LIKKEL Recipe Reviews (Pg. 1) - Allrecipes.com (18870781)

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Lemon Ginger Shrimp

Reviewed: Mar. 25, 2007
Tasted good, but not outstanding. I changed the recipe to 1/3 (1 lb shrimp) using the Allrecipes converter. I followed the recipe except I omitted the salt, had to use powdered ginger, and broiled them in the oven. The marinade seemed too thick, so I added extra olive oil. Sodium warning: My frozen shrimp came heavily salted -- I assumed they would be low sodium but it was quite the opposite. Even though I peeled and rinsed them, they tasted well salted at the end.
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3 users found this review helpful

Vegan Lasagna I

Reviewed: Dec. 17, 2005
It looked fine but it didn't taste good at all. The tofu doesn't have enough flavor to substitute for cheese. It needs a lot of good sauce.
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3 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Jul. 21, 2005
We thought this was delicious and serve it with whipped topping as a dessert. We thought it needed twice the pecans as called for. My prep time was more like 50 minutes and the cooking time was more like 45 minutes. I substituted soymilk and margarine. You shouldn't reduce the salt even if you use less than most people. I'd like to try a graham cracker crust under it. I made a half recipe and it was too thin, for my next half recipe I used 2 eggs, 1/8 cup soymilk, and 2 big sweet potatoes and it held together better.
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Sauteed Apples

Reviewed: Jan. 22, 2005
Very good. Start cooking as you keep peeling, so that some slices are added at the end to provide 'apples' in an applesauce. I like a bit of vanilla (or maple syrup) in it.
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Holiday Cranberry Applesauce

Reviewed: Jan. 22, 2005
I found that 6 medium apples was about 3 lb. I used half Jonagold apples and half grannysmith. I didn't like the bits of peel from the green apples; I might peel all the apples next time and then not use the food processor (just cut them in small pieces and cook then down). If you "process until smooth" you can end up with the consistancy of baby food; I would rather process for a couple seconds and have some applesauce texture left. The cinnamon flavor and red color is nice and makes this a special apple sauce. I also liked the "Sauteed Apples" recipe.
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21 users found this review helpful

Mediterranean Bean Salad

Reviewed: Jun. 12, 2004
I thought this was pretty good. My husband wouldn't eat it. I made him try it and he first picked out the garbanzos since he doesn't like them. People who don't like cold bean salads won't like it. I used Lime instead of lemon; and red beans in stead of kidnet beans. I did half with fresh cilantro and half with fresh parsley and I liked the cilantro better (but I love cilantro); the parsley batch had a nice fresh flavor. I tried adding some (thawed) frozen corn and thougth that was good. I added some more chopped red onion since that gave it nice flavor and crunch and a bit more tomato was good.
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Swedish Apple Pie

Reviewed: Jun. 6, 2004
Great. More like a cake, not a pie. Good dessert. Serve with ice cream or whipped topping. Pretty easy to make.
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Carole's Sesame Chicken Salad

Reviewed: May 28, 2004
Can make this ahead and mix just before serving. Next time I'll use low fat mayonaise since there is so much in it. My husband said it had too musch sesame oil. Be sure to add the sesame seeds last. Adding some crispy noodles would be good (I didn't have any).
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Angel Hair Pasta With Fresh Tomatoes

Reviewed: May 28, 2004
I couldn't use the parmesan, so it wasn't as good as it could have been. This was nice, but not outstanding. With a larger pasta in place of teh angel hair it would hold the sauce better.
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Carrot Dill Soup

Reviewed: May 28, 2004
This was good. My carrots didn't really puree, they were still tiny pieces; but I simplified and just "pureed" the carrots, not the entire soup. I substituted soy milk for the milk. The serving sizes are not large servings.
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Asian Coleslaw

Reviewed: May 28, 2004
Very colorful! The green onions are really nice in it. However, it took me almost an hour to make it. It made more servings then the recipe said it would.
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Ma Po Tofu

Reviewed: May 28, 2004
My husband thought this was pretty good but I thought it was good, but it seems so much like hamburger helper (ground meat, peas, and tofu is all it is). Serving it with rice was important. I cut way back on the cayenne and chili paste, and used black bean sauce with garlic instead of the fermented beans. Putting in the frozen peas at the end means they give a nice 'pop' when you eat the dish, and they add color. But it was when I added the peas that it suddenly looked like an american casserole. IF I make it again I might add more bean sauce and other vegetables (mushrooms, green onions, onions).
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Stuffed Potato Salad

Reviewed: May 25, 2004
The potato salad filling is very tasty. But it was more work then it was worth to fill it in the shells -- a unique presentation, but they look like nice hot baked potatoes and it is an adjustment to realize it's served cold. After we ate the filling out of the shells, the shells are left over unless you try hard to scoop out the remainder as you eat the filling (I made the shell walls too thick, I guess). Don't forget to boil the eggs ahead of time. It made more filling then would fit back in the potato shells. Don't use large potatoes or each serving is too big. I used pressed garlic (garlic salt would have made it too salty).
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