Michael Portuesi Recipe Reviews (Pg. 1) - Allrecipes.com (10183225)

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Michael Portuesi

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Health Nut Blueberry Muffins

Reviewed: Oct. 5, 2008
This is a fantastic recipe. It's a bit of work finding the necessary ingredients, but the result is a sweet, tasty, muffin that is healthy but doesn't taste like it's a "healthy" recipe. I've made this a few times now, with fresh blueberries in season and it's been superb.
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Delicious Ham and Potato Soup

Reviewed: Jan. 16, 2008
Excellent recipe. I added a bit of thyme to enhance the flavor.
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My Chicken Milano

Reviewed: Dec. 1, 2007
My version turned out dominated by the tomato, using the amounts given. I think I could definitely have worked another chicken breast into the recipe. I also used fresh green beans rather than frozen, and olive oil rather than the vegetable oil called for in the recipe. I also drizzled some olive oil over the top (about a tablespoon) right before serving. I didn't have "Italian spices" so I went with oregano and basil.
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Caribbean Pasta with Shrimp

Reviewed: Nov. 11, 2007
I substituted fresh-squeezed orange juice for the Grand Marnier (same amount) with some orange zest from the peel thrown in for good measure. And I used about 1/4 tsp. allspice rather than the whole allspice berries the recipe calls for. And I left out the cilantro, since neither my partner nor I like the stuff. The amount of chile paste specified in the recipe will make it very hot, so you might want to dial that down if hot/spicy isn't your thing.
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Orange Beef-Style Tofu Stir-Fry

Reviewed: Oct. 18, 2007
Made this one twice so far. Easy to make, and the combination of sweet, savory and the zing of the chili makes this a good dish. Make sure to press the tofu first and to cook it until it's crispy on the outside.
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Garden Paella

Reviewed: Oct. 6, 2007
Mild base flavors allow each individual vegetable to come through in the final dish. I made this more or less as written, using fresh green beans, heirloom tomatoes and marinated artichokes rather than plain artichoke hearts in water. The tomatoes and marinated artichokes both made nice punchy flavor notes.
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Burrito Pie

Reviewed: Jul. 19, 2007
Great recipe. It's better called "Mexican Lasagna", since you're spreading a sauce made from burrito ingredients between layers of flour tortilla. The tortilla acts like lasagna noodles in a traditional Italian recipe. If you make this recipe, be aware that it is HUGE - it says it makes 16 portions. We made a half batch and basically it's at least three dinners for two. We used salsa instead of the taco sauce the recipe calls for, and we added some cumin and oregano to add a little extra flavor to the filling -- by itself, the filling was a little bland. I definitely think the filling portion of the recipe is open to substantial tweaking.
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Wendy's Quick Pasta and Lentils

Reviewed: Jul. 15, 2007
This one has it all: it's quick, easy to prepare, nutritious, fat-free, and it makes a ton of food for plenty of leftovers. Still, I think it could benefit from another bit of flavor. We put a little bit of aged balsamic vinegar to add a sour/sweet note; feta cheese might complement it well in a completely different, but equally good way.
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Tilapia with Tomatoes, Black Olives and Corn

Reviewed: Jul. 14, 2007
Good way to prepare tilapia, which is pretty plain in flavor by itself. Still, needs another flavor note - next time will try adding some red pepper flakes to liven it up.
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Pan Seared Red Snapper

Reviewed: Jun. 30, 2007
Made this with a fish other than red snapper, but the sauce was interesting.
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Mexican Baked Fish

Reviewed: Jun. 30, 2007
I was skeptical about this recipe, but it's good - much better than I expected than when I put it in the oven. It's another easy one - put some cod fillets in a greased baking dish, cover with salsa, shredded cheese, crushed corn chips and bake. Top with avocado (I skipped the sour cream).
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Lemon Garlic Salmon

Reviewed: Jun. 30, 2007
the lemon-garlic salmon was pretty good. It's drop-dead easy to make. The only hazard is over-cooking or under-cooking the salmon. Mine was slightly overcooked, but that's okay with me. The combination of the lemon and garlic works well with the salmon, and the flavor holds up as leftovers as well.
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