Mlaine Recipe Reviews (Pg. 1) - (10901341)

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Shredded Chicken Tacos

Reviewed: Jul. 30, 2013
I made this for a "whatever" night for myself. My husband, who doesn't normally like this type of dish, ended up stealing some of it. I did have to make an alteration because I bought the wrong thing. I didn't think the tomato puree I did buy would taste right so I used the Rotelle I did have. I was told to add this to our rotation and to try it with beef. Love this recipe.
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Chocolate Pound Cake III

Reviewed: Sep. 11, 2010
Ok, this was a delicious recipe but I was concerned when I read others comments. When I looked over the ingredients I realized that the baking soda was off if you are not using buttermilk because buttermilk has a rising property when used with baking soda. So I increased baking soda to 1 tsp and took salt to 1/4 tsp, which is what my lemon poppyseed pound cake uses. Baked for 55 min. at 350 and the cakes still fell in the middle even though they were done. I think I will use more flour next time, as other recipes with this much wet ingredients uses 3 cups and update. Tasted wonderful and was not dense and I will make again.
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9 users found this review helpful

Fruit Pizza II

Reviewed: Feb. 24, 2010
I have been using an almost identical recipe for about 2 years. There is a difference in the filling that I have to share. It was whipping lemon or lime curd (was told it is a British item similiar to jelly, not sure about that) with the cream cheese and leaving out the whipped topping. This gave the filling a smoother, tart flavor and the pizza even better flavor than it already has. I added approx 6 ounces, as my family likes slightly tart treats. Raspberries and blackberries also are a wonderful flavor addition.
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3 users found this review helpful

Refried Beans Without the Refry

Reviewed: Mar. 13, 2009
Love it! I didn't change a thing, there was no need. This is an excellent recipe.
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0 users found this review helpful

Traditional White Bread

Reviewed: Mar. 13, 2009
This is a good recipe. The only change I made was using unsalted butter for the lard .
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1 user found this review helpful

Beef Sirloin Tip Roast

Reviewed: Apr. 4, 2008
I love this recipe! No one in my home likes mushrooms, but they liked this. I would warn others though that meat does cook after taken out of the over, so you might want to take it out when it is 5 degrees before desired temp or you will overcook.
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208 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Jan. 3, 2008
I loved this! I of course made a change or two. I did not use parsley or red pepper. Served it over rice spagetti tossed in lemon juice, fresh grated parmesan cheese, and butter. Made me never want restaurant style again!
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