L. Phelps Recipe Reviews (Pg. 1) - Allrecipes.com (13978432)

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Stuffed Poblano Peppers

Reviewed: Oct. 7, 2013
This is one of our family favorites.
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Baked Dijon Salmon

Reviewed: Feb. 5, 2010
This was really good, but I did doctor the recipe for more flavor, as it sounded a bit bland. I added pepper, garlic powder and Herbes de Provence to the bread crumb mixture. My husband adored it, and went back for large seconds. This is a keeper.
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2 users found this review helpful

Herbed Salmon

Reviewed: Jan. 19, 2010
A very light and delicious recipe. By using all fresh herbs, it's a taste of summer in mid-winter. I had lots of sage, so I used 5 small leaves for each salmon filet, and I'll do the same in the future.
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10 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Nov. 19, 2009
This was so tasty! I used pine nuts, since I always have those handy. I used up all my summer basil and made pesto "ice cubes" to freeze for a taste of summer during the winter.
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1 user found this review helpful

Poulet Parisienne

Reviewed: Nov. 19, 2009
I only had boneless/skinless chicken breasts, so I added some garlic and used smoked paprika. It was flavorful and definitely a recipe I'll make again.
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3 users found this review helpful

Fresh Salsa

Reviewed: Sep. 3, 2009
This one is going in my recipe box. I had all the ingredients except jicama, but I had a baby zucchini that added some crunch and texture. I did drain my big red tomatoes while I cut up the other ingredients, and I think that helped keep the salsa from getting too watery. If you are concerned about that, use a can of tomato paste instead of the canned tomatoes. My husband gobbled it up on crusty fresh bread like bruschetta. Good thing I made extra!
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Baked Scallops

Reviewed: Jun. 13, 2009
This was stellar! My husband and I gobbled them down with a salad and the Lime Cilantro Rice. I used half butter/half olive oil instead of all butter, but didn't change anything else. I can't wait to make it again.
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Taco Seasoning I

Reviewed: Apr. 22, 2009
I used smoked paprika and it added another layer of zip. I also mixed in 1 tsp. constarch to the mix and added 1/2 cup of water to the meat with the mix.
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