EXTEXX Recipe Reviews (Pg. 1) - Allrecipes.com (1600570)

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Spinach-Stuffed Salmon Fillets

Reviewed: May 18, 2007
I'm planning on making this again, but I'll either cook the spinach first, or use frozen spinach (thawed first and drained) for the stuffing. I'll also add some cheese, like Laughing Cow Light Garlic & Herb, or herby goat's cheese to counteract the dryness. The stuffing was overly bitter from roasting. So definitely give it a head start on the stove ahead of time or your salmon will be overdone before your spinach gets cooked. (Or at least that's what I experienced).Overall, a good recipe, but not a great one.
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Garbanzo Stir-Fry

Reviewed: Jan. 24, 2007
Really tasty, even using dried herbs.Careful not to overcook--perhaps add canned garbanzo beans after zucchini , with the mushrooms, as they only really need to be heated.
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Lemon Cream Cheese Frosting

Reviewed: Nov. 8, 2005
I used it on the Lemon Bundt Cake submitted by Phyllis on this website and it became an instant family hit. Sprinkle it with slivered almonds if you like; it will add a nice bit of crunch and interest. I did this for a party months ago, and I STILL have people calling for the recipe!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Nov. 6, 2005
Absolutely-yes,yes,yes.Who needs to drive to Memphis? We did add a dry Memphis restaurant-purchased seasoning at the end, but used the sauce to serve them "wet and dry." They fell off the bone the way any respectable baby back should. Even without the special seasoning, they would have been excellent-- it's an amazing sauce. If you like it spicy, just add more of the chile pepper. This recipe is like having a new toy in the kitchen toybox; we can't wait to share it with friends!
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Irresistible Irish Soda Bread

Reviewed: Mar. 24, 2005
Incredible, tasty moist and dense bread. I don't recall ever having soda bread this tasty when I lived in Ireland, but who's complaining? Tastes a bit like a moist tender American biscuit from the South, in loaf form.
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Bread Pudding

Reviewed: Mar. 24, 2005
This one just isn't a thrill. It's sort of an egg custard with bread, and not a whole lot of snap. If you're looking for a basic recipe, this may be it. But plan on a disappointment if you're wanting a lot of flavor. And while the sauce is nice, I suggest you use half white and half brown sugar, and add some bourbon or brandy, as it needs some flavor, too! Personally, I'll be searching for another recipe, one with more of a wow-effect. If you choose to make this anyway, DON"T judge it immediately after it comes from the oven. Allow it to cool and "set up," or it will be too wet, like some other reviewers must have discovered. Egg custard directly from the oven needs time to cool, and so does this.
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Irish Cream Chocolate Cheesecake

Reviewed: Mar. 21, 2005
Creamy texture, wonderful taste. No crack, but I did bake it in a water bath, after wrapping my springform pan in foil. Then I left it in the oven an extra hour after I turned the oven off. If you're wanting an unmistakable Irish Cream taste, you should increase the liqueur; I made the recipe "as is" and the Irish cream is not even noticeable--my son (who hates a liqueur taste) didn't even notice it. Everyone loved it!
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Diane's Colcannon

Reviewed: Mar. 21, 2005
A wonderfully tasty recipe. Perfect for the St. Paddy's Day dinner party I had, a real hit with the guests. I'm planning on modifying it a bit for health reasons, though-- Next time, I'll try the South Beach modification for the mashed potatoes (the one that uses mashed boiled cauliflower instead of potatoes) and reducing the bacon fat and butter.
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Oven-Roasted Vegetables

Reviewed: Jan. 17, 2005
Can't believe such a simple recipe can turn out so flavorful. Serve immediately, though; the leftovers, though tasty, are not as firm and colorful the next day.
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