bwdiaz Recipe Reviews (Pg. 1) - Allrecipes.com (12533433)

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Taco Seasoning I

Reviewed: Sep. 7, 2012
This was great. I tossed this in my meat and it worked out perfectly. The spices were just right for my kids including red pepper flakes.
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1 user found this review helpful

Mushroom and Swiss Chicken

Reviewed: Jan. 31, 2012
This was a fabulous recipe. Even my toddler ate it. I didn't use breasts but all the pieces I had leftover from a previously roasted chicken. So I didn't do the whole 30 minutes to start because the chicken was already cooked. Instead I did about 15 to let the oil/vinegar flavors congeal and then followed the recipe as written. And I also didn't use Swiss slices, I grated about a cup and a half of a block and topped it with that.
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2 users found this review helpful

Barley Primavera

Reviewed: Jan. 31, 2012
I liked this easy to prepare recipe and the touch of lemon in it, but it was a teeny bit bland. I had to add spices and I will include more vegetables next time.
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1 user found this review helpful

Juicy Roasted Chicken

Reviewed: Jan. 23, 2012
I'm a big believer in using only real foods so I switched the margarine for butter. I also used a little rosemary in the cavity. It was an awesome roast chicken and I can't wait to make it again. The only thing I'll do differently next time is put a little foil over it towards the end of cooking. I cook my bird breast side down so all the juices make the breast juicier, but in this case my wings and legs got a little crisp and dry, so the foil will prevent that! Yummy. I made stock with the bones last night and I'll make soup with the stock and leftovers today.
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3 users found this review helpful

Rice Pudding With Dates

Reviewed: Dec. 5, 2011
I have made this twice now. The first time was a huge failure because I use brown rice so I really needed to either soak the rice or cook it for much longer. Realizing this, I gave it a second try and it came out fantastic (both in taste and because my toddler and preschooler ate it which to me means it is a keeper). If, like me, you are in the habit of soaking grains, then I recommend it. I pulsed the two cups of rice in the blender, then I put two cups water with half a teaspoon of kefir and let it sit with the blender lid on overnight. In the morning I rinsed, stuck it in the saucepan with 2 cups milk, some butter, the dates and about a half cup more water. I brought it to boil and then let it simmer about 15 minutes, stirring frequently. I agree with other reviewers that you really don't need 15 dates. Additionally, I substituted honey for the sugar, which I added at the table. Cinnamon and cardamon might be nice additions next time, as well as some almonds (properly soaked). One reviewer mentioned switching to soy milk instead of milk to make it vegan, I'd actually recommend almond or coconut milk instead, both would complement the flavors really well.
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Creamy Shrimp Casserole

Reviewed: Oct. 6, 2011
My family liked this recipe and when we had leftovers they tasted even better so I would consider making this the day before I wanted it and sticking it in the fridge. It did end up taking a lot more than 20 minutes of prep time though! My changes were to thicken with cornstarch instead of flour, and like others, I added more and different vegetables. I did not have cream so I substituted. What I did to make it not so bland was to brown some minced garlic in the butter and I used dried chopped onion. Additionally, I didn't have any crackers on hand, but I did have some leftover cornbread from the previous morning, so I crumbled that and it worked out. Next time I might consider browning fresh chopped onion with the garlic, possibly using a dash of chili powder, and I might throw in a can of beans to up the protein content. I will not skip the cream next time as I think the richness will increase the flavor. Definitely sticking with the cornbread topping and may throw a dash of Parmesan on top too. Going into my "Fish on Friday" file permanently.
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4 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Apr. 2, 2011
Loved this recipe. My husband and kids completely gobbled it up. Very easy, freezes well, and serves well for sandwiches and more. Would recommend rising overnight.
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1 user found this review helpful

 
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