MICHELLECA Recipe Reviews (Pg. 1) - Allrecipes.com (119174)

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Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 26, 2003
I've served and catered this dish and it's wonderful! I've used beef tenderloin and top sirloin roast with excellent results. Thanks!
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3 users found this review helpful

Artichoke Bruschetta

Reviewed: Jan. 26, 2003
This recipe was great except the onions really overpowered it. I would reduce the onions to 1 tablespoon or to omit it. Thanks! I've passed it on to several friends!
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8 users found this review helpful

Jim Kaczmarek's Chili

Reviewed: Oct. 4, 2002
This recipe didn't work for me at all. It was so salty that I had to add everything in my cabinet to dilute it and then it was just a big disappointment.
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6 users found this review helpful

Baked Fish with Shrimp

Reviewed: Jun. 14, 2002
I think this was fabulous. So simple, yet delicious! Yes, add seasonings to the fish and yes, add sherry (I added 2 Tablespoons) to the sauce. Unlike another reviewer, I WOULD serve this to company and I did with great reviews.
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18 users found this review helpful

Mushroom Stuffed Chicken Rollups

Reviewed: May 8, 2002
This is a great basic recipe but with a few touches it is elegant. First, make duxelles for the stuffing (sauteed finely chopped mushrooms with shallots) and then add about a couple of tablespoons of white wine and let that get absorbed. No breadcrumbs. Either slice the chicken in half horizontally or pound it flat or both before you stuff it. Roll the chicken up then brush it with olive oil or butter then roll it in the breadcrumbs mixed with grated parmesan cheese, 1/2 tsp. paprika and 1/2 tsp. thyme. Then pour the cream and bake! Yum!
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142 users found this review helpful

Grandma Johnson's Scones

Reviewed: Mar. 18, 2002
My husband and I thought these were one of the best scones we've ever had. Yum!
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2 users found this review helpful

Yellow Squash Casserole

Reviewed: Feb. 10, 2002
Sorry, but this didn't cut it with my family. It was too buttery and lacked flavor. I ended up throwing most of it out.
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1 user found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Feb. 9, 2002
This was good but a little too sweet. I've had similar dressings but I did like this one better. I also think it had way too many sesame seeds and poppy seeds. I would eliminate the sesame seeds altogether and halve the poppy seeds (just for looks anyway!) Oh, and I added diced apple too for color and crunch. Mmmmmm. Thanks for the recipe!
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1 user found this review helpful

Black Bean and Couscous Salad

Reviewed: Jan. 30, 2002
I never would have tried this but thanks to the favorable reviews, I did. I only used 4 green onions and omitted the red pepper because I don't care for the taste of it and I absolutely loved this! I think it would beautifully accompany many a meal. Thanks for the great recipe!
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3 users found this review helpful

Quiche Lorraine I

Reviewed: Jan. 26, 2002
I don't recommend this one. It was runny and very disappointing. Even worse, I made it with Baker's Secret Crust (found at this site) which was a crumbly mess and that made it even worse! I
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1 user found this review helpful

Ham and Cheese Quiche

Reviewed: Jan. 26, 2002
Sorry, but this gets a thumbs down from me. I've made plenty of quiches and this one is very average. It needed a tablespoon or two of flour to hold it together better. It was kind of runny so I had to bake it longer. This had an unfortunate effect on all the other ingredients and actually made them taste bland. I don't recommend this one.
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0 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Jan. 26, 2002
I was very disappointed in this crust. It didn't make enough so I had to roll it very thin, it crumbled (not flaked) easily so the crust just crumbled right off and the flavor left a lot to be desired. I'm going back to my old favorite.
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1 user found this review helpful

Lime Chicken Soft Tacos

Reviewed: Jan. 16, 2002
We didn't have green onions so I used regular ones. The chicken was so good it never made it to the tacos!
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1 user found this review helpful

Artichoke-Chile Dip

Reviewed: Jan. 13, 2002
I served this at a party with pita crisps this weekend and everyone loved it. It was a bit too mayonaisse-y for me, though. I think it would be better if the mayo was replaced with cream cheese. Either way, it was a favorite at the party.
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4 users found this review helpful

Quick and Easy Clam Chowder

Reviewed: Dec. 13, 2001
Since I prefer a lowfat yet rich tasting soup, I used lowfat soups except for the Progresso clam chowder and added a potato, drained the clams and discarded the juice and only added 4 cups of fat free half and half for liquid. It was fantastic! I've probably made this four times now plus shared the recipe lots too. I add chicken or fish to it also for a heartier soup. Yum!
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1 user found this review helpful

Cheddar Chicken

Reviewed: Oct. 31, 2001
I never thought of making chicken with a cheddar coating before and I loved it! I made it with butter crackers instead of cornflakes and it still tasted good.
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 29, 2001
I thought my cheesecake recipe was great but this one tops it. Outrageous! I added dollops of cherry pie filling and swirled them in. So decadent. This will be the recipe I use from now on. Thanks!
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1 user found this review helpful

Chocolate Chip Cookie Brittle

Reviewed: Oct. 13, 2001
A fun, delicious recipe! It looks beautiful, too. I ate a piece with my coffee this morning and it is just as tasty (more so, really) than biscotti. Great christmas gift to send, I think.
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5 users found this review helpful

My Own Famous Stuffed Grape Leaves

Reviewed: Aug. 29, 2001
Patti, what a delicious recipe. The rice stuffing is absolutely wonderful. I had a problem with the grape leaves, though. They were tough and chewy no matter how long I simmered them. It was recommeded to me by a friend from Athens to pour boiling water over the leaves, let them sit for 5 minutes, drain and let them sit in a bowl of cold water before they are used. 10 seconds wasn't enough for mine. Maybe mine were fresh leaves. Also, my friend suggested to put a plate over the grape leaves as they simmer so that they don't fall apart. This was a lot of work and I ended up having to through it all away but I'm willing to try it again with these changes. I'll write a new review when I do this.
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71 users found this review helpful

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