MaineScott Recipe Reviews (Pg. 2) - Allrecipes.com (12907469)

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MaineScott

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Grilled Peaches with Berry Sauce

Reviewed: Nov. 13, 2012
Disappointed with the results of grilling the peaches and with the overall taste of the dessert.
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0 users found this review helpful

Teena's Spicy Pesto Chicken and Pasta

Reviewed: Nov. 23, 2011
This is a tasty recipe and we'll repeat. Use whatever kind of pasta you prefer to eat. We used cavatappi and enjoyed it very much, but there's no reason you couldn't use anything else. Other than the type of pasta, we made no alterations. We found this to be both flavorful and spicy, even though some reviewers found it be neither. The quality of the chili paste may play a role. We used the Huy Fong stuff and found one tablespoon to be perfect. It gave it a nice kick, and any more probably would have been too much. I'll note that since this recipe doesn't have a traditional "sauce", the leftovers will dry out pretty quickly. By the next day the re-heated extras were decidedly disappointing. Best to eat it while it's hot and fresh!
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4 users found this review helpful

Cheesy Italian Tortellini

Reviewed: Nov. 23, 2011
This is very easy to make and everyone loves it. I make a couple of modifications: First, I use only Italian sausage and no ground beef, which imparts much more flavor. Secondly, I reduce the amount of shredded cheese I add. With the cheese in the tortellini I found that the dish just became too cheesy for us, though your tastes may vary. Finally, and most importantly, use a lot more tortellini than the recipe calls for. I always use at least a 16oz package, and even then there is still more than enough sauce.
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5 users found this review helpful

Shredded Potato Quiche

Reviewed: Nov. 23, 2011
This is a great recipe. I find the cook time to be longer than indicated here, but otherwise it's an easy recipe to make and the results are filling and delicious. I always made this recipe with bacon instead of the ham, and I usually modify this recipe by adding 2 cups of chopped up vegetables (broccoli, cauliflower, carrots, peppers). If you add veggies you'll want to add an extra egg and some extra cheese to adequately cover the vegetables. A few reviewers have suggested adding chopped onion, but when I tried this I found that the onion flavor really overpowered the dish, so I never add onions anymore.
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3 users found this review helpful

Italian Chicken Skillet

Reviewed: Nov. 23, 2011
This was an easy recipe to make, and the pasta/chicken combination was hearty and filling. However, I found the final flavor lacking and the leftovers didn't re-heat well. I don't plan on making this recipe again.
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2 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Apr. 17, 2011
This is a nice recipe, and definitely something we'll make regularly. We did make a couple of changes from the stated recipe: Definitely cut down on the salt, as others have stated. We did not use the lemon juice, and we sprinkled with shredded Parmesan after we took the asparagus out of the oven. 10 minutes at 425 yielded a very nice finished product.
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3 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Apr. 17, 2011
This is a delicious salad, and reasonably easy to make. The dried cranberries and toasted almond slivers were excellent together, and the dressing was very tasty. The only thing we did differently was serve the salad and dressing separately so everyone could dress their salad to their desired taste. Definitely a recipe we'll use again and again.
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6 users found this review helpful

Grilled Salmon I

Reviewed: Apr. 17, 2011
Really a nice recipe. This is very simple to prepare, and I'd rank it as the best salmon recipe our family has ever attempted. My wife and I both enjoyed it and will make it a regular main course. We followed the recipe precisely.
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3 users found this review helpful

Vegetable Chowder

Reviewed: Mar. 13, 2011
This is a great recipe! I love hot, tasty dishes that also give you a heaping helping of vegetables. This dish tasted great and the chowder had an excellent consistency. For my three cups of cheese I used a cup of regular cheddar and two cups of extra sharp cheddar. Note that the quality of the cheese that you use will have a big effect on the taste of the finished product. I use a decent quality Cabot sharp cheddar and the results are fantastic. My prep time was substantially more than the 15 minutes estimated by the recipe, but the results were so good that this recipe will definitely be repeated!
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