redsavina Recipe Reviews (Pg. 1) - Allrecipes.com (19307622)

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Turkey Tom Kha Gai

Reviewed: Feb. 3, 2015
Amazing! I actually made this to use up a container of baby portobellos rather than turkey, and it was delicious. I hardly ever have seconds, but did with this. I think it would be a good way to use boring leftover rice as well. Definitely a new go-to. Thanks Chef John, for another great recipe,
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Chef John's Beans and Greens

Reviewed: Jan. 20, 2015
We love Chef John's recipes, and we have made this several times. So good and so easy! I use a very low sodium organic chicken broth, and rinse the beans well to remove any extra salt; otherwise I make it as directed (except the salt at the end), but I do put a bit of fresh Parmesan Reggiano grated with a microplane over the top instead. This also works with a flavorful veggie broth, and spinach in place of escarole.
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Creamy Tomato Tuna Penne Pasta

Reviewed: Jul. 20, 2014
I am making this for the third time-my husband and I love it, and it's quick, easy and not expensive. Thanks to Chef John I always have Pacific brand organic creamy tomato soup, low sodium version, anchovy fillets, and good quality oil packed tuna on hand so this is almost an "instant" dinner. Throw some frozen peas in with the pasta during the last 5 minutes of cooking for an extra veggie boost. You can also sub wine for the water. Tonight I'm serving it over Barilla brand spinach and cheese tortellini, since I'm out of penne. Thanks again to Chef John for clueing me in to the dry tortellini, they are delicious and handy to have around. I'll be making this with gluten-free pasta when my celiac houseguest arrives in a couple weeks.
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Ingrid's Caesar Salad Dressing

Reviewed: Feb. 23, 2014
I used an anchovy fillet and crumbled blue cheese instead of dressing, and omitted the Parmesan since I like to shave it over the salad before serving. This is now one of my favorite salad dressing recipes, and I'm making it again for dinner tonight.
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Sardines with Sun-Dried Tomato and Capers

Reviewed: Jan. 19, 2014
My father-in-law gave us a Costco mega-pack of sardines, and I've always been a little iffy on them (my husband loves them straight out of the can). This turned out delicious! I mixed the sardines, lemon juice and spices with a fork; stirred in the capers, tomatoes and a little more lemon juice and a couple of chopped kalamata olives. We just scooped it onto crackers for a quick lunch. I'll definitely be making this again!
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Enchilada Sauce

Reviewed: Oct. 19, 2011
We were curious about making our own enchilada sauce so we gave this a try. The chilies, like several reviewers said, were a royal pain even though I tried to 'steam' off the skins we still had to scrape the pulp. I also went to 3 different markets looking for the chilies- we're in an urban area with ethnic groceries and large "international" sections and good cross-section of produce in the regular markets but sadly no Latin grocery near us. I wound up getting New Mexico peppers instead of ancho/pasillas. Hubby bought a jar of sauce in case the recipe didn't work out; we followed the recipe, it smelled good and tasted OK but was lacking something. Added about 1/4 cup of the jar stuff and it immediately came together. We went on to make delicious enchiladas with my homemade refried beans. Will definitely try this again when we find the right peppers.
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California Italian Wedding Soup

Reviewed: Oct. 19, 2011
This was delicious- the lemon adds a really nice dimension to it. I made it low sodium/vegetarian using l.s. veggie broth and packaged veggie 'meatballs'. I also subbed spinach for the escarole and a can of l.s. white kidney beans for the orzo (I was out). Topped each serving with a squirt of lemon juice and sliced green onions on top and fresh garlic bread on the side. Hubby really enjoyed it and suggested I make it for the family holiday gathering. Thanks DPATEL!
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Beaker's Vegetable Barley Soup

Reviewed: Oct. 19, 2011
Very good! I halved the recipe and subbed a couple things for availability, low sodium diet and personal preference- 3 cloves finely chopped marinated garlic for the powder; halved the barley again (1/4 cup); skipped the salt and sugar; used hot curry and smoked paprika; frozen organic mixed vegs instead of fresh carrot and zucchini; and a couple of finely chopped sundried tomatoes that had soaked in hot water for a few minutes instead of 1/2 can tomatoes. I sauteed the onion and garlic in olive oil with a cup of thick-sliced baby portabellas, added 1/4 cup white wine and cooked it down a bit then added a quart of low sodium organic broth, the seasonings, low sodium chick peas and continued as directed. The barley took about an hour to cook so I threw in the frozen vegs about 10 minutes before it was done. The seasonings worked perfectly and the Worcestershire and mushrooms gave it a nice 'beefy' taste. The soup stayed soupy and never got too thick. Carnivore hubby loved it and complimented me several times. Neither of us missed the salt! Great vegan meal too, but be sure to sub liquid smoke or vegan Worcestershire for regular- it contains anchovies.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Oct. 4, 2011
My husband made this with a (locally-raised) Black Angus chuck roast, low sodium beef broth, 2 cans diced green chilies, roasted garlic, several 'splashes' of hot sauce, smoked paprika and put a smoked habanero on top. It smelled amazing and he, his friends and co-workers LOVED it (I don't eat meat). It'll be a game-day staple right next to my meatless stout chili :)
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Vegetarian Tortilla Soup

Reviewed: Aug. 31, 2011
This was very easy and tasty; I cut the recipe in half and followed other reviewers' suggestions and added a can of rinsed and drained black beans, and used Trader Joe's frozen roasted corn. The next time I make it I will add more garlic and some chili powder, and float the tortillas on top then sprinkle with cheese like restaurants do to avoid the 'cheese glue' effect I got.
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