MARSAILI Recipe Reviews (Pg. 1) - Allrecipes.com (1934497)

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Brown Rice

Reviewed: May 15, 2012
Good rice! I used chicken broth and brown rice because that is what I had---I did not put the basil in it---doesn't really go with the other flavors. If you use brown rice, it's going to take about 20 minutes longer than white rice! Very good, will make again!
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Whole Wheat Pita Bread

Reviewed: Oct. 24, 2010
I've made this quite a few times and they are always terrific! I don't use soy anything so I subbed bread flour and they puffed up just fine. I also use the molasses because it gives it a great, nutty flavor, like wheat bread (which also has molasses in it). The only issue is the directions saying to add the salt with the yeast---that'll kill your yeast, I always add salt after the flour.
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Photo by MARSAILI

Penne with Chicken and Pesto

Reviewed: Jun. 21, 2008
This recipe was wonderful! I did add more cream than it asked for, because I had a lot of chicken. Otherwise, I followed the recipe as written and the family loved it! It's definitely a keeper!
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Photo by MARSAILI

Cheese Garlic Biscuits II

Reviewed: Jun. 21, 2008
These were excellent. As an "avid baker" who has not been to culinary school but bakes my own breads everyday, the key to any biscuit recipe is not to over mix them, otherwise you get the glutens going and they will be dense and hard--just mix enough to blend the ingredients and don't over handle the dough. The only change I made was to add some more garlic and I use whatever cheeses I have available---they are always awesome! Thanks for the recipe! Oh, and if you use parchment paper on your pans, the biscuits won't stick!
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Photo by MARSAILI

A Good Easy Garlic Chicken

Reviewed: Jun. 18, 2008
This was a huge hit in our house! I started out the recipe as written, after browning the chicken on both sides I added some minced garlic and sauted that for a couple minutes, then I added a can of chicken broth and let it simmer for about 20 minutes. After the chicken was cooked I added about an ounce of cream cheese and stirred until mixed and then let it simmer until thickened. The sauce was full of the flavors of all the seasonings! YUM!!!
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Photo by MARSAILI

Creamy Twice-Baked Potatoes

Reviewed: Jun. 18, 2008
These were very yummy! My 16 year old son made them to go with A Good Easy Garlic Chicken. He added crumbled bacon and chives, omitted the sour cream and sprinkled the top with cheddar. It was a huge hit with the whole family! Thanks for the recipe!
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Clone of a Cinnabon

Reviewed: Nov. 1, 2006
I have been a cook and a baker for 25 years and I have to say, this is the best recipe I've used yet for cinnamon rolls. If someone made them and didn't like them, then they must have done something wrong because this recipe is terrific. I made them for the office and for home and my office mates offered to pay me to make them everyweek and the kids just begged me to have them everyday! I made no adjustments to the recipe, it is fine as is. Thank you!
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To Die For Blueberry Muffins

Reviewed: May 12, 2005
These are the BEST muffins! I don't know how anyone can rate them otherwise, the only change I did to the recipe was to add 1 tsp of vanilla and an extra splash of milk since the batter was so thick. A lot of people complained about the recipe because their blueberries went to the bottom of the muffin---that's not the recipes fault, it is because you are over beating your batter. You need to just mix it enough to blend, do NOT overmix or that will cause the blueberries to sink. Coating them with some of the dry batter before putting them in helps as well. Thanks for an excellent recipe, Colleen!
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Marinade for Steak I

Reviewed: Oct. 22, 2004
This makes the tastiest steak. When the grocery stores have their buy one get one free sale on London Broils, I get two, make this marinade and put the steak in a ziplock bag with the marinade and freeze them. It makes a wonderfully tender steak!
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Cowboy Cookies III

Reviewed: Oct. 22, 2004
These are so good, just make sure you don't overcook them because they get real hard very quickly!
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Hummus III

Reviewed: Oct. 22, 2004
I make this up for camping events with the SCA (Society for Creative Anachronism) where we have a lot of Middle Eastern activities, I was told by someone from Jerusalem that this tastes just like a hummus they'd get in there! I put TONS (probably 10-12 cloves) more garlic in it and I put in a tablespoon of basil.
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Meaty Spaghetti Sauce

Reviewed: Oct. 22, 2004
This is the best spaghetti sauce I've ever made or eaten. The kids love the pepperoni in it but I leave out the mushrooms because they hate them (even though I love them!) I use this sauce for the Bake Ziti 1 recipe and it's a huge hit everywhere I've taken it! Thanks Stacey!
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Baked Ziti I

Reviewed: Oct. 22, 2004
I make this for potlucks with my homemade spaghetti sauce and its a huge winner! My co-workers say it's the best baked ziti they've ever had! Thanks Collen!
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Chicken Broccoli Ca - Unieng's Style

Reviewed: Oct. 22, 2004
This is SO good, even my kids love it! I make it just as it's posted except I've never put bok choy in it because I never have it on hand. It makes a delicious dinner, thanks Unieng!
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Slow Cooker Roast Beef

Reviewed: Oct. 22, 2004
YUM! My kids LOVE this! I do sometimes add some beer around 4 hours before its done for more flavor, but it certainly doesn't NEED more flavor, it's perfect as it is! The best part, I can start it after dinner one night and it's done in time for dinner the next. Thanks Tracey!
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Pico De Gallo

Reviewed: Oct. 22, 2004
This is so wonderful and tasty, I could just eat it by itself. It's even better than Taco Bell (where they do use all fresh ingredients) and Chipotle. I took it to work for the Mexican feast I made for everyone and they loved it! Thanks Paula!
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New York Cheesecake I

Reviewed: Oct. 22, 2004
I made this for my son for his birthday, it has a wonderful taste but it was a bit dry---it very well could have been my terrible oven though! I will make this again, thanks Eleanor!
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Sweet Corn Cake

Reviewed: Oct. 22, 2004
I make this when I make my Mexican feast for work and for home it everyone loves it! I do add 2 cups of corn instead of 1 1/2 cups and it doesn't mess up the consistency. This cornbread is still moist the next day! Excellent recipe, thanks Lee Ann!
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Chili I

Reviewed: Oct. 22, 2004
I made this for the office for lunch it was loved by all, even the people that wanted beanless chili ate this up! I quadrupled the recipe so I had some for home and work and it wasn't too spicy----which is ok because I wanted people to spice it up the way they wanted. It was suggested I enter this in the chili cookoff, I'll make sure to note where and from whom I got it! Thanks Bob!
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Cincinnati Chili I

Reviewed: Oct. 22, 2004
I made this and 2 other chilis for lunch for the office and it received rave reviews! I had requests for a meatless chili, a regular chili and a beanless chili and this one went the fastest! I did add a pound more ground beef to it and probably a cup more beef broth (I doubled the recipe) It came out perfect. Thanks Holly!
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