Megamuffin Profile - (19074025)

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Member Since: Jun. 2011
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Recipe Reviews 15 reviews
Hot Artichoke and Spinach Dip II
Oh how I loooove spinach artichoke dip and this is the only recipe I use to make it! I haven't even tried any other recipes because I like this one so well. However, I gave it 4 stars because I think it needs a little "finesse" to really come out super. Some reviewers complained of a "fishy" or weird taste - this is probably from the spinach. Frozen boxed spinach can have a weird fishy taste. Try frozen in a bag or fresh. Many found the dip too thick - and indeed it does come out thick if prepared as written. I add a lot more creamy white stuff, usually some combination of plain yogurt and sour cream with just a few squirts of mayo - to total up to a cup. You could also reduce the cream cheese if its still too thick. Also more cheese - and mix the mozzarella in instead of sprinkling on top. Given these additions, I also use a good bit more spinach and always the full can of artichokes, both diced up quite fine. Always turns out delicious and even the leftovers heat up well.

1 user found this review helpful
Reviewed On: Apr. 30, 2014
German Potato Pancakes
Cooked these up tonight to try something new and scrape together a dinner with limited pantry ingredients. I should say I've never cooked, or eaten, anything like this before and I found the whole process really messy and time-consuming. But that could be my inexperience and the fact that all I had was a cheese grater to shred the potatoes. Took forever and it made way more than I was expecting, but the results far surpassed my expectations. I followed the recipe exactly but for adding minced garlic and chives to the batter and the little pancakes fried up great and were tasty enough to be good on their own. Served with steamed vegetables and cottage cheese they made a great meal in a pinch.

1 user found this review helpful
Reviewed On: Apr. 19, 2014
Spicy Tuna Fish Cakes
I'm always looking for easy and nutritious lunch ideas that will feed me and my one-year old and this was perfect. Made it essentially as written and they turned out really good and held together fine throughout the entire process. I did drain the tuna really well and let the potato "steam dry" like the recipe says. Don't omit the potato because you'll miss out on what I think makes this recipe special. Without the potato you're just making regular old fish cakes. The potato mellows out the fish taste while leaving the cakes meaty, moist, and quite filling. I had mine on a bed of lettuce with homemade tartar sauce, and my one-year old had an entire cake himself. Next time I'll be a little less shy with the seasonings. Great recipe! Edit: Made these a second time and again they were excellent. This time used a heaping Tbsp of Dijon, a tsp of dry Adobo seasoning instead of the garlic powder and Italian seasoning, and added some dried dill and just a tiny sprinkling of the cayenne - tasted perfect!

8 users found this review helpful
Reviewed On: Apr. 17, 2014

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