MATENNIS Recipe Reviews (Pg. 1) - Allrecipes.com (18019003)

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Beef Bourguignon II

Reviewed: Apr. 17, 2014
Easy to make, tastes great. Lends itself to substitution. In my case, I have a lot of canned vension from last year. I´ve been looking for recipes to use it in. Was able to substitute this for the beef. Cooked all the rest of the ítems in butter and added the flour to it and poured the mixture over the canned meat. Baked it for an hour to allow the flavors to mix. Voila, Venison Bourguinon.
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Oven Fresh Seasoned Potato Wedges

Reviewed: Jan. 31, 2014
Tried this and was very happy with the results. The only changes I made were to put the oil on the potatoes before shaking them in the seasoning - I also cooked them a little longer to make them a bit more crispy. I was worried that the garlic, onion and cheese would be too strong, but there was no problem what so ever. My husband, who has always made our oven fried potatoes, now says I am in charge of cooking them. Wish I'd taken a photo - they were beautifully golden and crispy.
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Skillet Summer Squash

Reviewed: Aug. 26, 2013
I usually don't care for bacon in recipes, but this was good. I added some poblano peppers for color and spice. Also, I drained the bacon, peppers and onions and mixed them in with the sliced squash and put them in a covered baking dish in the oven to cook. Less fat and the flavors blended nicely.
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Candied Carrots

Reviewed: Apr. 1, 2013
Good recipe but I like my carrots a little crisper. 20 - 30 minutes is way too long to cook them. I added a little ginger and a tablespoon of orange juice to give the dish a little more flavor. I cooked the carrots ahead of time and mixed up the glaze and thickened it with a little corn starch. Then I mixed them together and microwaved them just before dinner.
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Thai Cucumber Salad

Reviewed: Aug. 10, 2011
Oh my goodness was this ever good. I took one taste and didn't want to eat anything else for dinner. I looked in the cupboard and we were out of peanuts so I substituted a little peanut butter for flavor and some toasted unsalted sunflower seed in their place for the crunch. Also, we were out of rice vinegar so I substitued apple cider - but I think the rice would make it even better. Put a touch of ginger in it as well. Thanks for the recipe - it made our day.
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4 users found this review helpful

Spicy Green Beans

Reviewed: Mar. 13, 2011
Great recipe. I doubled it and added a little sesame seeds. I might leave a bit of the jalapeno seed in next time. My guys like things hot. Regardless, there were no left overs and everyone raved about them.
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5 users found this review helpful

Beef, Bean and Barley Stew

Reviewed: Jun. 3, 2009
It's a good recipe - especially when you are down to a couple of carrots and potatoes in the frige. I did add a lot more herbs than it called for. I left out the caraway seeds and used Italian sausage instead of beef which gave it more of a Mediterranean taste.
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Baked Parmesan-Crusted Chicken

Reviewed: Sep. 7, 2008
This was easy to make. It tastes great and is extremely moist. I followed the recipe but added some rosemary. My two year old grandson - who's not overly fond of meat couldn't get enough.
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23 users found this review helpful

Fresh Blueberry Pie II

Reviewed: Jul. 13, 2008
It was a good recipe. I used wild blueberries which have quite a lot more juice that the domestic ones. I needed to add some cornstarch to thicken it properly. I also made up the filling and cooled it then put it into mini fillo shells with a whipped cream topping. It makes the filling go father and is nice for when you only have a small amount of wild berries and a lot of people who want a taste. Those wild blueberries are a lot of work to pick!
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Belgian Squirrel

Reviewed: Mar. 21, 2008
Great recipe. You can also substitute rabbit for squirrel. I add a little red wine as well.
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Lemon Sauce for Salmon Patties

Reviewed: Mar. 15, 2008
This is a great topping for salmon or tuna patties. I've also used it on my salmon loaf. If I have any fresh dill on hand, I'll add it for a change of pace.
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Make-Ahead Mashed Potatoes

Reviewed: Mar. 15, 2008
I've made these for Thanksgiving the last three years. When you're cooking for 15 people, the last thing you want to be doing is mashing potatoes at the last minute. They've gotten rave reviews from the family, and we never have any leftovers. My only change would be to go with no fat cream cheese and sour cream.
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Wilted Spinach

Reviewed: Mar. 15, 2008
Very good flavor, but I think there is a misprint on the quantity of spinach. We didn't have any pine nuts, so I substituted some chopped walnuts instead. I'll add it to my list of regulars.
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Italian Zucchini Casserole

Reviewed: Aug. 20, 2007
The flavors were good and the family liked it. It was difficult to know what constitutes 3 "medium zucchinis" but we managed. I didn't have any stuffing, so I substituted a couple of cups of small seasoned croutons and got good results with them.
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Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Reviewed: Nov. 22, 2006
The recipe is great. If you like a pinch of ginger gives it a little more flavor. My family loved it.
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