MEGAN Recipe Reviews (Pg. 1) - Allrecipes.com (187820441)

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Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: Dec. 12, 2012
This is our favorite way to eat chard. Over the years I've tried this various ways (switching up the beans and the cheese, adding onion, adding chopped chard stem, increasing the amount of chard), but we always like the original recipe the best. I never would have put these flavors together, but somehow it really works!!
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Quinoa with Peas

Reviewed: Dec. 12, 2012
This was delicious and easy. Yay, we can start eating quinoa!
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Super Filling Cannellini Bean and Escarole Dish

Reviewed: Dec. 12, 2012
Used radicchio. Pretty good with that substitution and I like that it has such healthy ingredients. I rinsed and drained the beans, so there was not enough liquid and I had to keep adding water. Next time I would keep some of the tomato juice. Needed salt and pepper, and I'll try chicken sausage next time, too, for a little more flavor. Like this one, though!
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Black-Eyed Peas with Pork and Greens

Reviewed: Dec. 9, 2012
Soo good. I love greens and am always looking for different ways to fix them. This had a lot of flavor and the chiles were not too hot. Used ham hocks because necks weren't available. Also used canned beans, so reduced the amount of water and the cooking time. I'll definitely do this one again!
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Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Reviewed: Dec. 9, 2012
So good!! And easy, too. Followed it as written and won't make a change next time, either. I was pleasantly surprised how little time it took to cook the flat iron... had never used that cut before. Thanks for a YUMMY recipe!
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Chef John's Fried Sweet Plantains

Reviewed: Dec. 6, 2012
Have made these twice now, they are so easy and good. Don't skip the limes and salt. I don't know why that makes such a big difference, but they really increase the deliciousness.
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Rempel Family Meatloaf

Reviewed: Nov. 30, 2012
I have never been a fan of meatloaf, but I liked this one. Nice and savory! It is also really easy, and we didn't think it was too salty at all. Didn't make a single change.
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Chicken Pot Pie IX

Reviewed: Nov. 30, 2012
Husband: "outstanding, excellent, delicious, amazing, fantastic, was it too hard to make compared to other ones?" I thought this was easy to put together, and I loved the taste and consistency of the sauce. That said, I did make modifications because I knew the spices we'd like. Bay leaf in the boiling water for the veggies and chicken. Added 1 clove minced garlic in with the onion. About 1 teaspoon each fresh minced thyme, rosemary, sage. I will not go back to any of my other pot pie recipes!
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Spinach and Mushroom Quiche with Shiitake Mushrooms

Reviewed: Nov. 27, 2012
This was fabulous! My husband gave high praise, too. The directions for cook time and method were just right-- no guessing or worrying about an overdone or underdone quiche. And the flavor! I did substitute regular bacon for turkey bacon (it was what we had) and kale for spinach (preference). I can't wait to make this one again!!
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The Greatest Grilled Turkey

Reviewed: Nov. 24, 2012
I made two turkeys (grilled and oven roasted) to compare. This was incredibly easy and turned out moist, tender, and flavorful with almost no work. The skin was crispy and browned up nicely. All I did was brush the turkey with peanut oil (no seasoning, salt and pepper on the inside of the bird only), and put water in the bottom of the pan, which I continued to add periodically as the turkey cooked. Although this turkey did seem to cook more slowly than the turkey in the oven, it seemed to cook more evenly. We pulled it off at 172, which was a bit too soon; next time I'd let it get a little higher. Being on the grill didn't even damage my roasting pan. Those who sampled both turkeys preferred the grilled to the oven-roasted; I will definitely cook turkey on the grill again and forgo the brining and other stuff.
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Chef John's Roast Turkey and Gravy

Reviewed: Nov. 24, 2012
Chef John is the bomb! Your videos and recipes for turkey cut through the conflicting advice I've read elsewhere and give clear, easy-to-follow directions with oh-so-good results. Although I didn't make the gravy part of this recipe, the turkey was delicious, made especially so by the compound butter you have posted on your blog. Also tried this with a whole chicken (at 400 degrees), which was equally yummy. Thank you for easing my turkey anxiety!
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Polish Noodles (Cottage Cheese and Noodles)

Reviewed: Nov. 24, 2012
I really liked this as an alternative to mac n cheese that is also a handy way to use up leftover sour cream and cottage cheese. I will keep this in my comfort food repertoire, thank you!
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 17, 2012
This was a good confidence booster in my ability to cook a turkey, but it was ultimately not what I was hoping it would be. It took a lot longer than I expected for the bird to reach 180. By then, the breast meat was less moist than I had thought it would be, based on the reviews. Tenderness/moistness was OK, just not what it seemed like others got. The flavor was fine but a little on the bland side for me. I was surprised how much of the broth evaporated from the bottom of the pan... there was some scrounging about to make gravy. I appreciate the simplicity of this recipe and the fact that I always have all ingredients on hand, but this wasn't the best match for us.
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 17, 2012
Easy, tasty, time- and space-saving. Left out the butter 'cause we had loads of gravy. Thanks for a helpful recipe!
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Slow Cooker Ham

Reviewed: Nov. 17, 2012
Used a spiral sliced ham, which I realize now was a mistake (and wasn't what was indicated in the recipe, either). It fell apart-- couldn't lift it out of the crock pot, and definitely not appropriate for company (I was hoping this could be second meat for Thanksgiving that didn't need the oven). Despite falling apart, much of the meat was not very tender, disappointing. Also, I had gotten a honey ham-- another mistake. With the brown sugar in this recipe, it was overpoweringly sweet. After eating the meat, we used the bone to make a pot of pinto beans-- still so sweet they tasted like baked beans! I may try this recipe again because it is so darn easy, but will definitely use a different ham. Lesson learned!
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Carrot Citrus Salad

Reviewed: Nov. 11, 2012
This really is refreshing and a good palate cleanser. No one flavor is overpowering, they all blend well, and it is just a nice light-tasting salad. I used pre-shredded carrots and chopped up a fair amount of cilantro. Mixed/tossed rather than layered the salad. I do wonder whether it might have been a little easier to eat if I had followed the recipe and shaved the carrots myself. The store bought carrot shreds were more like matchsticks and were a little hard to pick up. Thanks!
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Grandma's Corn Pudding

Reviewed: Nov. 8, 2012
I made this in the toaster oven because I'm trying to free up space in the regular oven for Thanksgiving. In the toaster oven, 400 degrees browned it up really quickly, so I kept an eye on it and turned it down to 250 for the last 10 minutes. It still cooked up beautifully and was not a bit watery-- this makes a nice, smooth custard if that's what you want in a corn pudding. If I make it again I will add nutmeg and vanilla. [Yes, much tastier with these latter additions.]
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Amusement Park Cornbread

Reviewed: Oct. 27, 2012
GREAT tasting recipe, like Jiffy mix but smoother texture. BUT used 1 1/2 cups flour and 1 1/4 cups cornmeal per other reviews and cooked in a 10 or 12 inch skillet. Been looking for a sweet and not too dense cornbread recipe, and this hit the spot!
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