Marcia_Marcia_Marcia Recipe Reviews (Pg. 1) - Allrecipes.com (1904907)

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Black Olive and Goat Cheese Croustade

Reviewed: Apr. 23, 2015
I made the leek and olive portion of the recipe as written but put on croustades instead of pizza dough (used Crostini D'Emily croustade recipe from this site.) Delicious, popular, and very, very easy to make for appetizers for a crowd.
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1 user found this review helpful

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Sep. 11, 2014
When a table full of 5 teenagers goes silent, you know you have a hit on your hands! I cut the biscuits a quarter way across and then twisted the ends to make it look prettier. Plus I was afraid of a big hunk of biscuit just sitting on top. Even so, I still had to cook longer (have made this twice) than directed to cook the biscuits through. You could also slice across the middle to make two narrow disks instead of one large one.
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3 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Feb. 10, 2014
Oh my goodness. This should have been a smash hit. Pasta! Chicken! Artichokes! Bacon! Mushrooms! Capers! Lemon! Butter! Silly me, though, I didn't read through the quantities, I just eyeballed all those delicious ingredients. A FULL cup of butter? 5 tablespoons lemon? It was oily, too buttery, too lemony and yet bland. No one in the family liked it, including my child who generally only likes "white" food (like this visually dull dish), especially lemon grilled chicken.
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1 user found this review helpful

Orange Chocolate Chunk Bundt Cake with Orange Syrup and Chocolate Ganache

Reviewed: Dec. 31, 2013
The orange part of this cake is delicious. The chocolate ganache was overkill. I would halve the chocolate chip inside if I make it again.
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0 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: May 22, 2013
It was ok. We ate it but it took a couple days. Won't remake.
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1 user found this review helpful

Tasteful Tahini Salad Dressing

Reviewed: May 5, 2013
This was fine. Not bad but not worth making again. I'm quite fond of tahini but I thought it overwhelmed all the other ingredients. I had just opened a brand new bottle of tahini so it wasn't because it was stale. I'll try a sesame-ginger dressing next time.
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2 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Feb. 4, 2013
This is one for your keeper file and really no need to make changes! I used panko crumbs but that's personal preference, I like the crunch. My chicken breasts were thick so I cut in half through the sides, which gave me two large, yet thinner, pieces of chicken. This saved me from the bother of pounding (which I avoid because the chicken juices splat out, even if they are sandwiched in wax paper) plus it's faster. I also cooked the cutlets on my cookie cooling racks in the sheet pan, to keep the meat crispier. (A good trick when cooking with fattier meats, too, to keep meat leaner). And finally, I had three chicken breasts for 7 people and because I'd cut them in in half thinly and they still looked full-sized to the diners they felt full and I still had leftovers!
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2 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 3, 2012
I liked it the first time I made it but something was nagging at me. The second time I made it my son asked why the dip tasted like alfredo sauce. He was right... the alfredo is just too overpowering and it keeps it from tasting homemade, it tastes like something you dumped from a can or jar.
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1 user found this review helpful

For the Love of Cooking - Chicken, Black Bean and Caramelized Red Onion Quesadilla

Reviewed: Sep. 10, 2012
The kids: "I can't wait for dinner!"
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1 user found this review helpful

Caramelized Rice Krispie Treats

Reviewed: Aug. 31, 2012
The browned butter added a nice touch. I used a heaping coarse grained salt and it was way too salty. I'll use half the amount and a fine grain salt next time.
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2 users found this review helpful

Spaghetti Aglio e Olio

Reviewed: Jun. 26, 2012
Easy, quick, tastes very good. Remake.
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4 users found this review helpful

Thick-Style Lebanese Garlic Sauce

Reviewed: Jun. 26, 2012
This was good and pretty close to what I've had in Lebanese restaurants (where it's called "Garlic Whip"). Once you put your immersion blender in it's kind of fascinating to watch it come together into a sauce. I found using a whole head of garlic made it a little overwhelmingly garlicky the day I made it but oddly, when I had leftovers the next day the garlic taste had pretty much dissipated, so don't count on it lasting overnight.
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4 users found this review helpful

Roasted Garlic Bread

Reviewed: Apr. 29, 2012
This needed salt desperately. The recipe didn't specify salted or unsalted butter and I use unsalted butter at home unless otherwise specified. If you do the same, add some salt to the butter mixture before spreading. Also, I wrapped in foil to cook, I think broiling open faced as the recipe suggested would be the better option.
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5 users found this review helpful

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