NolaDiva Recipe Reviews (Pg. 1) - Allrecipes.com (13706679)

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NolaDiva

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Angela's Awesome Enchiladas

Reviewed: Oct. 6, 2014
These were delicious! My tweaks were minor--I didn't add more water to the shredded chicken because it was watery enough once I finished cooking it and I used 2 tablespoons of dried minced onion so I just added it to the shredded chicken mixture and didn't use butter. The biggest difference I ran into was that I couldn't fit 5 tortillas in my 9x13 pan (I guess I didn't wrap them tight enough). I use 4 tortillas as directed and then poured the remaining chicken mixture over the top of the tortillas. This allowed me to use the entire chicken mixture without using a second small baking dish. I then added the remaining ingredients as directed. A great meal!!!
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Ratatouille Bake

Reviewed: Oct. 6, 2014
Absolutely wonderful! I used fresh spinach and cheese ravioli instead of frozen. This meant that I didn't have prepare ravioli separately. I seasoned the vegetable mixture to taste (which I always do and recommend) and otherwise followed the directions
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Guacamole

Reviewed: Jun. 16, 2014
Nothing to change about this fabulous guacamole recipe. It is absolutely delicious! Although not specified, ted onions are must for this. Also, save a pit from one of the avocados and add to the finished guacamole to keep it from browning before serving.
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Crab Stuffed Flounder

Reviewed: Jun. 10, 2014
I rarely write reviews because I usually make so many modifications to recipes that I don't think it's fair to review the original recipe. But, I followed this recipe to a T and it was delicious!!! OK, I have to admit to one change--I sprinkled my fish with seafood seasoning before brushing them with the melted butter. I only had 4 flounder fillets so I got more of the yummy crab topping on each piece. Definitely a winner!
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Red Lentil Curry

Reviewed: Mar. 25, 2014
This recipe is excellent! I've never cooked Indian food (although I like to eat it) so I was a bit nervous. The only cooking change I made was to saute the spices with the oil before adding the onions. This infused the oil with the spice flavor and released the fragrances of the spices. Also, I added the lentils to the sauce and found that I did not need all the lentils prepared. I just stopped adding them when it got to the consistency I desired (like a paste). I made it with the carrot rice recipe (made with basmati rice) from this site. Delicious!
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NolaDiva's take on Spaghetti Pie III

Reviewed: Mar. 11, 2014
I call this "spaghetti bake" because I don't want my friends to find the recipe. It flies out of the pan anytime I make it. This is a sure-fire crowd pleaser.
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Spaghetti Pie III

Reviewed: Apr. 7, 2012
Oh my, this may be the best recipe I've gotten off of allrecipes.com! I made it today for out of town guests and they all raved about it (including my friend's 7 year old daughter). It was so easy to put together, I'd recommend this dish anytime you have to feed 6-8 people and don't want to be chained to the kitchen for hours. Like others, I made changes, but I think the secrets are to use really good pasta sauce and reducing the cheddar cheese by adding an equal amount of Italian blend shredded cheese. My guest commented immediately the about the cheese. For the sauce, I used a high-end brand of tomato-basil sauce. Look for any brand that doesn't have preservatives or ingredients that you can't pronounce. I used ~36 ounces of sauce and a little less pasta (~14 oz.). Even using a good sauce, TASTE it as you are cooking to see if the flavor is to your liking. I added additional basil, rosemary and a little bit of red pepper flakes, but this all depends upon your palate. Also, I added 1/3 of a cup of ricotta cheese to the sour cream/cream cheese blend and used chive cream cheese instead of chopping green onions. Instead of cooking spray, I mixed butter into the hot pasta to keep it from sticking.
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