PULLEYHEATHER Recipe Reviews (Pg. 2) - Allrecipes.com (1647547)

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Make Ahead Lunch Wraps

Reviewed: Feb. 1, 2014
I cut this recipe in half and it still made A LOT! I used 5oz of salsa in place of the tomatoes with chiles. I accidentally left out the cheese, but for me that's OK. I did add 1 Tbsp each of cumin and chili powder, as well as some Italian seasoning. It's great to have these on hand to use as needed.
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Mango Tahini Smoothie

Reviewed: Jan. 30, 2014
Great smoothie! I was looking for a way to use tahini other than hummus, and this was a good option. My grocery store only had frozen mango with pineapple and strawberry, so that's what I used. My fruit was fully thawed, so I just poured all the juice from the bag in the blender and then only used 1/2 cup of water. If you use fully thawed fruit, you may want to throw in a few ice cubes. I also added about 1/2 cup of spinach, which you can't even taste with the fruit in there but adds more nutrients! There was too much lime juice for me, so I'd cut that in half next time. Otherwise, a perfect breakfast!
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Tofu Parmigiana

Reviewed: Jan. 28, 2014
My hubby and I enjoyed this, but my 10 year old didn't like it as much. You do need to dry the pieces of tofu with a paper towel. I took the advice of others and baked mine at 350 for about 15 minutes on each side first, then dredged in flour, egg, and breadcrumb mixture, then fried it. After that I layered sauce, tofu, cheese, repeat and baked it in a bread pan so there were more layers. I probably used 1 cup of cheese rather than 4 ounces. I'd make again for sure for the adults!
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Pasta With Veggies In a Tahini and Yogurt Sauce

Reviewed: Jan. 26, 2014
This is not a keeper for me. First, it's way too much pasta. I only used 8 oz and it was still too much. Second, I think it needs more veggies. Easy enough to fix. I suggest adding broccoli and onions. Like others, I reduced the amount of water in the sauce to 1/2 a cup and I just added the sauce to the warm pasta and veggies to prevent curdling. Both are great suggestions that work well. It just didn't taste good and was pretty bland. Needs more...something.
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Creamy Chicken Tortellini Soup

Reviewed: Jan. 1, 2014
I made this different enough that normally I wouldn't have even reviewed it, but I wanted to show just how versatile this recipe is. I used tilapia rather than chicken (seasoned with Old Bay), peas rather than spinach, and I used a full tsp of thyme and pepper plus added garlic and onion powder to taste, and a tiny bit of red pepper. Turned out just delicious! So use it as a base and experiment!
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Chocolate Mint Cake Squares

Reviewed: Dec. 25, 2013
I really did like this but you need to grease and flour the pan. It's very difficult to get out otherwise. It does need to be refrigerated or it tastes weird, but my problem is that the cake is too hard and dry right out of the fridge. It's soft and moist if you don't refrigerate it, but then the rest of it tastes gross. Probably not something I'd try again.
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Candy Cane Fudge

Reviewed: Dec. 25, 2013
This was fine, but not the consistency of fudge. It was too hard and dry. No one in my family really ate it. I did increase the peppermint extract to 1 tsp and it was still hard to taste the flavor.
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Maple Pecan Shortbread Squares

Reviewed: Dec. 25, 2013
Very good, and mistake-proof! I messed up the crust (melted the butter a bit too much!) and then baked it too long and it was still awesome. I did use my cheap maple syrup that I had on hand, so you really couldn't taste it, but that was OK. This is still delicious!
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Slow Cooker Balsamic Chicken

Reviewed: Nov. 6, 2013
Didn't love this. I think it was too much tomato for me. I did use one can of diced and one can of crushed. Served over spaghetti.
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Paul's Pumpkin Bars

Reviewed: Nov. 2, 2013
I didn't love these, but they were OK. I took the advice of others and used only 3 eggs. I also cut the sugar down to 1 cup and the oil to 3/4 cup. And I only used 1 tsp baking power and 1/2 tsp baking soda plus 1 tsp pumpkin pie spice. All that was fine and the bars/cake tasted OK, but I didn't care for the frosting. It was salty, which can be fixed by using unsalted butter. But something was just off in the overall flavor.
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Tuna Noodle Casserole III

Reviewed: Oct. 28, 2013
This was good, simple comfort food. Great for a cold, drizzly night! I did add a soup cup of milk to the soup and I didn't layer things, just put in the noodles, butter, tuna, 2 slices of cheese and poured the soup over all that. I baked that for 10 minutes, took it out and stirred it, then added 2 more cheese slices and the breadcrumbs and baked for another 10 minutes. Easy as can be!
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Jennie's Heavenly Slow Cooker Chicken

Reviewed: Oct. 28, 2013
This was awesome and so easy to put together! I did use regular cream of mushroom soup,and only 4oz of regular cream cheese (that's what I had on hand). The sauce was plenty rich. I cooked on low for about 7 hours. We served it over spaghetti. Fabulous!
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Michelle's Honeybun Cake

Reviewed: Oct. 11, 2013
Hmmm...this is really sweet, and that's coming from a person with a strong sweet tooth. I think though that I didn't really like the texture of the cake. Surprising, but there it is!
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Grilled Tilapia and Mango Salsa

Reviewed: Oct. 11, 2013
This was very good and very simple. I didn't have the jalapeno or the red onion and it was still awesome! I also baked instead of grilling because I ran out of propane. Delish!
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Apple Honey Glazed Chicken

Reviewed: Oct. 5, 2013
This was quite good. I did not have apple jelly. I used plum. I don't think it really matters what kind of jelly you use. I also baked mine at 375 for about 45 minutes, turning over halfway through.
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Kielbasa and Veggies

Reviewed: Sep. 24, 2013
Wow, this was way better than I thought it would be! Must be the butter! I made as written except I used 3 potatoes and mozzarella cheese instead of cheddar. What a pleasant surprise.
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Allison's Pasta Salad

Reviewed: Sep. 22, 2013
My whole family enjoyed this, even the kids. I did use 12 oz of elbow macaroni and then doubled the dressing. I cannot imagine doubling the dressing with only 1 3/4 cups of pasta. It would be swimming in it! I left out the cheese due to some allergies and kept all the other ingredients the same. I did slice the grapes too. Really tangy and delicious!
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Mini Frittatas with Quinoa

Reviewed: Sep. 21, 2013
This was very good, although it's a lot of quinoa. I took out a half cup once I had it cooked. Otherwise made as written and we enjoyed it!
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Quinoa with Peaches and Creamy Yogurt

Reviewed: Aug. 31, 2013
Spectacular, although I did make a few changes based on ingredients I had on hand. I cut the nutmeg in half and then topped with Noosa peach yogurt. Probably because Noosa has so much darn sugar, this really made the dish a pleasant kind of sweet. We did drizzle honey on the yogurt but left out the lime juice. I could have eaten two or three bowls of this! My version is not as healthy, but it sure is delicious!
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Mandarin Chicken Pasta Salad

Reviewed: Aug. 30, 2013
We enjoyed this salad. I did use the onion soup and actually liked it. It's colorful and simple.
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Displaying results 21-40 (of 862) reviews
 
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