ahsmom Recipe Reviews (Pg. 1) - Allrecipes.com (19634756)

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Cilantro-Lime Rice

Reviewed: Jul. 14, 2014
Yum. Great way to use fresh cilantro. Had my meal all set up and unfortunately realized I had no rice in the pantry, so I substituted quinoa instead. Given the mealy texture of quinoa, I thought it might need a bit more, so I added a handful of frozen edamame in the last couple of minutes of cooking. Tasted terrific and the family loved it. We'll use this recipe again. Have to disagree with the comment about not using the chicken granules. I thought the broth flavoring was a great addition to the dish.
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Baked Ham with Maple Glaze

Reviewed: Mar. 3, 2014
So yummy! I took the suggestion to substitute liquor for the red wine vinegar, but since we didn't have bourbon open, I used Southern Comfort. Basting a 5.5 lb. ham every 30 minutes kept it juicy and mine did not burn. Leftovers were terrific with ham and beans the next night!
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Photo by ahsmom

Buttermilk Oatmeal Muffins

Reviewed: Dec. 30, 2013
Good muffin recipe, and not too sweet as mentioned by other reviewers. I had about 2/3 cup of fresh red raspberries left and mixed them in at the end and sprinkled with flax seeds. Could easily have used a full cup of raspberries. Great way to use leftover buttermilk.
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Quick and Easy Sauteed Spinach

Reviewed: Dec. 29, 2013
Incredibly greasy for steamed spinach and took about half the time to cook as says in recipe. Will not try this version again.
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Baked Halibut Sitka

Reviewed: Dec. 26, 2013
Being a Midwesterner, my seafood cooking skills usually leave a lot to be desired. However, for our traditional fancy Christmas Eve dinner, my daughter asked for seafood. I used frozen halibut fillets from the grocery store (very, very pricey compared to even high quality beef steak, but this was a special occasion). This recipe was full-proof even for someone not used to cooking seafood. We loved the dill topping with the halibut and added a little paprika for color. All around great compliments from a crowd that eats seafood only rarely. I will try this in the future, but probably with a less expensive piece of fish.
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Crab Ceviche

Reviewed: Dec. 26, 2013
Used some suggestions from other reviewers, substituting jalapeno peppers for the Serrano peppers. Also added fresh avocado to cut the heat a little. Felt the juice from two full limes overpowered the taste and will cut back the next time we make it. Very refreshing taste, but the imitation crab was a little overwhelmed. Served with some hard sourdough rolls to scoop up the ceviche.
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Soybean Succotash

Reviewed: Dec. 26, 2013
I have never cooked with edamame in recipes but enjoy them in salads, etc. In many ways I started with this recipe as a base for a large family gathering (25 people!). On a stovetop, I cooked frozen lima beans, edamame and corn as directed on package, adding each separately as they required different cooking times. In another saucepan I melted butter and added a fresh red pepper. I also added fresh herbs (thyme, rosemary, cilantro) and dried herbs (thyme and savory), along with salt, seasoned salt and white pepper to taste. Mixed all together after draining veggies and served. The edamame was a big hit in the succotash.
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Blueberry Gingerbread

Reviewed: Dec. 26, 2013
Very delicious recipe, but a little time-consuming to make compared to other simple cakes. Made as directed in the recipe but changed the blueberries to red raspberries since they are my daughter's favorite berry and this was for a Christmas Eve dinner.
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Photo by ahsmom

Sesame Lime Steak Wraps

Reviewed: Oct. 8, 2013
Used Katrina89's suggestion and placed over brown rice since we didn't have wraps on hand. I needed to double the recipe and was a little low on honey so I used 1/4 cup honey and 1/4 cup agave nectar. Added some fresh green beans for crunch rather than lettuce or spinach. Husband loved it; kids not so much.
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Homemade Refrigerator Pickles

Reviewed: Oct. 2, 2013
This is very similar to my grandmother's refrigerator pickles recipe. The only difference is that I layer the cucumbers, peppers and onions in a bowl with the salt for an hour and then drain before adding the vinegar and sugar. I may also use apple cider vinegar when it is on hand rather than white vinegar. Probably the biggest hint is to slice the vegetables paper-thin. It adds a wonderful texture and they stay very crispy. These keep for up to six weeks in the fridge, but they never last that long in my house. I give these away frequently to friends and family and now August can't come without requests for Grandma Leona's Refrigerator Pickles.
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Blueberry-Lemon Pound Cake

Reviewed: Sep. 16, 2013
This was beyond refreshing. Used hints from others and coated blueberries with flour so they wouldn't sink. I also used lemon juice instead of lemon extract, probably adding half again as much as called for in the recipe. The cake took 15-20 minutes longer to cook than the recipe says. This was a perfect cake for paring with a lemon cream sauce pasta and dry champagne for a special, elegant occasion. We skipped a glaze and covered the cake slices with homemade whipped cream.
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Pumpkin Bread Puddin'

Reviewed: Aug. 11, 2013
I had made something similar to this several years ago, but couldn't find the recipe and this one was similar enough that I tried it. Absolutely scrumptious! Because I was serving this at a dinner party, I had to make it ahead of time. When it came time to serve, we simply popped the custard cups in the microwave for about 30 seconds to warm them up and then topped with rum-infused heavy whipped cream. I remembered the original recipe called for challah bread, which I could not find at two different supermarket bakeries. Instead I used sweet French bread, which worked wonderfully. I also used 3/4 cup 1% milk and 3/4 cup fat-free half and half, which worked just fine for the whole milk.
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Creamy Kale Salad

Reviewed: Aug. 11, 2013
Kale is popular at my house, so we use it pretty often in soups, casseroles, etc. and as a substitute for spinach on occasion. However, I needed an interesting salad for a dinner party and decided to try this kale recipe. It was a huge hit and both couples at the party asked for the recipe during dinner. I used a mix of raisins and dried cranberries, but that was the only change. I also followed the tip to "massage" the kale and could really tell the difference. One note is that the salad decreases in volume after sitting in the dressing for a while, so take that into account when preparing this for a crowd. Will definitely use this recipe in the future!
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Spinach Enchiladas Verde

Reviewed: Jul. 11, 2013
A hit even with my teenage son. Used a mix of kale and spinach and cut down on calories with plain yogurt instead of sour cream.
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The Real Deal Korean Beef Ribs

Reviewed: Jun. 22, 2013
We like ribs a lot at our house, and prefer marinades to rubs, so I decided to try this recipe. It was a hit and very tasty. Sweet with a kick. Didn't have the plum wine so I used red wine instead. My one suggestion would be to back off the black pepper by half, using just one tablespoon. It overwhelmed the flavor of the marinade and meat just a bit.
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Asian Turkey Lettuce Wraps

Reviewed: Jun. 22, 2013
"It's a keeper, mom!" This comment was from my daughter and husband when having this for the first time. Made as suggested except used whole wheat tortillas and added a little cilantro. Perfect for fresh-from-the-garden lettuce, spearmint and cilantro. Little bit of kick was just right.
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Delicious Ham and Potato Soup

Reviewed: Mar. 5, 2013
Super simple and my family really liked it. I left the potato peels on and otherwise followed as written.
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Simply Elegant Steak and Rice

Reviewed: Mar. 5, 2013
Very tasty. Since I was trying to stretch this meal and listened to comments about the limited amount of sauce, I added 1 1/2 cups of beef broth at the same time as the other sauce ingredients, plus an extra helping of fresh mushrooms. Next time I will cut down a little on the garlic salt and use fresh garlic instead since the broth added plenty of saltiness. Cooked everything about 45 minutes, and that was enough time to tenderize the meat.
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Chocolate Chip Oatmeal Cake

Reviewed: Feb. 7, 2013
This is VERY similar to a recipe I've been making for years. Only change is using 2 cups chocolate chips instead of one cup of chips and one cup of walnuts. It is then baked in a 9x13 pan at 325 degrees for 30-40 minutes. I also often use old-fashioned oats for added texture. I especially like using this recipe when taking to potlucks or school events where frosting would be messy.
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Mustard-Glazed Carrots

Reviewed: Feb. 7, 2013
This is a family favorite. The brown mustard add tang without being overwhelming. The beauty of this recipe is that it is easy to fix for two or twenty people by roughly guesstimating the butter, brown sugar and mustard.
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