Malia Recipe Reviews (Pg. 1) - Allrecipes.com (10196480)

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Basic Crepes

Reviewed: Feb. 28, 2010
I made these for breakfast this morning. It was easy and delicious. I did modify the recipe a bit - I used whole wheat flour instead of the all-purpose flour; 1 tsp. vanilla extract; 1 tsp. sugar & 1 T extra water. I mixed all the wet ingredients first then added the flour. I spread Nutella (chocolate hazelnut spread) on each of the crepes with sliced bananas & strawberries, rolled them up and put them in a non-stick skillet on low to keep warm. I plated them and dusted with powdered sugar. Thanks for the recipe.
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Portuguese Chicken I

Reviewed: Mar. 18, 2008
I made a few changes after reading the reviews. I added an extra pinch of sea salt and sprinkled about a 1/4 tsp. of cayenne pepper while it was simmering. After 45 minutes of cooking, I then added a handful of chopped italian parsley for color & simmered for another 15 - 20 minutes. I followed the remaining directions by reducing liquid and adding the heavy cream. I served it with saffron (yellow) rice and steamed broccoli. It had a nice flavor with the yellow rice and the eye appeal was definitely there with the different colors.
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Special Irish Beef Stew

Reviewed: Mar. 18, 2008
This was my first attempt at making an Irish stew. I used 2 bottles of Killian's Red beer (I like the beer flavor not stout/bitterness); added a "little" extra beef broth; 1 packet of raw sugar and reduced tomato paste to only 4 oz. I added 2 chopped parsnips after 45 minutes. of simmering then simmered for another 35-40 minutes. My husband was dying to try it because the smell was permeating the whole house. He LOVED it! It was really tasty and robust with flavor. *If you use a full-bodied Irish beer like Guinness, I would use only 1 bottle. I would absolutely make this again.
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Hazelnut Chocolate Chip Scones

Reviewed: Oct. 15, 2007
This recipe was my first attempt at making scones. It was very easy & the scones were delicious. This recipe is a keeper. I'm adding extra hazelnuts next time I make these though, for my taste. Thanks for the recipe!
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