Tanya Recipe Reviews (Pg. 1) - Allrecipes.com (18421626)

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Lebanese Lemon Salad Dressing

Reviewed: Aug. 22, 2010
I'm a garlic-a-holic, so I used twice as much garlic. This was to die for!
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Lebanese Lemon Salad Dressing

Reviewed: Aug. 22, 2010
I'm a garlic-a-holic, so I used twice as much garlic. This was to die for!
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0 users found this review helpful

Thyme & Garlic Roasted Pork Loin with Potatoes & Carrots

Reviewed: Jan. 17, 2009
4.5
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Thanksgiving in a Pan

Reviewed: Sep. 14, 2008
made it just like the recipe, but it was too bland. After trying it, we added mushrooms and LOTS of pepper and poultry seasoning, and it was still too bland. The gravy kills all the spices in the stuffing. Not a bad idea for left overs, but I wouldn't make it using "new" ingredients.
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Antipasto Squares

Reviewed: Sep. 14, 2008
Sooooooooooooo good. Didn't have a problem with soggy bottoms, but that might be because I miss read the recipe and did it on a cookie sheet. I made the cover more tent-like and had air circulating. oops, at least it wasn't soggy. It makes a fabulous dinner for at home movie night.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Sep. 7, 2008
I let my filets rest while I prepared all of the other parts of my meal, approximately 1 hour, helps keep the meat tender, like others have said. Then I salt(sea salt) & peppered them. I decided to pan fry them, as called for in the recipe, and they turned out beautiful. (Thank God, since they where Omaha filets) I did not cook the steaks in the balsamic glaze. I listened to the other reviewers, and I'm glad I did. I doubled the amount of balsamic, added a bit of brown sugar & garlic, used merlot and doubleed it, & reduced it on the stovetop for about 10 minutes until it was kinda thick, I started this before putting the filets on at all. After the filets had cooked, a poured the glaze over them, and it was amazing. My better half can't wait for our next anniversary!
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Roasted Asparagus and Garlic

Reviewed: Sep. 7, 2008
Fresh thyme really makes a difference on this one. I add extra too. I don't really care for asparagus, but my other half loves it, so I tried this for a special dinner, and I think I am changing my mind on asparagus. Other reviewers are definately right, this is for garlic lovers, I minced mine instead to increase the flavor.
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Seafood Stuffed Avocados

Reviewed: Sep. 7, 2008
Excellent! Was the begining of a 5 course meal. I had made extra to have for lunch the next day, but when I woke-up It was already gone from the refridgerator :) One of the only recipes where using immitation crab was ok (shocking, I know).
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Simple Feta Cheese Salad

Reviewed: Sep. 7, 2008
nice, light salad. Was a great start to a very complicated meal.
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3 users found this review helpful

Strawberry Tiramisu for Two

Reviewed: Sep. 7, 2008
The picture does not do this one justice! It was so good, we had it for a special occasion, and now everyone keeps asking if we can make-up new occasions. Make sure to use espresso (from your favorite coffee house) and not the espresso drinks from the grocery store, because they have milk in them.
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Tomato-Basil Zucchini

Reviewed: Sep. 7, 2008
I loved this recipe. I too made some changes, I used a lot of fresh garlic and a dash of celery salt. I used ramano cheese as well and a ton of the two chesses. We had it as a soup type dish, and the cheeses helped thicken it up. I also tried with diced tomatoes instead of tomato soup, and didn't like it as much, not enough flavor defussion. Side note: If you have a gaint zucchini like mike garden likes to produce, cube it without the seeds for a thicker dish, or with the seeds for the more soupie varity.
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10 users found this review helpful

 
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