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Formerly Faceless Recipes 51.
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Luscious Lobster Bisque
By:
MARBALET
Though I followed the recipe, I found this to be less flavorful than I would have liked. It would have also been helpful to know the preferred size of lobster tails to use. Mine were on the
small side, so I added extras, but still found there to be too little lobster meat in the finished soup. I ended up adding extra seasoning to this recipe.
The Best Marinade Around
By: H. Roberts
This is really good. I've made it twice - once exactly as the recipe states, and once using lime juice instead of lemon. Both are delicious! I'll be making this again and again.
Angela's Amazing Chicken Pot Pie
By: Angela Morris
Honestly, I'd give this 2 1/2 stars if I could. This is amazingly BLAND. I added onion, salt, and garlic to the water while cooking the chicken and mistakenly thought the broth would add the needed flavor to the dish. I was so
wrong. This recipe lacks any seasoning beyond salt in the water that cooks the potatoes. I added chopped baby carrots and frozen peas or more color and veggie flavor, but this recipe desperately needs some minced garlic and onion, salt and pepper at the very
least. My crust took a full hour to have any color at all. At that point it was just a light brown. The recipe has possibilities, but it needs help.
Broiled Parmesan-Lemon Tilapia
This was really tasty and simple to make. This recipe comes together quickly which makes it great for a weeknight meal. I'll be making this one again soon.
Texas Yum Yum
This is really quick to make. My graham cracker crust turned out to be one of the larger, extra serving ones (10 inch rather than 9). The ingredients in the recipe barely fit in the larger
crust, so I'm not sure how well they would fit into the 9 inch crust. I did use white chocolate pudding instead of vanilla. There were no leftovers.
Cream Cheese Colcannon
By: katt
Very tasty! I used red potatoes and left the skins on instead of peeling them. I did need to cook the cabbage and onions longer than stated to soften them. I added a bit more salt and pepper, as well. This was a very satisfying
side dish for our St. Patrick's Day dinner.
Irish Chicken
By: Dace
Honestly, this was a little weird. Irish cream just doesn't go all that well with the other ingredients on the list. The sauces on the chicken and beans tasted more like they belonged on a dessert than a dinner. There is absolutely
no seasoning anywhere in this recipe. Maybe it's implied, but "salt and pepper to taste" would be the bare minimum. I added salt, pepper, and garlic powder on the chicken before baking. One hour is a long time to bake boneless chicken breasts, and mine were
pretty dried out even though I stopped the baking after 50 minutes. Stuffing the chicken with uncooked bacon sounded like a very bad idea, so I did cook my bacon first. It did not overcook even after 50 minutes. I added freshly ground black pepper to the green
beans. These were my favorite part of the meal, before I added the sauce (I skipped the peanuts). I also added pepper to the potatoes, which I put into the oven for about 20 minutes while the chicken was baking. I ended up adding salt and more pepper to them
before eating them. In short, this meal wasn't a success, especially for the amount of work it required, and my husband hardly ate any of his portion. I won't be making it again. Sorry.
JG's Irish Lamb Stew
By: JG
The final product was pretty tasty, but this recipe is somewhat labor-intensive for a one-pot meal. This was a hearty and satisfying meal in the end, and the leftovers were great heated up
for lunch the next day.
Irish Apple Cake
By: DOMINIAKS
Topping this cake is key. By itself, it's a bit dry, but has a nice flavor. I sprinkled the top of the cake with a little cinnamon before baking and served the cake with a tart lemon sauce.
Lemon Sauce II
By: MELLY343
Tasty, and simple enough. I used Meyer lemon juice, so I used more lemon and less orange. I also used corn starch as I was unable to find arrowroot powder. I served this with an apple cake and it was delicious.
Strawberry Delight
By: LEFEBRE
I'm rating this 5 stars on taste. I took this to work and had several requests for the recipe and no leftovers. The cream filling made with cream cheese is a nice change from the usual pudding. I used plain yogurt instead of sour
cream and used a combination of strawberries and blackberries. I also only used 3/4 of an angel food cake, but all the cream filling. This completely filled my trifle bowl. I guess I need a bigger bowl, but everyone seemed happy with the proportions. Thanks
for a keeper!
