missymar Recipe Reviews (Pg. 1) - Allrecipes.com (12940328)

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Braised Rabbit with Mushroom Sauce

Reviewed: May 11, 2011
I made this into a 10 star dinner! Never had rabbit before, but it was just so delicious. It was mostly the sauce that did it. I first fried up 1/4 lb. of bacon and used the drippings to brown the floured rabbit in, then put the bacon crumbled up into the sauce. I added 1 c dry white wine instead of water. I added 1 tsp. of dried thyme and 1 tsp. dried rosemary. Also cut up 1 med onion and added to the carrots and potatoes. I used all the called for ingredients and just made these extra additions. So I did alter the recipe a bit, but it really was a dish to remember. Next time, I'll try it with chicken parts so my husband will eat it!
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18 users found this review helpful

Crazy Chicken Marinade Grilled Chicken

Reviewed: May 25, 2011
Overkill on Chili powder and lime. Salt and garlic powder would have help. All in all disappointing. Don't know how this got 5 stars.
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4 users found this review helpful

Grandma's Yeast Rolls

Reviewed: May 29, 2011
Dough came out a bit dry, so I added a little more water to it. Also it becomes more of a sweeter roll when baked. I'll cut down the sugar next time. I was happy how light and airy they baked up
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3 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 30, 2011
Excellent, very moist, not too sweet. More like a carrot cake. Pumpkin is a subtle background flavor. I baked this cake yesterday for my daughter's birthday today and she loved it! The can pumpkin is sold in 15 oz. cans and I needed 16 oz. for the 2 cups, so I added 1 oz. of applesauce to make up for it. I will be making it again and again with the cream cheese icing. The bundt pan version will take nearly 1 hr. to bake.
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5 users found this review helpful

Crispy Whitefish Marinated

Reviewed: Jan. 16, 2012
My big fish hater LOVED this. The whitefish was very fresh to start with which helps any fish dish. I made this exactly as stated, only I reduced the oil for the pan to about 3Tbs for 3 filets. I seared the flesh side down first than turned over to the skin side down and got a beautiful crust. I layed them out on paper towels to absorb most of the oil. This helps bring the calories down without losing any flavor. Perfect flavoring, not too spicy or salty.
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1 user found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Jan. 20, 2012
boneless chicken breast was just too dry. Even though the salsa, lime juice added plenty of moisture, it was still lacking a much needed moistness. Baking chicken theighs and shredding a darker meat would improve on the final dish.
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3 users found this review helpful

Pesto

Reviewed: Jun. 21, 2013
Delicious! I've made pesto before, but I didn't have any pine nuts this time. I had walnuts and pecans in my freezer so I toasted them and put them in my Vita Mixer with the other ingredients and it turned out as good as if I used the pine nuts. I did add a little salt as well as other reviewers suggested. I spread some on my pizza tonight and heaven in every bite.
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2 users found this review helpful

 
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