ML Key West Recipe Reviews (Pg. 1) - Allrecipes.com (10247660)

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Shrimp and Crabmeat Loaf

Reviewed: Apr. 11, 2010
Excellent! - I skipped the "loaf" part - just made up the spread. Then prepared it two slightly different "open faced" ways for a meal (eliminating about 150 calories per serving by skipping the French bread AND the second slice.) First, I used a thick piece of Texas garlic toast, topped it with a nice layer of shrimp and crab spread, wrapped it in tinfoil and baked as directed. Darn good. For the next day's lunch, I just put the seafood spread on a regular slice of toast, put paprika and pepper and parmesan on top, then put it under the broiler. Also darn good! Thanks for a great recipe, ME WYNTR, and thanks to a national drugstore chain for having the canned crabmeat and shrimp on special this week!
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29 users found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: Apr. 11, 2010
Very nice Italian-ish recipe. I lessened the cholesterol by 60 mg by using only 1 tblsp butter and 4 tblsp olive oil. Also took 130 calories off the total by using only one chicken breast and cutting it into bite-sized pieces. And, for personal preference, I browned the chicken in the skillet then added the liquid after the browning was complete. Otherwise, no changes in ingredients - served with angelhair pasta and some good parmesan and a lot of pepper. Next time, I will add onion. Very good, grneyedmustang - thanks so much!
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65 users found this review helpful

Chicken Marsala

Reviewed: Feb. 21, 2010
Easy adjustment to feed one or two - I rinse one chicken breast, then cut it into cubes/chunks (removing any fat,) then dip it in the flour mixed with just a touch of oregano, salt and pepper, and a touch of dried basil. I saute the chicken in the pan all by itself in a tsp of oil, then remove to a paper towel when done. I then melt a tablespoon of butter and another of oil and put the mushrooms as well as sliced onions in the pan. When those are cooked down, I add the chicken back in along with the marsala and sherry (in a 2 to 1 ratio) - regular wines, not cooking wines. Let simmer for a few minutes for all the flavors to meld, then serve with angelhair or your favorite pasta plus a nice green salad on the side. Excellent meal for one or two using only one chicken breast.
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5 users found this review helpful

Crescent Chicken Bundles

Reviewed: Dec. 30, 2007
Great! A few options: leave off the topping and drench in fresh white/cream sauce you made from scratch. Also, if you don't have leftover chick, just drain two cans of all white meat or mixed chicken. Add pimientos for color and a new dimension in the taste.
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7 users found this review helpful

Broccoli Casserole

Reviewed: Dec. 22, 2007
This is VERY close to a recipe I used to make and have been searching for-- with the following changes: 1) instead of cooking fresh onion, dried chopped onion can be substituted (the liquids in the dish will reconstitue it,) 2) instead of cream of mush, use cream of celery soup, 3) lose all that salt and just use a little garlic powder, plus a dash or two of worcestershire instead of the lemon juice, and, 4) top with crushed cheez-its instead of Ritz-- the extra cheddar crunch gives the entire dish a great zing (go crazy-- tabasco cheez-its are expecially good.) No need to top with butter, the topping will brown nicely enough. You can adjust the fat content by eliminating the butter and using low-fat soup. I also use the canola Hellman's with no cholesterol. Ditching the salt brings the sodium content down to next-to-nothing, even with the modicum of worcestershire. When all is said and done, what you're really making here is a custard-- that's why you mix the soup, eggs, and mayo together and then fold in the broccoli and the cheese. It should never be runny. The entire casserole can be assembled the day before and refrigerated, then the topping added right before cooking. Enjoy!
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310 users found this review helpful

 
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