MacConvie Recipe Reviews (Pg. 1) - (16829271)

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Chicken Asparagus Roll-Ups

Reviewed: Nov. 3, 2011
I made this tonight and it was EXCEPTIONAL!!! Just the right amount of varying flavors. I changed a couple of things and one is: Sautéing the asparagus. I'm not a huge fan of microwaving much and especially fresh veggies, so I just sautéed them in some olive oil and a little salt and pepper, but I didn't let them cook all the way because I knew it was going in the oven, just enough to soften a bit. The second modification was the timing of cooking. I did cook at the suggested temperature for 25 minutes, but I then recooked for an additional 10 mins at 350, cam out perfect. I always look for texture rather than "color." Color can throw you off as hemoglobins can stain the chicken. I also used THIN cut sliced chicken breasts, much easier to work with and in my opinion, taste better than thick gobs of chicken (thick cut). It was great and I certainly recommend this recipe. I also salt and peppered the chicken, just a bit as well.
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5 users found this review helpful

Garlic Rice

Reviewed: Apr. 7, 2011
I'm only giving this a 4 because I modified it and I am not sure how the unmodified version tastes, but I'm sure it's good, but I think I may prefer my version. I cooked the rice as usual and then I added the rice to a pan where I had cooked my chicken in, added butter (you can use unsalted butter to control for salt), adobo seasoning, pepper (white or black), 1 clove garlic and fresh spinach, garlic powder to taste and that's it and it was really great!!!
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3 users found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Aug. 1, 2012
meh, I've had better. I think I will stick to my recipe. I would suggest to REDUCE the temperature to 350. 375 is too high. 350 @ 30mins.
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2 users found this review helpful

Pesto Cheesy Chicken Rolls

Reviewed: Oct. 20, 2010
this is a great recipe, I did however modify it a bit because of time constraints. I poured the pesto over the chicken and then laid the cheese on top, however as a suggestion, I would advise you to put the cheese in at the last 5-10 mins of cooking. ALSO @ DENNA, you could easily find a PESTO recipe online, HOWEVER this recipe did state that you could've used PREPARED/STORE BOUGHT pesto. Try it again, I'm sure you'll like it! :)
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1 user found this review helpful

Green Beans With Shallot Dressing

Reviewed: Jun. 7, 2012
It was good. I made a few changes though. I added fresh ground pepper, a little ground mustard about 2 tsp of sugar (too tangy for me), I used vidalia onions, a little of dried Italian herbs, fired tarragon, fired parsley, 1/2 tsp of salt and about 1 tsp of red pepper flakes.
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M's Sloppy Joe Sauce

Reviewed: May 19, 2012
It is good, but it needed sugar to bring it out. In addition, I used tomato sauce and tomato paste.
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Fabulous Wet Burritos

Reviewed: Dec. 27, 2010
Great recipe!
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Chicken Florentine Casserole

Reviewed: Oct. 28, 2010
this was a great DISH! However, I think I'd subsitute some things with lower sodium, like the condensed mushroom and I'd get the unsalted butter, just to control for salt. I used real bacon instead of bacon bits and added the bacon drippings to the sauce, and I brined my chicken, makes it more juicy and tender and I used FRESH spinach instead of frozen, just pile it on the bottom and it will cook down, don't have to worry about drainage or drying. GREAT recipe~
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