Tera Recipe Reviews (Pg. 1) - Allrecipes.com (187338971)

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Black Bean and Corn Salad II

Reviewed: Jun. 19, 2013
Wonderful!! As other reviewers suggested, I cut the oil in half = good call. In order to avoid any mushiness other reviewers mentioned, I rinsed the tomatoes after dicing to get rid of any extra juice, and I added the avocado within an hour of serving. No mushiness (though I might just have been extra thorough and mushiness wouldn't have been a problem anyway)! I also used half red pepper and half orange, just for the additional color. Delicious!! Brought to a baked potato bar dinner at friends and got rave reviews!
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Cognac Shrimp

Reviewed: Feb. 28, 2013
A combination of some of our favorites: shallots (we used pearl onions, as we had them on hand), sun-dried tomatoes, and garlic! Added some extra sun-dried tomatoes, and a tablespoon or so of lemon juice (as other shrimp cognac beurre blanc recipes suggested - glad we did so, as may have been a bit bland without). But we otherwise followed the recipe as noted. (Though my bag of shrimp was only 10 oz., but we preferred as such, as it made for extra sauce.) Would be exceptional over pasta (whole grain especially). The sauce did take some time to thicken, but will definitely make again. (We had a "taste off." My husband preferred allrecipes.com "Basil Shrimp" and I preferred this one. So to each his own, though it's important to note the basil shrimp recipe was actually better as a leftover, as the flavors had time to intensify.) Appreciated this was a lighter spin on the classic shrimp cognac beurre blanc recipe!
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Basil Shrimp

Reviewed: Feb. 27, 2013
Good - though lighter on flavor than we expected, particularly after reviews of "too lemony" or "too much mustard." Made marinade to recipe (substituting honey dijon mustard). Used only one lb. of shrimp (instead of three lbs.), as we like extra sauce. Marinated 30 minutes in fridge, and then sauteed shrimp in marinade, adding flour at the end to thicken the sauce. It was a nice balance of sauce to shrimp, particularly if you were serving over pasta. We simply like a zestier, spicier, more intensely flavored shrimp, so contrary to most reviewers, I think I would add more mustard next time around, and perhaps use standard dijon as noted in recipe, instead of honey dijon as others suggested. It was definitely good (and a safe bet if serving to a variety of palates), though not outstanding.
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Asian Pork Burger

Reviewed: Feb. 22, 2013
What an incredible blend of flavors!! Adapted, as others, to what I had on hand: omitted bell pepper, applesauce in place of cider, flour in place of bread crumbs. Added 1 TBSP minced garlic and teaspoon of all spice. I also substituted an apple chipotle sauce for the teriyaki, as I was anxious to try the chipotle sauce. Just the aroma was tantalizing! I look forward to grilling these burgers this summer, but this time they baked for 20-25 minutes on a broiler pan in a 400 degree oven, turned at 15 minutes, and broiled on high for an additional 2 mins on each side to brown the burgers slightly. Topped with slices of apple, additional chipotle sauce, and mozzarella for the last 2 minutes of broiling - though I would've preferred a sharp white cheddar in place of the mozzarella (but we had none on hand). I'm confident these would've been exceptional exactly as the recipe is written, but they were also easy to adapt to what was on hand, and DELICIOUS and so moist! (Served with side of chipotle sweet potato fries.) Thanks, Norm, for the great recipe!
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Asparagus and Water Chestnuts

Reviewed: Feb. 21, 2013
LOVED! Served with (a slightly adapted) Balsamic-Glazed Salmon Fillets (ISYBEL). Great compliments, great dinner. So glad frozen asparagus worked well, as I often have it in the freezer. As some reviewers have mentioned, the quality of the balsamic probably comes into play pretty greatly. In case it's of any help, we love (and used) Monari Federzoni Balsamic Vinegar of Modena - Aged (available in most grocery stores). Thank you for submitting!
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Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 21, 2013
What a wonderful recipe, thank you! We would've eaten this reduction/glaze with a spoon, all on it's own! Glad I doubled the glaze recipe, as we love extra sauce. Substituted 3/4 cup pineapple juice for the honey (as it was leftover from a can of pineapple I was using in another recipe) and omitted the mustard (in fear it wouldn't work well with the pineapple). Added red onion (one medium red onion, sliced in rings) when sautéing garlic. Did a final drizzle with the reduction, and then broiled the salmon the last two minutes, to get a beautiful glaze. Served with "Asparagus and Water Chesnuts" as submitted by CATJENKINS (The asparagus also relied on balsamic, so figured it was a go-to compliment for the salmon.) Both great recipes. Thanks for sharing!
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Peanut Butter Chip Chocolate Cookies

Reviewed: Dec. 26, 2012
Gooey and so richly delicious! Substituted half of the peanut butter chips with semi-sweet chips, as other reviewers suggested. Great suggestion; I'll continue to do so in future. Cooked for 10 minutes, middle rack, and followed the drop-from-8-inch suggestion and let sit on pan for 2 minutes. A bit unusual, but turned out great, so I'll keep it up, quirky as it is! (Recipe made just short of three-dozen medium-large cookies.)
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Best Chocolate Chip Cookies

Reviewed: Dec. 25, 2012
Just as good day two! Still chewy and delicious. Classic recipe, definitely going in the file!
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Roasted Apples and Brussels Sprouts

Reviewed: Nov. 19, 2012
Combined several recipes that intrigued me! Added cauliflower, golden raisins, diced walnuts, and substituted a drizzle of chardonnay for the lemon juice. Eliminated the garlic powder (didn't have any on hand). In total: brussel sprouts with a hint of sweet. Yum! (See "Chardonnay Drizzled Roasted Apples & Brussel Sprouts" for recipe.)
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