Rachel Greenfield Recipe Reviews (Pg. 1) - Allrecipes.com (18659111)

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Rachel Greenfield



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One Week – Six Dinners – Just $100

Reviewed: Apr. 18, 2011
I gave this plan a 4 out of 5 because it uses more expensive processed foods. To truly be a budget saving plan, and more delicious AND nutritious, by making things like the crescent rolls from scratch and the brownies as well, you not only cut out artificial ingredients, but save lots of money too! Pudding can be made at home too, or substituted with homemade gelatin using plain Knox gelatin and fruit juices. It's a good start though!
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Pan Fried Swiss Chard

Reviewed: Apr. 9, 2011
Fantastic! I had no problem figuring out this recipe, so easy and it came out delicious! I'd never tried Swiss Chard before but my other gardening friends all grew it so I thought I'd give it a shot. Only difference was I used minced fresh garlic instead of paste. In a recipe, unless otherwise stated, an ingredient is typically raw, like the bacon for instance. Covering the dish for 4 minutes is important because this lets the juices from the leaves steam themselves, producing a tender-crisp texture that is just delicious! It did not say to remove the bacon or drain the grease like one reviewer did, the grease is part of the sauteing fat so I left it in and followed the instructions as written, and with that there was plenty of liquid to cook in. One bunch was perfect, and from what I've seen a bunch is typically 8 to 12 leaves... just right for a family of 3 or 4. The recipe was perfectly clear to me, and the whole family loved it! It earns its 5 stars!
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Baked Coconut Shrimp

Reviewed: Jun. 12, 2012
Pretty good, but I improved it with a few tweaks. I used jumbo shrimp, did NOT pat them dry before dipping in cornstarch, and two whole eggs beaten until frothy, ONE cup sweetened coconut mixed with 1/2 cup breadcrumbs, 1/2 tsp salt, only 1/4 tsp cayenne, then of course needed to bake 25 minutes due to the large size. I did not flip them, and they turned out absolutely picture perfect. This is a good starter recipe, but with some adjusting is a great recipe.
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4 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Nov. 13, 2011
I got Bok Choy in my CSA box this week so I tried out this recipe, we'd never had it before so it was a tasty experiment. The recipe is pretty good, I added some red Chinese long beans I grew for color and flavor and served it over brown sticky rice. I used the extra sauce to glaze some shrimp skewers and broiled them, just perfect for this. It could use a tad more ginger and garlic, but otherwise it was well liked by the whole family, even my 8 year old. I'd eat it again.
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3 users found this review helpful

Breakfast Sausage

Reviewed: Apr. 19, 2011
Good but a bit bland. I used fresh herbs and doubled them up, but it is still lacking a bit of flavor.
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3 users found this review helpful

Spiced Baked Apples

Reviewed: Oct. 6, 2010
Fantastic recipe! Other reviewers must not be using cooking apples, because I used locally grown Gala apples and the only thing I did different was that I used dried cranberries since I dislike raisins, apple cider instead of water, and a splash of lemon juice in place of orange peel since I was out. My apples came out tender and delicious in 30 minutes... if I had cooked them an hour like other people suggested I would have practically had applesauce! Johnathans and Galas are the best apples for this kind of thing. Do not use apples like Honeycrisp, Granny Smith, or Red Delicious unless you want to spend an hour + baking them... Know your apples, and you won't have a problem at all :)
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2 users found this review helpful

Nutmeg Mushrooms

Reviewed: Aug. 31, 2011
This recipe is for someone who appreciates unusual flavors. A few things of note: One, the kind of mushrooms you use will make or break this dish, so don't use white buttons for this. Instead, use brown crimini (baby bella) or portabella mushrooms as they have more flavor. Two, buy whole nutmeg from the bulk spices (not the overpriced jars) at your grocer and grate it yourself. This makes a world of difference in taste. Three, consider sauteeing in a little butter or olive oil like I do before adding wine and nutmeg, and reducing the amount of good sweet white wine to 1/4 cup, also reduce the salt to 1/4 tsp. Don't use a dry or cheap wine. I toss in a pinch of cinnamon, and everyone loves it! Remember: garbage in, garbage out. If you use plain or poor quality ingredients, you get a poorly tasting dish.
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1 user found this review helpful

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