Wanda Recipe Reviews (Pg. 1) - Allrecipes.com (18993555)

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Hazelnut-Mushroom Pilaf

Reviewed: Jan. 28, 2015
Really delicious
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: May 17, 2014
My husband is Syrian also, and I have made this hundreds of times, both with fresh and frozen beans. I do it a little differently, though. (I don't like to cook with olive oil but use it at room temp only.) I sauté several cloves of garlic that I COARSELY chop or slice in a small amount of vegetable oil (like canola or coconut) then add the green beans, and about 1/3 - 1/2 cup of water, salt to taste and cover, cooking over medium until they're tender but not mushy. Then uncover for the last few minutes, (most or all the water should be evaporated), and serve with a generous drizzle of olive oil. By gently sautéing the garlic first, it intensifies the flavor and takes away the bite of raw garlic. Plus the flavor of olive oil on warm beans also makes the flavor of the oil shine through. We typically serve these slightly warm or room temp, but not typically hot. ENJOY!
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Fabulous Beef Tenderloin

Reviewed: Jan. 7, 2012
This rocks! I didn't have that nice a cut of meat (I used a cheap roast), seared all sides of the meat and put everything in a stoneware roaster with a lid, and baked it until it was medium - pink in the middle- My family ate the whole thing in one setting and went on and on how good it was. A keeper!
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4 users found this review helpful

Ethiopian Cabbage Dish

Reviewed: Mar. 23, 2011
I cannot tell you enough how awesome this is! It is more than a sum of the ingredients. I did reduce the oil to 2-3 tablespoons, (even tried it once with coconut oil - YUM!) and made it with more cabbage (had two small heads on hand) and it is a forgiving recipe, Still came out marvelous and great the next day as well.
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Tuna Rice Puff

Reviewed: Apr. 30, 2010
Really good taste, but needs color. Will try again next time with some parsley or peas, etc. A little time intensive, but tasty.
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10 users found this review helpful

Tava or Turkish Stew

Reviewed: Apr. 30, 2010
I made this last night with the recommendations of the author (uncooked chicken, didn't drain the canned tomatoes), and it was WONDERFUL! I will definitely make this again. I didn't have as much mozzarella on hand as the recipe called for and it was still plenty (could use 8 oz easily). The chicken was perfectly cooked and moist and the sauce was divine. Had last-minute dinner guest and he loved it as well. A+++ Thanks for this great recipe that will go into my top shelf rotation
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7 users found this review helpful

Cheese Ravioli with Pumpkin Sage Sauce

Reviewed: Nov. 11, 2009
I usually do not like recipes that begin with "already prepared" ingredients, but was in a hurry last night with soccer practice, etc. THIS WAS FABULOUS! I didn't have fresh sage, so I used the dried, and used a generous amount of it. The green onions on top add just the right fresh taste and crunch! There was not a speck leftover, kids and adults alike ate it all gone! Will definitely make again!
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Angel Chicken Pasta

Reviewed: Dec. 4, 2008
This is great! I made mine on top of the stove, and served over cooked pasta. Per other reviews, I added (sauteed) mushrooms, and 3 or 4 chopped green onions. I had some grilled chicken tenders (boneless, skinless) that I need to use from my freezer, so I chopped the chicken into bite sizes first, then combined everything on top of the stove. By the time the pasta was done, so was the sauce. Can't wait to eat it again tomorrow (we made a double batch) Also will try in the crock pot soon. Also used chicken stock instead of wine, and reduced fat cream cheese.
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1 user found this review helpful

Cheese Ravioli with Pumpkin Sage Sauce

Reviewed: Nov. 4, 2008
I usually do not like recipes that begin with "already prepared" ingredients, but was in a hurry last night with soccer practice, etc. THIS WAS FABULOUS! I didn't have fresh sage, so I used the dried, and used a generous amount of it. The green onions on top add just the right fresh taste and crunch! There was not a speck leftover, kids and adults alike ate it all gone! Will definitely make again!
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13 users found this review helpful

 
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