egirl Recipe Reviews (Pg. 1) - Allrecipes.com (1468790)

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Pork Loin Stuffed with Spinach

Reviewed: Dec. 11, 2007
Very tasty, with the recommendations made by other reviewers. I used boneless pork loin, which I tenderized with a mallet. In the stuffing, I added sliced mushrooms and used three cloves of garlic. I also added shredded mozzarella cheese when assembling. Tasted great! Cooked to internal temp of 160, which took less than an hour... was still moist.
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Baked Salmon Fillets Dijon

Reviewed: Jul. 24, 2005
Great recipe, TRULY quick and easy! I think that the mustard and breadcrumbs act as some kind of barrier that keeps the salmon nice and moist. Followed the recipe exactly, however didn't need to measure much. I seasoned the fish first, then spread on just enough mustard to cover. Didn't need the full 1/4 cup of bread crumbs or butter - again, just enough to cover. cooded for exactly 15 minutes and fish came out perfect! The topping didn't get crispy at all, but added a great flavor. Will make this again and again!!!
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Broiled Scallops

Reviewed: Apr. 14, 2005
Good for a quick and simple recipe. I would think that this one would be better with sea scallops and that the little ones are best for tossing in a pasta - haven't tried it though. You also really don't need the extra butter to dip it in - there's plenty of butter already
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Patti's Mussels a la Mariniere

Reviewed: Apr. 14, 2005
Followed the recipe exactly. Great recipe that tastes just like it does in a restaurant. I liked that this recipe includes tomatoes, which I didn't find in other recipes when I was searching online. Use the shells to scoop up the yummy broth and, yes, serve with wine!
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Local Kine Wontons

Reviewed: Apr. 14, 2005
Great recipe and very easy! I followed the recipe exactly, except for leaving out the water chestnuts since I don't really like them (they would have added to the texture though). I chopped up the crabmeat, making it easier to mix together. I also took someone else's advice and cooked one side at a time in a large pan so as not to waste oil. It fried up really quickly too, about a minute for each side. One tip is to be sure to squeeze the air out when sealing the wrapper so that they don't puff up when frying. Serve right away and with some sweet and sour chili sauce.
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Sesame Seared Tuna

Reviewed: Sep. 1, 2004
This recipe was so delicious! I followed the ingredients and measurements exactly and it turned out great. I didn't have an iron skillet, but I don't think it mattered. It was so easy and took hardly any time at all, just 15 minutes, because of the chopping. Highly recommended for anyone who likes sushi or sashimi! Thanks for the recipe!!!
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Pat's Mushroom Saute

Reviewed: Jul. 26, 2004
Great recipe! I make it all the time now! The only change I would make is to double or triple the amount of balsamic vinegar - this really kicks up the flavor.
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Eggplant Parmesan II

Reviewed: Jul. 19, 2004
Delicious! This was easy to make, though pretty time consuming due to all of the steps. I did follow a lot of the other reviewer's tips, like salting the eggplant slices and baking in the oven ten minutes on each side. I did not change anything as far as ingredients, exept using just egg whites instead of the whole egg and we didn't use nearly that much bread crumbs. This is a must try!
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Alla Checca

Reviewed: Jul. 19, 2004
Tried this recipe last night, over pasta and did not like it at all! Pretty bland... to be fair though, I used about a quarter cup of fresh basil and about a teaspoon of dried basil. Another reviewer said that they used all dried basil, so I thought I'd give it a try since I didn't have much of the fresh kind. Had a lot of it leftover... and the reason that I'm giving it three stars is that I used it today for bruschetta. Popped it in the oven over fresh artisan bread, and topped it with mozzarella. About 6 to 7 minutes at 350. This was great!!!
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Ahi Poke Basic

Reviewed: Apr. 12, 2004
Loved this recipe!!! This was the first one I ever tried on allrecipe and my fiance and I loved it. It's great as a started, but we've had it as a main course with lots of sushi rice. So far we've used the frozen tuna sashimi because it's so much cheaper than the fresh kind, but it still tastes great. I followed some of the other tips, most importantly halving the soy sauce in the original recipe. This is a must try!
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