MILTONBOY Recipe Reviews (Pg. 1) - Allrecipes.com (18750736)

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Eggplant Lasagna

Reviewed: Jul. 19, 2014
First time I have tried egg plant. Not bad........ I did make a few things, some of it to clean out my fridge. Cut the egg plant thicker than 1/2", probably around 3/4". Made the egg plant coating but used just enough to coat the slices. Used the balance to sprinkle on top of the sauce on each layer. With the sauce, added hot Italian sausage, some chorizo, and I had some tomatoes that were getting soft, (approx 4), so I chopped them, chunky, and added those as well. I also chopped up some mushrooms that I also had left over from another dish. Added, parsley, italian seasoning, and salt and pepper to taste.
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Brown Sugar Meatloaf

Reviewed: Apr. 19, 2013
Delicious, very moist.
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Chef John's Favorite Lasagna

Reviewed: Mar. 20, 2013
I have tried it with the sweet Italian sausage and Hot Italian Sausage. Everyone who tried both, preferred the Hot, - gave it a little tang. I have tried many different lasagnas, and even my wife had to agree that this one deserved it's name. Would serve it to guests or just as a comfort meal. The outcome does merit the work involved.
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Crab Quiche

Reviewed: Jan. 27, 2013
An easy and delicious meal. I did make a couple go changes. Added 2 large mushrooms, chopped, and spinach (approx. 1/4 to 1/2 cup) . I did cook it for 40 minutes before I tuned off the oven as my wife likes her quiche firm. It was still creamy in texture and had great flavor.
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Mandy's Crab Stuffed Zucchini

Reviewed: Jan. 27, 2013
A great dish. Followed the recipe as is, this time around. Would make a great appetizer,if you use smaller zucchini. Will definitely make again. Made a great deal of filling, enough to stuff a green pepper as a secondary dish for later.
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Remoulade Sauce a la New Orleans

Reviewed: Dec. 24, 2012
Followed the recipe but be careful if you use the green olives. They can overpower the other flavors. Used Dijon and tone ground mustard
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 19, 2012
Great recipe. Made in a bundt pan and added a glacé. Don't over bake or it will start to dry out.
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John's Cranberry Sauce

Reviewed: Dec. 18, 2012
As others had done, I also incorporated a number of suggestions from others. Used 1/2 cup of white sugar and 1/2 cup of brown, used 1/2 cup of orange juice and slightly less than 1/2 cup of water and also added 1/2 tsp of cinnamon. It was so good with the meal, on the turkey sandwiches later and also in the morning mixed in with our oatmeal. It was so good, that I am making another batch, so we can continue to enjoy it with our oatmeal in the mornings.
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Cranberry Sauce

Reviewed: Nov. 29, 2012
As others had done, I also incorporated a number of suggestions from others. Used 1/2 cup of white sugar and 1/2 cup of brown, used 1/2 cup of orange juice and slightly less than 1/2 cup of water and also added 1/2 tsp of cinnamon. It was so good with the meal, on the turkey sandwiches later and also in the morning mixed in with our oatmeal. It was so good, that I am making another batch, so we can continue to enjoy it with our oatmeal in the mornings.
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Chef John's Crab Cakes

Reviewed: Jul. 22, 2012
Very easy to make. My wife, who loves crab cakes and orders whenever we are out, loved them. Will definitely make again. This recipe is my goto recipe for crab cakes.
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Chicken Florentine Casserole

Reviewed: Sep. 4, 2011
Made the recipe with minor changes as mentioned in other reviews - sauteed mushrooms with garlic and onion and dry rubbed the chicken before baking. Wife thought this was good enough to serve to guests.
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Garlic Prime Rib

Reviewed: Jul. 3, 2011
Used fresh ground black pepper and freshly groung sea salt. Made a great rub. Only problem, was the cooking time - total time was around 2 1/2 to 2 3/4 hours - not the 1 1/2 hours mentioned in the recipe - mine times the prime rib came out perfectly medium rare. Received a large number of compliments from our guests, and everyone wanted to take some home with them. There was a line for the ribs from the prime rib.
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10 users found this review helpful

Guacamole

Reviewed: Jun. 29, 2011
Very well received at the pig roast. My first try and it was a success. As mentioned by others, it took longer than 10 minutes to make, but it was well worth the effort.
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Baked Ziti I

Reviewed: Dec. 11, 2010
My wife loves baked Ziti and always compares it to one she had at a restaurant in Brampton Ontario. She has declared this one better than the one at the restaurant. I did make a few changes, some mentioned in other comments. I used mild Italian sausage in place of ground beef, a cup of sour cream and a cup and half of ricotta and a full 8oz package of shredded mozzarella. For the sauce I used two bottles of sauce with Itaian Sausage and peppers. It does make alot of baked Ziti. Served with fresh bread and a beautiful Meritage red wine. A delightful meal.
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Super Summer Grilled Bluefish

Reviewed: Sep. 19, 2010
Good citrus flavor - not overpowering - servied with long grain and wild rice. Will use leftovers in Fish Tacos
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Avocado, Tomato and Mango Salsa

Reviewed: Sep. 5, 2009
A very welcome change from the standard salsa. Didn't look as chunky as the picture the first time I made it. The next time, I used mangos that were on the verge of being ripe, but not soft yet. Gave the salsa a great texture, and the flavor was still great. Will definitely make this again and again and again. My sister-in-law, said she would not make it as it was too labor intensive for her, until she tasted it. She quickly changed her mind.
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Teriyaki Salmon

Reviewed: Jul. 5, 2009
Just tried it and it is the best homemade teriyaki I have had. I did make some of the changes mentioned, 1/4 cup sesame seed oil, and 1/4 cup olive oil and I used minced garlic instead of garlic powder. Also added the suggested 1/4 cup brown sugar. We also used sockeye salmon, and it was "too die for" as my wife put it. Will definitly use this recipe again for the salmon, and as suggested also use this the next time I cook chicken. :JJ:
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Oven BBQ Ribs

Reviewed: Jun. 21, 2009
Very good and flavorful, the ribs just fell off the bone. My wife and kids, all said to throw out the rest of the recipes I have for ribs and just use this one.
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Ali's Amazing Bruschetta

Reviewed: May 2, 2009
Have now made this 4 times, and it gets better each time. A very serious hint to make it good, is to ensure that you only use fresh herbs.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: May 2, 2009
Very good but the sauce is the main reason. Used the sauce on the steamed broccoli and also drizzled over the honey roasted potatoes.
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Displaying results 1-20 (of 28) reviews
 
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