althee921 Recipe Reviews (Pg. 2) - Allrecipes.com (10430998)

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Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

Reviewed: Oct. 22, 2008
In theory, this recipe is good. But, I made this to a T and you REALLY need a riser so the bacon fat can drip away from the chicken. I even flipped the recipe 1/2 way through, and the bacon was still soggy. I would probably like to do a cheddar and broccoli filling instead of ricotta and spinach. Also, I would finish the chicken off in a pan on the stove, just to give the bacon extra crispiness.
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1 user found this review helpful

Vegetable Pizza I

Reviewed: Oct. 21, 2008
This is a great recipe that I've had for a long time - it's frequently used for Pampered Chef parties - I love it - its so simple and such a great standby. I've also seen variations that use yogurt and honey as the base for the "sauce" and use chopped fruits (peaches, raspberries) for the "toppings" - great for a breakfast potluck.
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1 user found this review helpful

Easy Pasta Fagioli

Reviewed: Oct. 21, 2008
The only change I made was to reverse the amounts of broth & tomato sauce - that was dead on. It came out OK, but I have so many other soup recipes that are just as easy/if not easier that come out much better. Alterations I would recommend to others if you want to make it: Do not stir the ditalini into the soup - it absorbs all the broth and any leftovers are mushy pasta with veggies. Also, add some chicken or sausage to the soup. I just found it to be bland and probably won't make this recipe again. Not worth spending an hour cooking something that's just OK. Sorry.
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Creamy Edamame Risotto

Reviewed: Oct. 19, 2008
I made the recipe exactly as is, it came out great! I wouldn't make it as a main dish, but a side to a fish (tuna/salmon). My honey loved it, too! Defintely great for company.
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6 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Oct. 16, 2008
This is something I make again and again at home. I always use leftover white rice from a lunch I have catered every week. Most of the time, it comes with all the veggies chopped up in it. So all I do is heat up the oil, scramble a few eggs, throw in the cold rice, add sesame oil and soy sauce. I even have served this for company as a side dish and it goes over great every time. Thanks so much for this recipe - It's definitely a keeper!!
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High Temperature Eye-of-Round Roast

Reviewed: Oct. 16, 2008
I also thought this recipe was strange, but this was the only recipe I could find on this site for the cut of meat my honey bought on sale at Costco...It turned out delicious! Not only is it great the night I make it, but we LOVE using leftovers to make steak and cheese subs...MMMM! We make this recipe all the time now! When I make it, I use no salt but generously sprinkle Tenderizer on it, otherwise it's too chewy. Thanks for a really unique recipe!
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2 users found this review helpful

Creamy Spinach Tortellini

Reviewed: Oct. 6, 2008
I was honestly not a big fan of this recipe. The cream cheese flavor and texture overwhelmed everything else that was going on. I took some of the advice and added 3 cloves minced garlic and more milk. I also added marinated artichoke hearts and didn't add spinach as I didn't have any on hand. I'll give it 3 stars because my boyfriend liked it, but I won't be making this again.
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Sirloin Steak with Garlic Butter

Reviewed: Jul. 29, 2008
I just use whatever cut of steak and marinade at least one day (I use tenderizer, worcestershire, and garlic powder). I make the butter just as the recipe reads and let sit, etc. It makes your steak so tender you don't even really need a knife. Absolutely fantastic!!
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Salmon with Lemon and Dill

Reviewed: Jul. 29, 2008
This recipe was fantastic! I made it for company and not only was it super easy, everybody loved it! A few pointers: Add the lemon juice either at room temperature or while the butter is still over the heat. This way the butter doesn't harden on you like mine (I stored my lemons in the fridge). I used about 1/2 T dill, I didn't want it to be overpowering. I also used wild salmon with the skin on one side, it was fantastic. A lovely color, plus the skin flakes right off and keeps the bottom of the fish perfectly moist and tender. I will DEFINITELY make this over and over!
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4 users found this review helpful

Eggplant Tomato Bake

Reviewed: Jul. 29, 2008
This recipe was a BIG hit with the family! A couple pointers: use Italian eggplant, it's smaller and more tender, but the perfect size to pile vine tomatoes on. I brushed the eggplant with olive oil per other comments, the eggplant was very tender. I also put a sprinkle of mozzerella cheese on the top of the parmesean, it was perfect!
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1 user found this review helpful

Haddock Bubbly Bake

Reviewed: Jul. 29, 2008
I thought this recipe was pretty good, my boyfriend loved it. One thing I will say is that it's tough not to end up with a watery casserole. I thoroughly patted my fish dry...maybe it was the onions? Anyhow, I used 1/2 an onion instead of a whole based on previous comments, it seemed like just the right amount. Also, I didn't have any cream of mushroom, so I used condensed cheddar soup and light monterey jack cheese. I put the broccoli on the side because it was frozen and I didn't want all the extra water, and that was great. A good variation, other than my water troubles.
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Displaying results 21-31 (of 31) reviews
 
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