Michael Beatty Recipe Reviews (Pg. 1) - Allrecipes.com (1495023)

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Michael Beatty

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Peanut Sauce II

Reviewed: Nov. 23, 2014
Great recipe. As with others, I added some rice vinegar, and doubled the garlic and ginger. Was worried that it was going to be soupy, but it thickend pretty quickly.
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3 users found this review helpful

Sicilian Steak Sandwich

Reviewed: Sep. 29, 2013
Phenomenal sandwich. Best I've ever made. Only thing wrong with the recipe is that you've gotta use a toasted bun, and I would suggest getting a good chibata bun.
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1 user found this review helpful

Garlic Basil Spread

Reviewed: Sep. 29, 2013
Great easy to make sandwich spread. The volume of this recipe didn't work in my food processor, just wasn't enough of it, but my mortar and pestle made fast work of it.
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1 user found this review helpful

Grilled Yellow Squash

Reviewed: Sep. 9, 2013
This easily makes it into my dinner rotation twice a month. Works just as well with zucchini, often I'll mix them in the same meal doing one squash and one zucchini.
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2 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Feb. 25, 2013
It is fairly bland and has WAY too much chicken. And coming from someone who likes a meaty soup, that is saying a lot. I had to add a little extra salt, an extra table spoon of chili powder, a teaspoon of cayenne pepper, and two roasted red peppers. I could have easily halved the amount of chicken.
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1 user found this review helpful

Whole Wheat Pasta

Reviewed: Dec. 30, 2012
The dough this recipe is much harder to work with than it needs to be. There are much better recipes out there.
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1 user found this review helpful

Pan Seared Tuna with Citrus-Herb Vinaigrette

Reviewed: Feb. 7, 2012
The vinaigrette was delicious, and went great with the tuna. I wasn't fond of the chervil, my wife however, loved it.
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2 users found this review helpful

Artichoke and Shrimp Linguine

Reviewed: Jan. 28, 2012
I substituted chopped clams for the shrimp. This is my new favorite pasta dish.
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1 user found this review helpful

Artichoke and Spinach Swirls

Reviewed: Nov. 19, 2011
Make sure you follow the directions and space them 2" apart... I, aparently, missed that little bit of info and when the 15 minutes were up , I was left with a solid mass of swirls. Fortunatly, I was able to seperate them, but the middle ones were raw and required another 15 mintues
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Salmon with Creamy Dill Sauce

Reviewed: Jun. 6, 2011
The sauce is excellent. I did double the lemon and the horseradish to give it some extra "tang" but that is more of a personal preference than anything. Some advice, make a little extra... I kept dipping a spoon into the sauce while the salmon was cooking and "tasting" it, just to make sure it was as good as I remembered.
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Chicken Marsala Florentine

Reviewed: Mar. 20, 2006
I have my own marsala recipe that I usually use, but I though I would try something different. I shouldn't have. I wasn't at all impresse with this recipe. It definatly wasn't much for eye candy. Sauce was brown, the spinach turned greenish brown and the tomatoes were redish brown. It was a pretty brown meal. The tomatoes added a unnaturally sweet taste and the spinach just got in the way. Also the breading on the chicken is bland, and since it wasn't cooked with the sauce the flavors don't get into the meat at all. I won't be making this again.
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Glasser's Greek Marlin

Reviewed: Apr. 3, 2005
The sauce was amazing!!! Don't know if it was my oven or the recipe, but 14 min was not enough cook time. I will definately make this again, but I will bake for 10 min on each side.
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3 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Jun. 15, 2004
This recipe was fantastic, my super market didn't have any shallots, so I substituted leeks and followed the recipe and it turned out great.
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