DIZ♥ Recipe Reviews (Pg. 3) - Allrecipes.com (18761697)

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Seared Sea Scallops

Reviewed: Sep. 5, 2013
Way too much lemon juice! Scallops have a sweet, delicate flavor and do not need to be masked by lemon juice. I liked the cooking method, but will use a different seasoning next time.
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Mexican Rice III

Reviewed: Aug. 28, 2013
This is a no fail recipe. I've been making it for years. I follow the directions to the letter and it turns out perfect every time. The combination of flavors and seasonings give it a wonderful authentic Mexican taste. I'm not a huge rice fan, but I can't get enough of this one.
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Chile Rellenos

Reviewed: Aug. 28, 2013
Hubby was kind enough to help roast peppers this year, so I had to make his favorite. Normally, I cook these in a cast iron skill, but since the deep fryer was already out, I decided to use it instead. Probably wasn't one of my better ideas. I made a bigger mess than it was worth and they didn't fry up as nice as they would in a skillet. The only thing that I don't like about this recipe is the cheddar cheese. In my opinion, rellenos are best with a Monterey Jack or Pepper Jack if you like extra heat. What I do like about this recipe is the batter. It's a heavy, pancake like batter. As soon as it hits the skillet, it puffs and seals quickly so the cheese doesn't ooze all over which is one of the tricky and often frustrating aspects of making rellenos.
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Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)

Reviewed: Aug. 23, 2013
I usually add garlic to my pico de gallo, but I decided to follow the recipe as written. I didn't even miss it and my husband didn't notice either. Great recipe!
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Old Fashioned Onion Rings

Reviewed: Aug. 19, 2013
I cut these in 1/2” slices because I wanted a nice thick onion ring. Cutting them 1/4” as suggested yields more of a shoestring type onion ring. They are very easy to make, but you do have to work somewhat quickly. If you let the egg batter drip too long, it dries and you cannot get the breading to stick. It helps to work in small batches.
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Pat's Baked Beans

Reviewed: Aug. 19, 2013
I substituted butter beans for the garbanzo and reduced the amount of molasses in half. It’s still sweet, but does not have an overpowering molasses taste. This recipe has replaced my 30-yr-old “tnt” baked bean recipe.
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Colorful Vegetable Fajitas

Reviewed: Aug. 6, 2013
What a great way to use up some of that extra summer squash. I cut the amount of cumin in half because I’m not a huge fan of cumin. Definitely a recipe you could play with and add or subtract ingredients to suit your taste. For starters, I think black beans would make a great addition.
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California Tortilla Pizzas

Reviewed: Jul. 30, 2013
This isn’t just for lunch or dinner, it also makes a great snack! Simply delicious and addictive! Who could eat just one?! Since this recipe calls for dry oregano and garlic, I added it to the onions and peppers so it could saute in the oil and have time to soften and come alive. When layering the tortilla, I started with the onion mixture, followed by the cheese, and then the tomato. I used roma tomatoes, sliced less than ¼” thick. Romas have a firmer texture and do not get watery when baked. I baked exactly 10 minutes. I expected the tortilla to be somewhat soft, but it turned out perfectly crisp and could easily be picked up in single wedges. This is the new summer hit in our house.
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Blue Hawaiian Cocktail

Reviewed: Jul. 25, 2013
This represents all things that are Hawaiian. From the beautiful color of the ocean to the magical tropical flavors. I used coconut flavored rum which gave it an added boost of coconut. No Hawaiian party should be without one!
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Pani Popo (Hawaiian Coconut Bread)

Reviewed: Jul. 25, 2013
I was a bit disappointed with these because I was expecting something like a coconut flavored sticky bun. Instead, it was just a dinner roll soaked in coconut milk. The bottom of the roll was so soaked that it was just a soggy, sloppy, mushy mess. Thinking that I must have made an error, I began reading through the reviews and discovered that is exactly how they are supposed to turn out. Now that I know that, I really can’t give them a bad review because they did taste like a coconut flavored roll. Not something I would have made or would ever make again due to the texture.
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Big Bad Burgers

Reviewed: Jul. 9, 2013
An odd combination, but it works! I used venison burger and it turned out very well. The meat was still a little dry, but the egg and cracker crumbs helped pull it together into a patty that could be grilled. With all of the different flavors from the steak sauce and horseradish, to the pepper jack cheese, sweet caramelized onions, bacon, and guacamole, one would never know that I used venison. As a grilling note, you really need to use cooking oil on the grate or the burgers will stick.
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Huli Huli Chicken

Reviewed: Jul. 4, 2013
I used blsl chicken breasts. When baked as indicated, they did not turn golden brown. Half way through, I decided to turn on the broiler to see if I could get a more appealing color. As marinades go, this is basically a sweet teriyaki sauce. I know the “huli, huli” is what makes this recipe a special Hawaiian dish, but there are other baked teriyaki chicken recipes out there that do not require the constant turning and taste just as good, if not better.
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Island-Style Fried Rice

Reviewed: Jul. 4, 2013
Mixed reviews here. I like that it is different from standard fried rice. My husband thought this was o.k., but I wasn’t real crazy about it. At first, the oyster sauce gave it an overwhelming fishy taste and smell. We had a ton left over and when reheated as a leftover, it had a much better flavor and kind of grew on me.
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The Rocket

Reviewed: Jul. 1, 2013
This drink gets 5 Stars for presentation, but the taste does not live up to its stunning array of colors. The only reason I’m giving it 3 stars is because I see in the footnotes that it states to adjust the amount of alcohol to taste or substitute with other flavors in which case I would do all of the above. The trick to getting the beautiful rainbow of colors is to mix up the ices in advance and store in separate containers in the freezer until ready to use.
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Favorite Mexican Salad

Reviewed: Jun. 24, 2013
The Catalina dressing is a nice change from the typical dressing used on taco salads. I’m not a Frito's fan and if I made this again, I would go with plain corn chips. Very easy to toss together and quite filling as a meal.
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Orange Glorious II

Reviewed: Jun. 21, 2013
What a nostalgic drink! I can remember back in the day when these were made with raw eggs. I simplify this recipe by using 1-3/4 c. orange juice instead of frozen concentrate and water. I’m sure the frozen concentrate gives it more orange flavor, but it’s fine with the juice and much easier.
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Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jun. 18, 2013
Cubans have become one of my favorite “go to” sandwiches when eating out. It’s true, an authentic Cuban must have a slice of pork tenderloin to be considered a real Cuban Midnight Sandwich. For the pork tenderloin, I used the recipe for “Havana Slow Cooker Pork Tenderloin” from this site. It gives this sandwich a lot of extra added flavor.
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Key Lime Pie VII

Reviewed: Jun. 18, 2013
WOW! I’ve never cared for Key Lime Pie until now. This recipe is tops! Perhaps the reason I liked it is because it does not contain any whipped topping in the filling. The filling is very sweet, rich, and has a heavy, flan like custard texture. Definitely a keeper!
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Rick's Key West Pink Cole Slaw Dressing

Reviewed: Jun. 18, 2013
This is an interesting coleslaw. It’s sweet like a standard coleslaw, but the Catalina dressing gives it a bit of a tangy taste and I could easily detect the celery salt. While I enjoyed this, it’s something I would only eat occasionally and in small portions. Unfortunately, the recipe is just for the dressing and does not provide the recommended amount of coleslaw. The description alludes to a large bag, but based on the amount of dressing this makes, I’m guessing this is a recipe for a commercial or restaurant sized package of coleslaw. I cut the recipe in half and had enough dressing to cover 2-16 oz. bags, but I do prefer a crunchier coleslaw.
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Havana Slow Cooker Pork Tenderloin

Reviewed: Jun. 18, 2013
I try to refrain from making too many alterations to a recipe, but sometimes you have to use good judgment when it comes to adding seasonings. Everyone’s tastes are different. For example, my husband likes cumin, but not a strong cumin taste. In my case, it’s lemon. I can tolerate a little bit of lemon, but not a lot. Then there's cayenne. Some can take the heat, some not. With all of that said, I really wanted to try something new with pork. I adjusted the cumin, grated lemon peel, and cayenne to a level that our tastes would accept. I also baked this in the oven with a watchful eye because tenderloins will dry out quickly if not cooked properly. After it was cooked, I thickened the pan drippings with corn starch and made a thin gravy for spooning over the top. Needless to say, this was absolutely amazing!
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