Melody Recipe Reviews (Pg. 1) - Allrecipes.com (180566069)

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Basic Crepes

Reviewed: Mar. 22, 2014
As Morley says, mix the wet ingredients first or you'll have a lumpy mess. I use egg whites and cut the butter in half and use 1/4 milk and 3/4 cup water. This is my kids' favorite Saturday brunch. We just pat with butter and sprinkle a little sugar on them, then toll them up to enjoy.
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Photo by Melody

Chicken and Bow Tie Pasta

Reviewed: Mar. 21, 2014
This is a great recipe that I modified a bit based on what I had on hand. Instead of the tubs of cream cheese I used 8 wedges of laughing cow light swiss and 3/4 cup plain yogurt. I also added a generous splash of white wine with the veggies and some shallots, which add a more complex flavor. Served with my version of Paula's Bread Sticks. This is going to make the regular rotation in our house!
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Turkey Veggie Meatloaf Cups

Reviewed: Feb. 14, 2014
I read reviews warning not to liquefy the veggies as they would make these runny, so I followed that advice. The recipe had a good flavor but they were very dry. There were A LOT of leftovers so to make them better I made a mushroom gravy for round 2 which dressed up the meat enough to get my (very unpicky) family to eat them! This recipe won't make the box.
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Broiled Scallops

Reviewed: Feb. 14, 2014
Wow, what an easy way to fix scallops! This recipe was delicious. To get the crispy, broiled look in the picture I turned the pan after 4 minutes under the broiler, again at 7 minutes and broiled for a total of 9 minutes. They were tender and so full of flavor!
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Photo by Melody

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 14, 2014
My husband, the cattle ranchers son, called this the best steak he's ever had! I left the steaks at room temp for about 45 minutes after salt/pepper just to tenderize. Also, I had a couple of larger (6-7 oz) cuts so I needed to cook about 2 extra minutes on each side. I used a meat thermometer to about 155 degrees. We had a super easy Valentines dinner for two that looked and tasted like a meal at a top notch steakhouse. I want to try this recipe with some other (less expensive) cuts of meat when I have to feed the whole family!
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Photo by Melody

Baked Honey Mustard Chicken

Reviewed: Feb. 10, 2014
The fam really liked the flavor of this recipe. I covered it with foil for 30 minutes and after turning the chicken it only took about 5 more minutes to reach good temps, not the 10-15 suggested so beware of over-cooking! When I make this again ( and I will) I believe I'll pound the chicken to tenderize a bit first.
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