Lizthecook Recipe Reviews (Pg. 1) - Allrecipes.com (1896949)

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Lizthecook

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Butternut Squash and Turkey Chili

Reviewed: Dec. 11, 2012
Delicious! I substituted frozen corn for the hominy and fresh green bell pepper for the canned green chilis. I also used veggie broth instead of chicken broth because I had it on hand. I had frozen chunks of butternut squash from another recipe, so it took a bit longer to cook. The recipe turned out great and I will be making it again.
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Sour Cream Chicken

Reviewed: Nov. 5, 2012
I love this recipe. I actually make it in the slow cooker, so the chicken gets really tender. I also add a generous amount of dill (2-3T) for flavor, otherwise it's too bland. I serve it over rice with some veggies on the side. If you don't have sour cream or you want to cut the fat, plain yogurt works equally well as a substitute.
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Mushroom Lentil Barley Stew

Reviewed: Nov. 5, 2012
I absolutely love this recipe. I've made it many times and shared the recipe with my Mom. I made it for a party and everyone like it. The only difficulty is finding the right kind of summer savory. At first I used ground summer savory because that's all I could find, but it is much better with the leaves (not the grounds). The savory really makes the dish; I would not recommend substituting.
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Slow Cooker Lasagna

Reviewed: Nov. 5, 2012
For what it is, it's good. But I still prefer the over-baked lasagna when I have time to make it. This recipe doesn't look pretty, more of a family meal than something for guests.
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World's Best Lasagna

Reviewed: Nov. 5, 2012
There were many great reviews, and I agree with them. This is a great recipe. I made the sauce in the slow cooker for convenience. Served this lasagna at my Christmas party and everyone loved it.
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Andy's Spicy Green Chile Pork

Reviewed: Nov. 5, 2012
Love this recipe. I made it twice for company and every enjoyed it. It's so easy to put in the slow cooker and have ready when guests arrive. The first time I made it as written, but it wasn't spicy enough. The second time I added jalepenos and sliced half of the peppers so the flavor would absorb into the meat better. I served the cooked betters on the side for those who like extra spice. I also didn't like the fattiness of the shoulder the first time, so I made it with tenderloin the second time. Great as filling for tacos or burrito bowls. The leftovers freeze well, so I doubled the recipe (using tenderloin) and had leftovers for several future meals.
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Cinnamon Orange Turkey Scaloppini

Reviewed: Nov. 5, 2012
Tasty recipe and easy to make. My husband liked it a lot. I didn't give it 5 stars because of the sauce. I had to keep adding more OJ to the sauce because the turkey took a long time to cook completely. The first time I made it, the sauce burned because it dried up too quickly. I recommend doubling the sauce, and watching the pan carefully to keep adding more OJ as needed.
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Chicken Pesto with Fettuccine and Spinach

Reviewed: Oct. 21, 2012
Good recipe. I used frozen spinach instead of fresh and added sun dried tomatoes. I also halved the pesto because I have heartburn issues, but I think it would work just as well with the full amount of pesto. The chicken was moist and tasty. I'm planning to make this again soon.
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Blueberry Crisp I

Reviewed: Jun. 6, 2012
This came out terribly and looks nothing like the picture. The consistency was mushy and the top crust was very dark. I will not make it again.
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Fluffy Whole Wheat Biscuits

Reviewed: Nov. 14, 2010
Good recipe. I'd make it again!
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Nov. 14, 2010
Good, but it was salty. I'd make it again but cut the chicken bouillon in half. Served it with Fluffy Whole Wheat biscuits.
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Garden Pasta Salad

Reviewed: May 16, 2010
Great, basic recipe. I loved the parmesan cheese, which I've never though to add before! Thanks for sharing.
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Best Steak Marinade in Existence

Reviewed: May 16, 2010
This is a great marinade. I use fresh garlic instead of powdered, but otherwise follow the recipe exactly. For a family of 2, it makes enough for three marinades, so I freeze two portions to use later. Thanks for sharing!
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Homemade Black Bean Veggie Burgers

Reviewed: Mar. 11, 2010
At first I thought the mixture was too moist, but it firmed up in the oven. My husband, who is usually skeptical about vegetarian entrees, LOVED this. I'm not big on spicy, so I cut down the spices to about 1 t. each and it still tasted great.
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Almost No Fat Banana Bread

Reviewed: Mar. 11, 2010
Very tasty - no complaints :)
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Tuscan Style Meat Sauce (Ragu Toscano)

Reviewed: Mar. 11, 2010
It came out a little too vinegary for my taste. If I made it again, I'd probably use red wine instead of red wine vinegar. Also, a tip, mince all the veggies in a food processor the night before you cook, to ease up on the prep time.
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