Ashley Recipe Reviews (Pg. 1) - (10566800)

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Scallop-Topped Portabello Mushrooms

Reviewed: Mar. 5, 2010
This was really good! Definently a company meal. I served it over buttered lingunie and it made a beautful presentation. There were 4 scallops per person and it was very filling. I made a special trip to our asian grocery store for some of the ingredients. You could go a bit lighter on the mayonaisse on the scallops, but it was good to mix with the noodles. Also if you don't like spice don't be afraid to still use the right amount of chili garlic sauce. I am the biggest wuss abou spicy food and it wasn't spicy at all. The flavor was really nice. One note: I did have to cook the mushrooms for longer than the recipe said, but maybe mine were bigger. Thanks for a delicious and unique dinner!
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Wild Rice Shrimp Bake

Reviewed: Oct. 4, 2009
This was pretty good! I used the veggies I had on hand (broccoli and carrots) and cream of mushroom soup. I made my own wild long grain brown rice with low sodium chicken broth. I sauteed the veggies with onion and garlic in 1 tbsp of butter and then added thawed precooked shrimp, just to heat them. I also sprinkled parmesan cheese on top before adding italian bread crumbs. Somewhat healthy and very flavorful.
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2 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Mar. 13, 2008
This was amazing! I did use part half and half, and part heavy cream to make it thicker faster. In addition, I added ground nutmeg to the sauce, just sprinkled it over the top, but enough that you can see it when its stirred in. I also used a bit more cheese than stated. The sauce was enough for the amount of pasta I made, but for the amount listed in the recipe I would double the sauce. Otherwise this was great!
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3 users found this review helpful

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