CadavraScientist Recipe Reviews (Pg. 1) - (187649633)

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Easy Never Forgotten Guacamole

Reviewed: Apr. 2, 2015
This just tasted bland with a lot of unnecessary cream cheese.
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Squash and Zucchini Burritos

Reviewed: Jul. 28, 2014
Made a few adjustments based on other reviews... I reduced the cheese to about 6 oz total, used 6 cloves garlic, added about 1/2 tbsp Taco Seasoning I from this website and 1 grated carrot. Pressed as much liquid as I could out of grated squash. I used Mrs. Renfro's green salsa, which is nice and spicy. My husband LOVED these burritos/enchiladas and asked me to save the recipe 3x during dinner. Next time, I will probably add a full red bell pepper and some finely chopped spinach.
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Jersey Fresh Tomato Soup

Reviewed: Jan. 8, 2014
I've made this recipe several times and it is always a big hit in my household. Fresh ingredients make a big difference. I sub the celery salt and garlic powder for the real thing - 2-3 stalks of celery and garlic to taste (at least 6 cloves in my kitchen). Last time, I ran out of tomatoes around 5 1/2 cups, so I replaced the rest with some broccoli. This was a surprisingly wonderful addition! Going forward, I don't think I'll ever forget to have a bunch of broccoli on hand for this one.
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Harvest Pasta Bake with PHILADELPHIA Cooking Creme

Reviewed: Sep. 12, 2013
As is, this makes a good base recipe and would only get about 3 stars as it is quite bland. Roasted squash and onion with lots of garlic and chopped red pepper, then added 6 oz fresh baby spinach when combining all ingredients before putting back in the oven. I used Savory Garlic cooking creme and rotini because that's what I had on hand. Couldn't find the Touch of Philly cheese, so I used a store brand cheddar blend. Overall, I enjoyed this meal but feel that I should keep playing with it to make it a true 5 star recipe.
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Green Tea Zest

Reviewed: Jul. 2, 2013
By chance, was the café in Byron Bay? If so, that place may be magic. I had the best pizza I've ever had back in 1999 while visiting there. I haven't had any standard American parlor pizza that has ever beaten it. I had fresh mangoes hanging around the house, so I substituted the mango sorbet with chopped mango and vanilla ice cream. Also reduced the ginger (husband and guest not fans!) to 1/2 tsp. We liked it, but I can see how it would be better following the recipe. Will definitely go with the mango sorbet and at least 1 tsp. ginger next time!
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Slow Cooker Zucchini Soup

Reviewed: May 2, 2013
So long meatballs subs, hello zucchini heaven! Followed the recipe, except I used only 1 lb of bulk sweet Italian sausage (what I had on hand) and 6 cloves crushed, minced garlic in place of garlic powder (there's no such thing as too much garlic...) Personally, I feel that this recipe would be more appropriately used as sandwich filling. It makes for a very thick stew. First, I served it in bowls with some Italian bread on the side and halfway through the meal realized it was spectacular with the bread. The next day, I bought sub rolls and we had sandwiches for lunch... I will never go back to plain old meatball subs! The flavors were wonderful and it's packed with veggies!
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Chocolate-Chocolate Chip Bacon Cookies

Reviewed: Dec. 24, 2012
Amazing! Even without the bacon, this cookie is incredible. It went over so well at a Thanksgiving party, I made 6 dozen to bring to my various Christmas Eve and Christmas stops. Even those who firmly stated they do not like bacon loved these cookies. I followed the recipe, but since I enjoy overloaded cookies, I used 9 strips of bacon and a little over 2 1/3 cups of chocolate chunks (chunks work much better in this recipe than standard chips.) I recommend parchment paper on the baking sheets and chilling the dough before baking. The cookies have a much better shape that way.
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