Trieste50 Recipe Reviews (Pg. 1) - Allrecipes.com (1638847)

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Beef Pot Roast

Reviewed: Apr. 3, 2011
Count me among the many cooks who said this is perfect! No reason to try other recipes; this is the easiest recipe that results in a roast that is moist and tender.
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2 users found this review helpful

Glasser's Greek Marlin

Reviewed: Jun. 16, 2006
The recipe refers to both MARLIN and SWORDFISH. They are different. I made this with marlin and it was terrific!
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1 user found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 6, 2005
Pork tenderloin is always a great meat due to its cut. This recipe, however, lacks flavor. I won't make this again as there are simply too many other great recipes for this tender meat. At a minimum, adding thyme or rosemary would help this recipe.
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5 users found this review helpful

Alaskan Salmon Chowder

Reviewed: Dec. 13, 2004
A tasty, hearty soup. I liked it alot and will make it again. The only alternations that I made were (1) I steamed fresh salmon in the microwave and used it with its juices in the soup, and (2) I added quite abit more seasoning which it truly needed.
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0 users found this review helpful

Fresh Strawberry Almond Pie

Reviewed: Jul. 2, 2004
I had problems with the crust. I wasn't sure if the almonds were to be ground but I thought so. So...I overprocessed the crust ingredients and they turned oily. At that point I should have put the crust in the refrigerator for a bit before baking, but I didn't. Despite the fact that the crust ended up like a big flat cookie, it made no difference to the end result which was fabulous! My husband and guests loved it - as I did (the biggest critic of them all!).
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4 users found this review helpful

Kabobs

Reviewed: May 30, 2004
Even with long marinade time, this recipe was flavorless. I will not make again.
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3 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: May 28, 2004
This was good and easy, but basic with all ingredients on hand. Not spectacular though. I'll continue to look for more interesting recipes for asparagus soup.
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1 user found this review helpful

Artichoke Chicken

Reviewed: Apr. 26, 2004
For an unbelievably easy recipe, this one sure tastes good! Just to add a little more interest I added a teaspoon of dried herbes d' provence. Another good options would be basil. Serve with steamed broccoli to use up sauce on the plate. YUM!
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2 users found this review helpful

Carrie's Bruschetta Appetizer

Reviewed: Mar. 13, 2004
We really loved this one! I used ciabbata bread which was light and toasted just right. We skipped the mozzarella - it just wasn't necessary. Also, to avoid chopping and so on at the last minute, I made the mixture ahead of time but used dried basil. Then heated through just before serving. Worked perfectly!
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5 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 1, 2004
Can't imagine improving on these muffins. The topping isn't too crumbly, the muffins are very moist (don't need to butter them), the recipe calls for all items on hand, and they're so easy to make. See... they're perfect!
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2 users found this review helpful

Sun-Dried Tomato Cheesecake Squares

Reviewed: Dec. 24, 2003
Anyway, I thought the recipe had potential - next time I make it I will use basil instead of oregano, and more of it. I also felt that it wasn't very "pretty" for entertaining so next time I may add a dab of savory whipped cream with a parsley sprig (or something similar).
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2 users found this review helpful

Sweet Vidalia Onion Pie

Reviewed: May 23, 2003
This makes a delicious & easy side dish and substitutions work well. I used a variety of left over crackers and a mix of swiss and asiago cheeses. I also added thyme but any of your favorite herbs would work well.
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21 users found this review helpful

Fabulous Fruit Salad

Reviewed: Dec. 9, 2002
This is essentially a "Waldorf Salad" - just fine but nothing special. Also, it makes so much more than 4 servings - unless the servings are huge!
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6 users found this review helpful

Mushroom-Stuffed Tenderloin

Reviewed: Nov. 25, 2002
I had two problems with this recipe. First, covering the meat after 15 minutes resulted in a topping that was soggy, mushy and unappealing. Second, the total baking time (1-1/4 hour) resulted in the tenderloin being "VERY well done." I would recommend: Checking the temp after 45 total minutes and removing the cover at that time. Otherwise, I used baby portobello mushrooms and found this to be very tasty.
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11 users found this review helpful

Chocolate Cookie Mix in a Jar

Reviewed: Oct. 20, 2002
This recipe turned out great! - both the jar and the baked cookies. I followed the suggestions of other readers regarding layering, and used M&M's rather than chocolate chips. These made great gifts!
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17 users found this review helpful

Hoagie Bake

Reviewed: Oct. 20, 2002
Current review: I made this again but used pizza dough instead of crescent dough, per others' comments. All I can say is if you want pizza, make pizza. This recipe really is more interesting and special when made with the crescent dough. Also, 2 eggs are plenty. Finally, a good addition was to saute a red pepper, cut into strips, in olive oil and garlic; place between the meat and the cheese layers. Prior review: This turned out well; my husband and brother loved it. For me, I recommend adding "flavor" and "color" items such as herbs, tomato slices or sun dried tomatoes, mushrooms, spinach, thinly sliced sweet onion, and/or marinara sauce. Nevertheless, this was good just as is...
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11 users found this review helpful

 
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