mickdee Recipe Reviews (Pg. 4) - Allrecipes.com (10435308)

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Grilled Chicken and Pasta Salad

Reviewed: Sep. 26, 2013
This is so simple it is wild there is a recipe for it! However, it is the perfect combination of ingredients to create a delightful dinner salad! Loved the idea of the pasta to make it a bit more filling without being heavy. I made a vinaigrette, cooked the pasta, tossed it in a tablespoon of the dressing and put it in the fridge to cool while grilling the meat. Then added a touch more dressing to the lettuce combination, tossed in the pasta and laid the sliced meat across the top. I did make this with a New York strip but will make it again with the chicken soon. So easy to customize!
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Wedding Gift Spaghetti Sauce

Reviewed: Sep. 13, 2013
This is very rich but oooohhhh sooooo good!! I followed this for the most part but did add some favorite seasoning and herbs. Don't be afraid of all the water, it cooks down and helps soften the flavors as it reduces. This make 3 2lb deli containers for the freezer. Loved it!
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3 users found this review helpful

Parmesan Tomatoes

Reviewed: Sep. 13, 2013
These are very good and a delightfully simple side dish. I used a bit less mayo and left out the brown mustard. Instead of slices, I cut the tomatoes in half in a zig-zag fashion and pulled apart to make a pretty tomato cup.
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Redneck Caviar

Reviewed: Sep. 12, 2013
This is amazing stuff! Every time I serve this, I am asked for the recipe! It travels well and is a great appetizer or side at a gathering or potluck. I follow the recipe exactly and am never disappointed! Thanks, Belle, this a great "go-to" recipe to have on hand!
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Aug. 17, 2013
This worked out well but be aware the food industry has reduced the size of their cake mixes to 15.25oz. After advice from the Buzz, I added 1/3 cup flour plus 1 tablespoon of unsweetened cocoa powder. Other than that, I followed the recipe exactly and topped with Satiny Chocolate Glaze. I took it to a celebration, by the time I was free to have a piece, it was gone. While I didn't get to try it, I would say that was a good testament to how good it was and will make it again for another occasion. Thanks you!!
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Bloody Mary Deluxe

Reviewed: Jul. 28, 2013
This uses my favorite ingredients for a Bloody Mary! I didn't have spicy V8, so I used regular. I added Old Bay, lemon pepper and a bit more Red Hot & horseradish. Didn't use all the garnishes, just the olives, why waste the space in the glass! ;)
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Beerbecue Beef Flank Steak

Reviewed: Jul. 22, 2013
This was amazing! Loved the deep richness of the molasses and beer. I used Autumn Maple Ale which blended well with the flavors, I let this marinate overnight. The grill marks lent for a nice presentation and it was so flavorful. I mistakenly purchased a top sirloin instead of flank steak and was pleasantly surprised, when sliced very thin, I actually prefer it's slight chewiness (the price was right, too!). I mixed up a 1/2 cup lite sour cream, a teaspoonful or so of both Dijon & horseradish, a bit of honey and spooned a ribbon down the center of the sliced meat on each plate. Thanks, Chef John, this is a keeper and I am anxious to grill the other steak I have in the freezer already in the marinade.
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Oven Roasted Parmesan Potatoes

Reviewed: Jul. 15, 2013
If you want a beautifully encrusted parmesan potato, tender and delicious, this is your recipe! It was agreed these beat out the potatoes I normally roast and have to fuss over. I always use an iron skillet and heat it up prior to putting the potatoes in the skillet and I often use garlic infused oil. I also roast these on the grill quite often. Thanks, Belle, these are amazing and the sour cream is a nice touch!!
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Bellepepper's Orzo and Wild Rice Salad

Reviewed: Jul. 15, 2013
I have been making this quite often since Bellepepper brought it to the Buckeye Bash a few years ago. It is one of my favorite "go-to" salads for a BBQ with company (it also travels well)! I have never changed anything except to use dried cranberries instead of currants. It is very easy to assemble if you heed Bellepepper's suggestion to cook the orzo and wild rice ahead of time (toss the cooked orzo lightly in veg. or olive oil), freeze, and toast the nuts a few days before. I assemble the day before entertaining but save the nuts and parsley to add just before serving. Serve this and I promise someone will ask you for the recipe! Thanks, BP, great recipe!
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Picnic Potato Salad with No Mayonnaise

Reviewed: Jul. 15, 2013
Great stuff, enjoyed this very much! I reduced the amount Dijon slightly and used feta instead of blue cheese, just for personal taste. It is a nice alternative from the traditional mayo based potato salads. Thanks, It's a New Day!
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Trishie's Chinese-Style Salad Dressing

Reviewed: Jul. 15, 2013
I don't know why it took me so long to make this! Loved it! The hoisin added a flavorful sweetness! Thanks, Trishie, I would definitely make this again!!
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Lucky's Gazpacho

Reviewed: Jul. 15, 2013
Warm summer days and gazpacho, what could be better!?!? This was so easy and enjoyable! As many suggested, I used V8 but otherwise followed the recipe. I waited a full 24 hours to let the flavors blend. Good stuff! Thanks, Lucky!
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Asian Glazed Chicken Thighs

Reviewed: Jul. 14, 2013
Amazing stuff! I grilled these so I made the sauce, brought to a boil and added 1T cornstarch added to a 1/4 cup cold water to thicken a bit. The thighs cook relatively quickly so I painted them before putting on the grill and each time turned. The thighs had beautiful grill marks and the sauce adhered nicely. I served with steamed broccoli and steamed rice drizzled with extra sauce. These were so good, Hubs asked me to grill up a bunch to have in the fridge for lunches. Thank you!
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Grilled Rock Lobster Tails

Reviewed: Jul. 13, 2013
Made these several times and they are so simple and easy. I bought 4 small tails and served them on top of filet mignon for an elegant summer meal from the grill.
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Mushroom Chicken Piccata

Reviewed: Jun. 29, 2013
We loved this! I followed the recipe for the most part other than just shaking the chicken in the flour mix in a zip-loc bag and removing the chicken after browning as almost everyone seemed to do. I did place the breasts back in on the sauce, slightly reduced, and let it simmer about 10 more minutes to be sure the chicken was done. It had wonderful flavor and the chicken was so moist! I think a good salt/pepper ratio is needed in this recipe. It is a definite keeper and will make it again soon! Thank you!
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Mediterranean Potato Salad

Reviewed: Jun. 19, 2013
Loved this! I followed this recipe and wouldn't change a thing. However, I would add feta and perhaps a few sliced kalamata olives if I have them on hand next time. Thanks, it is a nice alternative to mayo based potato salads.
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Jun. 19, 2013
Have made this several times and it is so simple and absolutely tasty. Don't know why I never reviewed it! It makes a great main dish and awesome Reubens the next night! I find the thin slices for the sandwich are much easier to cut after it has been in the fridge.
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To Die For Blueberry Muffins

Reviewed: Jun. 12, 2013
Another glowing review for this muffin! I changed the servings to 12 and made 24 mini muffins, baking them 14-15 minutes. Other than that, I followed it exactly and loved the results. This is a keeper! Thank you!
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Sweet and Sour Pork Tenderloin

Reviewed: Jun. 9, 2013
Wow! We really enjoyed this! The meat was very moist and the sauce very flavorful! I too, wanted to grill this. I started sautéing the pineapple in a bit of butter and when it was golden, I added the rest of the ingredients and reduced it on the stove. I used an immersion blender once it had reduced to smooth it out a bit. While I didn't use nearly half the hot sauce and pepper flakes, it was perfect for us and it can be customized to an individual "heat to sweet" liking. Thanks, Chef!
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