lutzflcat Recipe Reviews (Pg. 2) - Allrecipes.com (11492450)

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Homemade Catalina Dressing

Reviewed: Apr. 7, 2015
This is a nice dressing, although I think it tastes more like French dressing rather than Catalina (lucky us, we like both!). Certainly is simple enough to mix up, and I agree, Samy, homemade's always better.
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Cinnamon-Laced Coffee Cake

Reviewed: Apr. 5, 2015
Mixed this up this morning for Easter breakfast. I halved the recipe, cooked in a smaller and deeper baking dish, and it took about 28 minutes. It has a nice light and moist texture, and the streusel topping was very good. In the future, I'll use the suggested pecans on this coffee cake, and will chop them a bit more finely than I did the walnuts. Shawnee McGee, thanks for sharing your recipe.
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Black Bean Tuna Salad

Reviewed: Apr. 2, 2015
I liked the addition of the pasta to this tuna salad, but the ratio of tuna to pasta was off for us. Fortunately, I didn’t add all of the cooked pasta at one time, added about 3/4 of it, which probably equates to about 5-6 oz (rather than the 8 oz that I cooked). Adding all of the pasta certainly would be a way to stretch the budget, that’s for sure, but you will lose some of the tuna flavor. We don't eat bacon bits, so I cooked crisp a couple slices of bacon which worked out well. This recipe makes a lot, and in this house, this is definitely five main course servings, rather than a side dish. I added a bit of chopped red bell pepper which gave it a pop of color and a little crunch, and after I took the photo, added some green peas (great addition!). Hubby is much more of a tuna lover than I, and he REALLY liked it, and I LIKED it. Thanks for sharing.
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Hi-Rise Easy Yorkshire Pudding

Reviewed: Apr. 2, 2015
These puddings rose beautifully and were very light and airy. I used a popover pan, and next time I will increase the amount of batter in each cup from 1/4 to 1/3 so I end up with 6 very high puddings instead of 8 smaller. I would think that 1/4 cup batter would work perfectly in a muffin pan, but if you want that hi-rise, somewhat dramatic look, you'll need a little more batter if using a popover pan. There was a lot of olive oil sitting in the bottom of each popover cup after the puddings were baked, so I'll try 1/2 tsp oil in the future. I was concerned that if I microwaved the batter for a minute, I'd end up with scrambled eggs, so I micro'd it for 30 seconds, put the lid on the bowl, and then set in the sun for about 15 minutes which gave me warm batter. These were really, really simple to make, and tasted great!
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Spinach Salad Dressing

Reviewed: Mar. 27, 2015
I knew the amount of sugar would be too much for us (personal taste), so I cut that in half which worked perfectly. Really flavorful dressing with just enough tang; served warm over a mixture of spinach, arugula, red onions, mushrooms and garlic-butter croutons. Amber, thanks for sharing, this one's a keeper!
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Deviled Egg Salad

Reviewed: Mar. 25, 2015
Not to say this wasn't good, but it pretty much tasted like the egg salad that I just throw together. Good, but nothing really to differentiate it from most other egg salad recipes.
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Strawberry Jam Marzipan Bars

Reviewed: Mar. 25, 2015
These bars are quick and easy to make, have a buttery-rich shortbread base, a sweet and moist strawberry filling, and a drizzle of almond-flavored icing. A 5-star recipe in this house and a keeper for sure. Thanks, dthomas, for a delicious new dessert.
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Tuna Salad with a Kick

Reviewed: Mar. 21, 2015
Not sure what the "kick" is, but we enjoyed it on a pita bread sandwich for lunch today. The cilantro, no hard boiled egg, and a little bit of mustard was a nice change from my traditional tuna salad.
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Spicy Turkey Four-Bean Chili

Reviewed: Mar. 19, 2015
Trying to eat more ground turkey, so this recipe caught my eye. I knew in looking at the ingredients that if I followed this recipe exactly, it would be too hot for us. We like things spicy, but not "fiery" as the recipe author describes this chili. I cut back the black pepper and the red pepper flakes, and it was still spicy good (and just about perfect for us). Unless you really like it HOT, I'd suggest you start out modestly on the heat ingredients and then add more to suit your taste. This is my first effort at turkey chili, and we enjoyed this recipe. It will be made again.
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Lasagna Cupcakes

Reviewed: Mar. 18, 2015
Dang, did we ever enjoy these! The only change I made was using ground turkey (I had one patty in the freezer & it worked well) instead of ground beef. They baked up beautifully, are cheesy, moist, and tasty, and excellent for portion control. Another nice thing about this recipe is that after they cool for a while, you actually can eat them with your hands, knife and fork optional. These would be great for game day, a buffet table, party food or, of course, dinner. Thanks kpiper for submitting your recipe, I wouldn’t change a thing, and in this house, it’s been delcared a winner!
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Corned Beef Special Sandwiches

Reviewed: Mar. 18, 2015
Made Braised Corn Beef Brisket recipe from this site, as well as Chilled Russian Salad Dressing. Added swiss cheese for a very yummy sandwich!
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Chilled Russian Salad Dressing

Reviewed: Mar. 18, 2015
Thought this was perfect exactly as is, wouldn't change a thing. Had it today on a corned beef sandwich.
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Milk Vinegar Salad Dressing

Reviewed: Mar. 18, 2015
It's too watery so for my liking. I used it on cole slaw, and it just slid off the cabbage shreds, and i didn't think it had all that much flavor. It's OK and I like the way this breaks down nutritionally, but I won't be making this one again.
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Red and Yellow Cherry Tomato Salad

Reviewed: Mar. 15, 2015
Can't really say that I like this better than my standard olive oil-vinegar dressing, but it was a nice change for a simple tomato salad.
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Spicy Buffalo-Style Meatballs

Reviewed: Mar. 12, 2015
Made the meatballs exactly as written, they were done at 15 minutes, so watch your time. There’s nothing at all “spicy” in the meatballs, so if you want that “spicy Buffalo” flavor, I’d recommend you mix up the sauce, and taste before you add the honey. Also, you really want the meatballs well coated with the sauce, so I’d suggest you double it or even triple (next time I’ll triple) because the warm meatballs quickly soaked up the sauce. I mixed the hot sauce and butter together, omitted the honey (personal taste preference), tasted, and since we wanted it a little spicier, I added a sprinkle of both cayenne and garlic powder. Basically, you’ll just have to adjust the sauce to your taste. This was a nice change from Buffalo-style chicken wings, and not nearly as messy to eat!
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Strawberry Yogurt Pie II

Reviewed: Mar. 10, 2015
I read the reviews, and there were issues with the pie filling firming up. I used freshly-chopped strawberries instead of frozen, and I’m wondering if the frozen berries may have contributed to the firming-up problem?? I made adjustments based on reviewers’ comments, and the following made a perfect filling: chopped strawberries (not frozen), 12-oz. of strawberry non-fat yogurt, 1 sm. pkg (.30 oz) sugar-free strawberry Jell-O®, .25 oz pkg unflavored gelatin, and 8-oz tub of lite frozen whipped topping. This took no time at all to make, set up well and was fruity, creamy, light, and tasty. Definitely would make again with the modifications above.
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Creamy Ham and Cheese Quiche

Reviewed: Mar. 9, 2015
A really good quiche and a nice fresh salad always bring a smile to my face, and today, I was smiling. I did make a couple substitutions. I used asiago cheese instead of swiss (what was on hand) and substituted Egg Beaters® for the eggs to lower cholesterol. Lindsey322, I agree with you: this quiche is creamy, simple, and delicious! Thanks for sharing.
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Jim's Apple Waffles

Reviewed: Mar. 7, 2015
The batter was EXTREMELY thick, so I did add more water to reach the right consistency, and I cut back the cinnamon because I think it would have overwhelmed the apples. These waffles were tough and dry.
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Artichoke Salad I

Reviewed: Mar. 5, 2015
This is a good option to a pasta salad. One comment about the number of servings. If you’re planning to add chicken or shrimp for a main course salad, four servings would work, but IMHO, for a side dish/salad, this more realistically would serve 6-8 (and I don’t think we eat tiny servings). We enjoyed this, particularly, the dressing. The curry powder is just the right amount; you can taste it, but it doesn’t overwhelm the rest of the ingredients. This will be a go-to for the upcoming summer months when I make it early in the day, and then put in the fridge for dinner.
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