MISSYKENDER Recipe Reviews (Pg. 1) - Allrecipes.com (1635111)

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Dijon Crusted Halibut

Reviewed: Feb. 11, 2012
Perfect! Ridiculously easy, quick and delicious. I use panko breadcrumbs for extra crunch, and finish up under the broiler for a minute or so for a nice brown topping. The family loves this!
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2 users found this review helpful

Shepherd's Pie VI

Reviewed: Feb. 14, 2009
I'm not sure if the rating is in order, as I changed it so dramatically from the original: But I give it 5 stars for the easy explanation of the ingredients and how they're assembled. I used a monster oven-proof 12" skillet, so ended up using about 8 small russet potatoes: To save time, while they were boiling, I also boiled sliced carrots, waited 5 minutes, then added frozen peas and corn. I didn't smoosh the carrots all up, either: I sauteed ground turkey and onion and added salt, pepper, roasted garlic powder, dried thyme and worcestershire sauce (a trick to give ground turkey a depth of flavor more similar to ground beef), then drained the skillet and boiled vegetables, added a dash of salt and pepper to the veggies, spread the mashed potatoes on top and baked, taking off the lid in the last 5 minutes and adding chopped scallions and cheddar cheese. YUM...hubby and I agreed this is a great comfort food recipe: Cheap, filling and very tasty! Will use it many times to come, I'm sure!
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4 users found this review helpful

Ultimate Shrimp Scampi

Reviewed: Nov. 26, 2008
I've never made scampi before, and this was super-easy. I'm also one of those never-measures people, so the wine ended up being several generous splashes (and the rest of the Pinot in the glass!), and 1/2 juiced small lemon was plenty. The amount of butter seemed extreme: I started my saute w/about a Tbsp of canola oil (or any other mild, high-scorch-point oil will do) and then added about 2 Tbsp salted butter to the sauteeing garlic/shallot (adding the oil helps raise the burn point for butter), and finished it off with about another Tbsp towards the end. The sauce was thick and lovely, and the flavor AMAZING: Sorry, Red Lobster, I'm eating my scampi in from now on!
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2 users found this review helpful

Norwegian Lefse

Reviewed: Jan. 26, 2008
I am wondering if Saraphine is my cousin? Because that sounds just like my story! Our grandma was a 5th-generation immigrant from Norway who settled in WA, she brought this family recipe with her. Interestingly, we ate it the same way as you do: Rolled up with butter and sugar! According to Wikipedia, this is a variation called tynnlefse, or "thin lefse", and rolling it up with butter and sugar is called "lefse-klining". The lefse griddle I purchased also came with a similar recipe, but it called for 4 cups of flour! I believe I ended up splitting the difference and using about 3 cups: When it had the consistency of Play-Dough, that was the time to stop adding flour. It does want to stick to EVERYTHING: I found that to get it really thin like Grandma's, you have to spread flour over it GENEROUSLY, both on your work surface and on the top which contacts your rolling pin. Which is fine, because I remember the lightly floury texture the lefse always had. Thank you so much. The picture looked JUST like my grandma used to make! I'm afraid I cried into my lefse, it brought back so many wonderful family memories!
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Beth's Chocolate Chip Cookies

Reviewed: Jan. 26, 2008
I just tried these, my very first homemade choc chip cookies! I don't like shortening (hydrogenated fats are sooo bad for you!) so used all butter, mostly unsalted. Ran a little short, so cut down on the flour: Add flour SLOWLY, if it gets pebbly there's too much! Also ground up 1 cup of quick-cooking oats in the food processor and substituted it for 1 cup of flour, it made for a wonderful thick cookie that you really can't even taste the oats in. I cut the sugar down to 3/4 cup each brown and white, and sampled a bit of the raw dough, it didn't taste sweet enough to me! ...But once out of the oven, with all those chocolate chips, they were just right! Creaming the butter (room temp, not cold!) with the sugar well at the beginning will get rid of any "grainy" sugar texture. When the cookies started turning brown around the edges I left them in for 30 seconds more: They come out of the oven still squishy, but hardened quickly, and were still all soft in the middle. Perfect, thanks!
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4 users found this review helpful

Pineapple Macadamia Chicken

Reviewed: Dec. 30, 2006
Excellent recipe! I did a more traditional breading recipe first, though, because I found the spices adhere better to the chicken if they are in the initial floured layer: About 2 large tablespoons of flour, with all of the spices mixed in (I also added 1/4 teaspoon of garlic powder). Be a bit more generous with the spices, so they aren't overwhelmed by the flour. Dip chicken in the egg first, then the spiced flour, then re-dip the floured chicken in the egg, and finally in the crushed macadamia nuts. The pan temperature should be closer to medium than medium-high, which I normally cook chicken breasts on: The macadamia nuts are high in oil, and will burn easily if cooked at too high a temperature. I served with steamed white rice with dried parsley for a solid meal. Why save this for summer? It's good year round.
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24 users found this review helpful

Chicago Dip

Reviewed: Dec. 31, 2002
Outstanding, and very easy to tweak to your tastes. I also cut the sour cream & mayo in half and added an 16 oz package of light cream cheese to thicken the consistancy, and added an 8 oz. can of chopped-up water chestnuts for crunch. You can kick up the zing by adding a little more lemon juice (though I added too much the second round and had to add more mayo and sour cream again to mellow it, also added some dried vegetable seasonings (I imagine Knorr's would work, too.) Everyone loved it, I found a batch made enough for two good-sized sourdough rounds with the added water chestnuts.
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8 users found this review helpful

Waldorf Salad II

Reviewed: Dec. 5, 2002
I looked at several Waldorf salad recipes before I settled on this one, based on other reviews. I wanted to find a recipe I could throw all that leftover Thanksgiving turkey into! It's very good, I added a little more lemon juice to counter the sugar sweetness (a good idea is to chop the apples first and then drench them in the lemon juice to keep them from browning!), and where folks had either grapes or raisins, I used Craisins (sweetened dried cranberries) to complete the whole leftover turkey-with-cranberries, apples and celery experience!
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331 users found this review helpful

Luscious Slush Punch

Reviewed: Dec. 18, 2001
This had a lovely red color, and tasted great! I found it definitely takes pre-planning, though, you'll need at least an hour for the punch to cool enough to pour into containers and then into the freezer. I've found one batch fits perfectly into 2 1-gallon Ziploc freezer bags. Just one night's freezing left it at the perfect slushy consistency, more than that and you have a solid, unpourable block o' frozen liquid. I suspect if we take the second bag out and put it in the fridge overnight, it should again be the perfect consistency.
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