*~Lissa~* Recipe Reviews (Pg. 2) - Allrecipes.com (18893755)

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*~Lissa~*

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Strawberry Cheesecake Bites

Reviewed: Feb. 17, 2014
YUMMMM! Good one, Alex! A little tricky dipping the berries as my filling shifted, so next time I will pop them in the fridge so the filling sets a bit before coating with chocolate.
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Cilantro-Lime Coleslaw

Reviewed: Feb. 4, 2014
Perfect for chicken wonton tacos! As suggested in the footnotes, I added more sweet chili sauce...a LOT more! I didn't have red onion so I used scallions instead. Also, used a bagged blend of green and purple cabbages and carrot. There was plenty of dressing to coat a little more than 4 cups of slaw. Yum!
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Orzo with Parmesan and Basil

Reviewed: Nov. 26, 2013
Very tasty and easy side dish! I added some fresh garlic. Will for sure make again!
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Hearty Minestrone

Reviewed: Oct. 31, 2013
Very good! A touch spicy. I added more broth than called for, skipped the potato, and added carrot. Was better the second day, when I pulled it out of the fridge and removed the solid, spicy grease.
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Sweet Baked Delicata Squash

Reviewed: Oct. 26, 2013
While the flavors on the glaze over the squash was excellent in flavor, its consistency was extremely viscous and unappealing once cooked. Because of the amount of dry ingredients in the honey, I was unable to drizzle it because it was just a sticky paste in the bowl, so added a little warm water to it. While trying to serve the squash, the glaze could be stretched a foot or longer! If I made this again, the glaze would need some major tweaking.
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Roasted Delicata

Reviewed: Oct. 23, 2013
It didn't dawn on me that olive oil wouldn't be the best to use for this until I noticed the smoke in the house...olive oil doesn't have a high enough smoke point to tolerate 400 degrees for 30 minutes. A butter/olive oil blend would work better and add to the flavor too. Also, I should've cooked it longer after flipping the squash because I would've like it a little bit more browned. Other than that-simple and excellent. Delicata has a delicious flavor on its own and a simple recipe like this lets that shine through.
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Green Bean Artichoke Casserole

Reviewed: Oct. 19, 2013
This was good, but there were too many soggy breadcrumbs and it gave the dish an unpleasant texture for me. The flavors were very good though, similar to stuffed artichoke as others mentioned. Perhaps 4 stars with far less breadcrumbs, and next time I'd use butter not oil.
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Creamy Roasted Parsnip Soup

Reviewed: Oct. 18, 2013
While not the most attractive-looking soup, the flavor is phenomenal. I have to agree with the others who mentioned it was a little bit too thick, but that is an easy fix with more stock. Just as a personal preference, I increased the garlic and halved the cayenne. Yum.
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1-2-3 Jambalaya

Reviewed: Oct. 18, 2013
Too much hot sauce! My husband loves spicy foods, but even he said the heat on this detracted from the flavors. And I'm not sure that the rice mix is necessary. The seasonings add enough flavor that I'd rather use plain white rice next time and skip the additives from a boxed rice. That would help with the sodium content too. A few tweaks, and I think this would be pretty tasty.
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Johnsonville® One-Pan Italian

Reviewed: Oct. 13, 2013
This was pretty simple. Obviously, the sauce you use will make or break this, so be sure to use a good sauce.
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Cardamom Meringues

Reviewed: Oct. 8, 2013
I love, love, love cardamom...but I just don't know about it in a meringue. Also, the granular sugar gave them a little bit of a grainy appearance. I did cook them at 225 for 90 minutes then just left them to cool in the oven, and they were cooked perfectly. I just can't decide if I really like them or not. If you love cardamom, try them, maybe you'll like them more than me.
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Twenty Minute Chicken

Reviewed: Oct. 7, 2013
I'm going to have to side with the others who said this was very bland. And it took longer than 20 minutes because 5 minutes in the oven did not finish cooking it through. With some help, this could be an OK dish. You need to season the chicken with S&P before browning. I would bypass the oil and use butter for better flavor, especially to help the onions, garlic and mushrooms-they were greasy and flavorless. I think it would be better to saute the veggies, then hold them and do the chicken in the same pan, maybe add the veggies back in and deglaze with some white wine, then put it all into the bake dish. This could also benefit from some herbs, maybe a little thyme...don't know that I'd bother to try this again though.
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Chocolate Turtles (The Candy)

Reviewed: Oct. 5, 2013
Very, very addicting! I decided to use heavy cream in place of the water because I assumed it would make the caramel a touch more rich and creamy. Hold off on melting the chocolate-I did it while the caramel was hardening, which I used parchment for not foil. I used two pecan halves per candy and instead of drizzling the chocolate, I rolled the hardened pecan-caramel mix in the chocolate so it would be well-coated all around. I used semi-sweet chips but I think I would prefer milk chocolate. Will absolutely be making these again!
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Beef Stew VI

Reviewed: Sep. 30, 2013
This was very good, but I have to dock it a star for being way too thin. I ended up quadrupling the cornstarch slurry for a nice thick and hearty stew. Also, I deglazed the pan with a splash of red wine after browning the meat, which I seasoned with garlic salt and pepper before cooking. I also added halved garlic cloves to the veggies. Will make again with my same changes!
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Harvest Rice Dish

Reviewed: Sep. 30, 2013
This was pretty good, but I had to take 2 tries with it; the first try I found the onions to be WAAAAAY too sweet so I cut down on the brown sugar for the second try. Also, I may be from Massachusetts, but even I thought the amount of cranberries was a little much. Other than that, I enjoyed this.
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Fresh Pear Pie

Reviewed: Sep. 10, 2013
1/2 Cup of sugar = WAAAAAAAAY too much. Pears are nice sweet so just a couple of tablespoons was perfect, almost too sweet even. I would've had to have thrown the whole pie out if I used 1/2 cup!
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Refried Beans Without the Refry

Reviewed: Sep. 9, 2013
Everyone seemed to really like this. I used canned green chiles, added more cumin to taste, and altered the recipe for the stovetop using canned beans.
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Ronaldo's Beef Carnitas

Reviewed: Sep. 9, 2013
Very good! I skipped the foil and threw it in the crock pot. I used a 2 lb pork roast, kept everything else the same and added 1/2 cup of water, onions, garlic,and red bell pepper. After 8 or so hours on low, shred the meat, mix it with the liquid in the pot to redistribute flavors, then broil until dry to your liking. Flavorful and yummy carnitas! Thank you!
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Mini Cheesecakes III

Reviewed: Sep. 9, 2013
Easy and yummy. I skipped the zest and only added a little lemon flavor. Also, I made a fruit sauce topping that was tasty over the top. Will use this recipe again!
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Autumn Apple Onion Pork Chops

Reviewed: Aug. 24, 2013
I'd rate 3.5 if we could give half-stars. The thing is, if you were to use the full amount of rosemary and thyme, I don't think you'd be able to eat it! I used 1 tsp rosemary and just 1/2 tsp thyme and it was just right for me. Other than that, this was a nice dish. I even forgot the brown sugar and didn't miss it. I think it would also be good with white wine as opposed to the apple cider vinegar. It didn't say to, but I used more oil when I added the pork to the skillet. I used thin sliced pork loin, because that's what I had, and cooked it just a few minutes per side. Would make again.
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