moomoobelle Recipe Reviews (Pg. 1) - Allrecipes.com (15902516)

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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Jun. 4, 2013
Fantastic!I followed the recipe pretty closely, the only change I made was adding kalamata olives to the tomatoes and using both fresh basil and fresh rosemary. I highly recommend doing it this way, it's a very slight, easy change and it enhances and compliments the flavors of the original recipe.Very much a keeper!
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Classic Bran Muffins

Reviewed: Jan. 13, 2013
Absolutely delicious! This recipe has become my new weekday morning staple. I omit the egg and instead use 1 Tbsp milled flax seed mixed into 3 tbsp water, and I use 1 tbsp lemon in 1 cup of skim milk. I also substitute the raisins for 1 peeled, diced apple with 1 tsp cinnamon added to the dried ingredients. I'm planning on trying them instead with dried cranberries and some orange zest next time. The recipe is so easy to adjust to your taste. I share them with all my friends every day because they are so healthy and delicious! You can't even tell they don't have butter or egg in them! Thank you so much for sharing such a versatile recipe.
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Tofu Parmigiana

Reviewed: Sep. 13, 2012
Very tasty. I don't have much experience with tofu, but I took other's suggestions and froze it for a few days first, then thawed it out. I didn't have seasoned breadcrumbs, so I used Panko with a little Italian seasonings in it. I dried the tofu slices out with a paper towel, seasoned them with salt and pepper, dipped them in flour, then egg, then breadcrumbs and baked them in the oven at 375 for 20 minutes instead of frying them. Much lighter. I overdid it on the spices, I think I might leave them out entirely next time and just use jarred spaghetti sauce instead. Served up on Angel Hair pasta, perfect complement! You couldn't tell the difference between the tofu and chicken in terms of texture. Very nice recipe.
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Creamy Chicken on Linguine

Reviewed: Sep. 6, 2012
This recipe tasted phenomenal. I made a mistake and didn't get heavy cream at the store, so I substituted the heavy cream AND milk for 2 cups of half and half. Definitely not doing that again. the sauce came out waaaaaaay too watery. Barring my error, it tasted like a 5 star recipe, and hopefully next time I make it I'll remember the heavy cream haha
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Chef John's Macaroni and Cheese

Reviewed: Sep. 6, 2012
I loved it! A little complicated, but overall very very good. I only changed two small things, I didn't have Dijon mustard and substituted it for a little dry mustard added with the nutmeg, and I didn't have macaroni noodles and substituted it with shells. I think I added too much cheese to the crust, so I won't do that next time, but it was great that night and it was great as leftovers for the rest of the week. Definitely a keeper! Thank you Chef John, your videos crack me up.
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Beef Tips

Reviewed: Sep. 6, 2012
I liked it, I always try to make it exactly as written, but I'm a garlic fiend and add a tablespoon of minced garlic to EVERYTHING! So I sauteed the onions with garlic as well as adding the garlic powder. The recipe was good, but it was so very salty, I can't justify giving it 5 stars. Don't get me wrong, I love salt, but it was a little overboard and I woke up puffy and inflated the next morning! Next time I won't add the salt or the garlic powder at all and I might cut down on the soy sauce a bit as well. Very tasty besides the saltiness.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Sep. 6, 2012
I've made this a couple of times now, and it's a very delicious recipe. It makes the house smell wonderful! The only change I've ever felt I needed to make was to remove the meat after cooking and let it rest under tin foil, then poor the left over juice from the slow cooker into a pot on the stove and boil it for about 10 minutes, stirring constantly. I'll add a little bit of corn starch to thicken it up and serve it over mashed potatoes and the sliced up tenderloin. So good!
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Black Lemon Chicken

Reviewed: May 17, 2012
Delicious chicken recipe! I Only changed it a tiny bit. I didn't have any thyme, so I just left it out, but I added minced garlic to the marinade, and stuffed the chicken with half a lemon, half an onion, and a few garlic cloves before tying the legs together. I also added 3 cut up russet potatoes to the bottom of the pan, to cook with the chicken, and then stirred them every time I took the chicken out. The potatoes were absolutely delicious! They soaked up everything that was good about the chicken marinade and came out a little tangy and super savory. Next time I'll have to adjust the cooking time, though, the chicken was just a tad too pink after we cut it open.
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Cheesy Chicken Pot Pie

Reviewed: Feb. 3, 2012
Great pot pie recipe! I added two heaping tablespoons of minced garlic (because I'm a garlic fanatic) as well as 1/3 cup corn and about a cup of leftover cubed potatoes. I increased the chicken stock by a cup, and doubled the milk and the cornstarch, as well as tossing in around 1/2 cup more chicken.. Just enough filling for a nice, round pie top!
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3 users found this review helpful

 
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