MariaElaina87 Recipe Reviews (Pg. 1) - Allrecipes.com (187873281)

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MariaElaina87

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Light Avocado Egg Salad

Reviewed: Feb. 21, 2014
I added a whole avocado to four boiled eggs and it was enough for I & my husband for a sandwich each. Egg salad is generally very heavy and leaves you very full afterwards and this was no exception. I also poured in about a tablespoon of lemon juice for some zest and used Dijon mustard instead of yellow. I realized too late that I didn't have any paprika in my pantry :( I slapped it on some soft fluffy bread and it made a great filling lunch and fed my avocado addiction. *For those who say it's bland I would say that the seasoning you add or don't add makes the sandwich. You can't blame the recipe if you don't properly add salt & pepper to your liking. The fun thing about recipes is you can add or take away whatever makes you happy. Taste test everything and season until your taste buds dance ;)
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Tortellini Italiano

Reviewed: Oct. 22, 2012
This recipe was pretty good. It was fast, easy, and the cooking creme was tasty with a lot of flavor. I think next time I'll swap the peas for mushrooms or zucchini since peas aren't my favorite and there was more peas than anything else on my plate.
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Pesto Chicken Florentine

Reviewed: Jul. 15, 2014
It's recipes like this that makes me love cooking! So easy and delicious and the ingredients aren't pricey to buy at all. As others, I used a whole bag of spinach, and I used jarred Alfredo and green pesto sauce. I kept it basic and it was great enough as that.
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Mushroom and Gorgonzola Soup

Reviewed: Jul. 15, 2014
This is the first time I ever made a soup from scratch and it was easier and far less intimidating than I thought. I used two 8 oz containers of portobello mushrooms and it was enough. I also used crumbled blue cheese, although I then realized I'm not a huge fan of the biting flavor. I'd say that was the only downside, but that's my preference. Maybe next time I'll used a milder cheese.
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Creamy Avocado Pesto - Delish!

Reviewed: Feb. 20, 2014
My husband & I loved this recipe, although I tweaked it a lot. I used diced chicken breast instead of shrimp since we already had it in the freezer. I also added 1 1/2 more avocado then the recipe called for and even then it was spread thin on top of my pasta. I then had to double or triple the other ingredients in the avocado pesto to get it to our liking. Just using the amount on the recipe caused my culinary husband to reply that there wasn't much flavor and I agreed. More garlic, more lemon juice, more salt & pepper. Next time I make it I'll be sure to cook my cherry tomatoes because the sweet flavor really comes out when cooked and it won't have a chewy gritty texture from the raw seeds. Instead of Romano cheese I used Parmesan, again using what was in my fridge. The pesto isn't cooked or heated in any way and that cooled down the plate to a luke warm. All in all, I really had to play around with this dish to get it to the flavors we liked, but the recipe is a great launching pad for a dinner that we enjoyed and I will make again. *Side note- My husband kept nagging at me that this avocado pesto isn't a pesto because it doesn't have pine nuts in it. I would say it's more of an avocado sauce or what came to my mind, baby food. Delicious baby food though ;)
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Sausage Stroganoff

Reviewed: Oct. 22, 2012
I did everything the recipe said and the sauce came out runny like soup. After my fiancé added corn starch to thicken it, it was thicker, but it tasted terrible. Again, my fiancé had to come along and season it, but it couldn't be saved. I guess I'm used to my Chef fiancé's cooking, but being a new cook, I wanted to try to whip up something fast & easy. It was fast, it was easy, but it wasn't tasty. I have a lot left over. I will NOT be making this again!
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