Son E Mel Recipe Reviews (Pg. 1) - Allrecipes.com (183701927)

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Son E Mel

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Baked Scallops

Reviewed: Jan. 2, 2015
Made them tonight and they were excellent! Very easy, I melted the butter in the casserole dish during the pre-heat. Scrumptious, thank you!
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Dec. 16, 2014
I just made this for tonight's dinner and it was a huge hit. I was intimated to seeing three different parts so preparation is the key!
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Best Spanish Rice

Reviewed: Nov. 2, 2014
I wish I could give this 100 stars! I am always looking for fabulous rice recipes. This is a winner! I've already made this twice in the same week. Thank you for posting this.
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Maple Baked Pork Loin Roast

Reviewed: Aug. 28, 2014
Home Run!!! Just finished cleaning up from this excellent dinner recipe. Everyone lived it! Thank you for this gem. A+
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Guacamole

Reviewed: May 5, 2014
This is a perfect recipe. I added 1 TBL of sour cream to give it a creamy taste.
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Jewish Grandma's Best Beef Brisket

Reviewed: Apr. 25, 2014
I made this tonight an it was AWESOME!!! My dad said it reminded him of Demph- (Demf?) from his childhood. Everything was sooooo tender and soft. It was all done in 1 pot. I made sure to take the meat out to reach room temp and it was a hit! I browned both sides of the brisket before adding onions, carrots and halved baby potatoes. I used a whole box of beef stock and sliced 2 garlic cloves in half. A++++ I will make this at least once a month. Thank you!
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Crustless Spinach Quiche

Reviewed: Apr. 25, 2014
This was my first quiche. My mother is gluten intolerant and this came out great. I would suggest cooking at 375. I baked at 350 and had to keep it in for an extra 15-20 mins because the middle was still loose. I cooked up raw spinach that I cut up after I sautéed the onions. I added 1/4c. milk to the egg mixture along with some ground nutmeg. I used cheddar cheese and will definitely use a different kind of cheese next time. I topped it off with sliced tomatoes and spindled park cheese on the top. I will have this for breakfast every morning. A+++
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Honey-Glazed Pork Chops

Reviewed: Apr. 22, 2014
Very very good! I recommend to double the sauce. I added maple syrup and, I sautéed a clove of sliced garlic after my pork was browned, and I added walnuts to the pan and tossed them with the sauce. Excellent main course, my family loved them. I kept the temp and 15mins on each side because I used thick boneless pork shoulder cut (Almost 1 inch thick.) A+++
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Chef John's Perfect Prime Rib

Reviewed: Apr. 20, 2014
I received this recipe in the AllRecipe Magazine and tempted my very first prime rib. It came out perfect with the seasoning, timing and method of cooking. The only thing I need to figure out is how to serve the meat hot. My family didn't like eating not-hot meat. Does anyone have any suggestions because the rib came out perfectly medium rare. I made the horseradish cream sauce on this website and it was perfect too!
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Delicious Salmon

Reviewed: Apr. 19, 2014
I made his recipe last night and the flavor was perfect! I had it marinating for 8 hours and it is all simple ingredients that are already stocked in the kitchen. The only problem I had was broiling the salmon. I think because they were thick in depth that they were still rare in the middle after 10 mins. I had to slice them open and broil for 5 more minutes. Next time I will definitely bake them at 400 to secure the doneness. But my dad never liked salmon and he made sure there was nothing leftover from anyone. This is a permanent recipe in my rotation now.
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Whipped Horseradish Sauce

Reviewed: Apr. 17, 2014
Excellent! I don't have white pepper in the house. I just whipped the cream, added a lot of horseradish and 2 pinches of salt. Tastes just like in the restaurants. A+
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Slow-Cooker Barbecue Ribs

Reviewed: Mar. 14, 2014
The flavor and directions were great but the chili sauce made this too spicy for all of us to enjoy it. I am a fan of spicy food but it was instant heartburn. I would suggest downsizing or leaving out?
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Gouda and Spinach Stuffed Pork Chops

Reviewed: Mar. 14, 2014
I now receive the A.R. Magazine (it is the best!) and this recipe was in it. I made it tonight and It was a hit. Easy steps, very simple and great flavor. My dad doesn't like mustard or horseradish, ate 2 pork chops and was scrapping the gouda off the plate. . A+
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