Mitchipoo Recipe Reviews (Pg. 1) - (13734726)

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Hoisin-Ginger Beef Skewers

Reviewed: Apr. 21, 2012
I made these appetizer size on a six inch skewer to take to a party. I left out the sesame oil as I didn't have any on hand and used a bit more lime juice and garlic. Left it to marinade overnight. It was fantastic. The beef was so juicy and tender with really good flavour. I wish I'd made more...and so did everybody else!
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2 users found this review helpful

Warm Italiano Spread

Reviewed: Apr. 21, 2012
So easy and so delicious. I used a bit more pesto and sundried tomatoes instead of a roma. Also made it in a disposable aluminum loaf pan which worked perfectly for the barbecue. Took it to a barbecue party and everybody loved it, they were practically licking the pan clean.
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4 users found this review helpful

Oven-Roasted Root Vegetables

Reviewed: Oct. 10, 2011
Perfect recipe for thanksgiving dinner, and even better for a take along for potlucks. I used a combination of sweet potatos, yams, rutabaga, carrots, beets and red onion, so delicious.
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2 users found this review helpful

Pear and Blue Cheese Pastry Triangles

Reviewed: Dec. 12, 2010
These were fantastic, everybody loved loved loved them. I did add some chopped walnuts to the mix, and I had to use two packages of puff pastry dough. I used folded squares of pastry dough for nice neat packages. The worst part really was carmelizing the onions, took about 40 minutes on my stove....but oh it was so worth it, the flavour...all the flavours melded so perfectly. This is definitely a keeper, I'm going to try a mushroom and goat cheese mixture next time.
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6 users found this review helpful

Polenta Fries

Reviewed: Nov. 22, 2009
I had a tube of polenta sitting in the cupboard that has been crying out for a new recipe. I sliced it into strip (approx 1/2" wide), then brushed with olive oil and sprinkled with salt, pepper, parmesan & chopped parsley. I used the oven method, but it took way longer than 10 minutes per side. I left them in the oven for approx 60-70 minutes, they were just starting to brown but were nice and soft in the middle. They were great on their own, but now I'm on the lookout for the perfect dipping sauce.
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17 users found this review helpful

Garlic Parmesan Orzo

Reviewed: Jan. 4, 2009
This super simple recipe is fantastic. I kicked it up to a main course by sauteing shrimp and finely chopped onion in a bit of butter, then adding the rest of the butter, parmesan and milk along with the orzo. The sauce was not "creamy" per se but was more than sufficient for the amount of pasta. The dish has a very rich texture and flavor.
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1 user found this review helpful

Quick Artichoke Pasta Salad

Reviewed: Dec. 29, 2008
This dish has become my kitchen sink staple recipe. Whichever whole wheat pasta I have on hand (fusili, bowtie, macaroni, etc.) and the jar of artichokes are standard everything else varies as to what's in the cupboard. Olives, feta or shaved parmesan and sun dried tomatoes are regulars in the mix along with pine nuts, fresh basil, a spoon or two of pesto and zucchini. Being a vegetarian I love that this recipe is so quick and easy and can be served warm or cold. I make it at least once a week
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13 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jul. 21, 2008
The quinoa adds a much nuttier taste to the salad than bulger, but both ways make a great tabbouleh. I substituted red onion for the green onions, left out the carrots for a more traditional tabbouleh and added one clove of garlic minced to the dressing...YUMMY!!!
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2 users found this review helpful

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