MPEPLIN Recipe Reviews (Pg. 8) - Allrecipes.com (18014892)

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Easy Indian-Style Chicken

Reviewed: Sep. 10, 2008
This is a mild Indian dish that most people would probably like. There's nothing wild or exciting about it, so it is good for those who are inexperienced or wary of Indian cuisine. I used light coconut milk to cut down on the fat, and I was still creamy and rich. Definitely serve this over rice -- it goes well with basmati. A friend of mine expressed concern that cooking this type of cuisine would leave a smell in her house, but there's no need for concern with this recipe.
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Breakfast Bread Pudding

Reviewed: Apr. 29, 2008
This was an easy recipe and it turned out well. Tastes good either hot or cold, with or without some whipped cream on top. I used ONLY bread crusts (I had them leftover from another recipe), and whole grain bread. Don't worry; it didn't taste too "healthy," but there was extra fiber and nutrition. I also used reduced fat cream cheese. I didn't have maple syrup, so I substituted caramel sauce (the kind you might put on ice cream). After refrigerating I mixed it up to promote even baking. This recipe is not too sweet, so it can pass as breakfast or used as a dessert or comforting snack.
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Chicken Wellington Casserole

Reviewed: Apr. 16, 2008
Simple and hearty. We found that right out of the oven it was too watery -- maybe we sealed the dough top too well. Next time we will slit the top for steam to escape. The sauce thickened in the fridge and the whole thing tasted better as leftovers! Reheats very well.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2008
Everything Irish soda bread should be! I used lowfat buttermilk and about a cup of raisins (not presoaked or anything). Taking the advise of other members, I baked for 60 min at 350. This was just right. I think the topping and "basting" as the loaf bakes really adds something. The crust has a flavor of its own.
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1 user found this review helpful

Seafood Quiche

Reviewed: Nov. 17, 2007
The flavor is decent, but the texture was disappointing. It ended up very thin and a lot stuck to the bottom of the dish (even though we greased it.) It was also on the dry side. We added some mozzarella cheese but without much improvement. Not terrible, but there are better uses for crabmeat.
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4 users found this review helpful

Artichoke and Black Olive Baked Chicken

Reviewed: Nov. 11, 2007
Simple, healthy, and flavorful. I accidentally bought whole chicken breasts and found they needed longer to cook. The chicken was very juicy and tender. We used dried tarragon and added minced garlic, capers, sliced mushrooms, and fresh tomatoes afterwards. This is a good recipe to experiment with different additional ingredients. We ate it with whole wheat spaghetti and a touch of Parmesan cheese.
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Penne with Shrimp

Reviewed: Nov. 4, 2007
Good, simple taste. The sauce came out very watery. I might drain the tomatoes next time. We also used frozen pre-cooked shrimp, which may have contributed to the liquid. We didn't use a whole cup of parmesan cheese, but it was a nice addition.
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Monte Cristo Sandwiches

Reviewed: Nov. 4, 2007
Very good. I think the trick to this sandwich is finding the bread that you like. I also added a little vanilla to the egg mixture. We were out of swiss cheese, so I used a combination of sharp aged white cheddar and mozzarella.
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Grandma's Gingersnap Cookies

Reviewed: Oct. 4, 2007
I'm not the biggest fan of gingersnap cookies, but these are great! They are reminiscent of pumpkin pie flavor. I left out the cinnamon sugar and just added more cinnamon. This dough rolls well for cookie cutters; just keep in mind that they expand while baking quite a bit. You do not need to flour (or sugar) the surface or chill the dough before rolling and cutting. I reduced the bake time to 7 minutes on a dark pan, 8 minutes on a standard pan.
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Toasted Party Mix

Reviewed: Sep. 17, 2007
TOO MUCH SALT! My family and I ate three pieces and then had to drink a full glass of water. WOW. We cut the salt in half on the next batch and it was still too salty. Then we made batches with no salt at all just to mix them together and hope the end product turned out okay. I will not be using this recipe again.
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Tofu Sandwich Spread

Reviewed: Sep. 10, 2007
Really good! A non-vegan, non-vegetarian would still enjoy this dish. It reminds me of an egg salad. I didn't freeze the tofu, just diced it in the onion chopper. The consistency was fine. Great balance of flavors in this recipe. Thanks, Judy!
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Lemon Basil Carrots

Reviewed: Sep. 10, 2007
A great dish to bring to Thanksgiving. To make ahead of time, steam the carrots until al dente. Make the sauce in a saucepan, then toss together in a glass dish. Cover and refrigerate, then heat in the oven until hot. The 30 people at my family gathering liked it.
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4 users found this review helpful

Belle's Hamburger Buns

Reviewed: Sep. 10, 2007
This is a good recipe for picky eaters or people who like simple tastes. My family and I like more complicated flavors, but we were still pleased with the results. We found they were more dense and heavier than typical hamburger buns. We decided to eat them as rolls with a little butter and salt. Keep in mind that these buns expand upward, but NOT outward, while baking.
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Chicken And Artichoke Penne With A White Sauce

Reviewed: Sep. 7, 2007
Excellent! Really tasty. I used the Bechemel Sauce posted by Holly and really liked it. That recipe makes 1.5 C, which I think is the perfect amount for this recipe. You could easily leave out the chicken for vegetarians and still have a really great meal.
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Bechamel Sauce

Reviewed: Sep. 7, 2007
Great! This recipe makes approximately 1.5 C. I used fat free half and half and fat free chicken broth and it still tasted rich and creamy. I wasn't sure what "grated onion" was, so I used one finely chopped green onion. I also used regular pepper.
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Puppy Chow

Reviewed: Aug. 30, 2007
Wonderful! This is a great recipe that everyone knows and loves. Don't be afraid of the less than gourmet appearance. I think the ratio of chocolate to cereal is just right. I also made a batch with dark chocolate (60% cocoa bittersweet chips), and a batch with dark chocolate raspberry peanut butter I found at a gourmet store. I am eager to try it with Nutella (Italian hazelnut spread)next time. I melted the chocolate in corningware at 30 second intervals in the microwave. I found it helpful to include the peanut butter with the chocolate during the last 30 seconds.
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Braised Balsamic Chicken

Reviewed: Aug. 29, 2007
Easy and great taste. I used halved fresh cherry tomatoes. Since I didn't have any plain balsamic vinegar, I let a bottle of balsamic vinagrette seperate, then used a turkey plunger to extract the oil (on top) for step one, then the balsamic (on the bottom) for step two. I'd advise others to use too little rather than too much thyme and taste it before adding the salt.
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Chilled Cantaloupe Soup

Reviewed: Aug. 12, 2007
Great! Light, refreshing, and nutritious. Keep in mind that the taste of the soup heavily depends on the taste of the melon -- make sure it is ripe! If the melon doesn't taste good, the soup probably won't. I put chunks of melon through the ChopWizard onion chopper, which prepped it nicely and quickly for the food processor.
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Lemon Blueberry Drop Scones

Reviewed: Aug. 12, 2007
This is a recipe definitely worth trying. We ate them without the glaze and were happy with the taste. The consistency is muffin-like. I used olive oil instead of butter, two egg whites, less sugar, and low-fat yogurt to make them healthier. Don't be afraid to throw in a little extra lemon zest.
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Eggplant Tomato Bake

Reviewed: Aug. 10, 2007
Great recipe! Simple, easy, healthy, and versatile. We used a variety of cheeses (each type by itself): swiss, meunster, feta, and aged hard cheese. Pick your favorite! We also enjoyed adding sprigs of fresh basil.
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Displaying results 141-160 (of 204) reviews
 
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