Orgle Recipe Reviews (Pg. 1) - Allrecipes.com (18936230)

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Grandma's Corn Flake Coconut Macaroons

Reviewed: Nov. 22, 2012
These are super easy to make and taste great! They're not your typical dense macaroon though, they're more like meringues with extra chewy crunchiness, thanks to the coconut and corn flakes. Whipping one egg white in a mixmaster is next to impossible, so I whipped it by hand. The recipe doesn't specify, so I used sweetenend shredded coconut. The final mixture doesn't hold together very well, so you just have to scoop some up with a teaspoon and stack it. The egg white will rise a bit and hold them together well. I followed the recipe exactly, but used parchment paper on an ungreased cookie sheet and baked for exactly 20 minutes. Mine came out perfectly tan (lighter than lillian's photo), slightly crisp on the outside, chewy on the inside. I might try with unsweetened coconut (and coconut extract) next time, as they are quite sweet. Will definitely make again!
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Fig and Olive Tapenade

Reviewed: Dec. 21, 2007
Absolutely fabulous! I spread this on thin baguette slices, toasted with garlic olive oil & butter infused with roasted garlic. I didn't have balsamic vinegar, so I substituted Red Wine. It probably had more of a kick, but wasn't too noticeable. I served this at a birthday party, and a woman who hates olives even enjoyed this lovely appetizer! I would definitely make this again -- have to make sure I buy some Balsamic vinegar...
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2 users found this review helpful

Wrapped Salmon

Reviewed: Dec. 24, 2007
Following Spideygirl's suggestion instead o fthe mustard made this simple recipe a hit! Making again for my Mum (very picky) for Christmas Eve Dinner, so you know it must be good :)
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0 users found this review helpful

Mandarin Almond Salad

Reviewed: Dec. 24, 2007
Fabulous -- followed the recipe exactly, and it was a tremendous hit! For added flavour, I use the "PC Organics Italian Salad Mix" (from Loblaws) instead of plain Romaine. Make sure you make extra sugared almonds for munching!
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1 user found this review helpful

Cottage Pudding - Upside Down Cake

Reviewed: Dec. 24, 2007
Wonderful! My Mum picked it out (very picky) and I made it with butter instead of shortening. She LOVED it -- just like the cake her Mum used to make. Great texture, density, flavour. Making again for Christmas Eve Dinner!
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Award Winning Chili Con Carne

Reviewed: May 4, 2008
Substituted ground turkey and veg bouillon for the beef -- my guests didn't even notice. It was great served in Italian Bread Bowls (this site). Unless you know everyone likes it hot, put a bottle of Tobasco and chili flakes on the table, instead of adding it all to the pot.
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11 users found this review helpful

Johannah's Roasted Garlic Chvre Pork Tenderloin

Reviewed: Oct. 30, 2009
Absolutely delicious, and incredibly easy!
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0 users found this review helpful

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Reviewed: Jan. 23, 2006
I had to change this recipe a bit since I only had fresh mushrooms, sherry vinegar instead of balsamic, chicken thighs instead of breasts, and I wanted more garlic. My hubby said the cheese wasn't too goaty, and the mushrooms weren't too strong - it was a nice balance. I would also recommend removing the bone - it's so much easier to eat. The biggest problem I had with this recipe is that well before the chicken was done, the skin burnt where it had been stuffed. I will definitely make this, or a slight variation, again, but I think it has to be covered until the last 5-10 minutes to prevent the skin from burning. 4 stars as written 5 stars if the skin didn't burn
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22 users found this review helpful

 
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