lifes_1_journey Recipe Reviews (Pg. 1) - Allrecipes.com (188423972)

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Best Baked French Fries

Reviewed: Sep. 3, 2013
Had to add about an extra half teaspoon of salt to make more flavorful. LOVED this baked fries.
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Perfect Pumpkin Pie

Reviewed: Oct. 19, 2014
This was absolutely delicious. Made with a home-made graham crust and used another reviewers suggestion of heating up the pumpkin to rid of any potential tin can taste. Thought the flavor was just right. Wouldn't change a thing!
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Salmon with Creamy Dill Sauce

Reviewed: Sep. 23, 2013
Great recipe. I skipped the capers and used prepared mustard instead of horseradish since that's all I had on hand. As others have mentioned, don't feel you need to follow this recipe verbatim. I think the salmon would've tasted just the same if you put salt, pepper and lemon wedges on it. At the end of the day it's the dill sauce that makes the dish.
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Oct. 14, 2014
I've been meaning to make this recipe for a while and finally did so for (Canadian) Thanksgiving. Made this exactly as stated and my guests were raving. I boiled the soup for over 30 minutes so perhaps more liquid evaporated than if it boiled for only 30 minutes. The only thing I might do a little different is add half a cup of broth at the end because I found the consistency with only 4 cups to be too thick for a soup. All-in-all: don't delay in making this tasty soup!!
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Blini (Russian Pancakes)

Reviewed: Aug. 27, 2014
Love this recipe! Have already made it twice in the last month. Once with a ground meat stuffing and the other time with a cheese stuffing. The blini were perfectly fluffy and tasted like my moms (who is Russian/Ukrainian). In addition to subbing lemon for citric acid, I more than doubled the amount of sugar this recipe called for, using 5 tablespoons total. But that just might be me that I like slightly sweeter blini even when used for a savory recipe. I used a smaller ladle (more oval than round) in order to keep the blini relatively thin. This made about 30 or so blini, just like the recipe states.
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Healthier Marinated Grilled Shrimp

Reviewed: May 29, 2014
Had this today. Used tomato paste instead of sauce (that's what I had on hand) and it came out delicious.
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Juicy Roasted Chicken

Reviewed: Oct. 14, 2014
Worked out real well. I was scared that the bird would dry out because it was cooked uncovered and because mine was 8 pounds so I basted it every 30 minutes and it came out just right. Total cooking time for my 8lb chicken was 3.5 hours which resulted in an 180F internal breast temp
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Quinoa and Black Beans

Reviewed: Sep. 3, 2013
This is now my go-to quinoa recipe. I used half the amount of beans, as suggested by other reviews and also reduced the amount of cayenne pepper as I am sensitive to anything too spicy. Love it!
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Grilled Fish Steaks

Reviewed: Dec. 19, 2013
Great recipe. As per other reviewers, I cut down on the salt (used about 25% less) and I am glad that I did as otherwise it would've likely been too salty. I used tilapia and baked for 15-20 minutes at 350 and loved the taste of the fish. I had way more than just two fillets so I doubled the recipe in terms of spices but still used only 6 tablespoons of olive oil. This was more than enough as it coated all 6 fillets that I had perfectly.
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Grilled Rock Lobster Tails

Reviewed: Nov. 17, 2013
Loved it although I did add a bit more garlic powder. Next time I'll try butter instead of olive oil and minced garlic instead of garlic powder.
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Butternut Squash Soup II

Reviewed: Oct. 28, 2014
Made this today and definitely felt that it was bland. I added some garlic powder (would sautée one fresh clove next time), paprika, curry and cayenne pepper. To those who are considering a fellow reviewed suggestion to use a hand mixer: don't do it! I thought it was a genius idea but even with little soup in a large pot, soup splattered all over me and my stove!! The lid only contained a bit of the mess. I'll definitely use the blender next time.
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Creamy Spiced Coleslaw

Reviewed: Oct. 17, 2014
Liked this but found it waaay to creamy and didn't like the taste of the celery seed in the dressing
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Barbecued Beef Liver

Reviewed: Dec. 17, 2013
I can see why liver despisers would like this recipe. The barbecue sauce masks the taste of liver to the point that it feels like you are eating some sort of undefined, nutritious beef covered in a sweet barbecue sauce. Me, on the other hand, I love liver and don't want to mask it's taste to such an extent. So although good, this recipe isn't for me (I should mention that my husband liked it). Also, you definitely do not need 20 minutes of simmering. 5 minutes should be plenty. If liver is over cooked it will become chewy and unappetizing.
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Grilled Salmon I

Reviewed: Sep. 3, 2013
Love this. Make sure you marinade for a long time or flavor wont seep through.
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Om Ali

Reviewed: Oct. 28, 2014
My husband made this for me today and, although delicious, I found it waaaay too sweet. We didn't expect that from the stated amount. I would suggest cutting back possibly by half a cup and take into consideration if your coconut flakes are sweetened or not. If you are going to make it with the suggested amount of nuts (which really is way more than most people put into such a dish) be sure to use a longer, possibly more shallow, dish. That way the nuts are more spread out. This recipe definitely has the potential to be 5 stars.
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Chef John's Perfect Mashed Potatoes

Reviewed: Oct. 15, 2014
Love this recipe. Watch the video as it'll tell you about technique which is really important. I didn't have the mentioned/preferred masher and mashing twice over was not enough, there were still some clumps. I also had a lot of potatoes so I guess you have to adjust accordingly. That said whipping them really did make them fluffy. I feel that this recipe needs a bit more in terms of flavor. You could make them garlic mashed or with sautéed onions. That's why I gave it 4 stars: a little bland.
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Baked Sweet Potato Sticks

Reviewed: Dec. 19, 2013
I made these today and they were awesome. The reason it gets a 4 star is because the recipe wouldn't be great without modifications. I added garlic powder, salt and pepper in addition to the paprika and oil. I baked at 350 for 50 minutes and they were nice and soft. If you'd like them a bit crunchier on the outside I would suggest baking at 400 for 40 minutes.
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Slow Cooker Pulled Pork

Reviewed: Nov. 13, 2014
Great recipe though I agree it could have used way less liquid broth from the start as the pork ends up releasing it's own liquid which results in a diluted tasting sauce. I use powder/dried seasoning/chicken flavoring (Maggy cubes) and would suggest mixing this straight into the BBQ sauce in the crockpot, omitting the extra liquid.
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Broccoli Chicken Divan

Reviewed: Oct. 16, 2013
Pretty good recipe. The chicken is what makes it or breaks it, not the cream of broccoli, so make sure it's well spiced!
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Zucchini Soup I

Reviewed: Nov. 2, 2014
Made this today exactly as stated, didn't change a thing except for not adding potato flakes which I don't have. I peeled my zucchinis because I find the peel sometimes has a bitter taste. I enjoyed this simple recipe. I think the milk is unnecessary as it doesn't really add much. I personally wouldn't double potatoes as some people did as the soup was already very hearty.
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