PatT Recipe Reviews (Pg. 1) - Allrecipes.com (18548751)

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Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 17, 2008
A very versatile and tasty recipe. I was looking for a way to use some cooked brown rice I had leftover so substituted for noodles. Only had 3 cans of chicken broth so used a can of water and 4 bouillon cubes + the vegetable broth. Followed the advice of some other reviewers and added a little poultry seasoning, thyme and white wine. Also did not have celery so used chopped lettuce instead as a reviewer suggested. No carrots on hand so used a drained can of peas and carrots. We like a thinner chicken soup with a rich tasting broth so this suited us just fine.
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Fish Chowder II

Reviewed: Jan. 16, 2008
Had never made fish chowder so was looking for a good basic recipe and this is it. I used butter spray instead of butter for sauteeing onion. Provided butter for those who wished to add a pat to their bowl. Used a can of chicken broth with enough water to cover potatoes and cooked them until they were tender (red potatoes in small cubes with peels still on). Did not measure milk, but added until it looked right to me. Used talapia instead of cod. Sprinkled some Old Bay seasoning and a little cayenne into the pot and my secret ingredient for this type of dish which is a dash of cinnamon which brings out the sweetness of the corn and the milk (I don't measure, but maybe 1/4 tsp). Lip smacking good!
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Scalloped Potatoes and Onions

Reviewed: Oct. 4, 2007
I scaled this recipe down to 2 servings for my husband and me and baked it in small individual casseroles in the toaster oven for an hour. Did not change anything except for not adding salt and it was delicious. Hubby said they were about the best he ever had. These will be a regular for us.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Oct. 4, 2007
Made this last night for husband's birthday dinner. We both loved it. After reading some of the reviews here, I cooked the sauce separately and made some changes. Used 2 5 oz filets wrapped in bacon and rubbed with coarse ground black pepper & Mrs Dash Garlic & Herb seasoning. Seared the bacon in a hot pan by turning steaks on their sides with tongs before cooking 3 minutes on each side for rare. Started out with hot pan and gradually reduced heat as steaks cooked. For the sauce, used red table wine & doubled it along w/the balsamic vinegar called for in the recipe. Added 2 tbsp brown sugar, 1/2 tsp rosemary, 1 tsp minced garlic. Reduced sauce by half & used for dipping. We thought the sauce complimented the meat wonderfully without overpowering it. This one is definitely a keeper.
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