Phoebe Jelliffe-Scott Recipe Reviews (Pg. 1) - Allrecipes.com (1051811)

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Phoebe Jelliffe-Scott

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Broccoli Potato Bake

Reviewed: May 9, 2001
This is a great way to sneak broccoli into a dish. My picky one loved it. Amazing!
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3 users found this review helpful

Bahamian Mahi Mahi

Reviewed: Aug. 2, 2001
I have to agree, it was quite sour. The rum overwhelmed the delicate flavor of the fish. It was not well liked by the family. Sorry!
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11 users found this review helpful

Gyroll

Reviewed: Nov. 13, 2001
Too salty.
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3 users found this review helpful

Asian Chicken Noodle Salad

Reviewed: Feb. 6, 2003
This is a delicious, more "authentic" ramen salad recipe. However, the flavors tend to weaken quickly, and it isn't nearly as tasty the next day. My solution? Eat it all and don't save the leftovers.
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18 users found this review helpful

Easy Rum Cake

Reviewed: Jul. 17, 2003
WARNING...WARNING...WARNING... The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). It's currently in the oven. Smells great but... WARNING UPDATE... The cake was done 10 minutes early. It tasted perfectly wonderful even without the oil. I'm guessing the normal product had a heavier consistency. So, I guess I saved some calories!
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223 users found this review helpful

Mexican Baked Fish

Reviewed: Jul. 22, 2003
I too am not a measurer. I spread salsa across the fish and sprinkled them heavily with cheese. I also used a spicy corn chip which added to the flavor. My fish-hating daughter loved it. One note: If you use frozen fish, make sure to press out the excess water otherwise you'll have a swimming pool of water in the dish.
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242 users found this review helpful

Dump Cake V

Reviewed: Sep. 21, 2003
I started out and realized I had no cherry pie filling so I substituted a jar of mincemeat. I reduced the butter to 3/4 c. and covered the cake with foil the first 40 minutes to help reduce the dry lump problems I'd read about. Then I uncovered it and finished the baking. It was a hit!
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4 users found this review helpful

Root Beer Float Cake I

Reviewed: Sep. 21, 2003
It was good but wasn't as "rootbeery" as I'd hoped.
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4 users found this review helpful

Aussie Chicken

Reviewed: Feb. 15, 2005
Truly delicious. I skipped the corn syrup, used a zippier mustard, and used precooked real bacon bits. It was a hit with the family and now we make it at least once a week.
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jul. 11, 2006
This is a delicious recipe that even my fish-hating teenager gobbled down. I baked rather than broiled. Came out wonderfully. Thank you for the great recipe! P.S. Love your name!
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4 users found this review helpful

Louisiana Shrimp Casserole

Reviewed: Aug. 27, 2006
I read all the reviews (especially the negative ones). With that in mind, I made some adjustments: The rice was cooked with vegie broth. The shrimp were sauted with butter. I added a splash of dry sherry and some lemon juice too. I used cheddar cheese soup for the shrimp soup and mixed in about a cup of grated cheddar cheese AND topped it with more cheddar. It turned out great! Oh yes, and I used lots of large shrimp rather than the small ones.
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6 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Feb. 2, 2008
Thanks to previous readers' suggestions, this recipe turned out very good. Not crispy but still very tasty. First, I used boneless/skinless thighs. They weren't even totally thawed but that didn't seem to make a difference. I put the oil, rosemary (much more than called for), oregano and a big spoonful of chopped garlic in my Magic Bullet blender. I followed the rest of the recipe from there on out. It cooked in about 45 minutes.
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4 users found this review helpful

Scalloped Corn

Reviewed: Dec. 1, 2008
This stuff is addictive! I followed the suggestions of other reviewers...1. I drained the corn. 2. I did not add the sugar. 3. I added 1 cup shredded cheddar and 4. I added 2 cups chopped ham. The recipe says "serves 12". Fat chance of that! It barely served 4 :)
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7 users found this review helpful

Baked Dijon Salmon

Reviewed: Jan. 1, 2009
I followed the directions exactly. The butter/mustard/honey sauce was okay. However the pecan/breadcrumb topping was crispy on top and soggy underneath. It was like eating bready mush. Not a palate-pleaser. I recommend one of the many other simple recipes that highlight salmon's delicate taste. This suffocated it.
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5 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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