Stephanie G. Recipe Reviews (Pg. 1) - Allrecipes.com (18034741)

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Stephanie G.

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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Oct. 26, 2009
This was really wonderful and so quick to make! I agree that it is something I would be very satisfied ordering in a restaurant. I had three leftover chicken breasts to use so I cut them up and added to this recipe. I used Philadelphia Cracker Spreads Parmesan with Garlic and Herbs. It added a rich taste and a great texture when melting with the broth. I added canned chunky Portabllo mushrooms because I did not have any fresh and it didn't matter, they tasted wonderful (just drained and sauteed with a little butter to start the recipe off). I added a dash of garlic salt to season the sauce and poured it over angel hair pasta. Everyone loved this and I literally spent only ten minutes in preparation.
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Shish Tawook Grilled Chicken

Reviewed: Mar. 3, 2009
I really love shish tawook and have been making this recipe for the last few months. I like to use more fresh garlic and allspice than listed and I like to add some cayenne pepper to give it some zip. The yogurt marinade makes the chicken oh so tender! I broil this on skewers in the oven in cold weather and use the grill in warmer weather. I don't have cardamom and have never used it but it is great without it.
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Jay's Signature Pizza Crust

Reviewed: Jan. 3, 2008
We've finally found a great dough for our pizzas. I followed this recipe exactly (though I prebaked the crust for 6 minutes before adding the toppings since I was using a pizza pan which I think helped a lot) and rolled it out for a thin crust and was spurprised that the crust remained chewy. We brushed the crust with melted buter and shaker romano cheese. A key I believe to add flavor to this is to add in Italian seasonings and some onion and garlic powder into the dough as any other reviewers did. It gave it a little extra kick and gave the final product a very pretty look. The crust was just gorgeous and I am going to try deep dish next time and perhaps at some point substitute some wheat flour to give even more texture to it. I split the dough into thrids and froze 2 and baked one tonight. The one I made fed one adult and two children, perhaps a "medium" size pizza.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 20, 2006
This is a favorite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavorfull filling. These are great to bring to get togethers. I usually prepare the stuffing and put into a ziplock and assemble them when I arrive. Just snip off the corner of the ziplock, fill the mushrooms like a pastry and pop in the oven. Adjustments I make are I add crabmeat to the mixture which I find adds a little more substance to an otherwise very creamy filling. I like to sprinkle with parmesan cheese before putting them in the oven which adds a nice touch. A trick I use is to use smaller mushrooms so there is a good balance between mushroom and the amount of filling. I tried larger ones one time and it almost seemed like each bite was just a bit too full of creamy mixture. I also lightly butter the mushrooms before baking which keeps them from drying out. Last trick is I bake them in mini muffin tin pans. They hold the smaller mushrooms perfectly and the pans keep the mushrooms from tipping over and rolling around. The cayenne pepper gives just the perfect amount of kick to this recipe.
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