WHITNEYBROOK Recipe Reviews (Pg. 1) - Allrecipes.com (1955447)

Balsamic Tortellini

Reviewed: Apr. 18, 2007

I substituted bacon, but recently spied pancetta in the grocery store, so will try that. This got rave reviews from the guests I served it to. I was sad there were no leftovers.

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3 users found this review helpful

Moroccan Chicken and Whole Grain Couscous

Reviewed: Dec. 4, 2006

I'm not a big stew person, but I enjoyed this one for a whole week. If i were to make it again, I'd add more veggies. I reduced the broth because I thought it would be more fitting as a stew. As I was pouring it it, it looked like so much.

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1 user found this review helpful

Shish Tawook Marinated Chicken

Reviewed: Jun. 12, 2006

I didn't use the sauce, but bought some Tzatziki instead. The chicken itself was good and tender. I marinated for a couple of days before I had a chance to cook it. I felt that something was lacking though. It thought that may be something a bit tangy would complpiment it. I ended up diping the cooked chicken in lemon juice. It smells great. I used the contact (Forman) grill.

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1 user found this review helpful

Beef Fillets With Stilton-Portobello Sauce

Reviewed: Apr. 22, 2006

This turned out real yummy, but how can you go wrong with a nice sharp cheese and a good cut of meat?

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0 users found this review helpful

Andie's Stuffed Mushrooms

Reviewed: Apr. 22, 2006

I made this when trying to get rid of some ground beef, so it didn't make much sense to buy sausage. In stead I threw in some sage, marjoram, thyme and red pepper. It still lacked flavor. The cheese doesn't come across at all. There are better stuffed mushroom recipes.

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4 users found this review helpful

Light Chicken Piccata

Reviewed: Apr. 22, 2006

This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.

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20 users found this review helpful

Lentil Pate

Reviewed: Apr. 22, 2006

This recipe is okay. I more than doubled the water for cooking the lentils and they still didn't come out as soft I would have liked for this recipe. While the recipe doesn't use a ton, truffle oil is quite expensive. I'm not sure this recipe is worth the effort or expense, particularly for a someone who eats meat. It still gets 3 stars, because it doesn't taste all that bad. It's close to real pate, but different enough to feel like something is missing. *** Three years later*** This recipe has really grown on me. My vegetarian friends seem to like it quite a bit. I keep the ingredients on hand and it's fairly quick and easy to make when I want to bring a dish to a party. I have found that if you don't tell people it's lentils, word might get around that it's liver and it won't eat eaten - even by the nonvegetarians

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18 users found this review helpful

Fruity Curry Chicken Salad

Reviewed: Apr. 22, 2006

I was looking for a recipe similar to one that I had lost. This one worked out great. I cut the mayo quite a bit (also have a strong belief in using only Dukes Light). I also used red onions, finely chopped, something I remembered from my lost recipe. I love this chicken salad.

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2 users found this review helpful

Chocolate Rum Balls I

Reviewed: Jan. 14, 2006

A good simple recipe. I bet these would be great with flavored rum.

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0 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 14, 2006

I prefer the more traditional chocolate chip cookie, but some people raved about these. I did make the modifications suggested by others, doubling vanilla and adding salt. I guess it's just a matter of what you want. These are soft without being gooey. I like gooey!

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1 user found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 14, 2006

A cinch to make. Several people have asked for the recipe and made them themselves. I prefer cremini mushrooms to the standard white and goat cheese works well as a substitute for the cream cheese if you'd like to offer variety.

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3 users found this review helpful

Beefy Chinese Dumplings

Reviewed: Jan. 14, 2006

Good recipe. Not hard to make, but wrapping the dumplings is labor and time intensive, so plan for it. My roommate and I also fried about half of them. That didn't turn out as well as boiling them; the fried ones were a bit bland and the wrappers were chewy.

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33 users found this review helpful

Orange Beef-Style Tofu Stir-Fry

Reviewed: Jan. 14, 2006

One of the best tofu recipes I have ever tried.

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1 user found this review helpful

Strawberry, Kiwi, And Spinach Salad

Reviewed: Jan. 14, 2006

Great salad. It's definitely worth the effort to make the dressing. Like others, I added blue cheese, a nice touch.

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22 users found this review helpful

Almond Buttercrunch Candy I

Reviewed: Dec. 31, 2005

The toffee was great. The only problem I had was with the chocolate. It stuck to the pan better than the toffee and was a bit soft. Tasted great though.*** I made this a second time, with the following changes: did not add almonds to toffee, poured it onto foil (should have used wax paper), scored toffee w/pizza slicer when still hot, broke up the toffee and then dipped in in chocolate and then rolled it in food processed nuts. It's a lot less messy. Tastes great. Be careful to not over process the nuts, I thought sliced unblanched almonds looked the best.

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8 users found this review helpful