Prissz Recipe Reviews (Pg. 2) - Allrecipes.com (10585398)

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Roasted Okra

Reviewed: Jan. 10, 2012
Fantastic recipe. The KEY is to get as many brown bits as you can. The browner the better, really. This is also great with asparagus, acorn (any other winter) squash and green beans. Obviously, you adjust the timing for different veggies. Let the browning guide you. My kids eat the green beans like french fries - with their fingers. Seriously, the BROWNER the better :-)
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Photo by Prissz

Marinated Grilled Shrimp

Reviewed: Apr. 10, 2011
Wow, this is a great recipe! Love it just the way it is written. I've also used this with fish too and it's equally yummy.
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3 users found this review helpful

Seafood Cioppino

Reviewed: Apr. 10, 2011
Amazing just the way it is. I've also made it with an additional can of fire-roasted diced tomatoes... wow, it adds a little extra something, but don't think you'll miss it without it. The way it is written is yummy! I also usually add 2 to 3 pounds of cod and use a Kitchen Basic Seafood Stock (32 oz) since we needed a larger amount. Enjoy! Oh, almost forgot, try to get thick pieces of cod, I really like the chunks instead of thin pieces. :-)
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Oven-Roasted Asparagus

Reviewed: Mar. 19, 2011
Lovely recipe. When roasting vegetables the browner the better. Until you get some brownish color you don't know what you are missing!! Because of this I use 450 degree oven. This is great with green beans as well. Thanks for the wonderful recipe.
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Photo by Prissz

Tofu Parmigiana

Reviewed: Mar. 11, 2011
Absolutely phenomenal recipe. I made this for someone that swears he hates tofu and he LOVED it, not liked it... LOVED IT. I think my tofu is probably better than most though because I use a locally made kettle style tofu that doesn't have to be drained, only rinsed. If you can find a local kettle made tofu BUY IT. I substitute lots of ingredients, but when it comes to tofu I only go with The Bridge (CT. brand). My hat is off to you, Jill, for such an amazing recipe. Sometimes we just cook it up and instead of making lasagna we just dip into sauces. This is one of my FAVORITES ever.
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Golden State Mushroom Soup

Reviewed: Mar. 7, 2011
Fabulous soup recipe. I added fresh minced garlic and about 1/2 cup of sherry to the onions and mushrooms... Yummy!
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Cheesy Chicken Meatballs

Reviewed: Feb. 6, 2011
Can you say YUMMY! These are so delicious. I served these with an Alfredo sauce, but no sauce is needed, really. I made extra and put some of the mix into the fridge and baked them up a few days later. It was much easier using the cold mixture, but it is still workable even sticky :-) Kids loved it, hubby loved it. This is a keeper. Oh, I found the red pepper flakes a tad too hot for our liking, but not overwhelmingly so. I think next time I'll just leave them out. I also don't use powdered garlic (hubby gets indigestion) but did use 3 cloves of fresh pressed garlic. Enjoy!
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Beef Tips and Noodles

Reviewed: Feb. 6, 2011
I added 2 cans of the almost fat-free cream of mushroom soup and used tons of fresh mushrooms that I browned ahead of time. After I finished browning them I added a splash of sherry... YUM! My kids gobbled this up like there was no tomorrow. My 18-yr-old son actually had 3 helpings. I used the crock-pot and cooked on low for like 6 hours or a tad more. We served over egg noodles and stored the extras in the fridge which were great two days later. Enjoy!
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Layered Spinach Salad

Reviewed: Feb. 6, 2011
This has become my all-time favorite salad to make when we have company. Each of the ingredients are essential and really enhance the others. I left off the bacon once and it just didn't have the same... ZING! I would recommend putting some ranch dressing on top of the spinach layer or it may become so packed that it is hard for it to get all the way to the bottom. Maybe that's just cause I"m using a smaller bowl, but it looks about the same as the pic on the recipe. It saves well in a resealable container in the fridge. Oh, don't forget to run cold water over your tortellini to cool it off first. Enjoy!!
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Winter Blossom's Often Requested Ham Salad

Reviewed: Dec. 7, 2010
Wow! This is really delicious. You need to wait for it to sit for a while in the fridge first for the flavors to meld together. My daughter tried it when I first made it and hated it... the dried onions were crunchy and, well, you get the picture. She tried it again this morning and WOW, we all love it. I will use the author's suggestion and take any leftovers and toss with breadcrumbs before stuffing into mushroom caps and baking. Will make again for sure.
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Photo by Prissz

Delicious Ham and Potato Soup

Reviewed: Dec. 5, 2010
Wonderful recipe! I didn't have celery so added about a tsp or so of celery seed. I also only used 1 TBL. of chicken bouillon as I was afraid that it might be too salty. It tastes great like it is. It might be fine with more, but it doesn't need it. I didn't peel my potatoes either as it really doesn't add or take away from the taste and if anything the iron is good for you... LOL. I had left-over ham from a honey-baked ham I bought and it was yummy in this. Just make sure that you cook your butter/flour mixture for a bit so it doesn't taste like flour. This is a truly wonderful recipe that I will make again.
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Split Pea Soup

Reviewed: Dec. 3, 2010
This is a wonderful recipe. I used a bone I bought from Honey-Baked Ham. Yes, they do sell bones AND they have a ton of meat on them... so very worth the $5 or so they charge. I simmered the bone for about two hours and then added a 2 lb. bag of split peas since I didn't want to have 1/2 cup of extra peas laying around. I used mostly water for this, but added chicken STOCK when needed. I also didn't blend with my stick blender as I usually do since I wanted the chunks of ham in it. I added double the pepper and NO salt since the ham was salty enough. Trust me, I love salt and it would have been bad if I added any. My advice would be to not add any until the end and taste first. Another tidbit is that hot things don't always taste salty until after they've cooled a bit so careful there. I didn't add any carrots, celery or potatoes only because I didn't have any on hand and didn't want to make the 30 minute trip to the market. The marjoram was a key ingredient.
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Burgundy Pork Tenderloin

Reviewed: May 19, 2009
I had such high hopes for this recipe based on all of the 5 stars that many reviewers gave it. The wine was way too overpowering and the sauce was too salty. I would probably have given it 2 stars, but my 3 kids ages 12.,16 and 17 hated it and they wouldn't eat it. They LOVE pork tenderloin usually. I would HIGHLY recommend the EASY AND ELEGANT PORK TENDERLOIN listed on this site instead. In addition to that recipe I rub whole grain mustard on the tenderloins and add lots of rosemary to the bread crumb mixture. EVERYONE loves that dish.
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Lemon Cooler Cream Cake

Reviewed: Feb. 13, 2009
tasty lemon cake that even the husband liked, and he doesn't like lemon cakes in general. A bit dense, but sponge like. I will make this again
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Butter Chickpea Curry

Reviewed: Feb. 13, 2009
delicious curried chickpea dish. Just the right amount of spice. Like others suggested I used plain yogurt in place of the milk/cream and it was great.
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Onion Barley Casserole

Reviewed: Dec. 14, 2008
This dish is awesome. I used vegetable stock instead of water and omitted the powdered beef bouillon. I also left out the canned mushrooms as I don't really like them and didn't have any fresh on hand. Instead of using green onions I used a medium sweet vidalia onion. I had never thought about browning the barley before I cooked it, but wow what a great new taste. I should have realized that as most things taste better browned....onions, etc. I browned the onions with the barley. This is FABULOUS and I'm so excited to find a barley dish that isn't soup ! LOL
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One Dish Chicken Noodles

Reviewed: Aug. 30, 2008
Super fast and easy. My 15 yr old son loves making this. Very versatile recipe and can use any veggies, not just peas.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Aug. 16, 2008
Wow !!! This recipe is so delicious and I am not even a huge salmon fan. My husband, who could eat salmon for every meal, was delighted at how good this was. I have also used the recipe on tilapia too....yummy
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Sour Cream Chocolate Cake

Reviewed: Aug. 16, 2008
With icing this cake was delicious. However, without icing it is very bland and not as moist as I thought. If you make it be sure to use frosting :-)
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Hamburger Vegetable Soup

Reviewed: Jul. 24, 2008
This is a very quick and easy recipe. My children, ages 11, 15 and 16, LOVE this soup. I make extra and freeze a container for another night. I normally am not a fan of frozen veggies (fresh is best) but they taste wonderful in this soup. Try it, you won't be sorry :-)
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