Wyattdogster Recipe Reviews (Pg. 3) - Allrecipes.com (1644119)

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Springtime Ham and Spinach Salad

Reviewed: Aug. 11, 2012
Very good salad, but next time I think I'll use a mix of spinach and romaine and maybe add some toasted slivered almonds. I would also be a bit more generous with the mustard when preparing the dressing. Use a fresh peach if you have one, in spite of all the ingredients, the flavor of that ripe peach was a delight. All in all, we enjoyed this salad.
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Drunken Grapefruit Salad

Reviewed: Aug. 11, 2012
Terry's right, you won't believe how good this is! Obviously, you have to be a grapefruit lover to enjoy this, and that I am! I used the sectioned mixed grapefruit that was recommended and it took less than 5 minutes to put this together. If you do the math, 3 oz. gin per 8 serving dishes comes out to a generous 2 tsp., not one. You could get away with buying one mini-bottle of gin for this recipe or add the extra to each salad, that's what I did and it wasn't strong at all. Luckily for me, I'm the only one in the house who appreciates grapefruit so this salad was all mine!
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7 users found this review helpful
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Super Simple Sweet Potato Dog Treats

Reviewed: Aug. 7, 2012
5 stars for easy, 5 stars from the pups, they love these! I doubled the recipe because my cutters are pretty large, I was able to get 28 pieces.
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42 users found this review helpful
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Tuscan Style Meat Sauce (Ragu Toscano)

Reviewed: Aug. 6, 2012
In the end, we liked this sauce but it needed a little help. Because of the confusion in the ingredients I had to make some changes. The ingredients call for red wine vinegar, but the directions say to add the red wine. Hmm, I chose to go with the vinegar but used half the amount. I was worried about the acidity of the tomatoes and the vinegar so I added two large bay leaves at the start of the simmering time. After an hour of simmering, I tasted and the sauce needed a boost so I added 2 cloves of minced garlic. With these few changes, it was an excellent sauce. I do wonder what the submitter intended..vinegar or wine?
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Green Bean Bundles I

Reviewed: Aug. 6, 2012
We have an overload of green beans from the garden and I was browsing recipes to use them up. This one caught my attention and honestly, I'm surprised at how good they are! Because my beans were fresh, I steamed them to crisp tender and wrapped with pre-cooked bacon. This way, it only took about 10 minutes in the oven for the bacon to crisp and the dressing to get a bit bubbly. We all enjoyed them, especially my daughter who like the sweetness that came from the French dressing. I suspect that cooking canned beans @375 for 30 minutes would make them pretty mushy. Try this with fresh green beans!
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Authentic Pizza Margherita

Reviewed: Aug. 5, 2012
Delicious and fresh! I did not use pizza sauce, instead I used sliced homegrown tomatoes that I lightly salted and let drain in a strainer to get the excess liquid out. The dough was super easy to make and I used whole wheat flour to replace a cup of AP flour. So simple.
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7 users found this review helpful
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Creole Crab and Corn Chowder

Reviewed: Aug. 3, 2012
If I had made the recipe as is, I would have given it 3 stars at the most, because with that amount of jalapeno in it, I think it would have been inedible. Just to clarify, I like it hot, I'm no wimp. I add extra hot sauce to almost everything and ask for extra spicy at Thai restaurants. But this would be over the top hot and wouldn't allow for enjoying the flavor of that very expensive crabmeat. Luckily I watched Chef John's video so I made some changes based on what he mentioned. For the liquid, I used 8oz. clam juice and 1 1/2 cup water. I chopped a half cup of green bell pepper then one large jalapeno (2 Tbsp). Half&Half was in the fridge so I used that. With those changes, it was outstanding with a rich broth, the flavor of the crab came shining through and it was still plenty Creole-spicy! This was a wonderful way to use up the leftover crabs...after picking, I had close to a pound and you bet, I put it all in!
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BLT

Reviewed: Aug. 3, 2012
I made BLT's last night for dinner, a family favorite! I have a young teenager here that just might want to make a BLT and if I wasn't home to answer questions she'd come right to AR to look it up.
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13 users found this review helpful
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Mimi's Zucchini Pie

Reviewed: Jul. 5, 2012
Very simple and fresh, I did toss the squash and onion with some basil before folding it into the batter. My teenage daughter sighed and said, 'I just love this stuff'! The baking time was right on, perfectly tender squash. I'll make this again for certain.
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1 user found this review helpful
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Garbanzo Bean Tomato Salad

Reviewed: Jul. 1, 2012
Very good and fresh tasting. I thought the dressing was good but needed a bit more 'kick'. I added a minced clove of garlic and that added the flavor that I thought was missing. I'll use this recipe frequently over the summer. I might do as others did and add a bit of feta, or even some Kalamata olives next time.
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2 users found this review helpful
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Grilled Zucchini

Reviewed: Jun. 16, 2012
This turned out a bit sweet, I know the balsamic vinegar is sweet, but the zucchinis have enough natural sweetness that the combination was cloying. I think that just a bit of lemon juice with the olive oil would make a good difference. Makes a very pretty presentation.
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11 users found this review helpful
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Ybor City Salad

Reviewed: Jun. 14, 2012
This makes a delicious main dish salad, I served garlic rolls with it and that's all we needed. The flavors are wonderful together and I love the dressing. I had a bunch of garden lettuce so I mixed that with the iceburg and added some sweet onion just because. Thanks for sharing this, Saveur!
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Whole Wheat Blueberry Muffins

Reviewed: Jun. 14, 2012
These are incredible, but I did make a couple of tweaks, not much! I used white whole wheat and the texture of the muffin was light and moist. I thought they might need a little more flavor so I added a scant teaspoon of cinnamon and a half teaspoon of almond extract. I had leftover crisp topping (flour, oats, brown sugar and butter) so I sprinkled a bit on the top for appearance. Beautiful muffins!
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1 user found this review helpful
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Whole Wheat Blueberry Muffins

Reviewed: Jun. 14, 2012
These are incredible, but I did make a couple of tweaks, not much! I used white whole wheat and the texture of the muffin was light and moist. I thought they might need a little more flavor so I added a scant teaspoon of cinnamon and a half teaspoon of almond extract. I had leftover crisp topping (flour, oats, brown sugar and butter) so I sprinkled a bit on the top for appearance. Beautiful muffins!
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1 user found this review helpful
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Triple Berry Crisp

Reviewed: Jun. 12, 2012
Maybe this would work better with frozen berries so that there would be more juice in the filling. The overall effect was dry, and I couldn't have eaten it without a scoop of vanilla ice cream with it. I would only use half the topping (with less butter) and only put it on the top. There just wasn't enough berry flavor under all the flour and oats. Next time, I will leave out the nutmeg, even at a half teaspoon it overpowered the crisp (my nutmeg was very fresh). Without several changes, I wouldn't make this again.
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Savory Grilled Potatoes

Reviewed: Jun. 3, 2012
These were just okay. The potatoes were bland despite going heavy on the garlic and seasonings. I liked the texture of the finished dish but the flavor just wasn't there. I have a lot of leftovers, I bet this would make good home fries.
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Zesty Marinated Asparagus

Reviewed: May 29, 2012
I chose to leave my asparagus whole for a prettier presentation. I certainly feel that the quality of the dressing you choose could change the outcome of this recipe, perhaps next time I'll make my own! The only thing I'd do next time is to cut back on the lemon zest a bit.
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Chocolate Wafer Ice Cream Sandwiches

Reviewed: May 28, 2012
Fun to make, pretty to look at, and yummy to eat!
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1 user found this review helpful
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Picnic Potato Salad with No Mayonnaise

Reviewed: May 27, 2012
So simple and fresh, we loved this potato salad! I used a white balsamic vinegar in the dressing so as not to discolor the potatoes. Thanks for sharing this, Maridele!
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8 users found this review helpful
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Summer Lamb Kabobs

Reviewed: May 27, 2012
Very good kabobs. I used boneless leg of lamb, and mixed colors of bell peppers. I used the cherry juice in the basting sauce but only used the cherries as a garnish. I had two guests here that had never tasted lamb and they both thought it was excellent!
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