MOLYNEAUX Recipe Reviews (Pg. 1) - Allrecipes.com (1048289)

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Crispy Orange Beef

Reviewed: Apr. 9, 2013
My recommendation for those of you that are not getting crispy beef to make sure that you are using a very lean cut of beef (no marbling), to make certain you are cutting the slices as thin as possible, to cook only about a fourth of the portion at one time at a high temp in about 1/4 cup of oil. You can add more oil if needed.
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Schezuan Green Beans with Ground Turkey

Reviewed: Jul. 19, 2011
You can make this as spicy as you like. My family loved the dish.
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Moroccan Lentil Soup

Reviewed: Jan. 8, 2007
Loved the flavor of this although I used vegetable broth instead of water and also put 2 cups of chopped spinach and 1/2 cup of chopped parsley into the pot. I also added 1 tsp curry powder and salt and pepper to taste. Near the end I added a 1/2 bag of vegetarian chicken and cut up 1/2 block of baked tofu. I did not have the cannelini beans, so left them out. Will definately make this again.
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1 user found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Nov. 14, 2006
This is a very versatile recipe. You may need to add more sugar depending on how fresh and sweet your fruit it. Delicious served with spicy foods. My company loved it and so did my kids.
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7 users found this review helpful

Asparagus Cashew Rice Pilaf

Reviewed: Aug. 17, 2006
This has become one of our alltime favorites. It's very flavorful and easy to make. I don't toast the noodles first. I just add them in before you cover and simmer and it turns out great. Highly recommend this recipes. Also, I've replaced the asparagus with green bean or peas depending on what I have on hand.
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2 users found this review helpful

Hoagie Bake

Reviewed: Jul. 18, 2006
Good recipes for weekend lunch. We all liked it and would make it again.
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Old Fashioned Peach Cobbler

Reviewed: Jul. 18, 2006
Yummy! I added 2 cups of blueberries and 4 cups of peaches. I 1 1/2 times the crust and just pressed it into the bottom of the pan and did a lattice on the top. The crust was very hard to work with, but was good tasting. A very good recipe that I will keep.
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1 user found this review helpful

Cornbread Salad I

Reviewed: Jul. 3, 2006
Replaced one can of black beans for color contrast and used only 1/2 onion. Great recipe for a potluck or BBQ.
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3 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Jun. 12, 2006
As written, I don't know how it could taste like anything but cake. I used 1/2 the butter and sugar and it was still too greasy and sweet. I added all the green chilies, some mexican oregano and some chili powder and then it was just so-so. I agree that there are better recipes out there or that this one need improved for my taste. If I were to make it again I would use 1/4 cup sugar, 1/4 cup butter, the entire can of green chili and definately some jalepeno for heat.
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4 users found this review helpful

Pavlova Deluxe

Reviewed: Apr. 22, 2006
This was a wonderful recipe. I had to bake a little longer, but it could have been because of the humidity in the air. I topped with strawberries and kiwi. This was so good, and I'm making it again tonight.
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6 users found this review helpful

Best Breakfast Cookie

Reviewed: Apr. 21, 2006
These were good but a little dry. I will try to bake them a little less next time. I added baby food prunes and dates instead of apricots. My kids liked them and they were easy to grab on the way to work in the morning. I would like to have a little more texture and a bit less dry cookie, and so may experiment with nuts and fruits and flavorings. Very good with a few personal improvements.
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Baked Ziti IV

Reviewed: Apr. 18, 2006
This was sooo good. I have never made baked ziti before but the family loved it and we will definately make this again.
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1 user found this review helpful

Crab Stuffed Chicken Breasts

Reviewed: Mar. 6, 2006
I thought these were good, although the taste of the canned crab was a little metallic. Next time I would use lump crabmeat. My family liked it okay, but we did think it was a little heavy. Instead of rolling, I sliced a core in the middle of the chicken breast and stuffed it with the filling. I also doubled the stuffing and baked it for about 45 minutes.
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2 users found this review helpful

Split Pea Soup Atu

Reviewed: Feb. 26, 2006
Yum! I didn't add all of the water and added 1 cup of orzo the last 15 minutes instead of potatoe. But otherwise a very tasty and filling soup.
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5 users found this review helpful

Autumn Cheesecake

Reviewed: Feb. 24, 2006
This really is an incredible cheesecake. I've made it a couple of times for company and the recipe was always asked for. Delicious.
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2 users found this review helpful

Lana's Sweet and Sour Meatballs

Reviewed: Feb. 7, 2006
This was very good. It made a substantial amount of meatball and the sauce was very "sweet and sour". I used rice vinegar and substituted about 1/3 ground chicken for the beef. I added parsley and pinon nuts to the meatball mixture and used panko for the bread crumbs and added a touch of fresh ground ginger. To the sauce I chopped up fine, one roasted bell pepper for color. Everyone loved it and said they would eat it again. I served with with a red leaf salad with scallions, sesame seeds, grated carrot and a ginger dressing. Tasty!!
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Roasted Vegetables

Reviewed: Jan. 30, 2006
I love this because it is so versatile. Use the recipe as a base and then add whatever you like or whatever you have on hand. The possibilities are endless. The herbs can be added, deleted and adjusted to your own personal liking. I have made this many times in as many different ways.
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3 users found this review helpful

Harry Family Mustard Mold

Reviewed: Jan. 29, 2006
Really good. I was more curious about this recipe than needing to make it, but I served it with baked ham and it was positively delicious. Will definately keep it in my file and make it again.
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3 users found this review helpful

Lentil Soup

Reviewed: Jan. 26, 2006
warm, homey and wonderful. A perfect winter day dish served with buttery crusty bread
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Slow-Cooked German Short Ribs

Reviewed: Jan. 26, 2006
Very flavorful and tasty. I did use a baster to skim most of the fat off and then refrigerated it overnight and got the rest of the oil of. They were tasty and tender.
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4 users found this review helpful

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