Tom Recipe Reviews (Pg. 1) - Allrecipes.com (11029567)

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Quinoa Vegetable Salad

Reviewed: Feb. 5, 2013
4 stars, but that's because I had to cook with what I had. I cooked the quinoa with 1/3 low sodium chicken broth, 2/3 water, and 1 cup diced onion. I used frozen steam bags of corn, peas, and carrots, and seasoned with 1 tsp lemon-pepper mix, 1/2 tsp each of dried sage and oregano, and some black pepper. I didn't add any extra salt, either. So simple, so filling, and a complete protein with the quinoa.
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Quick with a Kick Salad Dressing

Reviewed: Oct. 19, 2012
5 stars after I tweaked it (4 before). Use the posted recipe as a base, add 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika, and to thin it a little 1 or 2 tablespoons of olive oil (to your desired consistency). Whisk it briskly and refrigerate for a while before use. Excellent on any garden-type salad.
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Easiest Salad Dressing

Reviewed: Oct. 19, 2012
5 stars after I tweaked it (4 before). Use the posted recipe as a base, add 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika, and to thin it a little 1 or 2 tablespoons of olive oil (to your desired consistency). Whisk it briskly and refrigerate for a while before use. Excellent on any garden-type salad.
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1 user found this review helpful

White Chili I

Reviewed: Oct. 11, 2012
I made this according to the directions, but 1 pkg sliced white mushrooms halfway through the onion/garlic sautee. Then added 1 tsp cayenne (I love heat). Excellent.
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Mexican Chicken and Black Bean Salad

Reviewed: Jul. 21, 2012
I cheated on this big time. I used a rotisserie turkey breast (diced), cooked frozen spinach, and added diced jalapenos from a jar. Mix it all together in a bowl with 2x sour cream and 2x cheese and my special homemade taco seasoning. Diet, shmiet. It's pretty darn good.
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Scotch Bonnet Hot Sauce

Reviewed: May 27, 2012
I found this excellent. My only change was to substitute red Fresno peppers for the Jalapenos, because blending reds and greens in liquid sometimes looks nasty. Also, I subbed Agave nectar for the white sugar, and low-sodium salt substitute for salt. Check out some of the sauce I've made! http://allrecipes.com/customrecipe/63136136/hot-sweet-habanero-chile-sauce-3/detail.aspx
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Cabbage Fat-Burning Soup

Reviewed: Apr. 29, 2012
Made this the other day as is except for the beans, but that was because I just forgot. It came out great, and as I consumed it over the week, I would add hot sauce and whatever spices I felt like to have a little something different from day to day. I'm making a second huge pot of it now, purposely left out the beans, doubled the cabbage with a head of red, added 5 jalapenpos, and it's cooking right now and smells great. I also added 1 tbs each of coriander and cumin, 1 tsp each tumeric and ground black pepper. Yummy!
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Beans, Greens and Garlic Soup

Reviewed: Mar. 7, 2012
I love this. I made it today and doubled the amount because I'm sick and want to have this for the next few days. I also added some browned pork loin, cut into very small strips. It adds a little color and flavor and a little more protein.
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Taco Seasoning I

Reviewed: Feb. 10, 2012
Perfect. Made it, tasted it, and went shopping for meat, veggies, and taco shells!
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Angel's Old Fashioned Beef Stew

Reviewed: Jan. 15, 2012
I increased servings 50%, and adjusted amounts accordingly except for the carrots, where I added parsnips (a most under-utilized vegetable). Instead of salt, I used cayenne pepper in the flour mixture. After removing beef and before cooking onions, I de-glazed with beer, not broth. Instead of adjusting broth amounts, I used beer. I've made at least a swimming-pool amount of stew in my life, and this base with my changes is up in the top 5.
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Scalloped Potatoes and Onions

Reviewed: Jan. 15, 2012
Huge hit at Christmas dinner. Love that you don't have to add cream to make it creamy. Follow the directions, and enjoy.
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Cottage Meatloaf

Reviewed: Jan. 15, 2012
I followed the directions as best I could on this, but used a sweet/hot German mustard as opposed to yellow. It turned out great, but a little too mustardy for my family. Next time I'll try a milder one. Other than that, I loved it. 4 stars because I altered it.
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Chicken Noodle Soup

Reviewed: Dec. 30, 2011
I loved this. I expanded on it, of course, by increasing the calculated servings to 16, using the new ingredient amounts, +3 cups of water (I like more broth), and about two cups of diced parsnip. I give some to friends or family, whoever shows up first, and get rave reviews!
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3 users found this review helpful

 
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