MELOTEY Recipe Reviews (Pg. 1) - (1922529)

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Delicious and Easy Mock Risotto

Reviewed: Jun. 26, 2008
Not a risotto but a good pasta side. The liquid/orzo/time ratios are the key elements. Everything else is open for play. I used half chicken broth, half white wine. Added fresh tomatoes (while cooking) and fresh basil and butter (at the end). Served Parm cheese on the side. Nice to be able to put it on and leave it while you're doing a quick steak/chicken breast/fish fillet. My tip: I grate the garlic on a micro plane (instead of mincing) and throw it in with the onion (no chunks of burnt/bitter garlic).
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24 users found this review helpful

Mom's Marinated Vegetables

Reviewed: May 1, 2009
This recipe kicks! I'm a snob about using canned soup but thought I'd try it. I cut the sugar by half and added a good couple of squirts of Chinese rooster sauce. Any combination of vegies will work. Didn't have cucumber or green pepper but used more cauliflower, red and yellow peppers. Son and nephew couldn't get enough... and they're NOT big vegetable eaters! Will definitely make again... and again.
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7 users found this review helpful

Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Aug. 8, 2008
This is a great recipe. The first time I made it because I didn't have much else in the pantry. I threw in some zucchini and canned potatoes with the tomatoes at the end and made it a one skillet dish. Big hit! Now I make it about twice a month... everyone loves it! Kudos!
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4 users found this review helpful

Spinach Basil Pesto

Reviewed: Apr. 23, 2011
Simply awesome......
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3 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 20, 2009
Brilliant and fool proof! I literally made these while I was busy making dinner (as a test for Thanksgiving.) Didn't want to spend much time on them so after proofing the yeast/milk/water/sugar I mixed/kneaded that with the rest of the ingredients in my KitchenAid, let it rise for about 45 minutes. Rolled into balls and tossed into PAM sprayed, pyrex pie plates. Let them rise for an hour, brushed with melted butter and baked. Great results. Seems like everyone has a different temp/time for these. Use an oven thermometer set to 400 and keep an eye on them. Mine took about 18 minutes.
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3 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: May 3, 2012
Great recipe! My monthly co-op farm produce box included three organic beets and a bunch of organic carrots. Borscht was the first thing I thought of. I found this recipe and was delighted. A couple of changes: No sausage - really not necessary. I also substituted a box of TJ's vegetable broth for the water and left out the garlic.
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2 users found this review helpful

Lemon Square Bars

Reviewed: Mar. 27, 2011
Awesome! Don't change a thing! Used tips on greasing pan/lining pan with parchment or foil/greasing again. Makes it a breeze to take out of pan and to cut. Also put a baggie on my hand to press crust into place - to avoid having half the recipe stick to my hand! I also sifted confectioner sugar over the bars once they were cut. Kudos, RCOMP!
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1 user found this review helpful

Classic Macaroni Salad

Reviewed: Jan. 6, 2010
Excellent, old fashioned mac salad! Like some others I cut the sugar back quite a bit but the proportions of dressing to macaroni (and I added quite a few more, finely chopped, veggies) were perfect. Thanks for a great recipe!
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1 user found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 13, 2009
Terrific recipe! I cut it by 1/3 and baked it in 4 mini loaf pans (make sure they are heavy - ceramic/glazed enamel is what I use). Came out beautifully. Will definitely make again with nuts.
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1 user found this review helpful

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jun. 12, 2009
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1 user found this review helpful

Applesauce Pork Loin

Reviewed: Jan. 13, 2009
Really nice..... moist and delicious!
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1 user found this review helpful

Leek and Fennel Soup

Reviewed: Nov. 14, 2012
Awesome with just minor changes: more potato, good chicken broth instead of the water and bouillon cubes (I used 3 cans) and roughly mash with an old fashioned potato masher at the end (this thickens the broth but still leaves chunks of potato). So good on a chilly night with a big hunk of crusty bread and a nice glass of wine!
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