Phantasma Recipe Reviews (Pg. 1) - Allrecipes.com (19220827)

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That Addicting Salad

Reviewed: Nov. 25, 2011
This salad is deliciously sweet and salty. However, the next time I make this I will reduce the amount of mayonnaise by 1/3 or even 1/2, as I felt it was a little excessive (and I am not a calorie counter). Of course you could also add more spring mix and veggies to compensate for the abundance of dressing! Overall this a really tasty salad and one I'm sure to make again.
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8 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Nov. 20, 2011
I didn't have butter, so I used olive oil, but when I poured it over the salmon it didn't absorb into the bread crumbs very well and ended up pooling around the bottom of the pan. Next time I try this recipe I will melt butter, mix with the breadcrumbs and then top the fish as some other people have suggested. I also didn't have dijon mustard, and instead used deli brown, but I image that the dijon would have a better flavor. Overall, will try again!
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5 users found this review helpful

Chicken in Mushroom Sauce

Reviewed: Nov. 14, 2011
Quick, easy and sure to satisfy. Added sauteed onions to the mix and it was delicious and a great weeknight go to dinner.
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3 users found this review helpful

Chicken Florentine Casserole

Reviewed: Nov. 25, 2011
Really enjoyed this dish, but I will definitely use fresh spinach next time! I have an issue draining canned spinach and you could taste it in this casserole. I took the advice of others: cubed the chicken, cooked it partially in the bacon grease, then followed the recipe as written. This is definitely a keeper and I am looking forward to getting this one just right!
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2 users found this review helpful

Green Bean and Potato Casserole

Reviewed: Nov. 20, 2011
Great base recipe. I had to adjust the quantities based on what was in my cupboard, which meant using only one can of green beans, but I also added cubed ham (as another reviewer suggested) and it turned out to be pretty terrific. Adding the ham made it today's perfect rainy day meal.
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2 users found this review helpful

Maple Salmon

Reviewed: Sep. 12, 2011
Fantastic, even my non-salmon fan of a boyfriend wants me to make it again! Definitely adjust the cook time as necessary, the steaks I used were pretty thin so 20 minutes would have overcooked them.
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2 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jun. 9, 2015
De-freakin-licious! Best part is that all the marinade ingredients are standard pantry items for me, and likely most other cooks. I marinated for about 7 hours, massaging it lovingly every few hours while it basted in the fridge. I do not have a functional grill, so instead of grilling I seared on all sides in a cast iron skillet (about 2 minutes on 'top' and 'bottom' and then only an additional minute on each 'side'). I then finished in a 350' oven (a little over 25 minutes), and then let rest under foil for about another ten minutes before slicing it, and it was still nice and juicy inside with a tasty crust on the outside. I did also boil and then reduce the leftover marinade and added a bit of cornstarch to thicken it for a sauce. I may have over-reduced or over-cornstarched as it ended up being more like a thick glaze than a sauce, but it was still crazy good! This will be my go to pork tenderloin recipe from now on!
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1 user found this review helpful

Pork Chops for the Slow Cooker

Reviewed: Jan. 2, 2012
I liked them, even though they ended up overcooked. They did make for a nice meat snack the following day.
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1 user found this review helpful

Waffles I

Reviewed: Jan. 2, 2012
Even after doubling the sugar, vanilla, and adding a little cinnamon they still needed something...me thinks it's chocolate chips! Easy and delicious.
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1 user found this review helpful

Country Apple Dumplings

Reviewed: Dec. 30, 2011
These are simply delightful. Made them for a few friends and everyone had seconds. It is delicious by itself, but vanilla ice cream would made the best compliment.
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1 user found this review helpful

Gourmet Mushroom Risotto

Reviewed: Jun. 9, 2015
I had a not so great experience the first time I tried to make risotto (using the package recipe) and vowed to try it again. Boy oh boy do I wish I would have found this recipe the first time! It was delicious, and people had seconds and thirds. I am no longer afraid of risotto thanks to this recipe! I did use the full 2lbs of mushrooms, but did need to cook down longer than the 2 minutes noted, and yes it's a lot of mushrooms, but I think that's sort of the point :) I did end up with a lot of liquid from the mushrooms and was worried it would make the risotto soupy once added, but it soaked right into the rice and really infused the extra mushroom flavor. Another tip is to make sure the heat is such that the broth essentially insta-boils when it hits the pan but not so hot that you are in danger of burning the rice.
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0 users found this review helpful

 
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