MHBMHB Recipe Reviews (Pg. 1) - Allrecipes.com (18384760)

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Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Dec. 13, 2013
Wonderful! Especially yummy with vanilla ice cream or whipped cream.
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Grandma's Green Bean Casserole

Reviewed: Dec. 13, 2013
I was not overwhelmed by this recipe, sorry.
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Oven Roasted Teriyaki Chicken

Reviewed: Dec. 13, 2013
I also used low salt soy sauce and was glad I did. Very tasty and super easy.
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Avocado Feta Salsa

Reviewed: Oct. 29, 2013
Delicious! with tweaks recommended by others-sub cilantro and use 2-3 avocados.
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Pumpkin Dip

Reviewed: Oct. 29, 2013
This recipe is tasty, but makes ALOT. I only made half recipe to fill a fairly small sugar pumpkin for serving. I still had a lot leftover. Served with ginger snaps and Halloween colored mini vanilla wafers, very festive. It is sort like eating a pumpkin pie! I didn't have pumpkin pie spice, but you can find this spice mix substitution on the internet, which works fine. I would make full recipe only if you're serving a very large crowd.
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Healthier Buffalo Chicken Dip

Reviewed: Oct. 29, 2013
I made half the recipe, but next time will do entire recipe. This dip is delicious, and was eaten within two days. I did slightly decrease the hot sauce for preference, and shredded one large pre-cooked chicken breast for a half recipe, didn't have canned. Heated in oven at 325, covered, for about 25 mins, until cheese was melted well. Served with celery sticks and everyone loved it. You could easily use low fat ranch too to decrease calories further and no one will know the difference. I think if I was leaving in a crockpot, I would add some milk to keep from drying out. Thanks for sharing!
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Dijon Vinaigrette

Reviewed: Oct. 23, 2013
Delicious! I halved the recipe and used champagne vinegar, since I had some on hand. I also used a tad less vinegar. Thanks for sharing!
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Greek Couscous

Reviewed: Aug. 27, 2013
Gave 5 stars, but did change things up. Used fresh tomatoes from bumper crop, fresh oregano, had made fresh pesto, so threw that on as a dressing, used all chicken broth, and added 1 boiled shredded chicken breast for substance since serving over greens for our entree. Delicious!! Also doubled recipe and glad I did since we had two servings, it was so good.
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Marshmallow and Lime Gelatin Salad

Reviewed: Aug. 6, 2013
Vintage Jello salad! I omitted nuts, since taking to a potluck, and doubled everything for a 9x13 pan. Only a few servings were left! A great way to use up marsh mellows in your pantry. Definitely used canned pineapple, not fresh, or the pectin will not set properly in the Jello. Also, stir the Jello into the boiling water so it sets up right. No soupiness. A wonderful throwback dish to my childhood!
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Blueberry Banana Bread

Reviewed: Aug. 6, 2013
Preferred to use 1/2 c. butter, and added 4 small overripe bananas since needed to use them. Delicious! Made about 20 cupcakes and cooked for 19-20 mins. Thank you to reviewers who suggested cutting down the temp to 325 when baking a loaf to insure the middle will cook- I will definitely try that next time.
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Garlic Croutons

Reviewed: Jun. 16, 2013
Outstanding and easy! Great way to use up leftover french or italian bread. I freeze slices, then slightly defrost, make cubes, then toss in melted butter and minced garlic (I skip the sautéing, not necessary). I wanted them to brown more quickly, so toasted at 360 for 15-20. YUM. ADDICTING. I would double these, they won't last. Hard to eat store bought croutons after making these. Thanks for sharing!
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3 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jun. 8, 2013
Wow, AWESOME!! I cooked a 2 3/4lb roast for 20, then did the closed-door as written. I had a thermometer in it, and it only went up to 136, so was worried. But it was cooked PERFECT when we cut it, rare without being too rare. Lots of juice. I did make a 1 clove minced garlic/salt/pepper/1tsp olive oil paste & smeared all over prior to roasting-YUM. This is definitely the way I will cook eye round from now on. Thanks for sharing!!
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Spicy Cilantro Pesto

Reviewed: Jun. 8, 2013
Omitted the red pepper flakes (for the family) and didn't have enough cilantro in the garden yet, so used half fresh basil. Delicious! Loved the toasted almonds in it, and I used lime juice too for a variation. This pesto would be good on fish and chicken too. Thanks for sharing!
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Nicoise-Style Tuna Salad With White Beans & Olives

Reviewed: Feb. 18, 2013
Delicious and tasty! I substituted grilled shrimp I already had on hand (marinated it in some of this salad dressing first) and used kalamata olives (preference) . To make more of a substantial dinner, I added a quartered boiled red potato, tomato quarters, and served all over a mixture of red leaf lettuce and arugula. Very filling, satisfying and healthy!! Will make again for sure.
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Chocolate Chip Pumpkin Bread

Reviewed: Feb. 13, 2013
Delicious! I reduced the sugar to about 2 1/4c. Doubled the mini choc.chips since I like alot of chips in my muffins. This recipe made 36+ reg.muffins and cooked in 20 mins. I like the intense flavor of the spices. Will make these again!
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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Feb. 4, 2013
Delicious and healthy! I had to substitute chopped fresh spinach for the kale and still great. Vinaigrette is yummy!
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Bacon-y Bok Choy

Reviewed: Feb. 4, 2013
Delicious and a tasty, quick way to serve this nutritious vegetable. Thanks for sharing!
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Brown Rice and Black Bean Casserole

Reviewed: Feb. 4, 2013
Tasty and easy and healthy! I did substitute shredded Red. Fat Mexican cheese to cut fat, and 2-3X the amount of rice as others suggested. Makes great leftovers for lunch!
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Salmon with Lemon and Dill

Reviewed: Feb. 4, 2013
Delicious, quick and easy! A great weeknight dinner. I too used 1 clove fresh garlic instead. I prefer to cook my fish at 400 for about 15-20 mins. depending on size of cut.
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Enchilada Casserole

Reviewed: Feb. 4, 2013
Very good and healthy, and the first time I cooked with tempeh. I bought the three grain version, in the produce section. Used a 10 oz can of enchilada sauce, but it needs the 19 oz amount for moistness. I substituted shredded Red. Fat Mexican cheese to cut the fat, but used 2 cups. Delicious! Thanks for sharing a healthy Mexican recipe.
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