Wei Recipe Reviews (Pg. 1) - Allrecipes.com (11426046)

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Party Mimosa

Reviewed: Aug. 1, 2011
I used all Trader Joe's brand for this ingredient list. The only thing different that I did was using an all mango nectar drink since Trader Joe's didn't have that combination. I also bought an extra dry champagne from their wine store. It still turned out to be a hit for our Sunday brunch! Even the "beer guys" liked it and drank more than 1 serving. I'm sure my friends would ask me to make it again.
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Photo by Wei

Chicken Pot Pie IX

Reviewed: Feb. 24, 2011
Simple and delicious recipe! I have made this twice so far and am getting better at it. One thing I may change in the future is not boiling the chicken in water because it tends to dry the chicken out. Instead of boiling the vegetable for 15 mins, I will try for 10 minutes because the vegetable tends to get over cooked (especially if it gets baked). I added a dash more of celery seeds and liked the taste better the second time around because the celery seeds enhanced the taste of the gravy. WORD OF CAUTION! (1) Be wary about the degrees to bake the pie. I bought premade pie dough from a grocery store and the box called for 400F instead of the Allrecipe instructions of 425. I would follow the boxed instructions so you won't burn the dough as it bakes. (2) After putting the top layer of the pie over the hot filling, be sure to put it in the oven promptly. The hot steam from the gravy beneath heats the dough crust ontop and makes the texture of pie look bumpy instead of smooth and flaky. (See my photos) In other words, I took too long to make a design on top of the pie!
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Photo by Wei

Fluffy French Toast

Reviewed: Feb. 24, 2011
Very tasty recipe! I used two types of bread and dipped it into this batter. One was French baguettes, sliced at ½ inch, and the other was store-bought cinnamon bread. Word of caution: Do not let the bread slices saturate too long in the batter. Otherwise, after frying them, the center of the bread would still be a bit soggy in texture. The French baguettes were my personal favorite because of the thickness and less dense texture. I like my French toast to taste more “eggy” so I might want to add an extra egg in the future.
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4 users found this review helpful
Photo by Wei

Dijon-Tarragon Cream Chicken

Reviewed: Feb. 23, 2011
As a consensus of 4 (including myself), we felt this recipe should get about 4 stars out of 5 stars. This was my first time making this recipe. For mustard lovers, this would be a hit. For semi-mustard lovers, caution on the measurements of mustard used. For Dijon mustard, I used Trader Joe’s Dijon Mustard brand and lacked fresh tarragon leaves so I converted to about 1/3rd of a teaspoon of dry tarragon herbs to be equal to 2 teaspoons of fresh tarragon leaves. I may have converted the measurements incorrectly because I could not taste any hints of tarragon. I also accidentally omitted the olive oil. As a result, everyone liked it but did not love it. I felt that it was too mustardy in taste, but the creaminess was just right. I used Great Value brand’s heavy whipping cream. The end result was a creamy mustard sauce over chicken. To us, it was nothing special, but satisfying. I served it with creamed spinach and corn bread (I would have preferred rice pilaf, but someone insisted corn bread). The pairing was nice because the spinach was creamy and provided a salty taste and the cornbread was slightly sweet so there was a variety of tastes there.
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3 users found this review helpful
Photo by Wei

Slow Cooker Salisbury Steak

Reviewed: Feb. 12, 2011
3.5 stars. According to my boyfriend, though he said this recipe was good, this recipe would also have potential to taste more like Salisbury steak if a few modifications were made. I followed the recipe exactly as instructed. As the steaks were being cooked in the Crockpot, I read a few reviews and later agreed that the sauce/gravy would taste better if a cream of mushroom was used instead of condensed chicken soup. To offset the saltiness, I added 1 chopped onion to the gravy mixture. In the future, with cream of mushroom soup being used, I would add fresh mushrooms to the Crockpot mix as well. I served mine with roasted bell peppers and mash potatoes. The gravy goes very well with the mash potatoes too!
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Easy Baked Chicken Cordon Bleu

Reviewed: Dec. 2, 2010
Tastes great and ended up baking the chicken within 28 minutes instead of 30-35 minutes. I dipped the rolled up chicken into butter before rolling it around in a plate of bread crumbs. Worked out just fine.
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Delicious Ham and Potato Soup

Reviewed: Dec. 2, 2010
This was my first soup making and I'll be making this again! Word of caution is step 2 when simmering/stirring the flour into the butter! I still had some small clumps but thankfully they dissolved when I mixed it into the potato/ham/celery mixture. I prefer my soup with more veggies though. Tastes great!!
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3 users found this review helpful

 
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