tapioca Recipe Reviews (Pg. 1) - Allrecipes.com (12145517)

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Scrambled Egg Brunch Bread

Reviewed: Jun. 30, 2012
I made this for a brunch for 8 ladies and they adored it. It was beautiful and delicious. p.s. I could have sworn that I read reviews on the recipe before making it, but they all seem to have disappeared! There were even pictures of the finished result and they are gone too...and no, I'm not talking about the very similar "Ham Breakfast Braid" - the pictures there aren't even close to the ones I saw. I printed the recipe, and it is attributed to someone else. Whatever, the end result is FABULOUS and I highly recommend.
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12 users found this review helpful

Country Apple Dumplings

Reviewed: Jun. 1, 2012
How can something so simple be so delicious ?!? My Mother (Bless her soul) made the BEST apple dumplings and of course they were made from scratch. Even though these are not that "pure", they brought back fond memories...they are a close 2nd to perfection! Would give more stars if I could.
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0 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: Apr. 6, 2012
I followed recipe as written with the addition of sauce on the cheese before rolling up. It was very good, but I felt that the mustard flavor overpowered the other flavors. Next time I will use less mustard; may also experiment with rosemary. Thanks for a very good and simple to make dish. This is "guests-for-dinner-worthy".
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3 users found this review helpful

Gourmet Chicken Sandwich

Reviewed: Jan. 26, 2012
WOW! Made it with focaccia from TFM; added fresh spinach under chicken; roasted red pepper strips and provolone cheese over chicken. Ran under broiler before topping sandwich with bread just long enough to melt cheese. YUM!
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2 users found this review helpful

Chicken and Gnocchi Soup

Reviewed: Jan. 13, 2012
How can something so simple be so good? I've made this soup several times now and it's always a hit. I use an extra cup of broth and 1 cup of heavy cream instead of the half & half. Sprigs of fresh thyme (removed before serving) really make the flavor "pop". Haven't used the cornstarch thickening but I don't think it is necessary. Serve with a salad and some good crusty Italian or French bread....nummy, nummy! Thanks Christina!
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Gorgonzola Sauce

Reviewed: Feb. 4, 2011
I made this sauce and served it with penne pasta and my husband said that it was the best pasta I had ever made for him. Well, we have been married almost 35 years and I have cooked a lot of very good pasta dishes so that was a huge compliment. I liked it too! I pretty much followed the recipe except I might have used a little more gorgonzola than specified. REVISED 3/19/2011: I have now made this sauce 3 times. The secret, I believe, is the quality of the ingredients. Don't expect great results if using gorgonzola that is purchased already crumbled. Trust me; it makes a difference. Also, be sure to reduce the wine as directed. Otherwise, sauce may be runny or curdled and the taste of wine may be overpowering.
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11 users found this review helpful

 
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