Aleisha Recipe Reviews (Pg. 1) - (16635748)

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Absolute Best Liver and Onions

Reviewed: Apr. 9, 2014
I made this for my husband today and he said it was delicious. Tender liver with great flavors. I did add a little olive oil with the butter so that it did not burn, used red onions (Vidalia would have worked great too) and added a touch of minced garlic to the pan a couple of minutes before serving. If you do add garlic be careful not to add to soon as garlic burns quickly. I served the liver with scrambled eggs and new potatos for brunch. Next time I'll serve with sauted Shitake mushrooms as well. This is a great recipe...thanks for sharing.
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Filet Mignons With Pepper Cream Sauce

Reviewed: Sep. 24, 2013
This is a great recipe, thank you. Two changes though...I deglazed with a splash of Sherry along with the beef broth and added 1 tablespoon of cornstarch to the cream to thicken the sauce. The sauce may have been a little bland for our taste without the Sherry. This recipe deserves a 5 star rating despite my preferences. Shame on the reviewer for writing about grammatical errors???
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Brazilian Cheese Rolls (Pao de Queijo)

Reviewed: May 4, 2013
This was delicious...thank you for sharing. The only change I made was to use Farmers Cheese instead of Parmesan. I still used 6 ounces of cheese which is slightly more than 2/3 cup. My batter yielded 28 rolls (without measuring) as stated in the recipe. I baked for exactly 20 minutes, cooled on a rack for 5 minutes and the rolls were perfectly cooked inside and out. Not much effort to make using a stand mixer. Thanks again!
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Robbi's M&M Cookies

Reviewed: Nov. 9, 2011
Great cookies! I used 1 cup of 'I can't believe it's not butter' in place of the shortening and omitted the salt because of this. I took advise of another reviewer and cooked the cookies for 8 1/2 to 9 minutes and let cool on a rack for about 4 minutes. Perfect. Thank you for the recipe.
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3 users found this review helpful

Crab and Lobster Stuffed Mushrooms

Reviewed: Oct. 16, 2011
Excellent mushrooms! This recipe in no way tastes like any stuffed mushrooms I've eaten at a seafood chain restaurant or at any restaurant for that matter. This is soooo much better, no comparison! I did make a few changes, of course, as we all do to make it our own. I halved the recipe as I was making these for just my husband (I am not a big mushroom fan). I first sauteed one package of baby portabellas (approx. 10-12 mushrooms) with butter and a little olive oil then arranged them on a very lightly sprayed PAM casserole dish. Next I sauteed total 1/3 cup of finely chopped red bell pepper & onion and a few of the mushroom stems (I omited the garlic). While that was cooling I mixed together 1-6 oz can of lump crab meat, 1/2 cup of Panko (makes the stuffing light) and 1/2 cup mozzarella cheese. I then added the sauteed mixture and tossed in just less than 1/4 cup of melted butter. I cooked in a preheated oven at 375 for approx. 22 minutes. My husband who is a mushroom connoisseur said these were the best he's had and he doesn't spare my feelings when it comes to my trying new recipes. I then had to try and agreed. I also had enough stuffing to make a second batch the following day. I put the unused stuffing in the refrigerator over night and the next day I let the mixture come to room temperature and prepared the portabella's as above. Thank you, this is the best!!!
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