Andi Recipe Reviews (Pg. 1) - Allrecipes.com (18549327)

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Easy Portuguese Kale Soup

Reviewed: Jan. 21, 2015
wonderful. was out of elbows so I used quinoa. added saffron and a bay leaf and cut way back on the s&p.
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1 user found this review helpful

Creamy Rice, Chicken and Spinach Dinner

Reviewed: Jan. 14, 2015
great work night meal. I was sick of rice so I subbed par-cooked quinoa and added capers at the end.
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0 users found this review helpful

Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Jan. 12, 2015
Tasted very close to what you get at a restaurant. I almost always have all of these ingredients on hand. Next time I will add some more traditional ingredients like tree ears and bamboo. Couldn't get enough of this soup, and it gets even better after it sits overnight.
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Stout-Braised Lamb Shanks

Reviewed: Nov. 16, 2014
Added parsnips, potatoes, and shiitake mushrooms.
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1 user found this review helpful

Creamy Macaroni and Cheese

Reviewed: Sep. 14, 2012
This was great! I halved the recipe and used a combination of extra sharp cheddar, muenster, and pepper jack. I ended up needing about 3/4 c. more water (used the rinse water from the evaporated milk can). I too needed to stir the butter/milk mixture for close to 10 minutes. After I mixed in the pasta, I transferred it to a greased baking dish, sprinkled with parley and thyme and baked at 350 covered for about 20 minutes while I got the rest of dinner ready. The last 5 minutes, I uncovered, topped with crushed saltines and broiled on high to get a nice crust. Hands down the best mac and cheese I've ever had. The dijon really puts it over the top, and I will continue to play with other spice combinations.
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Szechuan Spicy Eggplant

Reviewed: Jul. 27, 2012
4.5... very good. I added mushrooms, lime juice, cilantro, and cabbage and served it over whole wheat pasta. I think next time I will lighten it up and use ground pork or chicken as suggested.
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1 user found this review helpful

Hazelnut-Mushroom Pilaf

Reviewed: Jun. 23, 2012
A perfect compliment to lamb, grilled chicken, fish, anything really. I usually use pastina in place of the orzo. If I'm out of celery I use celery salt and sometimes shallots in place of the onions. It's pretty adaptable. Oregano can be subbed in for the marjoram. I have used almonds, hazelnuts, walnuts, and pine nuts with the same great results. If you really want to put this over the top, add some chunks of goat cheese right before serving. I make this about once a week now.
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2 users found this review helpful

Sausage and Bean Ragout

Reviewed: Jan. 11, 2011
An excellent cheap and easy winter meal. I used what I had on hand; used instant bouillon instead of stock, dried basil, marjoram, pasta sauce in place of tomatoes, red kidney beans, and frozen whole leaf spinach. Only one pot to wash after dinner... It will make great leftovers, too!
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7 users found this review helpful

Tarragon-Dill Grilled Chicken Salad

Reviewed: Oct. 18, 2010
Awesome. Dried tarragon works just as well, and I used raisins in a pinch.
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3 users found this review helpful

Dilly Crab Salad

Reviewed: May 26, 2010
I found the recipe rather bland, but with some modifications (I know it's kind of silly to rate and deviate from the original recipe, but I had to!), it was a hit. I was out of mayo, so I used plain greek yogurt. I also added diced green pepper and cucumber. I then mixed in salt, celery salt, extra dill, onion powder, garlic powder, old bay, and some red pepper (will try sriracha next time), a tbs of lemon juice, and grated sharp cheddar. Great dinner for a 90 degree day!
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12 users found this review helpful

Coconut Tofu Keema

Reviewed: May 21, 2010
Very good. I halved the recipe, but used a full block of tofu and a whole can of coconut milk. Also only used about 1 c. of crushed tomatoes. I didn't have pepper paste, so I used 1 1/2 tbs. sriracha (rooster sauce). For variety, I put in a half can of sliced potatoes and a cup of "asian stir fry" frozen vegetables. I served it over minute brown rice (though basmati or jasmine would have been better) with a wedge of lemon and a dollop of plain yogurt. Can't wait for the leftovers!
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3 users found this review helpful

Buddy's and Bubba's Homemade Dog Food

Reviewed: Mar. 31, 2010
We ran out of dog food, so I made this in a pinch with some of the things that I had lying around the fridge. I didn't have chicken, so I used cooked hearts and gizzards, chopped. In place of the oats and cottage cheese, I had some stale Special K fruit & yogurt cereal. Used a can of black eyed peas in place of the kidney beans. Accidentally bought a bag of frozen broccoli and cauliflower, so I used that, and a few handfuls of fresh baby spinach. I have a Great Dane/American Pit Mix, so he is a very big boy (about 80 lbs, but still growing), but not super active. His dry food recommends about 3 3/4 of food a day, so I have given him about 2c. for breakfast so far. He LOVED it so much that I had to take it away from him for a few minutes because he was gobbling it too fast! My only "complaint" is that there are no serving guidelines in the recipe--do I simply give him the same amounts as his dry food, or is this more fattening, and therefore I should be giving him less? At any rate, I will be making this again with some of the other suggested ingredients. I will be looking for ways to cut down on prep time, too. Thank you!
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11 users found this review helpful

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