Molissa Recipe Reviews (Pg. 1) - Allrecipes.com (10199452)

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Hamantashen

Reviewed: Mar. 22, 2008
DELICIOUS. I only refrigerated the dough for about two, two and a half hours and it worked out okay. I did have to bake them for about 12 minutes. i had a hamantashen-baking party and we used all different kinds of jelly and jam fillings. no poppyseed necessary.
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Grilled Cheese Sandwich

Reviewed: Mar. 5, 2008
Sometimes I add a bit of pesto sauce for some yummy kick. Surprisingly, it still works well with American cheese. For those looking for a spectacularly melty cheese experience, use velveeta pre-sliced american cheese. it's incredible.
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2 users found this review helpful

Grandma's Famous Salmon Cakes

Reviewed: Mar. 5, 2008
Simple, but kind of boring - not very flavorful and didn't stick together well. I will be trying a different recipe next time I make salmon cakes.
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2 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Jan. 3, 2008
These cookies stay soft FOREVER. Pudding = miracle ingredient.
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0 users found this review helpful

Fresh Pear Pie

Reviewed: Dec. 22, 2007
Delicious! Instead of using a full teaspoon of cinnamon, I used 1/2 tsp. cinnamon and 1/2 tsp. nutmeg. I forgot to add the lemon juice, but the pie still came out lovely. I also grated some gruyere cheese over the crust before I baked it, a la Pushing Daisies. Baked for an extra 5 minutes.
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1 user found this review helpful

Limehouse Chicken

Reviewed: Oct. 20, 2007
This smelled SO GOOD while cooking. I didn't think the chicken broth/wine was necessary. I am going to experiment in the future with ways to make it crispier and limey-er, but otherwise it was delightful.
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Balsamic-Glazed Salmon Fillets

Reviewed: Sep. 18, 2007
This sauce was WAY too overpowering. The vinegar-y smell/taste never went away. In the end, I just threw out the leftovers because I knew I would not want to eat any more. Although my friend (who ate it with me) said it was very good, he only had a small serving and did not ask for seconds, so there you have it.
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Maple Glazed Pork Loin

Reviewed: Sep. 18, 2007
Delicious!! I love sweet sauces, and the maple flavor really went wonderfully with the pork. I made a few changes: I had boneless pork chops instead of a loin, and I didn't leave enough time to marinate, so I just put the chops in a round pan, made the sauce as instructed (except I used real maple syrup, since that is what I had on hand), and poured it over the chops. I baked them at 350 for about 25 minutes and it came out fine. I also put a slice of bacon on top of each chop, which made them even better! The sauce was a biiiit thick, but it tasted so good I didn't care all that much. When I make this again in the future (which I definitely will) I think I will add a little bit less corn starch. I served with corn souffle and au gratin potatoes, but the style of potatoes didn't really work with the dish. I'm going to serve it with bacon-fried corn next time, and maybe leave the bacon off the chop itself.
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Baked Apricot Chicken

Reviewed: Sep. 3, 2007
Thanks for the recipe! It was quick and easy, exactly as advertised! I have tons of trouble cooking chicken properly, but this came out great. I added a sprinkle of cumin to the sauce, and it really complemented the apricot. Served with brown rice.
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2 users found this review helpful

 
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