Paula Recipe Reviews (Pg. 1) - Allrecipes.com (1591084)

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Easy Homemade Pizza Dough

Reviewed: Aug. 26, 2013
Has anyone tried this recipe using a pizza stone? I'm wondering about the baking instructions if a stone is used instead of a metal pan. Would love some feedback.
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3 users found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: Aug. 31, 2006
My family & guests loved this. I went easy on the Dijon and that was a mistake. Everyone would have liked more of the mustard taste. I plan to make this again to serve to guests over the Labor Day weekend and will aim for more flavor. Definitely a recipe I will keep and adjust over time to suit our tastes.
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1 user found this review helpful

Mid-Summer Italian Bread Salad

Reviewed: Aug. 3, 2006
This is one of our favorite summer salads. The trick is to add the croutons at the last minute. Try adding a ball of fresh mozzarella. We make a meal of this and gazpacho soup as a starter. Wonderful when all the ingredients are summer-ripe.
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3 users found this review helpful

Portobello Lemon Chicken

Reviewed: Dec. 4, 2006
This is really good. I embellished the recipe just a bit by adding shallots, fresh thyme and marinating both the chicken and the mushrooms (separately)in a lemon based marinade for an hour or so. It was a great way to use up extra portabello mushrooms without fusing with a grill, which is my usual method of cooking them. Thanks for the inspiration.
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1 user found this review helpful

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Reviewed: Apr. 28, 2006
We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T. butter to the sauce at the end just to give it a bit of richness. We'll have this often I'm sure.
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12 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Apr. 20, 2006
I'd like to add my name as one more fan of this terrific recipe. I used creme fraiche in the sauce; it was creamy and delicious. It's not a recipe you want to start at the last minute (when everyone's starving) because it takes awhile to get things in place and the sauce prepared. But it's well worth the effort.
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6 users found this review helpful

Walnut Raisin Scones

Reviewed: Feb. 23, 2007
For 20 years or more I have used a scone recipe from the Mt. Saviour Monastery Cookbook (Arnold Jerome's Famous Irish Scones). I decided to try this one just for a change. The ingedients are slightly different but basicaly the same, with the exception of the buttermilk-sugar-nut glaze and the cooking temperature (420 vs. 375). I've treasured the Jerome recipe but now I think I've found a competitor. Try these scones. They're over the top--truly delicious. (I used cried cranberries and chopped pecans as that's what was in my pantry).
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4 users found this review helpful

Classic Veal Marsala

Reviewed: Sep. 9, 2004
Wonderful recipe in every way. I included turkey breast slices along with the veal because my husband doesn't eat beef. Served it with angel hair pasta (dressed with a small amount butter, a little extra virgin olive oil, a touch of garlic and a few shavings of parmesan cheese.) Three of us polished off 6 servings! I added a little more garlic and forgot the finishing butter, but no matter--we're going to have this often (when we're not counting calories!)
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8 users found this review helpful

Curried Butternut Squash and Pear Soup

Reviewed: Feb. 27, 2009
Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests loved it.
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41 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 2, 2004
I wish I could add more stars. This is a truly delicious recipe. I prepared as directed, although I did marinate the breasts in balsamic vinegar, salt & pepper before coating with flour. As it is written, this has the 'feel' of a professional recipe and the taste is superb. My husband was ecstatic! I served it with a buffalo mozzarella(imported)/tomato/fresh basil salad and toasted bread slices with olive spread. A bottle of wine was all that was needed to make this a meal to remember. Definitely a keeper.
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1 user found this review helpful

Cheese Wafers

Reviewed: Nov. 10, 2006
This is a favorite cocktail party hors d'oeuvre. Everyone loves them and they're so easy to make. Bake them ahead, freeze, then bring to room temperature before serving. Delicious!
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10 users found this review helpful

Apple Cake V

Reviewed: Oct. 17, 2013
Fabulous recipe...we couldn't stop eating it! I made it in two small bundt pans; put one in the freezer and kept the other one out for dessert and snacking. The recipe is perfect as is; it needs no adjusting.
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2 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 6, 2009
My version of this wonderful cookie came from an old Betty Crocker cookbook. The recipe is exactly the same and is by far our family's favorite holiday cookie. I tend to use pecans rather than walnuts; just personal taste.I only make them at Christmas time so they really are a special treat. I've found that like many tender baked goods, the key to success is not to overwork the dough. The mistake I have seen people make is to substitute margarine for the butter. This is a huge mistake. If your budget will allow,use the finest butter you can find.
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3 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 20, 2009
I agree with everyone who raves about these cookies. They're terrific. The one mistake I made was to put too much frostingon them. I ran out. Next time I'll either drizzle (not spread) the frosting or make one and one-half the recipe for the frosting. Even without the frosting they're divine.
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2 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Oct. 26, 2009
This is a terrific recipe. I made two beautiful, delicious loaves. I put a pan of hot water in the bottom of my oven during the cooking time. If you're not sure they're cooked through, use your digital thermometer - it will read 200 degrees when they are ready to remove from the oven.
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6 users found this review helpful

Almond Orange Pithiviers

Reviewed: Dec. 11, 2009
I learned to make Pitiviers in a professional cooking course. I had to make the puff pastry from scratch. It was well worth the effort. However, Pepperidge Farm frozen puff pastry makes the whole job a lot easier and just as good. The important thing is that this is well worth any effort it takes to make it. It's a classic dessert that doesn't get as much attention as it should. I applaud Campbell's/Pepperidge Farm for offering this recipe to give it a wider following. You won't be sorry you tried it. Hint: one version I made included canned apricot halves that had sat in some Amaretto for a few minutes. It was well received by all who tried it. This is a good recipe for experimenting if you feel like it.
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52 users found this review helpful

Rummage Relish

Reviewed: Aug. 19, 2010
It's funny....this is the second recipe I've come across this week that I first saw in a 1963 cookbook published by the Farm Journal. (The other recipe is for Ambrosial Jam which is fabulous - peaches, oranges, lemons, cantaloupe and pineapple - YUM). The point is I guess that classic recipes never die. Rummage Relish is just the thing for all of the green tomatoes in my garden.
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24 users found this review helpful

Buttered Biscuits

Reviewed: Aug. 23, 2010
Finally I've found the perfect biscuit recipe. These are terrific. I added a little sugar to the dough. I formed the dough into 7 large-ish patties, placed them in a greased ceramic dish with their sides touching and baked at 425 for 20 minutes. They were cooked but the tops weren't brown (which I wanted for the sake of presentation) so I turned my broiler on low to brown them (watch carefully!). I had just made a batch of fresh raspberry jam - we were transported to Heaven! Thanks for the recipe. P.S. I often do a lot of complicated, gourmet cooking and I am constantly surprised how some of the simplest, easiest recipes result in a supremely satisfying treat. I enjoy the challenge of gourmet cooking but I enjoy good food even more!
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3 users found this review helpful

Cream of Artichoke Soup I

Reviewed: Nov. 14, 2007
This is delicious and it's fairly easy. Fresh artichokes always are a bit of extra work as far as I'm concerned, but the flavor extraction makes them worth it. I steamed 4 artichokes, discarded the leaves, cut up and added the bottoms and the steaming water, then I added a can of artichoke bottoms to make up for the missing pulp from the leaves. Nothing was lost I'm sure. Instead of celery I used 1/2 a celeraic bulb I happened to have on hand. This result was a flavorful, creamy soup just right for a chilly fall evening meal, along with some cheese tortellini and steamed broccoli in a butter-EVOO garlic sauce.
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10 users found this review helpful

Tater-Dipped Eggplant

Reviewed: Sep. 6, 2006
I had some Japanese eggplant from my garden that needed to be used up. This was perfect. Because of the long, thin shape, I cut the eggplant into wedges about 4" long. I also had a zucchini from the garden that I cut into rounds. I'm always suspicious of a recipe that calls for a 450 degree oven (easy to burn and dry out ingredients). Thanks to my digital oven controls I was able to cook the vegetables at 420-435(I started out at 420, then upped to 435 after turning.)The results were wonderful. What a nice recipe. We will make this again and again. Served it with marinated steak tips and chicken breasts from our local market. An easy and delicious late summer mid-week dinner.
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1 user found this review helpful

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