suzettew Recipe Reviews (Pg. 1) - Allrecipes.com (19941718)

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Paleo Maryland Crab Cakes

Reviewed: Jul. 2, 2014
Made this with a 12 oz can of white albacore tune. Very easy and very good! I liked the fact that I didn't have to slave over a hot, greasy skillet to brown these bad boys. Some changes I made: I didn't have Old Bay, so I used smoked paprika, celery seeds, black pepper, sea salt and garlic powder instead. Also used about double the vegetables because I like 'em with lots of veggies. To save time, I chilled the mixture in the freezer for about 15-20 mins. Worked fine. And, because I like crispy, crusty cakes, I used about 2/3rds cup (or slightly more) almond flour for coating, well seasoned with my "Old Bay" replacement (smoked paprika, celery seeds, garlic powder, black pepper and sea salt.) Baked at 400 degrees for just over 20 mins and flipped them about half way through -- flipping was a little difficult because I didn't think to oil the foil. Made 9 cakes, just enough for three people -- I will double recipe next time so I have leftovers. Served with homemade coleslaw and a homemade spicy sauce for the cakes. Will definitely make again. ;-)
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Broccoli Slaw

Reviewed: May 30, 2012
Yum. I used homemade dressing and toasted slivered almonds. Very easy.
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Ramen Noodle Soup

Reviewed: Jan. 6, 2012
Excellent starter soup. I have always stayed away from store-bought ramen broths. Now I can eat all the ramen I want... without fear of horrible ingredients in the broth packets! Like others, I added more vegetables (in my case, I added 1/4 cup each of thinly sliced carrots, green onions, celery, cabbage and red pepper) and I enhanced the broth with 1 tsp each of fresh minced ginger and garlic. Yum! My teen kids were over the moon.
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English Trifle to Die For

Reviewed: Dec. 25, 2011
Excellent flavor. Like others suggested... a) I doubled the custard recipe, b) added vanilla to the custard and the whipped cream. c) used Sara Lee frozen pound cake d) made it in layers: Layer 1: pound cake spread with seedless raspberry jam, then sprinkled with frozen raspberries and sherry, then spread with half the custard. Layer 2: Repeat layer 1. Then spread with whipped cream and toasted slivered almonds. My only difficulty was that my custard didn't set too well, despite adding 2 or 3 spoons of cornstarch. I'll have to read up on making custard to find out what I did wrong. Other than the custard being runny, it was FABULOUS!
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Ground Turkey Soup

Reviewed: Oct. 25, 2011
Excellent soup. I made it according to LC Debra's guidelines (more veggies, 3-4 cloves garlic and 10 cups liquid comprising of one cup wine, a couple of cups of water, the rest being broth -- I used Better Than Bouillon beef base). I also omitted the potatoes -- I try to keep things low glycemic, and while barely is good, potato isn't. To save time, I prepared this with my pressure cooker. (a) I cooked the barely (in the liquid) on high for 15 mins while (b) browning the ground turkey in a separate pan (adding onion and garlic for for last part of the browning). Then (c) I quick-released the pressure cooker, added the cabbage and turkey/onion/garlic mix, and then (d) I pressure-cooked on high for 6 mins. Then (e) I added one cup each of frozen peas and corn. It made about 7 generous servings.
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Sweet Russian Cabbage Soup

Reviewed: Oct. 5, 2011
Excellent soup. As I don't eat sugar, and because I didn't have everything to hand, I modified the recipe to use 1 lb ground beef, two cans of diced tomatoes (one was fire roasted with green chile peppers), one tbsp of Better Than Bouillon beef flavor, and half a bag of a coleslaw kit (just the veggies). After browning the beef and sauteing the onions, I cooked it in my pressure cooker (high) for 10-12 minutes. Came out fabulously.
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Spicy Chipotle Turkey Burgers

Reviewed: Oct. 4, 2011
As my 17 yr old son said, this recipe is a KEEPER. I made the recipe pretty much as written, except I used a tsp of minced onion because I didn't have onion powder. I also used a bit more onion (I thought it said 1/2 an onion, and I was using a big onion). In any case, the recipe was easy to make and very yummy. Big hit at my house. ;-)
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Spicy Fish Soup

Reviewed: Oct. 4, 2011
This recipe is a keeper. I tweaked it based on what I had (1 tbsp California Chile Pepper instead of 2 tbsp chile powder, no yogurt because I don't do dairy, no shrimp because I didn't have any, fresh jalapeno instead of canned green chile peppers). I also added a couple of tablespoons of chopped cilantro. My husband was over the moon. Yum. Will make again.
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