mdhh Recipe Reviews (Pg. 1) - (18269174)

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Beef Stew VI

Reviewed: Oct. 26, 2013
Made this today. My first beef stew and it was wonderful. As always, unless baking and sometimes even then, I use recipes as guidelines. I did use wine and beef broth instead of the bullion as I don't care for it. Coated the beef cubes in seasoned flour before browning and deglazing, and put it in 250 degree oven, covered, fo 2 hours before adding the vegetables and cornstarch mixture and finishing on stovetop. Simmered for another hour. Really, really good! Will be making this often this fall/winter. Thanks for posting.
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Reviewed: Jul. 30, 2011
Okay. I made these for the umpteenth time tonight to go with my version of keema and raita BUT for the first time, I actually cooked them on the grill. OMG, not only were they better than cooking them in a skillet on the stove, my smoke alarm did not go off, thereby calling my family to dinner. So, unless it is 2 degrees below 0 with a windchill of minus 40, that will be the only way I will cook them from now on. Maybe even then. Just saying. Thanks for this recipe.
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10 users found this review helpful

Manicotti Shells

Reviewed: Jul. 11, 2011
Thank you for posting this recipes. I used the "shells" to make the Manicotti Alla Romana (also on this site) for a dinner party and it made the dish beyond 10 stars. I had made that recipe once before using store bought shells and it was 5 stars (because the filling and sauce combination is so good) but these pancake-like shells put it over the top. Thank you, thank you, thank you.
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7 users found this review helpful

Manicotti Alla Romana

Reviewed: Jul. 11, 2011
This is only my second review of a recipe on allrecipes (the other was for a peach cobbler). I have made this recipe twice now, with only minor tweaking to the ingredients and "production" method. The first time I used store bought manicotti shells and it was very, very good, 5 stars. The second time I made this (for a dinner party) I used the manicotti shells recipe found on this site and it was beyond very, very good. If there was a way to give it 10 stars, I would. (When I asked my 17-year-old pastaholic son how he liked it, he asked me to repeat my question because he "couldn't hear me over the angels singing" and begged me not to send our company home with any (I made two very large pans, most of which disappeared at dinner). It is an amaaazzzing recipe, made even better with the homemade manicotti shells. Yes, a lot of work (made it the day before and put in fridge to bake night of party), but you will not be disappointed.
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2 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Apr. 29, 2006
I work as a baker in a middle school cafeteria and was looking for something different than the normal crust we use for cobbler. I used this recipe's topping for 100 servings of blueberry cobbler and without fail, everyone who ate it said it was the best they had ever eaten (missing vanilla ice cream only). Thank you very, very much.
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10 users found this review helpful

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