Margie Recipe Reviews (Pg. 1) - Allrecipes.com (18647044)

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Veal Forestiere

Reviewed: Feb. 16, 2007
The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments. At the time I added the artichokes (I strongly recommend the marinated ones in the jar because they add so much flavor), I also added a can of diced tomatos. I let that simmer for about 10 minutes while the pasta was cooking. Then I buried the veal back into the sauce and simmered it for another 10 minutes. The veal was so tender. Perfect topped of with locatelli and hot peppers!
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15 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 5, 2007
I served these for the Superbowl. Got great reviews. Several people took "one for the road." I drizzled chocolate over the top and they looked delicious. I had to use margarine because I didn't have butter and it seemed to work well. Will make these again!
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1 user found this review helpful

Chicken Enchiladas I

Reviewed: Oct. 9, 2006
This recipe was very easy. I cheated and used a Rotisserie chicken that I cut up! I did use the water and it came out fine. A little soupy but once baked it wasn't an issue - just made prep a bit sloppy. I added some black beans and olives and it was tasty. I also used Salsa rather than taco sauce. I would make this again. Husband loved it.
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2 users found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Apr. 28, 2006
This was restaurant quality. It tasted the same (or better!) as our favorite restraunt in the Italian Market section of Philly makes. To save time, I used diced tomatoes as other reviewers noted. I also used hot peppers my grandmother made which gave it the perfect "kick". I did not have scallops on hand so I used 1 1/2 lbs of shrimp. I also added basil. It was very flavorful unlike some of the bland versions I've tried. My husband could not stop eating it. Thanks Holly!
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Lemon Rosemary Salmon

Reviewed: Feb. 15, 2006
This turned out great. I made a few minor changes. I took the suggestion of a previous reviewer and brushed the fish with olive oil. I used crushed rosemary on it rather than fresh (I knew the fresh would smell delicious but was afraid it wouldn't add enough flavor) and drizzled on a tiny bit more oil. I then sprinkled 2 tablespoons of white wine on it. It was very light and flavorful!
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139 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 2, 2006
I was really excited to make this recipe. It sounded delicious. I even added crabmeat as one other reviewer suggested. They looked and smelled great coming out of the oven. Once past the initial "kick" of the cayenne pepper, I was left with a very bland taste. My guests were not very impressed and more than 1/2 were left. I won't make these again.
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Seared Sea Scallops

Reviewed: Dec. 27, 2005
My husband loved this. After cooking the scallops and setting them aside, I mixed a 1/2 cup of wine in with the lemon juice and parsley and added it to the juices left in the pan. I then added 2 tablespoons of butter and a tiny bit of the flour mixture. I let it reduce and thicken. I spread rice on a platter, put the scallops on top, and drizzled on the wine mixture. It was delicious and very pretty.
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342 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Dec. 12, 2005
I tasted this as I was making it because I wasn't sure if there was enough cinnamon. It was very good but I decided to put an egg wash on top and sprinkle cinnamon sugar on it. They came out great. I will definately make them again and again.
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Chocolate Cherry Biscotti

Reviewed: Dec. 12, 2005
These look beautiful and tasted even better. Could not have been easier to make. I did use vanilla rather than almond extract but they were still very flavorful. I dipped the bottom in white chocolate and put them in the freezer. Can't wait to bring them to Christmas dinner! Thanks for sharing Jennifer!
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Baked Spinach Artichoke Dip

Reviewed: Nov. 18, 2005
I make a variation of this recipe all the time and people love it. Try this - use 18oz of artichokes rather than 14, add 1c. mayo, and use 1 c. parm along with the other ingredients listed. Mix it all up and bake it covered at 325 for 30 minutes. Then uncover and bake until light brown. It will be creamy and delicious. Enjoy!
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62 users found this review helpful

Hot Crab Dip I

Reviewed: Nov. 7, 2005
I found it to be "soupy" on my first attempt. I had only mixed the cream cheese, milk, and mayo so I tossed it. I started again and only used 1/2 c of milk (I figured I could add more if it needed it). I used 16 oz of claw meat which was 1/3 the price of backfin meat and I didn't have to pick shells out. It also added a pretty pinkish-orangish color that was perfect for my fall theme. I used quite a bit more of the Old Bay. I baked it in an oven dish and skipped the bread bowl and cheese. It looked beautiful when it was done. My guests devoured it and everyone asked for the recipe. Thanks Kristy!
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46 users found this review helpful

 
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