M. A. H. Recipe Reviews (Pg. 1) - Allrecipes.com (1573823)

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M. A. H.

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Perfect Baked Potato

Reviewed: Sep. 15, 2014
I've been making baked potatoes like this for years. The only change is that I bake them for 1 hour at 400 degrees. As an added little tidbit, after slathering the oil and kosher salt on the potatoes, I "wash" my hands with the remaining salt and oil. The salt exfoliates and the oil smoothes my hands. After I wash the residue off, I use hand cream and my hands are smooth and soft.
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1 user found this review helpful

Delicious Chicken Fajita Marinade

Reviewed: May 13, 2014
Made this last week and it was delicious
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Herb Roasted Pork

Reviewed: Jan. 5, 2014
I made this the other night using a 3 pound boneless, center cut pork roast. After rubbing the sage, etc. mixture over the roast, I placed it into a plastic bag and put it in the refrigerator for 1 hour. I also used brown sugar instead of white and good Balsamic vinegar in the glaze. When the roast reached 125 deg., I started to baste it and took it out of the oven at 135 deg. I tented it with foil for 15 minutes, then sliced and served it with extra glaze on the side. It was so juicy, we really didn't need the extra glaze. We had leftovers 3 days later and it was just as delicious and tender as the first time. I will definitly make this again.
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Baked Dijon Salmon

Reviewed: Mar. 28, 2012
This recipe for salmon was very good. I'm not a huge fan of salmon however it was tasty and very flavorful. The only change I made was to substitute panko for the breadcrumbs for more crunch.
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1 user found this review helpful

Lemon Cooler Cream Cake

Reviewed: Jan. 28, 2010
I've been making this cake for over 30 years. The recipe was in a Jell-O recipe book. You can also make it with lime Jell-O or strawberry cake mix with strawberry Jell-O. You can use your imagination and combine any flavors you like. The cake is so moist and my family loves it. According to one reviewer, the cake is soggy from pouring the gelatin over it. Well, the trick is to inject the gelatin into the cake. I used to use a very pointy eyedropper but today I use a a meat injector. Takes a little longer but it works great.
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Broiled Sweet and Tangy Tilapia

Reviewed: Nov. 23, 2009
My family loves this recipe. It's easy and the flavors meld beautifully.
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5 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Jun. 18, 2009
This is the best way to enjoy asparagus. But remember, the asparagus must still have a crunch to it. Soggy and limp is a no-no. Instead of cooking spray, I drizzle extra virgin olive oil on the asparagus. Also use good balsamic vinegar not the cheap stuff you buy in the supermarket. I sprinkle fresh grated Parmesan cheese on top right before serving. My family can't get enough of this dish, there's never any left.
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3 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 14, 2009
YUM!! The tenderloin was so tender and tasty. The flavor was just right. The only thing different is that I used light cream. Tastes just as good if not better than some restaurants pork tenderloin dishes. And the best thing about it is that it's very easy to prepare.
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1 user found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Mar. 7, 2007
Oh, so good. I did what a few of the others suggested. I put half the beans with the onions, garlic, peppers and some of the broth in a blender and pureed it. It thickens the chili and my family loved it.
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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Dec. 9, 2006
Not everyone likes Brussels Sprouts but this way of preparing them just might change their minds. My family really enjoyed them and even went back for seconds. I added fresh Parmesan cheese before serving which gave it an extra nice flavor. I will be making these for Christmas dinner especially for my son-in-law. It's his favorite vegetable.
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10 users found this review helpful

Breaded Turkey Breasts

Reviewed: Nov. 23, 2006
I've made this recipe for years but I use boneless chicken breasts most of the time because my family likes chicken better than turkey. I've also used pork tenderloin, cut into medallion size pieces and flatten a little. Dip into seasoned flour, then beaten egg and finally into the breadcrumbs.
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10 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Jul. 12, 2006
Very good and easy to prepare. I followed the recipe but dredged it in Panko crumbs. It gave the fish a crunch that really adds to the dish. Yum.
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2 users found this review helpful

Easy Italian Sausage Lasagna

Reviewed: Apr. 3, 2006
How can you call this Italian? The filling should have ricotta, mozzarella, parsley, ground black pepper, locatelli cheese and eggs.
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20 users found this review helpful

Croque-Monsieur

Reviewed: Jan. 5, 2005
I made this sandwich with sliced turkey breast and provolone. I eliminated the frying part with oil and butter and used butter flavored Pam instead. I also eliminated the salt in the batter. It was delicious.
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20 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Jan. 4, 2005
These porkchops are so easy to prepare. They are moist and taste wonderful. My family loves them. One mistake some people make is that they overcook pork which then becomes dry and tough.
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Gourmet Chicken Pizza

Reviewed: Jun. 18, 2003
I made this the other night and was very pleased with the outcome. After reading some of the reviews, I decided to saute the chicken in extra virgin olive oil with minced garlic, salt & pepper and I topped the pizza with dried basil flakes. I also noticed that the crust was golden brown after the 7 minutes so I lowered the heat to 400 degrees and baked the pizza for 15 min. instead of 20 - 25 min. It came out perfect. What's really great about this recipe is that you can add extra veggies or different meats, whatever you like.
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Parmesan Garlic Bread

Reviewed: May 30, 2003
Very good and easy to make. My family enjoyed it so much there wasn't a piece left.
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4 users found this review helpful

Strawberry Cake from Scratch

Reviewed: May 15, 2003
The cake was a bit too sweet. 2 cups of sugar, Jell-o and sweetened strawberries is a lot of sugar. I would cut down on the sugar, probably up to 1 cup. Definitly use a chocolate glaze. (1/2 cup semisweet chocolate chips, 2 tbsp. butter & 1 tbsp. corn syrup, melt and pour the glaze over the still warm cake.
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Chocolate Lovers' Favorite Cake

Reviewed: Apr. 29, 2003
This cake was okay but not as good as other chocolate cakes I've made. The batter is too much for a Bundt pan, so make sure you keep about 6 to 8 ounces out. It also took 75 min. to cook. As I tried to slice it, each slice would crumble. It did not go over well with my guests.
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3 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 5, 2003
I made this chicken last night and it was very easy to prepare. It was very moist but also very bland. It needs more seasonings.
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1 user found this review helpful

 
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