MellieMae Recipe Reviews (Pg. 1) - (18401366)

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Blueberry Sour Cream Coffee Cake

Reviewed: May 16, 2009
I have made this cake several times now, for different occasions, and not once have I gone without multiple compliments! This is truly an outstanding cake. Moist, flavourful, different, and very "more-ish"! Yes, it is on the fattening side, but if you make it just for special occasions, you can justify it. It really is worth the extra calories. Superb. Glad I found the recipe! :)
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 22, 2006
I have tried many pumpkin bread recipes all claiming to be "the best", but by far this is the only one I've tried that lives up to that claim! Moist, flavourful, warmly comforting loaf! I did add another half amount of the spices called for (i.e. instead of 1 teaspoon, I used 1 1/2 teaspoon etc.) and I threw in some chocolate chips, as suggested by others. I had doubled the recipe, so had loaves to give away, and I actually got phone calls to tell me it was the best pumpkin loaf my family/friends/neighbours had ever eaten! I can understand why so many people gave this 5 stars!
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New Jersey Diner Salad

Reviewed: Jul. 7, 2006
Interesting use of vegetables, but rather bland. I made mine ahead for a BBQ, but found that the liquid from the marinating vegetables really watered down the dressing, so it hardly had any taste. I then doubled the dressing amounts, added 1/2 teaspoon celery seed and black pepper, and added a bit more cabbage. It was better, but I can't say it has become a favourite. If I give it a second chance, I think I'll use red onions to add to the colour of the dish (its appearance was better than its taste).
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Herb Roasted Pork

Reviewed: Jun. 2, 2006
This was an amazing dish!I used balsamic vinegar, and was a bit worried since the mix of soy sauce and the balsamic looked so dark on the roast, but the flavour was outstanding. I also doubled the spices and garlic, mincing the garlic; added a bit of olive oil to make the rub stick to the roast better. I cut slits in the top of the roast and inserted more garlic slivers, and I also put a tent of foil over the roast for the first 2 hours to keep it moist. The sauce has a bit of a teriyaki taste, and no one I serve this to can seem to get enough of it! Awesome! My husband said to make sure I put the recipe in a "safe place" for repeated use! :)
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