mommy2lou Recipe Reviews (Pg. 1) - Allrecipes.com (187117750)

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M's Sloppy Joe Sauce

Reviewed: Mar. 20, 2014
A good recipe but.... I simply had to play with it to amp up the flavor and dial up the healthy: 1. Omitted the pureed tomatoes and used a can of tomato paste for texture and richness. 2. Used balsamic vinegar instead of white vinegar which added a savory layer. 3 Omitted the processed ketchup and used a 1/2 TBS of brown sugar for the "sweet". 4. Added finely chopped mushrooms to the almost cooked ground turkey to "beef" up the meat and add fiber and vitamin D to my meal. Finally, I did not add any salt. The flavor changes enhanced this dish enough so that I did not need to add any extra sodium. This was delicious on the leftover wheat pita pocket bread I had from a previous meal (lower calories than a bun!)
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Stir-Fried Kale and Broccoli Florets

Reviewed: Mar. 20, 2014
WAY TOO MUCH LIME JUICE! I cant understand why more people haven't commented on this. I used ONE lime and even spilled some on the stove and the lime was still a bit heavy. It is a delicious recipe but I'd recommend 1/2 a lime or about 2 TBS of lime juice. This would have been delicious with lemon as well or maybe even a splash of wine-vinegar. This was also heavy on the garlic. Was the goal to mask the flavor of the kale and broccoli? I cut the recipe back to 4 1/2 cloves (minced) because I did not want to taste garlic for 3 days. I didnt need any salt with all the garlic and lime juice so it was a low sodium dish. Instead of steaming the kale separately (like many have suggested) I put about 2 TBS of low sodium chicken broth in my pan and heated it. Next I added the kale and let it simmer for about a minute or two. Then I added the garlic and peppers and so on. By the time i added the broccoli, most of the broth had steamed off. Adding the kale FIRST to the broth or water to steam cook made it perfect and uses the same pan for everything.
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Mar. 20, 2014
I only changed 2 things: I used cod as my fish and exchanged the sour cream for Greek yogurt. Delicious and extremely low fat and healthy! I will try this with shrimp next time. The marinade just "spoke" to me and said shrimp would be divine!
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Braised Balsamic Chicken

Reviewed: Mar. 6, 2014
I liked this dish but I would definitely tweak it next time around. The only issue I had are: the chicken was way over cooked although i did remove it before the time suggested and I think there is too much thyme in the recipe. I forgot the basil so I dont know if that would of added flavor. Fresh garlic would be better too. After I stated simmering the chicken and sauce i started reading the reviews and panicked because I thought it would possibly be too "vinegary." I added a teaspoon of sugar to the simmering sauce and it was fine. I served this chicken on a bed of fresh baby spinach with fettuccine and green beans. I topped the chicken and pasta with the sauce.
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Quick and Easy Chicken Noodle Soup

Reviewed: Feb. 1, 2014
NOTE:I recommend keeping the noodles separate and add them to your portions as you eat it, this will prevent the leftovers from getting starchy and the noodles soaking up all the broth and going to mush. My tweaks: added a little more carrots and celery, fresh thyme and rosemary sprigs and I used a combination of bouillon and stock from a carton (not a can.)
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Tuna Noodle Casserole from Scratch

Reviewed: Feb. 1, 2014
This is an excellent base recipe. after reading some reviews, I decided to embellish with some seasonings but I didnt alter it much at all and it was delicious. The husband said it was the best tuna noodle casserole he ever had. This recipe DOES have enough liquid. I can only guess that those that complained about liquid probably used too much noodles. The recipe calls for 8oz. of noodles which is smaller than the average bag of noodles. Another reason this dish may dry out is because of too large a casserole dish that causes the contents to spread out and therefore be more exposed to evaporation. Use a 2.5 quart casserole dish and it will fit perfectly!
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Country-Style Steak

Reviewed: Nov. 13, 2013
Edible, but it wasn't what i expected. I followed the recipe exactly (using lower sodium beef broth) and it seemed bland, and "mealy." The family was adding A1 steak sauce to it which indicates a lack of flavor, especially since it had a lot of gravy. And maybe 2 hours was too long to cook it? It wasn't BAD, we all ate it and nobody complained, but I guess i expected better texture and MORE flavor. Perhaps a few dashes of steak sauce or balsamic vinegar, no seasoning salt (its just salt with artificial coloring and sugar added anyway) and instead some kosher salt, and herbs?
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Veggie Pizza

Reviewed: Feb. 4, 2013
I didn't have the dill and garlic salt and I used a green onion instead of a whole onion. It looked gorgeous and everyone thought it tasted great. I dont understand the negative reviews. maybe some people thought since it says "pizza" in the title that they expect it to taste like an actual pizza!....i did read one persons review that said "way too much cream cheese, I will only use 8 oz. cream cheese next time!" umm, that's all the recipe called for!?
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Stuffed Green Peppers II

Reviewed: Dec. 6, 2012
Yes, i changed it some, but the basic recipe is easy and tasty. I will make again and again. The minor changes i made were: I used 1lb ground beef and 1lb mild italian sausage, basil and garlic diced canned tomatoes, 1 cup instant rice and I halved the peppers so i had more (and smaller portions for my youngest.)
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Pork Marsala

Reviewed: Dec. 4, 2012
Every one loved this! cooked it for a dinner party and it was a hit. Thanks for the recipe!!
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