Juliet M. Recipe Reviews (Pg. 3) - Allrecipes.com (10865675)

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Juliet M.

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Garlic and Tomato Tilapia

Reviewed: May 20, 2009
Very flavorful if you use enough spices. I used the 4 cloves garlic, some italian seasoning, onion powder. Salt and pepper in the sauce and also on the fish. Used reduced fat sour cream, but could probably leave it out altogether next time. Husband who doesn't like fish overall said I made him think about ordering Tilapia at a restaurant, which is pretty fantastic.
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Beef and Irish Stout Stew

Reviewed: Mar. 17, 2009
Good recipe, but didn't have as much stout flavor as I thought it might. I increased the beer to 2 bottles and a little V8 in place of the tomato paste. Oh, and I used my slow cooker on low while I was at work for 8 hours. Tender and yummy though - served over garlic mashed potatoes.
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Zucchini and Corn Topped with Cheese

Reviewed: Feb. 17, 2009
Used fresh garlic and a pinch of italian seasoning in addition to the salt and pepper. Used frozen corn instead of canned. Only used a sprinkle of cheese over the top. It was pretty good - might use even more seasoning though next time.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 16, 2009
Delicious recipe - but for me the cooking times were way off and my steaks would've been well done (we like ours more medium rare). I seared both sides for one minute, added liquid and covered for maybe 1 minute, uncovered and turned and cooked 3 more minutes total and they were perfect. My husband didn't think you could cook a great steak on the stove before trying this recipe - will make again for sure.
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Sugar Cookie Icing

Reviewed: Dec. 29, 2008
Simple, good recipe for icing sugar cookies. Will use in the future again.
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Roast Leg of Lamb with Rosemary

Reviewed: Dec. 29, 2008
I liked the lamb and so did my guests, but the marinade didn't penetrate as much flavor into the meat as I would've thought it would from the smell of it (I marinaded it over 24 hours before cooking). Would make again, but would revise the marinade to some degree.
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Black Forest Cake II

Reviewed: Dec. 2, 2008
My husband says this is the best Black Forest cake he's ever had. Followed most of the directions as written. Used Hersey's Extra Dark cocoa in cake. Replaced coffee with 1T powdered espresso diluted in 1T water. Also used full amount of Kirshwasser on cake and let it soak overnight. Added about 1T. of cherry juice to cakes when layering. Moist and delicious. Will make again.
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Chocolate Praline Layer Cake

Reviewed: Oct. 27, 2008
Very good flavor and balance of sweetness. I had no issues with it sticking to the pan (primed the pans with Wilton cake release). As another reviewer mentioned as well, my praline topping baked to the outside of each layer...so the middle had none (and I was careful in putting the batter in the pan so not to disturb the praline at the bottom). A little tough to cut with the chewy outer rim of praline and the whipped cream filling. Still got good reviews from the family though. Very pretty presentation too.
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Acorn Squash

Reviewed: Oct. 22, 2008
I did cook it halved with the butter and brown sugar, covered, for 45 minutes and uncovered for another 10. It was wonderful. I also tried the suggestion on 2 of my 4 halves of adding bacon and I have to say that was a really good addition too. Will make this again in a heartbeat.
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Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

Reviewed: Oct. 14, 2008
Good recipe, but I made modifications. Used froz spinach, thawed and squeezed to remove water. Used 1/2 ricotta and 1/2 cream cheese for richer flavor (but used part skim ricotta and reduced fat cream cheese). Instead of garlic and onion powder, sauteed some fresh minced of each. Added a couple pinches of Emeril Essence, which really kicks the flavor up too. One strip of low fat bacon on each. Delicious.
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Moussaka

Reviewed: Sep. 10, 2008
Very good taste, but I thought the eggplant almost got lost in the beef mixture. I think I need to add more eggplant or something else for texture and substance next time I make it - but I will be making it again.
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Photo by Juliet M.

Coconut Cream Pound Cake

Reviewed: Jul. 13, 2008
Very good recipe. I used it to make a wedding cake for my father in law and it turned out not only tasty, but a solid base for using fondant to cover the cakes. I frosted it with homemade buttercream with additional coconut extract. Got rave reviews and my husband is picky about sweets.
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Cream Corn Like No Other

Reviewed: Jul. 10, 2008
Great recipe. I did add a small amount of finely minced onion and garlic to the pan and lightly sauteed before adding the other ingredients. I also went a little lighter on the cream and a little heavier on the milk as well as a little lighter on the cheese. Very good.
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Corn and Zucchini Melody

Reviewed: Apr. 19, 2008
Good base recipe. I added some orange bell pepper to the veggie mix for color, a little minced garlic, and used cheddar jack instead of plain jack cheese. Very flavorful. Using fresh veggies for this one is must to have the right texture.
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Spicy Garlic Lime Chicken

Reviewed: Mar. 25, 2008
Pretty good. Spice mix is very similar to Emeril's Essence spice mix, which I use often. I recommend squeezing extra lime over the top of the chicken before serving. Served with rice made with chicken stock, onion, garlic and cilantro and a salad.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Mar. 17, 2008
Great recipe - right consistency and excellent flavor. Only thing I changed is using fresh garlic because we love a stronger flavor.
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Chicken and Corn Chili

Reviewed: Mar. 15, 2008
Very good, but I changed a bit - Pressure cook chicken with 2/3 of a large sweet onion, 2c.chicken stock, cumin, chili powder and 4 cloves of garlic for 20 min. Shred chicken, add beans, 24 oz. black bean and corn salsa, extra cumin and cilantro. Simmer 10 min. Serve with sour cream, green onion and sprinkle of cheese. Delish!!!
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Chicken Cordon Bleu II

Reviewed: Mar. 15, 2008
Fantastic. Only things I changed were to scale down the whipping cream for the sauce, add garlic and oregano inside the wraps and salt and pepper the rolls before sauting. Will definitely make again.
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Mexican Style Shredded Pork

Reviewed: Mar. 11, 2008
Very Yummy pork. I would've given it 4 stars, but I didn't want to count points off since I changed a few things. Used a pressure cooker to cook the meat in less than an hour (falling apart tender), didn't make the rice, served with fresh guacamole and salsa as taco filling. Will definitely make again.
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Orange Roughy with Citrus Sauce

Reviewed: Mar. 11, 2008
Tasty. My husband who doesn't really like fish said he would have it again. Sauce has very strong flavor (good though), so I suggest serving it on the side instead of pouring over the fish when serving.
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Displaying results 41-60 (of 72) reviews
 
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