MDill Recipe Reviews (Pg. 1) - Allrecipes.com (18210883)

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Simple Roasted Butternut Squash

Reviewed: Oct. 9, 2014
Excellent! The flavors were tremendous. I agree with naples34102. I did use a veggie peeler which took off the toughest layer. I ended up scraping more off than I probably needed to.
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Baked Dijon Salmon

Reviewed: Jan. 7, 2013
Wow! Just enjoyed this delicious recipe. My husband kept bragging about it. I served with caramalized onions and steamed spinach. So thrilled to have a healthy and delicious meal! Didn't have pecans so crushed up some slivered almonds. Worked just fine.
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Spiced Quinoa

Reviewed: Jul. 21, 2012
Delicious, fixed just as the recipe shows! We ate it immediately as a lunch, but I can see that it would be great as a cold salad or served as a side dish.
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3 users found this review helpful

Scalloped Corn

Reviewed: Aug. 15, 2011
My husband and I host our college athletes at our house once a year. Each time we have anywhere from 20 to 40 students. This is a hit among them all! I always double / triple the recipe. I think I could quadruple the recipe and it would all be taken!!! No adjustments at all to the recipe.
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Onion Baked Chicken

Reviewed: Jun. 13, 2011
I used boneless, skinless chicken thighs. My husband commented on how juicy they were. I marinated first in an Italian dressing. Don't know if this added anything to the recipe, but it didn't hurt it!. We will definitely have this again. I used Italian bread crumbs because that was what I had on hand. I think when I make again, I might use just plain bread crumbs. A very delicious, easy recipe.
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Runzas II (Bierocks)

Reviewed: Mar. 21, 2011
Excellent--added garlic, allspice, and cumin. Had a little leftover cream cheese that I added to make the mix a little creamier.
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Jenny's Grilled Chicken Breasts

Reviewed: Apr. 19, 2009
Absolutely delicious. Prepared on my George Foreman. Added some minced garlic which really spiced it up.
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Garden Fresh Tomato Soup

Reviewed: Jan. 2, 2006
DELICIOUS!!!!! I used a blender stick to smash up the tomatoes, onions, etc., and then put it through a strainer before adding it back to the roux. I would serve this as a first course for a nice dinner party without hesitation. It is very, very rich!!!!
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