Spencer & Serena Recipe Reviews (Pg. 1) - Allrecipes.com (10723846)

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Cube Steak Parmesan

Reviewed: Sep. 8, 2006
Very good - but I admit, I modified it a bit. I didn't use jarred sauce (there IS such a thing???) but used diced tomatoes instead of the tomato sauce, and I completely skipped the sugar part. Also used Italian bread crumbs instead of Saltines. Otherwise, pretty much followed the directions (spicing to my family's tastes of course) only baking the cheese a bit longer than called for (my group loves their cheese all browned and bubbly.) Result - great taste, simple and easy meal. A nice new twist on cube steak. And the steak came out surprisingly tender and juicy. The ultimate test? When both munchkins decided it was a "do-again" type meal.
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2 users found this review helpful

Wine Soaked Mushrooms

Reviewed: Sep. 19, 2006
I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms, but instead used Crimini. The only things keeping it from a five-star review: Very similar results can be had with far less wine and time. It's a rare day that I am willing to drop an entire bottle of a decent red into a side/sauce to serve four. That said - the flavor and texture are spectacular. So, for special events - when you have a lot of time, don't mind the expense and want to truly impress - it's worth it.
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5 users found this review helpful

Zesty Hominy and Cheese

Reviewed: Sep. 21, 2006
I grew up eating something very similar to this - and loved it! Unfortunately, it was my Granmother who made it, and she never wrote anything down! Tried this, followed the recipe exactly - and it's very, very similar to hers. Thanks for posting it! Yum! And the whole family enjoyed it. It is a little on the heavy side - but this was never an "every day" item in our house anyway...
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8 users found this review helpful

Chipotle Mayo Relish

Reviewed: Sep. 27, 2006
Wow! I was looking for a spicey spread/dip for my honey - ain't no such thing as too much heat for him. This fit the bill. He's one of those who dips his french fries into mayo and I thought this would give a nice kick. First, I seeded the Chipotles (as called for), but when he said it could use more heat, I added a bit more and left the seeds in. Results - wicked hot, really flavorful and this stuff now resides in my 'frig ALL the time. Thanks for posting it.
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8 users found this review helpful

Basic Pizza Crust

Reviewed: Jan. 14, 2007
So so, at best... Not enough flavor for my tastes, takes an awful lot of yeast for the yield... But the big thing for my family is it just doesn't produce the nice, crispy/chewy crust we like - this is too bread-like.
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0 users found this review helpful

Chile Rellenos

Reviewed: Aug. 17, 2007
I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of all types. For me, Anaheim peppers are too mild, and I'll go for the Poblano any day (and who said Poblanos were "screaming hot"? They're pretty mild...) So, I used Poblanos, of course. These were not too difficult to make (time intensive, yes. Difficult? No) but the result was not worth the effort for me when I can easily go buy really good rellenos. I'm used to a softer batter - not the crispy, fried-fish like texture of these. Done with good cheese though, they are a reasonable substitute if you just can't get to decent Mexican food. While I enjoyed these, they were not what I was expecting from a Relleno. They got three stars because they were still quite tasty, and had I not been expecting a specific result, I would have loved them. Definitely worth doing for fun and a taste of Mexico if you're just dying for it.
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43 users found this review helpful

 
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