MONTYHOUSE Recipe Reviews (Pg. 1) - Allrecipes.com (18035226)

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Chocolate Rum Cake

Reviewed: Nov. 23, 2008
Took this to an end-of-season soccer party and, now, 2 weeks later, parents are still asking me for the recipe. (And, I didn't even have rum....I used Canadian whiskey.) It's delicious. Don't get apprehensive about pouring over the glaze. My first reaction was "Where is all of this liquid going to go?" Trust me....it finds a place. I took it warm to the party (probably about an hour after completing) and it was perfect. Next time, I'm using rum and pecans.
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Cream Corn Like No Other

Reviewed: Jan. 10, 2011
Just as others have said: People who hate canned creamed corn love this. True in our house.
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3 users found this review helpful

Authentic Green Goddess Dressing

Reviewed: Apr. 6, 2006
This was an excellent dressing; my guests loved it. It definitely benefits from 2 hours in the refrigerator prior to serving.
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16 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Oct. 24, 2010
Delicious. The only slight change I made to the recipe was the use of five Yukon Gold potatoes, instead of the four requested, and I cut them each into six pieces vs. the quartering in the original. When you're ready to add the biscuits, don't fret if the potatoes aren't quite done--they'll get there by the end. Use a tablespoon to ladle on the batter, but be somewhat generous in your portions. Served in bowls on a cold, rainy night and it was a big hit.
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Ultimate Twice Baked Potatoes

Reviewed: Nov. 9, 2004
Very flavorful. Everyone loved them.
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Caramel Pecan Pie

Reviewed: Nov. 25, 2011
Really good pie. Wasn't sure what to expect, but the caramels in lieu of typical corn syrup adds a very nice complexion to this. Just keep your eye on the crust for burning, as 45+ minutes is a long time. I'd suggest getting your foil ready for the crust before you pop it in the oven.
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Beef Tenderloin With Roasted Shallots

Reviewed: Feb. 18, 2009
I made this and it turned out delicious. I have not read through the almost 500 reviews, but suffice it to say that, in my experience, 375 degrees to "deeply brown" the shallots is a stretch. More like "deeply steam." If you want them brown, use 425-450 degrees and watch them carefully.
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3 users found this review helpful

Marinade for Steak I

Reviewed: Apr. 10, 2006
Great. Used on some center-cut sirloins, and it added tremendous flavor and tenderized. All my guests were very happy.
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1 user found this review helpful

American Lasagna

Reviewed: Jan. 22, 2005
Very good basic lasagna recipe.
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Rhubarb and Strawberry Pie

Reviewed: Jul. 23, 2008
I followed the suggestions, i.e., made sure it sat a full 30 min prior to serving and leaving in closed oven for 20 min after baking. Cooled for about 4 hours and was DEVOURED at a picnic. Excellent.
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2 users found this review helpful

Jeff's Chili Con Queso

Reviewed: Nov. 5, 2006
Very good. I added the whole can of chili (I mean...c'mon....what are you going to do with the remaining 1/4 can??!!), 2 tbsp. chopped sliced pickled jalapenos and one small can sliced black olives. Also, for the American cheese, I used Velveeta. Took it to a poker game last night and the guys flipped over it.
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Baked Brie with Mushrooms and Almonds

Reviewed: Feb. 12, 2005
Delicious. Didn't change a thing in recipe.
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It's Chili by George!!

Reviewed: Nov. 27, 2005
Wow, this is a great recipe (although I admit to altering without trying the original). Spent all day out in the cold, only to come in tonight to a steaming crock pot full of delicious, hot chili. Quite a treat. Like others noted here, I used V8 juice instead of tomato, and I held back about 1 1/2 cups and replaced with 14.5 oz. S&W Cajun stewed tomatoes (nice flavors in this brand, including allspice). I also added 1/2 tsp. cocoa powder, 1/2 tsp. cinnamon, 1/2 tsp. garlic powder and replaced 1/2 tsp. of white sugar with 1 tbsp. brown sugar. Fed it to a group of 7, and there were raves around the table. Thanks, George.
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Fajita Marinade I

Reviewed: Aug. 31, 2006
I used this on top sirloin and it was very good. (I also followed earlier folks' advice and replaced the soy sauce with Lea Perrins.) I was worried when I sampled the meat off the grill (don't overcook!) because it was quite spicy. It did, though, mellow out and blend well with the other flavors once the steak was smothered in onions, peppers, guacamole and sour cream within a tortilla. Will make a gain.
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Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Sep. 1, 2006
I'm in the "just okay" camp. Definitely needs some more zip. After the pine nuts and spinach are sauteed, my reaction was "That's a lot of oil to pour over the orzo." But, it works out fine. The problem is that it IS too bland. I'd lower the olive oil next time and replace it with red wine vinegar, tsp. of salt and 1/2 red onion. Looks pretty...has great potential...but B-L-A-H.
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Banana Cream Pie I

Reviewed: Dec. 19, 2008
Pie tasted great, but I think the directions are slightly off. Medium heat, at least on my stove, doesn't make it "bubbly." You need more heat. I was there stirring probably 15 min and no "bubbly." Went up to med-high and got the bubbles. It finally thickened and we had a custard.
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1 user found this review helpful

Grasshopper Pie I

Reviewed: Dec. 19, 2008
Our guests loved this. Slightly boozy which my kids pointed out right away. I'm knocking one point off, however, as the filling has a "whipped" trait which is not really to my liking. That said, will make again. PS I bought the Oreo pie crust and its dark chocolate-ness was a winner.
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10 users found this review helpful

Perfect Apple Pie

Reviewed: Oct. 11, 2009
Lowered sugar to 1/2 cup white sugar and 1/4 cup packed dark brown sugar. (I'm not a member of the "sweet apple pie" club!) When you slice the apples this thin, it creates a lot of juice and the pie may may cook down in the center. Overall, very solid apple pie.
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Coconut Cream Pie

Reviewed: Dec. 19, 2008
Medium heat is too low in my opinion. Maybe I'm not patient enough. Med-high with constant stirring worked better for me.
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Spinach and Orzo Salad

Reviewed: May 7, 2006
Good....not necessarily great. Definitely needed some salt, and I would ramp up the pepper (I used black).
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2 users found this review helpful

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