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

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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
Disclaimer, I have no dogs, but I made this recipe for Christmas for the neighborhood dogs and have made it several times for the pet therapy dogs at my work place. 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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Zesty Grilled Corn

Reviewed: Aug. 12, 2012
I love this recipe!. I use Djion mustard and leave out the lemon pepper as I have still not gotten around to getting it. I also roast it in the oven at 400-450 degrees for about an hour. It turns out perfect every time. A great and very forgiving recipe, thank you!
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Roasted Acorn Squash

Reviewed: Jun. 26, 2012
This did not work out for me, but may have been operator error. Followed the recipe to the T, but my squash came out mushy. I checked my oven temp with a thermometer when I realized this, and it was spot on. In an attempt to save the dish, I added the chicken broth suggested by others and was able to create a mashed potato like dish. This, of course, did not pair well with brown rice as it was like serving two starches. I truly appreciate the originality of this dish, but personally found it a bit hard to execute. If I try it again, I will drop my oven temperature or shorten the cooking time.
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Easy Yet Romantic Filet Mignon

Reviewed: May 2, 2012
I must disagree with "Chef in the making". He is already there. Thank you Chef.
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Colleen's Slow Cooker Jambalaya

Reviewed: Apr. 7, 2012
I think this may be the best thing I have ever cooked! I leave out the chicken and double the shrimp. I agree with other reviewers that it is a bit thin on the first making, so I drain off some of the juice of the can of tomatoes to make it less soupy. I garnish with chopped green onions, and serve over brown rice. My side is boiled white corn cobs also spiced with Cajun seasoning. Thank you, thank you, thank you Colleen!
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