MattH Recipe Reviews (Pg. 1) - Allrecipes.com (13340491)

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MattH

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Asparagus and Mushroom Frittata

Reviewed: May 9, 2009
Made this for the Saturday morning Mother's Day weekend. Very good, though next time I might add a bit of pepper to the mix.
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California Kabobs

Reviewed: Jan. 12, 2009
They wanted me to make it again the next eve.
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Jan. 12, 2009
Prime rib is great. I'd allow for additional time as I was cooking by a meat thermometer and it just took that.
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1 user found this review helpful

Parmesan Noodles

Reviewed: Jan. 12, 2009
Great quick and easy side dish.
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Million Dollar Mussels

Reviewed: Jan. 12, 2009
Went over well with the people I made it for. I'm not a sherry drinker, so I cut the sherry with low sodium broth as per a previous comment and that was great. Next round I'll probably add some more garlic, just because you can never have too much.
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Lemonade Pork Chops

Reviewed: Jan. 12, 2009
Made these on Friday eve, on Saturday the wife was telling complete strangers how good they were.
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Classic Hollandaise Sauce

Reviewed: Dec. 31, 2008
Nice easy version when one is used to the typical way of doing it.
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Roast Chicken with Cracked Peppercorn Sauce

Reviewed: Dec. 31, 2008
Chicken was great, sauce didn't work out so well for me as I tried substituting something to reduce the fat grams.
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1 user found this review helpful

Roasted Asparagus and Mushrooms

Reviewed: Dec. 31, 2008
Asparagus was good, so were mushrooms, way too much rosemary for my taste though. Will probably try again with perhaps 1/4 the amount of rosemary and see how that works.
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Good Burger

Reviewed: Dec. 31, 2008
My 17 yr old son has now taken to these as his favorite burgers. I find you have to cut the onions very fine or they will tend to cause the patties to fall apart. I should probably try it with a burger press, but don't have one yet.
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Bananas Foster I

Reviewed: Dec. 31, 2008
Good results. I concur with two things in previous reviews. First, this does give a pretty strong rum flavor. For me, this is a good thing as I like rum, however, it is something to be aware of when cooking for others. Secondly, I did the flambe in one pan, I didn't go to the trouble of a second. Since I was using a larger cast iron frying pan, I merely pushed the dessert to the side and added the rum mix on the other, then basted the bananas.
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Baked French Toast

Reviewed: Dec. 30, 2008
I find it quite funny how people review recipes, like "This is great, but only if you make it completely differently than it says and change everything!" In short, this is wonderful as written, and if you feel you must monkey with things, for whatever reason, then it stands up well to a lot of variation. To say you "must" do this or "must" do that is pretty much ridiculous, because it's a matter of personal taste, so people put off by those type of reviews and simply ignore them with full confidence. I've made this a number of times with a significant number of variations, all turned out well. I personally cut the amount of butter in the glaze, simply because it's already up there on the calorie scale, though I will admit it tastes better if you make it as written.
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