michele Recipe Reviews (Pg. 1) - Allrecipes.com (18433705)

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Alice Chicken

Reviewed: Jun. 10, 2013
This is surprisingly delicious, for how simple it is to make. The flavors meld into a dreamy taste and rich too! Normally I spend a lot of time/money/effort when cooking for a party and end up stressed. This time, I made a simple spinach salad, Alice Chicken, brown rice, and watermelon. I even used a bottled honey mustard dressing - Marie's. It all took maybe 1 1/2 hrs total, except that I started the marinating early in the day. It was gone fast! Thanks for the post.
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Chef John's Perfect Prime Rib

Reviewed: Dec. 28, 2012
Wow, I agree with the other reviews. This roast was beyond belief. We cannot have dairy, so we did the garlic slices in pockets, slathered with spicy mustard and then salt/peppered all over. For the au jus, we used ALL of the drippings, lol, and the au jus was so yummy. It really helped to warm up the beef, but some of it also ended up on the mashed potatoes! Best au jus ever. Thank you for posting. I've only made prime rib about 15 times, and this was the first time we utterly loved it.
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Veal Stew

Reviewed: Jan. 13, 2012
I don't know...maybe it was the rice noodles that I served the stew over (we are gluten-free), but we did not like this at all. It was so disappointing, I was looking forward to this dinner all week. My kids scarfed down the roast zucchini/summer squash side dish we had and then grudgingly ate some of the veal stew. I did make a couple changes that others recommended - adding some carrot, celery, and a bay leaf. But I doubt that was the problem.
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Spicy Indian (Gujarati) Green Beans

Reviewed: Oct. 23, 2011
Thank you to all of the people suggesting mustard and/or horseradish to the seasoning. I've been making this dish since the 80's - has it really been that long?! But sometimes it doesn't have the kick I was dreaming of. For anyone who is afraid of burning the garlic, do not worry about that. You're kind of supposed to. Last year, we had a Thanksgiving dinner in my daughter's class. These are special needs children, and the aid there is from India. So I brought all of the ingred for this recipe and the cookbook and she cooked it up (the kids helped to prep the beans). Anyway, it was far and away the best this dish has ever tasted, and the garlic was brown. The kids just downed it. Today, I tried to cook it like she did, but it isn't the same. So I'm cheating with horseradish and prepared mustard, haha!!! Thank you again for all of the posts.
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Creamy Cajun Shrimp Pasta

Reviewed: Nov. 2, 2009
I was desperate for a yummy recipe that didn't call for cream or parm. This was GREAT, and we still subbed half the ingredients! Used dried vermicelli, already cooked shrimp (mixed in at the end), and some thyme, basil, red pepper flks and white pepper for the cajun seasoning. Used 2 cloves of garlic, and kept the roux a little thin. My kids went wild for it, and so did I, unfortunately!
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Grilled Brown Sugar Pork Chops

Reviewed: Jul. 10, 2009
Love the flavor of this glaze. I marinated chops in a simple brine, then rinsed, grilled and glazed with this. Had no apple juice, so I used fruit cocktail juice and also used pickled ginger. It was fantastic. Saved the remaining glaze in a jar for future use. May add 1 Tblspn cornstarch next time to thicken a bit more. Thank you for posting this recipe.
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Sourdough Starter

Reviewed: Apr. 30, 2009
This is the first time I've gotten sourdough to actually work. Probably the tenth time I've tried. We live in a climate where, if you set out a bowl of equal parts water and flour, you will have bubbles in a couple of hours and by the next day, it's dead. Adding a bit of yeast (I only added 1 tsp) seemed to help stabilize this. I fed the dough after a few hrs and then put in frig by the same night. Waited one day and then made sourdough french bread. It actually rose and had a nice texture. I don't know how long the starter will last, but so far it looks great. Thanks for posting.
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Banana Pancakes I

Reviewed: Aug. 19, 2008
Needed to cook a bit longer on slightly lower temp. Doubled the recipe and added additional sugar, some vanilla, and fresh grated nutmeg. Topped with butter, syrup and whipped cream. I'm no banana lover, but these were a dream! Thank you for posting.
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Shrimp Scampi Bake

Reviewed: May 3, 2008
Fantastic. I added a pinch of cayenne. We ran out of sauce. If you aren't planning to serve this with bread for dipping in the sauce or to put over noodles, cut the butter way down. But if you are, it was not enough sauce for us, next time I will double it.
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Bubba's Best BBQ Sauce

Reviewed: Apr. 28, 2008
Wow, this is fantastic! I prefer a sweet/spicy rather than tangy, and I didn't have some ingredients so I made some changes. Used a 15-oz can of tomatoes, drained and pureed instead of sauce, used no molasses, omitted chili pdr, hot pepper sauce, ground mustard and cider vinegar. Added 2TB jalepeno jelly, pinch of inst coffee grounds, 3TB spicy mustard, 1 ts cayenne, 1/3 c. sugar and increased brown sugar to 3/4 c. This sauce is hard to beat.
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Chicken Breasts Stuffed with Perfection

Reviewed: Mar. 21, 2008
Yum, yum, yum! We had so much, that I froze the rest and used it on fish the next day. It was even better on the fish.
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Buttermilk Pancakes II

Reviewed: Feb. 14, 2008
These were the best-looking and good tasting pancakes I've ever made. Substituted sour milk for buttermilk and ended up adding more flour at the end, because they came out runny. When I asked my son how many he ate, he said "8 or 11, I lost count". I made 2/3 of the recipe, because it was easier than half. It still made about 25 regular sized pancakes.
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Remoulade Sauce a la New Orleans

Reviewed: Dec. 25, 2007
This sauce just rocks.
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Hot Artichoke and Spinach Dip II

Reviewed: Dec. 24, 2007
We had this on Christmas Eve. It was so good, and it was the first time my 15 yr old son has eaten spinach in a ages. Maybe I'll try throwing shrimp in there next time.
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Baby Back Ribs

Reviewed: Mar. 26, 2007
Wow, great recipe! Baked 4 hrs at 250. Then grilled. Thank you.
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Slow Cooker Spare Ribs

Reviewed: Aug. 9, 2006
These were so good and tender. Since so many people said the sauce needed help, I tried the Bar-B-Que Sauce by Debi K on this site to pass at the table. It used a lot of the same ingredients and was also quick. Fantastic!
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Bar-B-Que Sauce

Reviewed: Aug. 9, 2006
This is such a quick and delicious recipe, and it is easy to alter. I like it a bit more sweet, so I added another tbl of ketchup and maybe 1/3 c more brown sugar. We loved it on our ribs.
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