper. I substituted sesame oil for the vegetable oil. I also finely julienned the carrots instead of shredding them.
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6 users found this review helpful

Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Reviewed: Jul. 22, 2010
I used red onion, venison ground, and doubled the spice amounts. I added a chopped Hungarian Wax pepper and some cayenne to the mix, as well as adding some chopped cilantro at the very end. I must say that this turned out excellent this way!
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4 users found this review helpful

Real Hummus

Reviewed: Feb. 10, 2010
Very good, basic hummus. I strayed only slightly from the recipe - a little more garlic and tahini, and added cayenne pepper. I used cumin instead of black pepper.
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2 users found this review helpful

Grilled Venison Backstrap

Reviewed: Jan. 5, 2010
Mmmm! They just melted in the mouth! Marinated in the cider overnight and in the BBQ sauce for about 5 hours. I used regular bacon cut in half, and this was plenty to wrap around the chunks. Being winter, I baked at 425 degrees for about 15 minutes. I served these as an hors d'œuvre at Christmas, and everyone hovered around them until they were gone.
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4 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Nov. 23, 2009
In making a double batch, I added about 1/2 cup finely diced green pepper to the ingredients listed. I also sprinkled both sides with paprika. For best results, go easy on the oil - it cooks and browns perfectly with just a little.
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1 user found this review helpful

Sweet Russian Cabbage Soup

Reviewed: Nov. 5, 2009
Really, really good meal. I doubled the diced tomatoes, used only 1/8 cup brown sugar, 1/4 cup balsamic vinegar, 1 cup brown rice, an extra bouillon cube, and only 1/2 tsp salt. I also used 1 lb ground beef and 1/2 lb pork sausage which I browned and drained first. I am going to have to try this with venison, as other reviewers have.
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3 users found this review helpful

Black Beans and Rice

Reviewed: Oct. 19, 2009
Makes a nice side dish. I used brown rice, chicken broth instead of vegetable broth, 1 sweet and 1 hot pepper sauteed, and I added a can of diced tomatoes. I cut way back on the cayenne pepper because of the addition of a hot pepper.
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Fish Tacos

Reviewed: Oct. 19, 2009
Very good. Not hard to make and very tasty.
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Venison Bacon Burgers

Reviewed: Sep. 21, 2009
This recipe makes a very good burger. I did not have shallots on hand so I used onion, otherwise stuck pretty close to the recipe. It helps to keep the burgers held together if frozen first. Also, a well oiled grate and cooking at a lower temperature for a longer period of time works well. For best results, never cook venison beyond medium rare.
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Displaying results 21-40 (of 108) reviews
 
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