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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Dec. 4, 2005
Incredible filet recipe - easy and very elegant. In my opinion, THE best steak recipe ever, but my "grilled-steak without sauce" purist husband was not quite as enthuastic. I'm a pretty experienced cook but this was my first exposure to pankow bread crumbs (which, it turns out, are Japanese) and I had to find a specialty deli shop that carried them. FYI,they are quite different from regular bread crumbs - more like flakes. I did not like the port wine sauce as written, and there wasn't much of it. I played with doubling the beef broth and port wine which worked well, but I'm not sure that the sauce actually improves the fabulous steak anyway.
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5 users found this review helpful

Ginger Carrot Soup by Jean Carper

Reviewed: Dec. 2, 2005
This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem with oj - except maybe as a soup. It's still a good recipe as written but I really couldn't taste the carrot. Next time I'll skip the juice -maybe play with doubling the chicken broth and then decide if I want to add the fat-free half&half after pureeing.
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26 users found this review helpful

Turtle Pie

Reviewed: Oct. 9, 2005
Difficult to rate this because I thought it was just average and not a particularly impressive presentation - in my opinion you might as well just soften a few Snickers bars in the micowave. However, my husband thought it was DIVINE and most other guests seemed to enjoy it. I followed the advice of others to reduce the sweet ingredients by 1/4th, used an oreo cookie pie shell and garnished it with whipped cream. It is very easy to prepare and a good desert for a casual dinner or party.
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4 users found this review helpful

Noreen's Mom's Simple Summer Squash Bake

Reviewed: Aug. 21, 2005
This is a 10 star recipe! I use yellow summer squash and zucchini together and do not peel or seed either. I do find it necessary to bake it about 40 minutes total to get the cheese brown Thanks Representin and Noreen's Mom for this great dish.
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13 users found this review helpful

Garlic Crab Artichoke Dip

Reviewed: Apr. 19, 2005
I hate to be the only dissenter, but didn't think this was anywhere near worth the fat and calories - not to mention the cost. The first time I served it (with garlic flavored bagel chips) my guests just picked at it (my husband said it was just okay considering how fattening it had to be). A couple of days later, I fluffed it up and reheated the leftovers (too expensive to throw away!) and served it with tortilla chips to a new group of guests and they loved it. It was definately much better after 2 days in the fridge. However, anything that's going to clog up MY precious arterys better taste better than this.
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1 user found this review helpful

Stephan's Broiled Salmon Pesto

Reviewed: Jan. 22, 2005
I loved this recipe - especially great for non-fish lovers (like me). It took me at least 15 minutes to get the topping browned but my thick filet was cooked perfectly. This would be a good company dish as it is elegant and you can put it under the broiler while enjoying a first course soup or salad.
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1 user found this review helpful

Pumpkin Roll Supreme

Reviewed: Jan. 12, 2005
This was a major hit at our Christmas dinner. It's a beautiful presentation and quite delicious. Had many requests for this wonderful recipe which is also relatively easy to prepare.
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1 user found this review helpful

Grand Oranges

Reviewed: Jan. 11, 2005
This was surprisingly disappointing given the previous reviews. The sauce was very subtle - the final result didn't taste much different than plain peeled oranges so there was no reason to add all the extra calories and cost. I used only six large oranges and halved the sauce receipe - served it at breakfast for 4 adults (all of whom love fruit) on two consecutive mornings and only about a third of the dish was eaten. 16 large oranges would have fed your basic army - asuming that you could get anyone to eat it. A tray or bowl of fresh assorted fruit would be a lot more elegant than this disappointment.
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1 user found this review helpful

Fresh Peach Angel Pie

Reviewed: Oct. 5, 2004
I've made this several times and its fabulous! A little difficult to serve as the merangue crust is difficult to cut and doesn't hold togther but - believe me - no one will complain. Maybe even better with fresh strawberries instead of peaches. Heavenly!
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12 users found this review helpful

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