amhv Recipe Reviews (Pg. 1) - Allrecipes.com (19516605)

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Tomato Zucchini Casserole

Reviewed: Nov. 12, 2012
You could pretty much make this recipe with any combination or variation on the ingredients or layering and it would be fine and taste the same. As others have mentioned, it tastes like pizza. It's mostly cheese, tomato, and Italian seasoning, so that shouldn't be a surprise. So while it's easy to throw together, fairly foolproof, and tastes good, it's also pretty standard. Not exactly gourmet, but a good basic you could jazz up with some creativity. I'd experiment with using sun-dried tomatoes, or switching out the cheese for gruyere or feta. Also, do be sure to dry the tomatoes or the bottom of the pan will be swimming in liquid.
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World's Best Lasagna

Reviewed: Oct. 11, 2011
This was awesome. Multiplied the recipe about 6x for a group of 45 (1 large dish as written, 1 small gluten-free version with homemade fried GF noodles, 1 large vegetarian version) - difficult, but not impossible. Had to replace the Italian sausage with bratwurst, cut down the sugar, used fresh basil (much better), punched up the fennel, and cut down the ricotta and added mozzarella/parmesan blend. It was still extremely sweet - would probably exclude the sugar entirely. Nutmeg in the cheese blend is also amazing. Vegetarian version needs more veggies in the tomato sauce - I suggest mushrooms, sweet peppers, and more onions. A big hit.
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Jean's Swedish Faux Meatballs

Reviewed: Oct. 11, 2011
Not sure where I went wrong, but these didn't work for me in the least. They were way too sticky and we couldn't form them into balls - probably needed more eggs. We had to continually add flour and starch to get them to firm up. Eventually just chopped them up into a strange sort of crumb topping and fried them. Also punched up the nutmeg and added salt, which helped a little. Taste was good; the original recipe's texture could use some work.
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Swedish Meatballs I

Reviewed: Oct. 11, 2011
It was okay - a little bland. The sauce is good, but this needs something more in the sauce - maybe some basil, garlic salt and pepper. The meatballs also took a little longer to cook through than the recipe said, but this could have been due to me making the meatballs too large.
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Moroccan Tagine

Reviewed: Oct. 11, 2011
It doesn't sound like much, but this is a beautiful recipe. The colors and flavors are gorgeous. I multiplied the recipe 6x for 40 (5x for a meat recipe and 1 separate vegetarian version) - not hard! Following the advice of others, we marinated the chicken breasts in lemon juice, salt, pepper, and Old Bay spice beforehand; cut the onion and sugar down a bit, and punched the flavor up with a few teaspoons of cinnamon, cumin and ginger. The squash we bought were huge and the 6x recipe called for 6 small squash; we ended up using 2 large ones. Served with plain bread. Very filling and easy - both the meat and the veg versions; a huge hit. Thick enough to not need the couscous.
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