LYSAH1313 Recipe Reviews (Pg. 1) - (18736276)

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25-Minute Tunisian Vegetable Couscous

Reviewed: Apr. 12, 2013
I have made this several times, and it is very good with a few changes.. I leave out the zucchini and squash because I don't like them, and use chicken broth instead of vegetable for more flavor. I also use more like 3 1/4 cups broth instead of four. I double the recommended spices and add onion powder, garlic powder, garlic, hot sauce, parsley and white pepper. Also, I mix grated parmesan cheese into the whole dish. I serve with the Indonesian Satay on this website..
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Dec. 15, 2012
This is a very good recipe, but I make some changes. I make this a lot in the winter. I substitute beef broth and red wine for the water, and use lipton garlic herb soup mix instead of onion. I use more liquid than the recipe calls for, because I add in 4 small potatoes and a quartered onion with the meat. I use a smaller roast, around 2 or 3 pounds. 2 hours before serving, I add baby carrots and sliced mushrooms. Around a half hour before serving, I dump some of the extra liquid off and add a couple tablespoons of flour dissolved in a small amount of water, which thickens the gravy up. I feel the extra liquid is needed when adding potatoes to the recipe, but it thins out the gravy too much if you don't take some liquid out and thicken.
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Turkey Tetrazzini I

Reviewed: Feb. 2, 2008
I liked this recipe. I cooked the turkey in hot sauce, italian dressing, wine, minced garlic, and vegetable oil. i added to the turkey 1/2 a bag of frozed thawed peas, using the peas and turkey pieces as one layer. I used 1 1/4 cups chopped onion, and added 5 small hot peppers, and 1 cup sliced fresh onions. I sauteed these in wine, butter, and a bit more garlic, and added the vegetables and stock to 2 cups milk, and one regualar sized can chicken broth. I doubled the flour in the recipie and added a little cornstarch to the sauce mixture as well. I used one cup shredded cheddar and 1/3 cup pepperjack slices, shredded,in the sauce. For spices, I used ground white pepper, onion powder, garlic powder, ground red pepper, ground cilantro, ground thyme, and Adobo meat seasoning. I used another 3/4 of a cup of cheddar on the top, and covered with a mix of ground parmesean and italian style bread crumbs. I cooked on 350 for 30 minutes. I made the recipe so that it had a slight to moderate spicy bite to it, which my boyfriend and I appreciate. I also made extra sauce because I plan on reheating leftovers and do not like things to be dry. All in all, original recipie was very good, i just tweaked it to my tastes.
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Special Pork Tenderloin

Reviewed: Jan. 16, 2008
I think this recipe was great, but i changed quite a bit. First, I chopped the tenderloin into sections and marinated in a mixture of vegetable oil, minced garlic, italian dressing, and red cooking wine for 7 hours while i was at work. I dipped the pork pieces in egg, then rolled them in flour mixed with onion powder, garlic powder, salt and pepper. I used 3 1/3 cups sweetened applesauce,1 2/3 cups chopped onion, and added 1/2 cup chopped scallions. I sauteed the scallions with the onion and garlic in white wine. I used the regular amount of soy sauce, and added 1/4 cup worcesteshire sauce. I substituted white wine for the apple juice, tripled the ginger, doubled the garlic, and put in 2 tblsp extra of brown sugar. My boyfriend and I like extra sauce and extra flavor, and we both loved this recipe!
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15 users found this review helpful

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