Peggy Mitchell Recipe Reviews (Pg. 1) - Allrecipes.com (11843134)

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Peggy Mitchell

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Famous Chicken Francaise

Reviewed: Oct. 15, 2013
Just made it for the first time. Excellent. I did not have any problem with the cooked chicken holding it's floured skin, after adding the broth. I think maybe the success with that came from a previous reviewer. She stated she let the dredged chicken set for a good 20 minutes plus before cooking. I had a beautiful crust that the broth could not penetrate. I did not double dredge. No need. I did add a bit more seasonings to our taste. Very, very good!
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Trout with Lime and Thyme

Reviewed: Feb. 4, 2013
I used this recipe mostly because it was the ingredients I had on hand. Marinated longer than suggested. It can out fantastic! Would surely make it again. DH loved it and me too! Thank you
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Emily's Blackberry Cobbler

Reviewed: Oct. 10, 2012
I have made this super quick recipe many times. It is just wonderful. I tend to always have these ingredients on hand, the fruit I have used fresh and frozen. Sometimes just one fruit, sometimes multiple. It is just great. Top off to a complete 10 with whipped cream and or some vanilla ice cream. We just love it. Don't need to change one thing!
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Stuffed Peppers

Reviewed: Aug. 31, 2012
I have always made my own version of stuffed peppers,but thought I would try a recipe. This one! I must say, THEY WERE DELICIOUS! I am not a big fan of canned soups, but it works! I could not stop eating it, nearly made myself sick. The whole family loved them. DH ate one for breakfast this morning, said he couldn't stop thinking about the leftovers in the frig. Glad I made extra, having the last of it for lunch. Excellent as is! Thanks BDEGER!
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Grandma's Lemon Meringue Pie

Reviewed: Aug. 15, 2012
Speechless. Pie was gone by morning! I only thing I did different was use milk in replace of water (though now it probably wasn't unnecessary). Also doubled the filling and made extra meringue. Result was this very impressive, beautiful masterpiece. I do agree, it is important to use hot custard, warm crust, so have meringue ready to go once filling is done. Don't stop stirring while filling is cooking. Fabulous!
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Corn On The Cob (Easy Cleaning and Shucking)

Reviewed: Jul. 3, 2012
AMAZING! To easy! I guarantee you will never go back to the ol' boiling method again! Delish!
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Sweet Corn Tomalito

Reviewed: Jun. 14, 2012
Just great. Never made it before, but turned out just like we have had in a favorite Mexican restaurant. Only change was the margarine, only had butter. Darn it! Other than that, followed the rest of the recipe exactly. Delicious. DH would not stop picking at it before dinner! Yes, will make it again.
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Amy's Cilantro Cream Sauce

Reviewed: May 5, 2012
I have made this wonderful sauce a few times now... It is great on just about anything. Don't need to change a thing. Just fantastic! Thank you Amy!!!
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Peanut Butter Bars

Reviewed: Apr. 4, 2012
Great bar. I did not have any issue with the bar being crumbly and I was even a bit short on the butter. Followed recipe, but did not frost. Didn't need it. I did not have chocolate chips so I chopped up some Riesen candies ( chocolate covered caramels) and pushed the caramel bits into the batter slightly. That put is over the top! They do get even better the next day.
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Mexican Rice II

Reviewed: Mar. 11, 2012
I have always sucked at making any sort or Mexican rice. To the point I just resorted to the yucky box stuff. This recipe changed my rice making life! I think the key is to take your time browning the rice. I cooked it on a medium type heat for several minutes, stirring it frequently. Do not leave the stove unattended. Was just great. I did take others advice and used taco seasoning (and the cumin), and used salsa instead of tomato sauce. Either way, I don't think you can go wrong. My husband could not stop talking about it. Making it again tonight, gonna try the tomato sauce this time.
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Individual Baked Eggs

Reviewed: Feb. 12, 2012
Wonderful, quick easy! Cooks faster than you think, so if you want it a bit gooey inside, maybe cut down a minute or two.
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Jan. 24, 2012
Very good. Yes I would make it again. We could not taste garbanzo beans at all! I did follow others suggestions on a few things. Used a spring form pan. Cake cut perfectly into neat wedges. Used one less egg yolk and 1/2 cup sugar, to cut calories. It is very dense. sorta flat, Kinda like a fudgy brownie. Served with fat free Cool whip.
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Lentil Soup I

Reviewed: Jan. 23, 2012
Good soup. Right, onions aren't on the ingredient list but in the directions. That's okay, think we figure it out just fine. I doubled up on the carrots and celery, because we like them. I only had brown lentils. I did not have cloves. Curious about what flavor that would add. I did need to add water, 10 cups total. My only question was if I was to cover the pot? I did for a while and then took the lid off in the end. Yes, I would make it again. Love that it is low in calories, cholesterol and fat! Thank you William!
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Cabbage Fat-Burning Soup

Reviewed: Jan. 8, 2012
Ya know... this soup is great for what it is. Not something everyone would ask you to make every week, but it is very flavorful and hearty for being a bunch of veggies. Only thing I did different was just to add one cube of bouillon. Oh and a bit of salt and pepper. Mom has always said " Eat your Vegetables"!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 28, 2011
0h my! DELISH! F0ll0wed it t0 the tee, and it is perfect! The trick here, after ready many reviews (m0stly p0sitive), is making sure ya use a high quality Balsamic Vinegar. Cheap stuff will make it bitter. Just great! S0rry my ("0" butt0n) is br0ken, have t0 use the # key...
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Fresh Tomato Basil Sauce

Reviewed: Sep. 14, 2011
Excellent and easy. Even better the next day! I did not use that much oil. Didn't need it. I just sauted the onion and garlic first in a bit of oil and then added the tomatoes. One pot. Upped the garlic. Sauce could easily be tweaked to suite individual tastes. Keep the lid off the pot. Thickens up faster that way. Great way to use up all those extra garden tomatoes. Thanks!
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Heather's Cilantro, Black Bean, and Corn Salsa

Reviewed: May 23, 2011
Love it and it is addicting. Equally good scooped up on a tortilla chip, or just eat it as a salad. Also try it hot. Great hot or cold! My DH was in heaven. My only adjustment was to use fresh corn cut off the cob. I did do a quick pan fry with to corn, though I think that is optional. Next time I will use fresh tomatoes. Very refreshing.
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Chile Rellenos Casserole with Ranchero Sauce

Reviewed: May 23, 2011
This was delicious! Was craving Rellenos, but hate the fuss. This was easy. I followed recipe as written with the exception of putting part of the grated cheese on top before baking. Served it with Heather's Cilantro, Black Bean, and Corn Salad and Flour tortillas. I am rating it now as we devour leftovers for breakfast. Just love wrapping chunks of it up in a piece of tortilla. The sauce is devine. I don't think I will ever go back to a canned sauce again, now that I found this. Just great. Thank you.
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Easy Apple Cheese Danish

Reviewed: May 17, 2011
I am so proud of myself! Usually I am terrible with things like pies etc... I can't make a pretty crust to save me. With this I can! Mine does not look like the picture. Instead, I rolled it up sorta like a strudel/burrito. I rolled the dough out, kept it in a rectangle. I did not tuck the ends under, instead I pinched them closed using a fork for a print. I also made slits on the top. The cream cheese goo is delish. My embelishments to the recipe was a 1/2 cup of chopped walnuts, a handfull of soaked raisins, and 1 Bosc pear that I sliced thin and sugar spice coated. Mixed it with the canned filling. I was making 2 of them and did so because I feared running short on filling. Served with ice cream and actually leftover filling that I ended up purreeing and heating up. Also, leave the puff pastry a bit cold, it is easier to work with. If I can do this you can!
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Jeannie's Famous Potato Hamburger Casserole

Reviewed: Mar. 2, 2011
This was just great. Perfect for my meat a potato loving men in the house. It is like meaty scalloped potatoes.I followed the recipe as best as I could. Did not have cream, but using just extra milk worked fine. Leftovers this morning were delish. Bet it would freeze well. Thank you.
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