Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (10288474)

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Sangria by the Pros

Reviewed: Dec. 9, 2009
AMAZING!!!!!!!!!!!! Got the recipe from a friend who made it for a weekend away. I was nervous because the recipe sounded complicated but it couldn't have been easier. Make sure you soak the fruit long enough and that its all covered. I made it for 40 servings and put the finished product in one of those 50 gallon orange coolers. I omitted the cherries and bought the pre-sliced pinapples. I also added pears I used 7 bottles of assorted red wines and 1 bottle of brandy. It was amazing and we finished it off in one night. We were sad when there was not more left the next day!
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Caribbean Crabmeat Salad

Reviewed: Dec. 11, 2009
Very refreshing. The cumin flavor gives it a kick.
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4 users found this review helpful

American Lasagna

Reviewed: Dec. 9, 2009
I bought a 32 oz of ricotta cheese and used about ¾ of it. I also used ground turkey. Turned out great!!! Will definitely make it again.
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4 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 14, 2009
Delicious! Took some other posters advice and doubled the amounts of oil, salt and pepper, garlic, and thyme. We were not disappointed and I can’t wait to make this on Christmas Eve for our family. Thanks for this fantastic recipe!
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 9, 2009
I LOVE this recipe and it’s so easy I can whip it up any time. The sun dried tomatoes gives it that extra umph. A couple times after I’ve toasted the bread, I’ve put a pesto spread on each piece. I’ve served it at parties and gotten rave reviews. A must try!
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Baked Pork Chops I

Reviewed: Dec. 3, 2009
Great recipe. Very flavorful and pork chops stayed juicy. I used butterfly pork chops and yielded for 2 people. I used chardonnay and it was fine also. 1.5 hours seemed very long in the oven, especially when you don’t get home from work and start cooking until 6 pm. I cut first oven time to 40 mins and then 20 mins with the cream of mushroom sauce and it was cooked perfectly. Will definitely try again!
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Traditional Mashed Potatoes

Reviewed: Dec. 9, 2009
Great standard mashed potato recipe. I add some sour cream to mine.
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Tortilla Rollups II

Reviewed: Dec. 9, 2009
This is a great party appetizer. I’ve made them for dozens of parties and have gotten great feed back. I’ve upped the salsa to 1 cup and cheese to 1 to 1.5 cups for a thicker spread. Also this you have more spread because the first few times I would run out. After chilling for 4 or so hours, I cut them up and serve them with a side of salsa (for dipping). Thanks for the great appetizer recipe.
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Guacamole

Reviewed: Dec. 9, 2009
Best Guacamole recipe we've ever tried. When we want it with a little more kick we've added more cayenne pepper. Also, if you're running short on time, you can always run to the grocery store and get a pint of fresh pico di gallo and mix with the avocados and other ingredients. Thanks for this, its our go-to gauc recipe.
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Yummy Honey Chicken Kabobs

Reviewed: Dec. 9, 2009
Thought it would be a weird combo of ingredients but turned out fantastic. The sweet from the honey on the chicken was tastey. A great homemade marinade.
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Broiled Tilapia Parmesan

Reviewed: Dec. 9, 2009
Delishous and simple. Served with steamed broccoli. Just follow the recipe as it is.
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Dec. 9, 2009
Great recipe, wouldn't change a thing.
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Asian Beef with Snow Peas

Reviewed: Dec. 9, 2009
Like other reviewers I doubled the ginger, garlic, and sauce. I added carrots and onions one time and I’ve substituted the pea pods for broccoli. Both have turned out great. I didn’t have rice wine, but you can use sherry cooking wine (and I read somewhere you can use dry gin also). I served over steamed white rice. I really love this recipe, but I can’t get the meat right. Both times it turned out tough and rubbery. If you have any suggestions out there please let me know as I love the flavor of the sauce on the veggies and rice, but end up scraping all the meat off. Help!
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Grandma's Green Bean Casserole

Reviewed: Dec. 9, 2009
Added some Frenchies onions on the top. Other than that, wouldn't change a thing.
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My Crab Cakes

Reviewed: Dec. 9, 2009
I will definitely be making these again. I didn't have dried mustard so I used a squeeze of dijon and I didn't have Old Bay but I had Lawry's seasoning salt and it turned out fine. I also did 1 cup crushed crackers (8 oz = 1 c), I dont think that is 2 sleeves but I could be wrong. You don't need a half cup of oil, just maybe enough to just coat the whole pan. Let the oil heat up a bit then drop them in (beware of splatter!). When I make them again I think I may try to use a tad bit more crab also. I served them on a bed of mixed spring greens and a side sauce of spanish brava sauce mixed with may. Thanks for the great recipe!
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