Elliekimmer Recipe Reviews (Pg. 1) - Allrecipes.com (187092315)

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Sweet Potato Casserole II

Reviewed: Nov. 26, 2014
Slight change: I added a peeled and eigthed honey crisp apple to the boiling 5 sweet potatoes; added a tsp of ground cinnamon; tbspn of salt; and, added 2 tbspns of chèvre to enhance the creaminess and give it a hint of HUH. Was a HUGE hit amongst the entire spectrum of ages from infant to the 80 year olds.
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Honey Garlic Vinaigrette

Reviewed: Dec. 18, 2013
The recipe was an ok base-starter for a vinaigrette. For some reason, all the ingredients tasted as if they floated on their own rather than blended. It was only after I realized that the base was begging for celery salt and pepper that the flavors began to merge. Once the tweaks were made, it also served well as a meat marinade.
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Fantastic Black Bean Chili

Reviewed: Dec. 18, 2013
Nice and easy recipe. Tasty comfort food! I did add an equal amount of celery as the onions and sauteed them together. Additionally, our family likes the RWV kick and so I added an extra tbspn. Finally, if you like your chili with a thicker consistenc like we do, I added a small can of vegetarian refried beans.
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Easy Meatloaf

Reviewed: Dec. 18, 2013
Delicious. This was a hit with the kids and adults, although I might make a separate, smaller loaf for the kids with less mustard. I altered the recipe a bit by using whole wheat seasoned breadcrumbs (4C brand) and sauteed the onions in olive oil. Very moist and savory.
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Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Dec. 18, 2013
I would give this recipe 3.5 stars. I added twice the amount of kale, some pinches of salt to taste and a tablespoon of red wine vinegar. The recipe was very nice and quite savory. Went well with a nice multigrain baguette.
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Baked Salmon II

Reviewed: Dec. 9, 2013
Nice recipe. Made a few tweaks based on serving for 4: mixing all of the dry ingredients first, I only used 1/2 cup of olive oil, reduced black pepper to 1 teaspoon, added an extra clove of garlic and added a teaspoon of dried dill and let fillets marinate for an hour. After baking in the sealed foil for 30 minutes, I opened up the packets, flipped the salmon over and broiled the skin for 5-7 minutes to a nice crisp. The fish never end up swimming in oil when placed in individual aluminum packets. Can use leftover marinade to top off each fillet. Served in individual shallow bowls with brown rice, topped with kale sautéed with garlic, olive oil and lemon and the fillet laid on top. Huge compliments from the 10 year old to the 80 year old.
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Purple Apple Slaw

Reviewed: Nov. 20, 2013
Used 1/2 cup of light mayonnaise instead. Really nice combination of flavors.
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