zoman35 Recipe Reviews (Pg. 1) - Allrecipes.com (19605861)

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Merritt's Butternut Squash Gratin

Reviewed: Oct. 2, 2013
This was very tasty. Even approved by non-squash eaters in my family. I skipped the Gruyere cheese; just used cheddar & Parmesan. Also, because of oven space, I just let the mixture simmer on the stove for 45 minutes to soften & absorb the liquid. Then toasted the cheese on top for 15 minutes in oven. Great recipe.
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Delicious Ham and Potato Soup

Reviewed: Aug. 20, 2012
Good basics
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1 user found this review helpful

Chef John's Cioppino

Reviewed: Aug. 20, 2012
too sweet & citrus-y for my taste.
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3 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Aug. 20, 2012
tasty
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1 user found this review helpful

Corn and Zucchini Melody

Reviewed: Aug. 20, 2012
Simple & delicious use of summer overflow.
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Zucchini Bites

Reviewed: Aug. 20, 2012
Easy. Flexible. Good use of veggies.
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Pinwheel Meatloaf

Reviewed: Mar. 30, 2012
Good solid meatloaf.
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Downeast Maine Pumpkin Bread

Reviewed: Mar. 26, 2012
This was a very easy & successful recipe. I followed it as written & it came out perfectly. Very moist but with great integrity. I did put a small glaze on it, right as it came out of the oven made w/ just a little OJ, brown sugar & butter. I also used homemade frozen pumpkin puree from last year's harvest. This pumpkin doesn't have as rich of a taste (or as fluorescent orange or a color)as most of the canned stuff but it was what I expected & delicious. I made one huge loaf (4 x 9)-cook time 120 min. and three mini loaves-cook time about 45 min.
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Double Layer Pumpkin Cheesecake

Reviewed: Mar. 13, 2012
This was an easy & good recipe. The pumpkin layer was pretty mild tasting (I used home grown frozen pumpkin puree) so I will probably use a higher ration of pumpkin next time to give it more of a punch.
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Simple BBQ Ribs

Reviewed: Mar. 10, 2012
Very foolproof & delicious way to make ribs. I boiled on low for 1 hr & baked for 1 hr covered w/ foil. Baked for last 1/2 hr uncovered. Broiled for last 5 min for a "grilled" touch. I put the "rub" ingredients on the ribs a few hours before boiling to enrich their flavor. I opted for just a touch of chili powder & no salt.
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World's Best Lasagna

Reviewed: Dec. 6, 2011
As good as reviewed. Not the cheapest or the fastest but definitely the best I've made. No modifications necessary.
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Chicken Enchiladas I

Reviewed: Dec. 2, 2011
wouldn't call this "quick & easy" but good. I made some sig mods so it's hard for me to "rate" the true recipe but I share them because I think they're helpful. I didn't change the ingredients much just the prep. Overall a good add to my recipes. I used a crock-pot & put the chicken & seasonings in it to cook for about 6 hours. This allowed me to "shred" the chicken easily & the flavor was well infused. I used corn tortillas (trying to create a gluten free & more authentic vs) but corn tortillas don't wrap as well so that is frustrating. Taste was deeper with corn tortillas but some may not like it. Filled the tortillas with meat mix but let the juices drip off so they enchiladas weren't too soupy. I used the 5 min enchilada sauce from this website, which was impressive & easy instead of taco sauce. It had a nice smokey flavor. I used more cheese (naturally). Love cheese. The recipe stays & travels (took casserole to friends house). It is a hit.
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Italian Sausage Soup with Tortellini

Reviewed: Dec. 2, 2011
Tasty & very good fresh. I felt that the soup lost some of it's "oomph" & flavor when refrigerated overnight though - so in my mind it's a "serve fresh" soup. If I make again I will try to crumble the sausage more. Tortellini are a nice touch. Wine is an important ingredient.
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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Reviewed: Dec. 2, 2011
This is a delicious & forgiving recipe. Flavor gets better overnight so it's easy to make a day ahead. Sometimes I have used fresh tomatillos when in season but in the winter I substitute pureed tomatillos & the seasonings that I froze from when they were ripe. A go to favorite at our house.
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Aloo Phujia

Reviewed: Dec. 2, 2011
Good as is. I made it as the instructions dictated the first time, it turned out great & no changes are necessary. However, the second time I made this I made some modifications. I cut back a little on the oil (maybe 1/6 cup). Added a little more onion (2-3 small onions). I also like it spicy & flavorful so I added more cayenne & turmeric. Just as delicious the second time.
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Spicy Bratwurst Supper

Reviewed: Dec. 2, 2011
Very simple & tasty.
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Dec. 2, 2011
Followed the recipe to a "t". It was okay but I won't be making it again.
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Moussaka

Reviewed: Nov. 21, 2011
Good recipe. nice find. Would work as written but these were my mods: I only had two eggplants & I messed-up part of one with my roasting method so in the end I had enough for an 8x8 pan but it turned out great. I tried to roast the eggplant & it mostly worked but I burnt one of them to the pan (not recipes fault & roasting works fine so I'll do that again next time.) For my reduced volume I used 3/4 lb ground beef and I used McCormick's "Greek seasoning" as my fine herbs. Neither my husband nor I like a heavy cinnamon/nutmeg taste so I used just a dash of each in the meat & none at the end. It looked like a high ratio of onions as I was cutting them so I only added about 1 medium white onion. (At the end I realize that 2 onions as originally recommended would've been appropriate, so again, follow the recipe.) No other mods, except I only used about 1/2-3/4 of the bechamel. (remember I had a smaller pan.) I think my meat & bechamel might've been a little thicker than it would've been otherwise but I wouldn't have changed anything. The recipe refrigerated well & actually "set" overnight so that the form (even after reheating) & flavors were better the next day. The wine is essential don't leave it out. Thanks for the recipe.
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Flavorful Flounder

Reviewed: Sep. 29, 2011
Very tasty "sauce" but a little rich. You don't need to use all of it. I also used a little wine with the lemon-juice. I, too, baked, the fish because it was too rainy to grill. Baked for 10 and broiled for 6...
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Kale Chips

Reviewed: Sep. 27, 2011
Very good, very easy. I really like this with grilled fish & rice.
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3 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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