MSelvidio Recipe Reviews (Pg. 1) - Allrecipes.com (18397524)

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Mongolian Beef and Spring Onions

Reviewed: May 29, 2014
Other than adding a bunch of veggies, I didn't change anything, and this was delicious. It was not too sweet for me, though it could have used some spiciness.
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Chef John's Caramel Chicken

Reviewed: Apr. 18, 2014
This is sinfully good. I could eat the entire batch by myself. I change nothing, and I follow the directions. Mostly. The only thing that is different for me is the time it takes to get the chicken and 1/3 cup sauce to brown. It usually takes me more time, about ten minutes. It's totally worth the time, though, just keep it on high heat until it browns - it'll get there!
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Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Reviewed: Apr. 14, 2014
I really wanted to love this burger. I felt that the patty was too heavily seasoned; I could not taste the meat at all. It felt as though I was eating a uniquely flavored sausage or meatball on a burger bun. While I like sausages and meatballs, that was not what I was looking for in a burger. I will most likely not attempt the patty itself again, but the sauce was tasty and I might try that on a different burger.
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Photo by MSelvidio

Cinnamon Rolls III

Reviewed: Apr. 8, 2014
This is my absolute favorite cinnamon roll recipe; the ingredient list is perfect as written. I do skip the first rise and shape the dough straight after kneeding and it's just as fantastic. If you're having problems with the middles of the rolls popping up and out during baking, you need to let the shaped rolls rise longer. Let the rolls rise until at least doubled to prevent malformation from baking.
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Mamon (Sponge Cakes)

Reviewed: Apr. 7, 2014
These are so light and delicate. They are also very moist if you are careful to not over-bake. I raise the temperature to 375 and they bake up in about eight minutes. They go from still jiggly to done VERY quickly, so make sure to watch them. Using a standard sized cupcake tin and a #16 (2.75oz) ice cream scoop, this recipe makes me 36 cakes. The number of cupcakes will vary, depending on how much volume is beaten into the egg whites and how much volume is lost while folding into the flour mixture.
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Pastry Cream

Reviewed: Apr. 7, 2014
4.5 stars! Do not decrease the sugar, but do add 1/8tsp salt. The salt will balance everything out. I particularly like this served warm on berries and sponge cake. Ignore the reviewers who say this tastes like Jello brand pudding; this has more depth than Jello will ever have!
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Meatball Nirvana

Reviewed: Mar. 30, 2014
These meatballs have such great flavor, but are too delicate. Baking is easier/faster and does keep these meatballs intact and attractive, but baking doesn't develop flavors as well as heavily browning in a pan. As written, these fall apart on the stove. I will definitely make these again, but I will decrease the milk slightly and add one egg to help hold everything together.
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Whoopie Pies VIII

Reviewed: Mar. 7, 2014
Tasty and attractive. I use a small ice cream scoop (#50 - 1.25Tbs) to form the cookies and silicon sheets to line the baking sheet. It's fast, easy, and makes perfectly formed 2.5" diameter cookies. I fit 24 cookies onto a full sized sheet pan (18"x26"). With the #50 scoop, this recipe makes exactly 100 cookies (50 cookie sandwiches). For full flavor, absolutely do not leave out the salt. Salt is not superfluous in baking, it deepens the flavor. In fact, I increase the salt in this recipe by 1/2tsp (1.5tsp total) and it makes a better cookie.
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Baked Ziti I

Reviewed: Feb. 20, 2014
The sour cream and provolone create the perfect balance of creamy and cheesy, and the subtle tang from the sour cream lends another tasty note to this dish. Also, make sure to simmer the sauce according to the directions, which reduces the amount of liquid. I did not once, out of laziness, and there was too much liquid which resulted in slightly soggy pasty. I do replace the ground beef with Italian sausage so I don't have to worry about seasoning the meat myself. This fits perfectly into my 9x13 corningware casserole dish.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 12, 2013
Made this recipe as written, and it's delicious. Extra delicious if sprinkled with cinnamon and sugar before baking. For those wondering, this recipe makes two dozen tall, beautiful standard sized muffins when using a level #16 ice cream scoop.
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2 users found this review helpful
Photo by MSelvidio

Mom's Mashed Potato Salad

Reviewed: Jul. 3, 2013
Delicious. It has been very hot where I live and I do not have air conditioning, so I definitely did not want to boil potatoes! I microwaved the potatoes whole until tender. Then I cut them in half and scooped out the insides. Kept the house cool and was super easy.
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Caramel Bars

Reviewed: Feb. 4, 2013
Delicious. I doubled the crust ingredients and it made the just enough for an 8x8 dish. I have absolutely now idea how the recipe as written would fit in a 9x13 dish. I've deducted a star for this. Also, make sure to bake the bottom long enough to firm it up. Otherwise the caramel just melts into the bottom and isn't a distinct layer. For easy, neat application of the top layer, let the top crust dough harden in the refrigerator for a few minutes while the bottom bakes. Then you can put the dough between two pieces of plastic wrap and roll out like a pie crust.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 3, 2013
Fabulous corn bread. Use this recipe if you like a moist, dense, sweet corn bread. After making this many, many times, I have made a couple changes that make this corn bread the best I've ever had. I use half honey and half granulated sugar. I also put the baking dish, ungreased, into the oven while it preheats. When it is done preheating, I take the dish out, melt a small amount of butter in the bottom, and then pour the batter into the hot dish. This gives it a fantastic rise in the oven.
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Cajun Roasted Pork Loin

Reviewed: Feb. 1, 2013
I have to admit that I made a slightly major change to the recipe... I used a whole chicken instead of a pork roast and just baked longer to achieve a higher temp. I'm sorry! I just don't eat much pork. Anyway - the spices were just delicious and the sauce that came off was great. Don't limit yourself to just pork for this recipe! :)
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Baklava

Reviewed: Jan. 26, 2013
Tastes just as baklava should. It's sweet, sticky, crispy, and decadent. I did not cut the pastry sheets, I just folded them onto themselves. The amount of butter listed is plenty. Do not saturate your sheets in butter or they will not crisp. Also, I suggest leaving the amount of syrup the same, or it will be sickeningly sweet. This took me about twenty minutes to assemble.
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Chocolate Chip Cheese Ball

Reviewed: Jan. 16, 2013
I'm not really sure what the rave reviews are about. This tastes okay, but it is nothing special. It tastes like cream cheese frosting with chocolate chips added.
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Best Ever Jalapeno Poppers

Reviewed: Jan. 12, 2013
These were not complicated to make. The breading was nice and thick and stuck well to the pepper. However, the other reviewers are correct in stating that the peppers should be par cooked to avoid crunchy peppers when deep frying. Also, the whole thing was lacking flavor. When I make these again, I will make sure to season the flour and breadcrumbs well. I will also quickly grill the pepper halves to give more flavor and season them with salt.
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Photo by MSelvidio

English Muffins

Reviewed: Dec. 10, 2012
To get a lot of nooks and crannies: -Keep the dough as wet as you can while still being able to form it. The more moisture, the larger the holes will be. Just use a generous amount of flour to keep the dough from sticking to the counter when patting it out to 1/2 inch. -After the first rise, do not punch it down. Spoon it gently onto the floured counter top and pat out, trying to deflate as few air pockets as possible. -After you cut them out and let them rise again, be very gentle when you move them to the griddle; keep those air pockets intact! For more flavor: Double the salt. Otherwise the bread is a bit bland.
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Pumpkin Pancakes

Reviewed: Nov. 24, 2012
I followed the recipe exactly, and I quite liked these pancakes. They were moist and flavorful. I made it again yesterday using two eggs instead of one, and it is even better. They were fluffier with the extra egg. As is, it's a very good recipe. With an additional egg, this is a fantastic recipe.
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Cornbread Pancakes

Reviewed: Oct. 26, 2012
Three stars for taste and four stars for texture. These were light and fluffy, and the cornmeal added a delightful texture that I really liked. The flavor, though, was just okay. While it didn't taste bad by any means, the flavor was just too reminiscent of corn bread. I do like corn bread, but that wasn't what I was looking for in my pancakes. 3.5 stars.
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