Melissa Cheng Recipe Reviews (Pg. 1) - Allrecipes.com (10596384)

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Melissa Cheng

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My Country Style Steak

Reviewed: Nov. 25, 2009
Made is as is, no changes and it is perfect! My fiance is from the South and he loves this dish! I have made it twice so far, and both times he had even said it was better than his Mom's!
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Shrimp and Grits for the Displaced Southerner

Reviewed: Oct. 15, 2009
I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), and it was perfect! I made this last night and my fiance has requested that I make it again tonight! I love the mushrooms, the creamy texture and flavor the grits has, and the spicy flavor of the sauce. I used hot smoked Italian sausage and Texas Pete for the hot sauce and unlike the previous user, the Worcestshire was perfect for me. Thanks so much for sharing this fabulous recipe!
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15 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Feb. 9, 2009
My first time making risotto turned out so great, thanks to this recipe! I do recommend using more wine and upping the risotto to 2 cups if you want al dente...
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1 user found this review helpful

Ham Potato Puffs

Reviewed: Feb. 4, 2009
Pizzeria Uno has/had an appetizer almost identical to this, and these are much easier to make! The only tough part was getting the biscuits up the sides of the muffin cups. I added bacon bits, fresh chives, and spread a dallop of sour cream on top right before serving. They looked like cupcakes! Love it!
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3 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Jan. 30, 2009
I love balsamic... this has a gourmet taste and made the house smell incredible. For the rub, I substituted with Herbes De Provence (which has all the herbs required, plus more) and added a bit of basil to suit my taste. I know reductions are not meant to be thick like gravy, but it was still too runny after being reduced by half. Perhaps because the cut of lamb I used was extra fatty and yielded too much fat in the pan... something to keep in mind when buying. Yet, I got nothing but raves for this dish and will definitely make again. If you run into the same problem I did, I think adding a bit of flour, no more than a teaspoon, while cooking the shallots would do the trick.
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4 users found this review helpful

Newport Clam Chowder

Reviewed: Jan. 30, 2009
This is, without a doubt, the BEST clam chowder ever! And I didn't even use fresh clams! Instead I used 6 8-oz cans of chopped clams with clam juice already in it. I like my chowder a bit thicker, so I used the same amount of flour, 1 small onion, reduced the half and half to 2 cups and potatoes to approximately 6 smallish-sized ones. Makes plenty for 2 with lots of leftovers. I've been making it this way for years now, and everyone who has tried it swears its the best NE Clam Chowder they have tasted!
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3 users found this review helpful

Maria's Stuffed Chicken Breasts

Reviewed: Jan. 30, 2009
This is an excellent dish, deserving 5 stars because it was not only delicious, but so incredibly easy to prepare! I only prepared half of the cheese mixture and it fully (I mean, fully) stuffed 3 very large chicken breast halves. I find that using a small knife to cut the chicken to stuff is simplier than pounding and rolling, and it held together very well without the use of toothpicks. I do not feel you need to bake it for the time stated as it will overcook and dry out the chicken; I baked them uncovered for about 30 minutes at 375. You can also dip the chicken in egg and coat with bread crumbs to easily turn it into a Chicken Parm-style dish, but be sure not to bake it with the sauce and cheese as it will make the breading soggy. Thanks for this fantastic recipe!
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1 user found this review helpful

 
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