ZeldaSayre Recipe Reviews (Pg. 1) - Allrecipes.com (1870970)

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'Secret' Salad Dressing

Reviewed: Feb. 13, 2014
This is okay. It's basically Thousand Island without the pickles. I reduced the oil, as I always do, and used onion powder. Totally fine but not distinctive enough to bother making from scratch. Thanks anyway!
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Honey Balsamic Vinaigrette

Reviewed: Jan. 17, 2014
Very good! I cut the recipe in half and used slightly less oil than called for, because I don't like oily dressings. I didn't think it was too strongly flavored of honey or anything else - nice balance of acid and sweetness. Thanks!
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All Day Macaroni and Cheese

Reviewed: Nov. 18, 2013
Flavor-wise, this is great. I added a little dried mustard and onion powder. Next time I might add one less egg, just to see how the texture changes - there was a thin layer of pure custard on top that I wouldn't mind getting rid of - but we were all happy with this. As for the method, I used the same method I use for baked ziti in the slow cooker: I rinse the uncooked pasta and add it with the other ingredients, then cook on high for approximately three hours. This works well for me, but I work from home and can get away with three hour slow-cooker recipes, which I realize that not everybody can. Thanks, we'll make this often!
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Vegan Bean Taco Filling

Reviewed: Oct. 10, 2013
Quite good! We like our beans very well cooked so I added some vegetable broth to loosen it up and simmered for a while. Also served as a base for vegetarian fajitas, including peppers and onions, so I left the peppers and onions out here. Thanks so much!
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Mock Tuna Salad

Reviewed: Oct. 9, 2013
This is great! It does rely on the favors of the condiments more tha the favors of the tuna. - obviously! - but if you're looking for a comforting, easy, vegetarian sandwich filling, this one is great! Will try it next with vegan mayo for a full-on veg experience.
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Japanese Restaurant Cucumber Salad

Reviewed: Oct. 8, 2013
Good, exactly what I was looking for, thank you!
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Almost Eggless Egg Salad

Reviewed: Oct. 7, 2013
Very good! Press the tofu for as long as you can - I think I let mine sit for several hours. I ate it on flatbread, drizzled with either mustard or sriracha (the sriracha was amazing)! Thanks!
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Spinach and Pine Nuts

Reviewed: Sep. 3, 2013
I'm sorry, but this didn't work for us. My hope for dishes combining seemingly disparate elements is that the resulting flavor will be surprising and delightful; this was edible, but tasted like . . . Spinach, apples, and pine nuts. No surprise. The irony is that, left n cooked with a bit of blue cheese on top, this would be one of my favorite salads, but sautéing it just didn't do anything for us. Thanks, though!
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Cream Cheese Frosting II

Reviewed: Sep. 1, 2013
A good, basic, cream cheese frosting! I like that there's more cream cheese than butter in this one. I used 1/3-less-fat cream cheese, and it was still very good. Thanks!
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Frosted Banana Bars

Reviewed: Sep. 1, 2013
These are great! I used 1 cup white sugar and 1/2 cup brown, and baked in a 9x13 pan. I had to bake it a bit longer - maybe 35 minutes. The middle fell a bit, but it didn't matter. They are very moist and dense, but still cake-like. Sort of like a banana brownie, if that makes any sense. I frosted half and froze half; tried both Cream Cheese Frosting II and the banana frosting a few other reviewers mentioned. The banana frosting wins, hands-down, and is lower in fat, besides! Thanks for the recipe, will make again!
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Maria's Mexican Rice

Reviewed: Aug. 29, 2013
The flavors here were good, but far too salty, and I felt like the bouillon came on a little strong. (I used reduced-sodium Better Than Bouillon; maybe I should have used a different kind, but that was what I had!) Next time I make it, I'll omit the extra tablespoon of salt, as well as one of the tablespoons of oil, since my final product was a bit oily. Also, I used brown rice, and as usual, this recipe took far longer to cook than plain brown rice would. I would allow at least an hour; I let ours cook for 55 minutes and it was still a bit crunchy. (This might also have made the oiliness worse, and if so, that's all my fault!) I also only used 2 cups of water, which is my usual rice-to-water ratio, but next time I'll try it as written. There will be a next time, though; I liked the flavors enough to try it again. Thanks!
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Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Aug. 18, 2013
Sorry to be the naysayer, but this was just okay - too one-note, mostly just sweet. Thanks anyway!
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Cranberry and Cilantro Quinoa Salad

Reviewed: Jul. 22, 2013
I've tried several quinoa recipes and never liked any of them enough to make again, but this was really good! I skipped the peppers because my kiddo doesn't like them (and because I was out), but this was very good anyway. I love that there's no oil in it, and yet it's still very flavorful. Will make again, thanks!
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Vegetarian Chickpea Sandwich Filling

Reviewed: Jul. 12, 2013
I've tried several chickpea "salad sandwiches" over the years, and this one is definitely the best I've had. I used apple cider vinegar instead of lemon juice because I was out of lemons, and it added a nice fruity tang. Thanks!
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Most Excellent Sandwich

Reviewed: Jul. 12, 2013
For dinner last night we had Experimental Sandwich Night, where I made a bunch of sandwiches from my AR recipe box that I'd saved over the years. This one was the winner! No sprouts, so I used cucumber and mixed baby greens. Not exactly a revolutionary combination of ingredients, but a satisfying dinner idea, nonetheless, easy and good on a summer night. I like the idea of adding a little ranch dressing to the cream cheese, and I also like the idea of adding avocado. Will try those next time! Thanks!
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Quick Tomato Sandwich

Reviewed: Jul. 12, 2013
This is fine. It's a tomato sandwich with ketchup and mayo. I was baking some other sandwiches so wrapped it in foil and threw it in the oven with the others; it was tasty, but nothing about it jumped up and sang Miraculous New Sandwich at me. Thanks anyway, though!
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Chicken with Couscous

Reviewed: Jul. 10, 2013
This was just okay. It was fast, and good enough, but not worth making again. I doubled the cornstarch, and the sauce was still a bit thin. Otherwise, I followed the recipe as written. Thanks anyway!
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Chicken Tikka Masala

Reviewed: Jul. 9, 2013
A good starting point, but too many necessary changes to rate it 5 stars. Ignored the salt entirely (possibly the recipe author used unsalted tomato sauce?). I used greek yogurt, thinned with a little milk, for the marinade. In the marinade, I replaced 1 tsp of cumin and all of the cinnamon with garam masala; my garam masala has cinnamon in it already, so no point adding more. I also skipping both kinds of pepper, since I was feeding a small child. I marinated for 3 hours and cooked on my electric grill. In the sauce, I replaced one tsp of the cumin with garam masala, and replaced a tiny bit of paprika with smoked paprika. I also used low-fat evaporated milk instead of cream. The result: not quite restaurant quality, but still very good, and definitely the best home recipe I've found! The methodology is sound, and the spices might well work if you don't have garam masala - but that salt, yikes!
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Green Beans with Hazelnuts and Lemon

Reviewed: Jul. 8, 2013
Good, but as others have noticed, not particularly original. The flavors work well together and the hazelnuts are yummy, but they all end up in the bottom of the bowl so you might as well toast some hazelnuts and sprinkle some lemon juice over them. Thanks anyway, though!
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Tangy Turkey and Swiss Sandwiches

Reviewed: Jun. 28, 2013
These were pretty good; used deli turkey and made them on my electric griddle, using a loaf of ciabatta bread cut into four pieces with most of the soft insides scooped out. I think the thyme was a bit strong, and would use less next time. But really, except for the thyme, it's just a grilled turkey and cheese sandwich. Which is not a bad thing, but I think I'll stick with the turkey reubens I usually make. Thanks!
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