*~Lissa~* Recipe Reviews (Pg. 1) - Allrecipes.com (18893755)

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*~Lissa~*

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Crab Rangoon III

Reviewed: Jan. 3, 2015
Needed some tweaks. Good advice I gathered from other reviews was to press as much liquid from the crabmeat. I also omitted the water chestnuts and added green onion. After making few rangoons, I decided to add a touch of soy sauce to the filling for umami flavor. I also added fresh minced garlic because the powder didn't lend enough flavor alone. I made a dipping sauce of soy sauce, garlic, ginger, brown sugar, water, rice vinegar and a few drops of sesame oil. Went very well together. Will for sure make and tweak again.
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Chocolate Mint Crinkle Cookies

Reviewed: Dec. 31, 2014
Mmmmmmm! Very good, but I think I would like them better if I doubled the mint extract. While the cookie dough smelled rather minty, the flavor baked up very subtle. I didn't have unsweetened chocolate, but I had unsweetened cocoa powder so I followed the guide on the cocoa to mix with oil as a chocolate replacement. I thought the chocolate flavor came out just right! These baked up to have a slightly crispy edge with a soft, puffy middle. Will make again and increase the mint.
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Chocolate-Dipped Pistachio Biscotti

Reviewed: Dec. 31, 2014
Well I inadvertently had to make some changes: thought I had apricots but I didn't, so went with cranberries instead. Also didn't have enough pistachios so used half pecans/half pistachios. Lastly, I thought white chocolate would go with the cranberries better than chocolate, so dipped in vanilla almond bark. The reason I'm not giving 5* is I'm not entirely keen on the texture the cornmeal lends to the cookie.
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Easy Cashew Sea Salt Toffee

Reviewed: Nov. 25, 2014
oh man, oh man, oh man! I love toffee, and this is sooooo easy that it might turn out to be dangerous, lol! I wasn't sure that I'd like all the nuts (usually I only like them on the top, not in the toffee itself), but the cashews were so buttery they were the perfect compliment. Will be making this again and again for sure! Oh BTW, I only had Diamond Crystal's Kosher salt and it was still terrific, obviously!
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Crispy Panko Chicken Breasts

Reviewed: Nov. 23, 2014
These are excellent, and rather quick to make! I flip them once I see the chicken turning white on the edges of the top side (about 3-4 minutes), then another 3-4 minutes. They come out crispy, juicy, and perfectly cooked. The reason this doesn't get 5* from me is that seasonings get lost when mixed with breadcrumbs. If you want truly delicious chicken, season it directly. I season both sides of the pounded breasts, rub with a sprinkle of flour, then dip in egg, and finally plain panko. Trust me, this method makes a difference.
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Honey Mustard Chicken

Reviewed: Nov. 19, 2014
My rating is for the sauce, as I used boneless chicken breast and changed the method a bit (seasoned chicken, sauteed to brown, then added sauce and finished in oven for maybe 15-20 minutes). The reason I gave 4/5 is the honey-Dijon doesn't click right for me; I think yellow deli mustard goes better perhaps? Loved the apricot jam in there! Also added a sprinkle of red pepper flakes across the chicken before placing in the oven. Served with curried couscous and peas, and naan brushed with garlic butter. Thanks, will try again!
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Country Goulash

Reviewed: Nov. 12, 2014
The flavor was pretty one-dimentionally overpowered with paprika. I wish I would have added to taste to I could still enjoy the paprika and taste the meat, onions, so forth.
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Green Beans with Warm Dijon Vinaigrette

Reviewed: Nov. 12, 2014
This was good however the vinaigrette was quite subtle.
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Cream Cheese Shortbread

Reviewed: Jul. 14, 2014
This is a cross between a shortBREAD COOKIE and a shortCAKE BISCUIT. I would have assumed this were a cookie recipe had it not been for the other review and the description mentioning "for strawberry shortcake or even peach shortcake." So I made this for strawberry shortcakes. The dough was so wet and sticky to work with that I just dropped it onto the bakesheet and formed it into circles. Cooked up to little puffed, cakey cookies and tasted fine as well, but I think I'll stick with my usual shortbread recipe for cookies and usual biscuit recipe for shortcakes. Thanks for the try.
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Tahini

Reviewed: Jul. 12, 2014
Toasted the seeds in a dry saute pan on the stove top because it's easier for me to watch their browning that way. Considering the price of tahini at the store, I thought it was fair to make it instead (Buying the seeds in bulk or in bags from the health food store is much more cost effective than buying the little jars from the spice section!) Not only that, it probably took me as long to make this as it does to stir the store-bought container when the oil has separated, lol! I feel it needed a pinch of salt to brighten the sesame flavor. I made just enough tahini for making a garbanzo can's worth of hummus (quartered this recipe). Look forward to making that tomorrow!
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Chicken Tikka Masala

Reviewed: Jul. 9, 2014
Really enjoyed this. Threaded the marinated chicken onto skewers and grilled outside. Served over a bed of basmati rice with the sauce poured over and naan on the side. My 16 month old daughter liked it and it was nice to introduce her to cuisine from around the world. Expand her tastebuds young!
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Johnny's Spice Rub

Reviewed: Jul. 6, 2014
This is potent stuff and really packed some flavor into the ribs I cooked low and slow for 6 hours before applying BBQ sauce. The rub and BBQ sauce went rather well together as the spice from the rub complimented the sweet and smoky sauce. Recommendations: there is some mouth tingle. For less mouth tingle, perhaps cut the paprika and black pepper back by half. Oh, I traded a tablespoon of paprika from smoked paprika, yum. Will make again, with a little less paprika and black pepper next time. Good rub, will have to try on steak.
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Mexican Chocolate Frozen Yogurt

Reviewed: Jul. 6, 2014
Wanted to like this one, but after giving it a few bites I decided that was more than enough. I went with my instinct and cut the cayenne in half, but it was quite spicy even halved; I did not find it enjoyable. Also, there is a faint gritty-ness to the mouth feel of this yogurt recipe, which I'm guessing comes from either the high amount of cinnamon and/or the cocoa powder. My husband only had a little taste and exclaimed "blech, it's got too much of something." It definitely does NOT taste anything like chocolate cheesecake, as stated in the description. Sorry, we did not care for this.
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Tasty Lentil Tacos

Reviewed: Jul. 5, 2014
Excellent taco filling. I suggest this to anyone who is learning to replace meaty meals with tasty meatless options either for health or to save money...this is not only tasty but extremely cheap to make, and lentils are a good source of fiber and protein too! I added organic frozen corn kernels and some black beans to the filling as well. Just be sure to check your package of lentils: mine called for 40 minutes of covered simmer time. I checked them at 30 minutes and they were still a tad hard so let them go the extra time. I don't think I'll ever make tacos with ground meat again!
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Vanilla Frozen Yogurt

Reviewed: Jul. 5, 2014
Ideal vanilla fro-yo. Tastes exactly like you expect it should. Sweet enough yet not too sweet and perfect vanilla flavor. Simple recipe is very easy to make with my Cuisinart ice cream maker and retained a nice soft consistency after many hours in the freezer.
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Maria's Mexican Rice

Reviewed: Jul. 5, 2014
This is a fantastic rice! I went with my instincts and doubled the cumin and halved the salt. It would have been far too salty for us and our toddler especially. The bouillon provides plenty of salt. Skipped the serrano since I hadn't realized mine were no longer fresh enough. With these changes, I think this is the new go-to Mexi-rice recipe for our house! I'll have to try it with the chile next time.
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Fajita Seasoning

Reviewed: Jun. 5, 2014
Next time I will omit the sugar; my husband didn't like this seasoning blend because it was "too sweet." Other than that, the flavors were fine. I added the mix and cold water to cooked chicken, onions and peppers and it thickened up and coated nicely.
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Tomato-Cream Sauce for Pasta

Reviewed: Apr. 29, 2014
I'm not sure what I did wrong because I followed the recipe to a "T" but the sauce separated when I added the butter and cream and it wasn't very appealing looking. Also, 1T of basil was WAAAAAY too much. I should've trusted my instinct on that one.
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Mom's Texas Hash

Reviewed: Apr. 26, 2014
This is a fantastic base recipe and I admit I tweaked a bit but the results were tasty. Instead of ground beef, I used Johnsonville Italian sausage. And since this recipe is perfect for whatever additions you desire, I added some black beans and corn and served it over mashed potatoes.
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Amazing Muffin Cups

Reviewed: Apr. 26, 2014
These were pretty good; I'm not much of an egg person and I liked it better than I expected I would. I could not get all of the sausage to fit in the cups though, even cutting down on some of the cheese mixed in. Also, I made them with cupcake liners and I wish I would have skipped the liners. With a great nonstick pan the liners are not necessary and just stick to the food.
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