Mrs. Chef Esh Recipe Reviews (Pg. 11) - Allrecipes.com (1918513)

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Mrs. Chef Esh

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Eclair Cake with Chocolate Ganache

Reviewed: Apr. 30, 2012
My husband loves Eclairs, so this was the perfect recipe for his birthday cake. I used a french vanilla pudding and we loved it!
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3 users found this review helpful

Bacon Gravy for Biscuits

Reviewed: Apr. 30, 2012
My husband loves bacon, he is one of those people who think bacon makes everything better. I made this for his birthday breakfast using a peppered bacon, and there was not a drop leftover.
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1 user found this review helpful

Sarah's Dry Rubbed Chicken

Reviewed: Apr. 30, 2012
I now keep a jar of this dry rub in my spice cabinet so I have it handy, it is so good. I use it on more than chicken, it is a great rub on pork tenderloin as well. It makes a perfect rub for a rotisserie chicken, better than any store bought!
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Balsamic Roasted Red Potatoes

Reviewed: Apr. 30, 2012
I was a little leary about adding the nutmeg in this recipe, but I stuck with it and I am so glad I did! They turned out perfect, I just needed to increase the baking time to about 40 minutes, because I like roasted potatoes very crispy!
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Campbell's® Beef and Mushroom Dijon

Reviewed: Apr. 30, 2012
Excellent weeknight meal! I used a ground grainy mustard in place of Dijon, and served it over buttered noodles...very comforting dish!
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1 user found this review helpful

Blueberry Breakfast Cake

Reviewed: Apr. 30, 2012
I made bakery size muffins with this recipe using fresh blueberries, and did not change a thing. My family now asks for these almost every weekend.
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Grilled Mediterranean Greek Pizza with Sundried Tomato Chicken Sausage

Reviewed: Apr. 30, 2012
I loved this pizza recipe, I made individual pita pizzas with this. On some I added sliced kalamata olives for those who liked them, and others I add sliced cherry tomatoes. This would be a great appetizer pizza for parties as well.
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3 users found this review helpful

Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs

Reviewed: Apr. 30, 2012
I could not find the Al Fresco chicken meatballs in my my grocery store, so I made my own with ground chicken. I followed the rest of the recipe as written, except I used zuchinni in place of the asparagus. Excellent summertime dinner!
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Italian Chicken Sausage Risotto

Reviewed: Apr. 30, 2012
This Risotto is so worth the work, all the flavors of the garlic, thyme, Chardonnay really work well together! I also added in some sauteed baby bella mushrooms because we love them so much, served this with a side Caesar salad..it was perfect!
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2 users found this review helpful

Garlic and Parmesan Dinner Rolls

Reviewed: Apr. 30, 2012
I love making homemade fresh dinner rolls, it really isn't as intimidating as it seems. These turned out awesome, I did not change a thing!!!
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6 users found this review helpful

Tomato-Feta Bow Ties

Reviewed: Apr. 30, 2012
This is a nice light recipe, it would be perfect in the summertime, served hot or cold. I skippped the sunflower kernels and instead added in about a half a cup of frozen corn kernels. It was delish!
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1 user found this review helpful

Creamy Mushroom Meatloaf

Reviewed: Apr. 30, 2012
This is a very elegant meatloaf, one you could serve to guests. The rosemary really sets this apart from other more traditional meatloaf recipes. I added in some baby bella mushrooms along with the shiitake and fresh chopped garlic.
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9 users found this review helpful

Bacon Omelette Roll with Salsa

Reviewed: Apr. 30, 2012
This is a perfect recipe if you are omelette chanllenged like me, I can never make a pretty omelette...this was so simple! My only change was to add some sliced button mushrooms!
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3 users found this review helpful
Photo by Mrs. Chef Esh

Strawberry Cake from Scratch

Reviewed: Apr. 30, 2012
I made this for my Granddaughter's 3rd birthday, she wanted it a pink cake, it turned out perfect, very moist and flavorful!
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Pesto Pasta

Reviewed: Apr. 30, 2012
Simply Delicious!!! I added Grilled Shrimp to make this a complete meal, and served it with a salad and crusty Italian Bread!!!
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1 user found this review helpful
Photo by Mrs. Chef Esh

al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

Reviewed: Apr. 29, 2012
I loved this one dish meal, I used a cast iron skillet...and it turned out perfect. I did not add extra roasted red peppers, but I did add in some sautéed baby bella mushrooms and 2 extra eggs since it didn’t seem like enough. We loved the flavor of the al fresco chicken sausage! This is my second review, and this time I added some browned cubed hash brown potatoes to the bottom of the pan, then poured the egg mixture over the top! My family loves this breakfast!
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2 users found this review helpful
Photo by Mrs. Chef Esh

Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Apr. 24, 2012
I love this recipe...I added in some sliced green onions and I used a can of diced tomatoes with Italian seasoning...great week night meal! Second review...I added black olives...LOVE it! Third review, that is how much I love this, this time I used portabella stuffed tortellini...so good!
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1 user found this review helpful
Photo by Mrs. Chef Esh

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

Reviewed: Apr. 23, 2012
My family really enjoyed this recipe, I used chicken broth instead of wine, and added in some sauteed portabella mushrooms. I think grilling the sausage is the key to this recipe...it gives it great flavor! I am a huge fan of al fresco now!!!! This is my second review, I also add in 2 tablespoons of fresh grated parmesan reggiano cheese and top with sliced black olives, it goes great with crusty garlic bread!
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Garlic Prime Rib

Reviewed: Dec. 15, 2011
As a lot of other reviewers, this was my very first attempt at making prime rib. I served it for a New Years Eve dinner party and it was delicious!!! I am lucky to have farmer’s market close by, because I got the nicest piece of meat from the local butcher. I made an 8.5-pound roast and I didn’t alter the rub marinade at all, and it covered the entire roast nicely. The secret to this recipe truly is using a meat thermometer… you can’t go wrong. My total cook time was approximately 2 hours and 45 minutes, I took it out of the oven at 130º and as it rested the temperature rose to the desired 140º…it was done perfectly!
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3 users found this review helpful
Photo by Mrs. Chef Esh

Beef and Bean Crescent Burritos

Reviewed: Oct. 31, 2011
We loved this recipe, I did add a small can of corn and mad a queso cheese sauce to top with rathen then filling with cheese...served with Mexican rice, it was a nice week-night meal!
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3 users found this review helpful

Displaying results 201-220 (of 564) reviews
 
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