Terri Recipe Reviews (Pg. 1) - Allrecipes.com (19670225)

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Fruity Curry Chicken Salad

Reviewed: Nov. 16, 2014
From a chicken salad hater, I make this recipe all the time! I do a very few minor modifications. I roast the chicken breasts sprinkled with ground white pepper for 40 minutes. Never, ever, use canned. I then shred them, instead of chopping them into cubes. I also add more grapes than called for (1/4th a cup), but cut them into quarters instead of halves. I also let the recipe sit in the refrigerator for a couple of hours as previously recommended. I may add a little bit more curry. I truly, truly, despise traditional chicken salad, but the curry and fresh ingredients make this recipe delightful. I serve them in whole wheat pita pockets with mixed greens serving as "lettuce" in the sandwich. I don't eat traditional chicken salad ever, but I eat this repetitively and make it for guests with a savory salad to balance the sweetness of the sandwich! Thanks to Ms. Baker for redefining chicken salad.
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Bacon-Wrapped Jalapeno Poppers

Reviewed: Nov. 16, 2014
Very, very, very good. I also cut the Jalapenos in half, cut the bacon strips in half, and cooked the halves a bit longer (35 minutes). I also added 1/4 tsp. of garlic powder to the cheese mixture. I had never made these before, so I accidentally overstuffed the pepper halves and my cheese mixture somewhat "blew up" and made a mess. Easy to fix with a sharp knife. Will definitely make again. Thanks for the recipe.
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Quick Yeast Rolls

Reviewed: Sep. 25, 2014
I have made this recipe 5 times. I am terrible at baking bread. This recipe meets my one expectation of a recipe, it always works! Make as written, the recipe will not disappoint.
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Grilled Bacon Apple Sandwich

Reviewed: May 4, 2014
I have been thinking about making this recipe for years, but the ingredients terrified me. As a conservative approach, I cut the peanut butter and apricot jelly in half, added more cayenne, then threw in some brie cheese. My husband loved it! I did too. I am thinking that Swiss cheese may work as well. I agree with the previous reviewer who said don't know it until you try it". Very unique, creative, and oh so tasty.
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BLT Dip

Reviewed: Apr. 19, 2014
I have made this several times, and I broke the cardinal rule and changed the recipe over time. The trick to this is to use really crisp bacon, and crumble very finely. I use the precooked bacon and almost overcook. I use a garlic Mayo (2 tsp roasted minced garlic and then stir into the Mayo). I also add shredded cheddar cheese, approx 1/2 cup, 1 tsp of coarse ground black pepper, and 1/2 to 1 cup of shredded lettuce. Based on prior reviews, I double the tomato, drain and squeeze the tomato and add it 4-6 hours in advance. I add the shredded lettuce last. This dip is incredible!
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Doggie Biscuits I

Reviewed: Mar. 12, 2014
I do cut the water down to 1/2 a cup and add it last to make sure the dough consistency is not too wet. I am too lazy to roll the dough out, so I just flatten it with my palm and cut out the cookies directly on the baking sheet, removing the excess dough. I take the cookies out after the 20 minutes and let them harden on the stove top, otherwise I make it as written.These have been very well received by the pet therapy dogs and the neighborhood dogs, and is it not a much better Christmas gift than the standard people cookies? I sincerely thank the submitter. Well done!
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Thai Curry Soup

Reviewed: Dec. 9, 2013
I did pretty much everything wrong (used frozen spinach, too much of it, curry powder instead of paste, and even managed to curdle the coconut milk by simmmering too high), and it was still fantastic. I comment on the Lemon grass. Didnt have any, and read that you could substitute lesser amounts of fresh lemon zest. I used about a tablespoon. Apparently true, the soup was perfect despite my errors. I agree with other reviewers that note shrimp or chicken are not necessary.
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Mustard Wheat Rye Sandwich Bread

Reviewed: Nov. 10, 2013
This was perfect. Bread baking is very hard for me, but this worked like a charm. I did miss the salt a little bit.
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Sarah's Feta Rice Pilaf

Reviewed: Oct. 20, 2013
Forget about the Bulgarian Feta cheese! Don't let it stop you from making this great recipe. Use regular Greek feta cheese,and add in a little more butter if you are concerned about creaminess. Feta cheese does not melt well as well all know, so crumble it finely instead of chopping it. I also sprinkled mine with roasted pine nuts per my preference, but it was not necessary. The simplicity and great taste of this recipe is what makes it so special. Please give it a try.
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Eggplant Sandwiches

Reviewed: Aug. 31, 2013
Quite possibly the best sandwich I have ever eaten. I made these so often after I first discovered the recipe that my family begged me to stop after serving it three times in one week. The eggplant should be salted, rested, and pressed as previously noted. Absolutely saute the garlic before placing it in the Mayo and let them sit for a few hours in the fridge so the flavors meld. The garlic Mayo makes this recipe. The added feta cheese is perfect. I add some coarsely chopped romaine before serving and always serve on a dark bun. This sandwich is really worthy of your attention!!! Yes, it's that good.
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Spanakopita (Greek Spinach Pie)

Reviewed: Aug. 6, 2013
I did add more dough (1 sheet) to the bottom and top layers,more garlic (2 cloves), more Feta cheese (1/4th a cup), and some black pepper to the recipe, but I am reviewing to add that this recipe does actually reheat very well if you pay attention to the moisture cautions added by other reviewers.
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Corn on the Grill

Reviewed: Apr. 29, 2013
This is awesome!! I use Texas Pete as my hot sauce because I am a wimp. I also use this over oven roasted frozen corn kernels that I bake at 450 for 10 minutes. I use 1 lb of frozen corn, partially thawed, then just pour on the sauce and turn it on broil for 1-2 minutes. Thanks!!!
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Sweet and Spicy Green Beans

Reviewed: Apr. 19, 2013
Brilliant, nothing to add. I used chopped yellow fin tuna steaks, and I did serve it over mixed greens as a salad with toasted pine nuts as previously suggested.
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Naan

Reviewed: Feb. 23, 2013
I have been making this for a while and always loved it, but had a happy accident to share. I got distracted and mixed in minced garlic in step one. The recipe still worked and the garlic flavor really stood out.
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Turnip with Coconut

Reviewed: Feb. 22, 2013
I hate tumeric and I hate coconut. But when you put the two together, WOW! I was halfway through cooking, tasted, and thought I was doomed. Added the coconut and fell in love. Actually, the more coconut the better! Great recipe, thanks rubiabecka.
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Southern Turnip Supreme

Reviewed: Feb. 13, 2013
I did not use the white cheddar cheese, just the usual supermarket shredded cheddar cheese, but I am now a turnip lover! Thank you! The dish resembles potatoes, but the taste is so much more interesting and the texture is amazing.
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Souvlaki

Reviewed: Jan. 29, 2013
Brilliant! I have made this now several times as presented in the recipe, as suggested by reviewers, and with a little monkeying of my own. I am so very pleased to opine that there is just no way to improve on this skillful base recipe (Well, maybe the feta cheese when it is served over rice). Recipes like this just come along so infrequently that I could not help to comment just to say thanks to the submitter. Thank you Ms. Benner!
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Boniet

Reviewed: Oct. 23, 2012
Served this for 7 guests. I did not like it, too much olive oil as other reviewers have already commented on. Most of the guests loved it! The fresh parsley is wonderful, as is the garlic. I am commenting because I think the anchovy is essential, but difficult to hide. I processed the parsley, garlic, and anchovies in a food processor but the anchovies still came out in big chunks that left an unpleasant after taste for some of my guests. I think it may be better to process the anchovies into very small pieces first, or use half of the amount suggested. I noticed other reviewers wash the anchovies first, but I think the salt is essential to the recipe.
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Magical Egg Salad

Reviewed: Sep. 24, 2012
It really was very magical, and by far the best recipe for egg salad on this site. I quest (for ten years now) for the perfect egg salad recipe and think this may be it with one caveat, be careful of the salt as it appears to be a staple of steak sauce. I added 1/4 teaspoon of salt, "to taste", tasted, and wow was it salty. Also, I always add chopped macademia nuts for crunch and it is possible that this did me in as they always come salted. Still, I feel like I am one step closer to the perfect egg salad, thanks for posting.
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Roasted Okra

Reviewed: Sep. 8, 2012
Great recipe, but I made an operator error. Very large Okra pods have a tendency to be "woody" and do not cook properly with this method. The smaller pods were perfect. Thanks for a great recipe.
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