Yakarobed Recipe Reviews (Pg. 1) - Allrecipes.com (187263529)

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Paleo Omelet Muffins

Reviewed: Jan. 18, 2014
I made exactly as stated. The taste was great. I had an issue with them sticking in my pan sprayed with olive oil Pam but that was probably because they needed cooked a couple minutes more. My oven always cooks a little under-done. I actually got 10 muffins and I had filled the cups full. The leftovers are going to get frozen and then reheated in microwave with a bit of cheese sprinkled on them.
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Chef John's Stuffed Peppers

Reviewed: Oct. 17, 2013
A few nights ago I made this recipe. Easily the best stuffed peppers I have made. I really liked putting the tomato sauce mixture on the bottom of the pan and stuffing the peppers with the raw meat mixture. This made 8 large servings, so we froze half of them for another meal since there's only 2 of us. I only made one change and that was to use turkey sausage links in place of the spicy sausage because that's what I had on hand. Also I had a partial package of Italian Cheese blend so I used that so I didn't waste food. I will definitely make this recipe again.
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Best Ever Banana Bread

Reviewed: Oct. 17, 2013
I made this last night when I realized I had a couple bananas that needed to get used up. I made only 1 change and that was to substitute almonds for the pecans since that's what I had on hand. It's a very moist, sweet loaf of bread. It would be good with pecans or walnuts also.
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Fennel Apple Salad

Reviewed: Sep. 14, 2013
We felt this salad was okay but really needed the balance from the smoked sausage I served with it. We don't eat fennel much, so maybe that was it. My husband said it wasn't too horrifying to eat.
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Utokia's Ginger Shrimp and Broccoli with Garlic

Reviewed: Sep. 14, 2013
This recipe tastes perfect just the way written. Although, I have to say I didn't understand the directions for making the parchment packets, so I left them square. I put the food in the middle, folded down two edges about 3 times, folded up the ends like a gift package and twisted. It worked out just fine.
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Tropical Grilled Pork Chops

Reviewed: Sep. 10, 2013
For taste I'm giving it a 5 star review. This was very good and had some nice heat to it. I used half a jalapeno since the one I bought was on the large side. For written instructions I would give it a 4. I felt that there were too many individual steps within step 2. In fact, I missed a step and had to alter the cooking process slightly. I'm a seasoned cook and I very rarely miss a step as I read recipes before I even begin. So, next time I make this I'm going to highlight out the steps in bullet point 2.
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Asian Lettuce Wraps

Reviewed: Sep. 10, 2013
I made a small change to this recipe. I used minced ginger instead of pickled ginger because I already had the minced ginger in the fridge and pickled ginger was expensive for needing only 2 teaspoons. The taste was fine with the regular ginger. I couldn't find a large head of appropriate lettuce, but the medium sized Boston lettuce worked out pretty well. Next time we are going to try with ground pork since we usually get Mu Shu Pork.
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Chicken Breasts Pierre

Reviewed: Sep. 4, 2013
My husband said "this is a keeper recipe". I asked him what rating and he said very high, which is why I gave it 5 stars. The only minor change I made was substituting 1 T olive oil for one of the tablespoons of butter, so it would have a higher smoke point for cooking. I tend to use too high of a temp for butter. I wouldn't change a thing in the spices or quantities as we felt that the sauce was nicely balanced. I served it over jasmine rice with a side of broccoli.
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Turkey Sloppy Joes

Reviewed: Jun. 14, 2013
I made this for dinner tonight. As written it had a lot of flavor and the flavors worked well together. As personal preference I would cut the crushed red pepper down to 1/8 t as it was just a tad too spicy with the turkey. My husband wanted to know "why did it have to be turkey"? Well, because that's what I had defrosted as I planned on making turkey burgers but he nixed the idea because he was hungry for Sloppy Joes.
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Chinese Pepper Round Steak

Reviewed: Jun. 14, 2013
A recipe my hubby actually said "you can make this one again". Usually he has suggestions on how he would have changed the recipe. The only changes I made was to use fresh garlic and fresh ginger. I keep those tubes in the fridge since we use a lot of garlic and ginger. I make an Asian inspired meal once a week.
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Scrambled Eggs Done Right

Reviewed: Jun. 8, 2013
I made this recipe exactly as written. It wasn't any better or worse than my usual scrambled eggs. The mayo didn't add any benefit of taste to the recipe. After I tasted without salt or pepper, I added my usual pepper to the eggs. I find that eggs are salty enough on their own to not need additional salt for my palate. I do cook my eggs on low and start them out in a cold pan, just as Julia Child's recipe advises. I also turn off the heat when they are just set and a little too moist. I scramble them for a couple seconds off the heat and serve.
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Zesty Tilapia with Mushrooms

Reviewed: Jun. 7, 2013
I'm going to try this recipe again exactly as written to see if I can get a better result. I had to make a few changes based on what I had on hand. First change was to use the lime zest instead of lemon zest. Hubby didn't like it said it was too strong a lime flavor. So, I'm hoping that the lemon zest will mellow out the lime flavor a bit. Second change was to use a package of stir-fry mix dried mushrooms. I don't this this changed the recipe much and it gave it an interesting look. Last change was to use 4 4oz filets and not cut them in half. I think 2oz serving per person isn't enough. I'll update my review when we try this one again.
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Baked Penne with Italian Sausage

Reviewed: Jun. 1, 2013
This recipe never fails to please crowds at get-togethers. I use sauce as a base for all my red sauce pasta dishes. Sometimes using ground beef, sometimes spicy sausage...whatever I have on hand.
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Mari's Banana Cupcakes

Reviewed: Jun. 1, 2013
I'm basing my review on the taste of the batter since the cupcakes are in the oven while I'm typing this review. The only change I made was to add another banana because I had 4 that were ripe and needed to be used. Also, I use powdered buttermilk that you can find in grocery store in with alternative milks. I find with that product I'm throwing away a lot less buttermilk when I need some for a recipe since you mix it up as needed. I did find that I got 22 cupcakes out of the recipe using my 3 TBS cupcake scoop. Hubby will be the final taste taster as he loves banana cupcakes/cake.
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Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Reviewed: Mar. 22, 2013
I made this last night for dinner and we enjoyed it very much. We don't like a lot of sauce with pasta or stir-fry so I did tone down the amounts of liquid ingredients by 1/3rd. Also, I didn't use as much sweet chili sauce (which we LOVE the flavor of) because my husbands tummy can't handle a lot of heat. It was still very good and I'll make it again. The sesame oil makes this dish, so don't leave it out.
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Orange Chicken Stir Fry

Reviewed: Jan. 27, 2013
As the recipe is written we gave it 4 stars. We thought the color (visual) appeal was boring and the flavor was good, but not fantastic. However, once in our bowls we added a little bit, maybe 1/2 t of Thai sweet chili sauce. That made it 5 stars. It brought out the orange flavor and gave it a bit of kick. We also served it over brown rice and used the crunchy noodles as a garnishment.
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Pecan Breaded Chicken Breasts

Reviewed: Jan. 24, 2013
The recipe was good, but I think a few tweaks are needed. First of all, use real maple syrup. We only had some pancake syrup around and it was really too thick to work easily with while coating the chicken. I think I'm going to use my food processor and grind the pecans finer. This should make a more even coating. All in all, the chicken smelled wonderful while cooking and tasted very good.
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Ginger Glazed Mahi Mahi

Reviewed: Jan. 23, 2013
This was a nice change from typical salmon recipes. The flavors were well balanced and cooked down nicely to a syrupy glaze. I didn't make any changes.
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Baked Omelet Roll

Reviewed: Jan. 20, 2013
I made this for breakfast this morning and it was fantastic. It's nice for a Sunday morning when you have more time available for cooking. After reading the reviews I decreased the flour to 1/4 c and used my jelly roll pan with parchment paper on it for easier rolling. I baked it for 10 minutes and added softened onions, green peppers and the cheese. I baked it 1 minute more to melt the cheese took out and immediately rolled it. I used the potholder and parchment paper to roll it so I didn't burn my hands.
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Campbell's Kitchen Cheesy Chicken Chowder

Reviewed: Jan. 20, 2013
Normally, I wouldn't try a recipe that has processed cheese anything in it, but this one intrigued me. It was okay. I had an issue with the color and to me it seemed like it should be a dip instead of a soup. I didn't make a single change. It tasted fine, just not overly excited. I probably won't make this again unless I make it thicker and call it a dip. Hubby did suggest that maybe a can of the cheddar soup and a can of the fiesta cheddar would make it a bit more exciting.
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