MOOCHIA Recipe Reviews (Pg. 1) - Allrecipes.com (1091412)

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Crustless Spinach Quiche

Reviewed: Aug. 7, 2011
Foolproof, easy, and delicious. The Husband loves spinach, and one of our frequent breakfast guests is a no-carbs kind of guy. Thus, this is my go-to breakfast for both of them. It's super easy to make...in fact, I usually make it the night before (all but the cooking), cover it in foil and store it in the fridge. Those who choose to follow this example would do well to take it out of the fridge about 15-20 before cooking or to leave it in the oven a little longer. Many sorts of cheese work. I often go for a jack/cheddar blend. I also usually add a handful or two of diced ham (a cup or so). Diced Canadian bacon or sausage also works. I've also been known to toss in some sliced black olives. One of the most enjoyable things about this dish is that leftovers can be saved and served...either warmed up or cold. This one's a keeper!
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Gnocchi with Sage-Butter Sauce

Reviewed: Aug. 21, 2009
This was tasty! The Parmesan cheese brings it all together. Since the gnocchis was finished a bit ahead of the rest of my meal, I drained it, tossed it in the pan with the butter, garlic, and sage (fresh...about four-five leaves, chopped), and let it sit on low heat. A few minutes before serving, I added the cheese and tossed it all again. I served it as a bed for chicken breasts cooked in a marinara sauce. This is a very pleasant way to serve gnocchi.
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Lemon-Dijon Chicken

Reviewed: Aug. 19, 2009
Meh. I was unimpressed with this. The chicken was nice and tender, but I thought the flavors were pretty uninspired. Just so-so...and I'll likely not make it again.
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Oatmeal Butterscotch Cookies

Reviewed: Jan. 7, 2007
These are quite good. I was tempted to add the whole bag of chips, but I'm glad I didn't...they would have been too sweet. I cooked them on a parchment-lined sheet, so there were no problems with them sticking. Also, allow them to rest a few minutes after coming out of the oven before transfering them to the cooling rack. 9 1/2 minutes seemed to be perfect. They end up crispy on the outside and still soft on the inside. Recipe doubles well.
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Coq au Vin alla Italiana

Reviewed: Dec. 31, 2006
Not spectacular, but hearty and satisfactory. I served this with rice, and that worked fine. Leftovers freeze well.
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Slow Cooker Beef Stew I

Reviewed: Dec. 29, 2006
I've always been so-so about beef stew, but this is really wonderful WITH the alterations suggested in previous posts, namely: using seasoning salt in with the flour for dredging, increasing the garlic (3 cloves for me), and adding wine and 1 T. Worcestershire sauce to the beef broth. I also have to give a shout out to the McCormick stew seasoning. I usually avoid packaged seasoning mixes, but here it is essential and really makes for a tasty stew. I added another onion, coarsly chopped, and added more potatoes (Yukon golds and fingerlings work great, plus no need to peel them). Finally, I put the veggies in first with the meat on top since they are a little slower to cook and benefit from getting more of the heat. This is the only crockpot stew I've ever made that did NOT have to be thickened before serving; the consistency was perfect after eight hours. Truly a keeper!
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Easy Guacamole

Reviewed: Aug. 13, 2006
Simple and delicious!
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Brown Sugar Banana Nut Bread I

Reviewed: Aug. 13, 2006
I found this to be somewhat lacking in flavor. Were I to make it again, I would add cinnamon and perhaps some allspice and nutmeg. Brown sugar sprinkled on the top helps.
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Lemon Blueberry Bread

Reviewed: Jul. 23, 2006
This makes a very tasty quick bread. I didn't have walnuts, so I doubled the blueberries (dredged in flour, first, so they didn't sink to the bottom of the loaf), and it came out great. Others have metioned that it was too lemony, but I think the balance of flavors was fine. Mine took nearly the entire cooking time, but that may have been because of the extra fruit. Also, I only had a 9"x3" loaf pan, but it was no problem.
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Chicken Piccata II

Reviewed: Jan. 6, 2005
This is extremely tasty! Many have noted that the amount of coating should be increased...I had just enough, but my chicken breasts were a little on the small size. I added some freshly ground pepper to the flour mixture, and, just before putting the chicken in the pan, I sprinkled them with a tiny bit of garlic salt. Like others, I substituted the bouillon/water with chicken stock and wine. I stuck to the butter over olive oil...just had to watch it carefully so it didn't get brown, but I think, overall, it really added to the flavor of the sauce. As someone else here suggested, I removed the chicken from the pan at the last minute and tossed my angel hair pasta in the sauce. The pasta went in a serving plate topped with the chicken sprinkled with chopped parsley. I served it all with spinach sauteed in butter and garlic and some fresh rosemary and olive oil bread. Mighty fine!
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Apple Raisin French Toast Strata

Reviewed: Jan. 2, 2005
An easy make-ahead breatfast/brunch treat. One of my guests described at as a cross between French toast and apple pie.
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Baked Lamb Chops

Reviewed: Jan. 2, 2005
Most people expect their lambchops to be broiled, so this is a nice surprise. Easier than broiling too! Very tasty!
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Mexican Rice II

Reviewed: Jan. 2, 2005
Easy and tasty! This is a great partner to any Mexican dish. Leftovers reheat well.
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Brian's Favorite Sauce

Reviewed: Jan. 2, 2005
This is a terrific sauce. Very hearty! I added a can of tomato paste instead of the 2 cans of sauce and extra garlic as well. I also added chopped black olives. This makes a TON of sauce, but the leftover freeze well.
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Blueberry French Toast

Reviewed: Jan. 2, 2005
An easy to make treat! Mine cooked up a little faster than the time called for, so check yours about 5 - 10 minutes before your timer rings. I added extra blueberries to the sauce as well as some lemon zest and about half a squeezed lemon to cut the sweetness.
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Super Fajita Marinade

Reviewed: Jul. 5, 2004
This is truly an exceptional marinade. I used it on a very cheap cut of skirt steak, and the meat came out tender and very flavorful. I added the juice of two additional limes and used an entire (small) bunch of green onions, chopped. This was the first time I had ever made fajitas, and they turned out great!
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Cajun Chicken Pasta

Reviewed: Mar. 17, 2001
Nothing too special
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Mar. 10, 2001
These are excellent cookies, and worth the effort! The shortbread cookie is extremely light and delicate. Dough can be a little difficult to work with...add flour 1/2 cup at a time. When forming balls, warm dough in hands for a few seconds to prevent crumbling. Don't skimp on the raspberry preserves!
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Peanut Butter Cookies VI

Reviewed: Mar. 10, 2001
Don't know why, but, when I made these, they turned out thin and crisp once completely cooled...and they melted in your mouth. I did add a little more peanut butter.
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