Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (193756)

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The Best Parmesan Chicken Bake

Reviewed: Dec. 26, 2011
Wow, this was good! Plus the assembly and prep were easy and did not take a lot of time. The only thing I changed was due to not having croutons in the house when I began cooking (oops), and so I substituted panko, and cut in the last bit of fresh basil and garlic. The cook time was more like 60 minutes because the chicken breasts were reading under temperature. Next time I'd flatten them. It was so tasty I wanted to have it again just a few days later, but Christmas came, so I did not. =) New Year's week for sure! By the way, I think having the fresh herb and garlic was the key to the wonderful taste in this recipe!
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French Toast Casserole

Reviewed: Dec. 26, 2011
This delicious recipe has gained a permanent place (complementing my usual egg/potato/onion skillet) in our Christmas morning brunch! I doubled the recipe. I used Sweet Hawaiian bread; for the milk, skim plus some half and half (as I was almost out of milk) a 9x12 metal pan (melted butter in it while the oven was preheating), and, while baking, placed the pan on a pizza stone, ensuring more even setting of the custardy middle. Baking time was approximately 65 minutes and although the very bottom was starting to get dark (not burnt); top was perfect and middle was set and not soggy. Everyone loved this dish and I will definitely make it again!
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Maple Salmon

Reviewed: Apr. 7, 2008
Exactly the right balance of flavors and aromas - yum! Most of what you need for this recipe, you probably already have at home. Just pick up some salmon fillets, and have this tasty dinner tonight!
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Jacky's Fruit and Yogurt Muffins

Reviewed: Mar. 22, 2008
Superb recipe - these muffins have perfect texture and flavor!
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Best Carrot Cake Ever

Reviewed: Mar. 5, 2008
This was my first carrot cake. I researched many recipes and tips before deciding on this one, and it came out beautifully! Here's what I adjusted from the original: for 2 9-inch cake pans, I scaled the recipe to 12 servings; by request, I omitted the raisins and nuts; I added ingredients this way: to the carrots & sugars, I added a 20-oz. can of barely drained crushed pineapple (I did not squeeze out or dry the pineapple...I pretty much poured off the extra liquid on top and kept the rest), spices (cinnamon, nutmeg & ginger), and vanilla; I did not drain or strain any of the wet mixture before adding in the eggs, oil, and flour mixture (dry ingredients). I also used a regular buttercream frosting, again by request. The cake's density, moisture, and taste were perfect all the way around, and it was very well received.
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Easy Crab Dip

Reviewed: Jan. 26, 2004
This is the stuff my mom makes, and it is much too beautiful! Glad to know someone else out there makes it the same way.
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Seashell Sandies

Reviewed: Nov. 30, 2001
I adapted these cookies to my taste by using hazlenuts instead of pecans and gave them as Christmas jar gifts last year...thanks for the inspiration!
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2 users found this review helpful

 
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