MeganPie Recipe Reviews (Pg. 1) - Allrecipes.com (11692582)

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Mimi's Slumgullion

Reviewed: Apr. 3, 2011
Could not believe how flavorful this is!!!
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Authentic French Meringues

Reviewed: Apr. 3, 2011
I LOVED the texture but next time I'll add flavoring. Mine tasted funny - like eating a spoonful of powdered sugar: sweet, but weird.
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7 users found this review helpful

Caper Baked Chicken

Reviewed: Jan. 7, 2011
I loved the flavor, but the sauce was thin and I ended up with chicken floating in a pan of flavorful buttery sauce, so next time I think I'll cook my rice right there in the pan to saok up all the yumminess!
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1 user found this review helpful

Sausage Stuffing

Reviewed: Jan. 7, 2011
I never would have believed a stuffing could be so moist and flavorful without stock!!
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Crustless Cranberry Pie

Reviewed: Jan. 7, 2011
Not fair to call it a pie, but call it what you want, this is DELICIOUS. It's very sweet, so I think it can stand up to some extra zing, so sometimes I add some orange zest and use lemon extract instead of almond
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Photo by MeganPie

Ricci's Potatoes

Reviewed: Nov. 30, 2010
My husband called them "rich-y potaotes" on account of all the cream. They were a hit at Thanksgiving this year, I will definitely make them again. i probably didnt need to double the recipe, but more leftovers for me! Some guests thought the onion gave it a neat au gratin taste (also - I grated the onion instead of chopping it so the flavor was there without any little bits to bite into. maybe next time i'll add garlic!)
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Peanutty Beef Skewers

Reviewed: Jun. 19, 2010
I LOVED the sauce, but i thought it lost some of the (AWESOME) flavor once grilled.... so i just save some until the end, then either smother them while they're on the sticks, or I put it out for dippin'
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Simple Roasted Chickpea Snack

Reviewed: Apr. 29, 2010
awesome + crunchy... made my house smell like an indian restaurant! Only wish I made more
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Burnt Sugar Chiffon Cake

Reviewed: Apr. 8, 2010
it was okay... pleople seemed to like it but I didnt think it was anything special. certainly not worth the work. i used an entire set of mixing bowls a sauce pan and a tube pan... spent more time cleaning up than i thought necessary for a cake with so little flavor.
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2 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 21, 2010
While not what I'd call traditional, this recipe was a great new take on corned beef! First: is was very very very easy. Secondly: the flavor was fun. The sweetness of the brown sugar + stout was a great addition to what is otherwise pretty salty. My mother thought it tasted a little like ham, my husband compared the salty-sweetness to spare ribs. At any rate, it was a hit. (I used a Point Cut corned beef, and I did add the spice packet that came with it. Made it in a dutch oven, 2.5 hours and it came out tender.)
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Red Wine Cake

Reviewed: Feb. 14, 2010
Potential! The flavor complexity of the red wine & chocolate was great, I would make sure to use a full-bodied wine with chocolate or berry notes. Mine too came out thick and dry, but I'm 100% sure I've figured out why: I tried to cream the butter sugar & eggs together at the same time and all the liquid made the butter clump so I over beat it and the eggs filled out. I bet if I creamed the butter and sugar THEN gradually added the eggs I could get that thick gooey brownie-like consistency in the picture. I'll keep trying!
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15 users found this review helpful

Cheddar Baked Olives

Reviewed: Feb. 14, 2010
I LOVE these. I can see where others might hesitate ("Cheddar baked WHAT?") but they are the perfect warm cheesey and salty. Sometimes I add a little kick with some cayenne, onion powder, garlic powder and/or mustard powder.
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3 users found this review helpful

 
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