M.T. Recipe Reviews (Pg. 1) - Allrecipes.com (183972949)

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Filipino Lumpia

Reviewed: Jul. 18, 2014
This was really good! I'm made it as is and then several times with variations. You don't need the oil to cook the pork as it'll cook in its own fat. I doubled the crushed garlic and upped the veggies to 3/4 cup green onions, 3/4 cup regular onions, 3/4 cup carrots, and 2 cups cabbage. I also added 1/2 lb shrimp because we love shrimp! The wrappers should be cut into quarters because lumpias are really small, with 1 TB filling per wrapper. I was hesitant to try baking these as per others' suggestions but I'm sooo glad I tried it! I sprayed them with cooking spray and baked in the oven at 425 for 18 min, flipping once throughout. This made about 70 lumpias. We definitely don't feel so bad eating so many of them if they're baked :) Sometimes I also throw in 2 tsps of fish sauce into the mix. Since my husband is Vietnamese, we eat them Vietnamese-style, wrapping each lumpia in a lettuce leaf and dipping it in fish sauce when eating. Yum! So glad these freeze well too.
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Chicken Fettuccini Alfredo

Reviewed: Jul. 16, 2014
This was delicious! I cut the recipe in half, omitted mushrooms (I love them but hubby hates them), doubled the garlic, used Greek yogurt instead of sour cream, and Penne pasta instead of fettuccine.
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Lana's Sweet and Sour Meatballs

Reviewed: Jul. 14, 2014
We've made this recipe so many times and it's excellent! I have made it as is and also several times with modifications. This does make a lot of meatballs so unless you plan on attending a party or freezing some of them, I would cut the recipe for the meatballs in half (I usually do this and still end up with ~30 meatballs!) but keep the sauce the same. In the past, I've substituted ground chicken for ground beef and it tasted great! I've also substituted ground oatmeal for the breadcrumbs. Since the breadcrumbs serve as a binder it doesn't really affect the overall taste of the recipe and it turns out a bit healthier too! The meal is a great both with and without veggies.
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To Die For Blueberry Muffins

Reviewed: Jul. 6, 2014
I want to give this 10 stars because it's so delicious. I think I make it 3x per month. It's a hit at parties and everyone is always asking me for the recipe. The batter will be thick but don't mess with it! It'll come out perfect. We usually only have soymilk in the house so I have made it once or twice using that, but I do think it's best with regular milk (I'll buy regular milk just to make these). I agree with others that the topping is too much. I use the "change servings" button on the top, scale it to two servings and go with that topping amount. It's perfect. I've tried the topping with either brown sugar or white sugar. They're both delicious.
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Banana Banana Bread

Reviewed: Jul. 6, 2014
I love this banana bread and make it 3x per month. It uses about 5 medium-sized bananas and I no longer measure. I used to pack in the brown sugar but it's still really sweet with loose sugar. To reduce fat I tried replacing half the butter with applesauce but that never works for me (recipes always taste funny to me when people do that) BUT I was able to use 6 tablespoons butter and 2 tablespoons applesauce without seeing a real difference. Hey, when you can cut back on fat, you gotta try, right? My husband likes it when I add a crumble topping but I prefer it plain-- it's already sweet! So we'll switch off with the topping. It usually takes 70 minutes in our oven. I've also made them as muffins. Yum.
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Potato Chips

Reviewed: Jul. 6, 2014
Tried this today and we loved it! I thought I would have to invest in a mandolin but it was so easy to use a potato peeler and peel it lengthwise. We took the advice of another reviewer and used cooking spray on both sides. It took 3 1/2 minutes. Easy-peasy.
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World's Best Lasagna

Reviewed: Jul. 6, 2014
We have made this recipe so many times. My husband requests it every Sunday. It's delicious as is, but we did end up using the recommendations of others: We drain the sausage and ground beef (yields almost one cup of grease-yikes! And honestly, we couldn't even tell the difference), triple the crushed garlic, replace the water with our favorite red wine (plus add enough water to rinse out the cans, maybe 3 ounces), and omit the salt in the sauce. During the last 30 min of the simmer I soak the lasagna noodles in hot water. From bottom to top I layer sauce (only a little to keep the lasagna from burning at the bottom of the pan)-lasagna-ricotta-mozzarella-sauce-parmesan-lasagna-ricotta-mozarella-sauce-parmesan-lasagna-sauce(only enough to keep this top lasagna layer from drying out, which has happened to us before)-mozzarella-parmesan. We use shredded mozzarella, as that's usually what we have on hand (ends up being 1 cup per layer) and we do add 1/4 tsp nutmeg to the ricotta mixture. The sauce is absolutely delicious so sometimes we'll do spaghetti one night and make a smaller pan of lasagna the next night. I also make the sauce and freeze it in 1 cup amounts so if another recipe calls for marinara I'm ready! My husband said this is the best lasagna he's ever had. Since he's a huge guy he likes to add a glop of sauce on top of his lasagna as soon as it's served. Perfect!
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