CHRISTELH Recipe Reviews (Pg. 1) - Allrecipes.com (1940081)

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CHRISTELH

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Original Homemade Italian Beef

Reviewed: Oct. 9, 2006
We added the peppers at the start as suggested and this has quickly become a classic in our house. It's even better leftover the next day!
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Deb's Scallops Florentine

Reviewed: Mar. 2, 2006
I was worried that this sauce wouldn't be flavorful enough, or worse that I'd drown my (expensive) scallops in it and end up with a rubbery mess, but everyone in my home absolutely loved this recipe. It's a welcome change from typical lemon/garlic/white wine approaches to shellfish and the flavors meld together wonderfully. We made double the sauce and served this with a side of angel hair pasta and there were no leftovers the next day. I think what especially helps is making sure you get good quality scallops -- I ended up getting scallops from two different stores and there was a marked difference. Look for scallops that are large and firm and they'll hold up to the sauce and cooking much better and will add wonderful flavor as well. This recipe really doesn't need any fiddling with as far as I'm concerned, but maybe next time I'll try the seasoned bread crumbs as some people did, and perhaps a touch of garlic or some other seasoning.
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5 users found this review helpful

Gluehwein

Reviewed: Feb. 13, 2006
We made this on a whim one night after a recent blizzard in the northeast. I was hesitant to dedicating a bottle of wine to the effort since the last spiced wine we tried was so overspiced that it seemed like cough syrup. But this was a great balance of sweet and citrus and spicy, all without overpowering the wine. I didn't have an orange on hand so I used juice instead of the water and it came out great, I've already gotten requests to make it again and can't wait to try adjusting levels of cinnamon, clove and sugar for mild variations on the theme. A definite winner!
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3 users found this review helpful

Moroccan Salmon Cakes with Garlic Mayonnaise

Reviewed: May 26, 2004
This was so popular, I made it again just a few days later -- a double batch the second time! The mayo is surprisingly good, too, definitely a must-have for this meal.
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1 user found this review helpful

Jean's Homemade Chicken Noodle Soup

Reviewed: May 23, 2004
The ginger does add a wonderful element to this soup. You end up with a delicious broth that's got a little more flavor than ordinary chicken soup, but without making it too different than the classic taste I was looking for. I didn't have any fresh ginger, so I added powdered and also tossed in a few cloves of garlic.
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Antipasto Pasta Salad

Reviewed: May 23, 2004
This was excellent, exactly as I hoped it would be. I agree that the balsamic vinegar adds an unfortunate brown color to everything, but it's worth it for the flavor. Asiago cheese has a very strong taste, so I used less of that and balanced it out with mozzarella and provolone, and also substituted roasted red peppers (from a jar) for the bell peppers. Finally, to try and speed up the chopping, I ordered the meat from the deli counter, having it sliced extra thick. That saved me a little time at the cutting board.
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Mussels Mariniere

Reviewed: Apr. 29, 2004
Definitely restaurant quality, so easy and got rave reviews.
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Slow Cooker Swiss Steak

Reviewed: Apr. 29, 2004
Good in a pinch, but not very flavorful. Definitely needs a little more zest.
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2 users found this review helpful

Quick Quiche

Reviewed: Apr. 21, 2004
This was great to whip up at the last minute using items I had on hand. Delicious, and impressive because it seemed much harder to make than it really was. For more servings, I increased the ingredients by half, used a 9X13 baking dish, and cooked for an extra ten minutes or so.
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190 users found this review helpful

Down and Dirty Garlic Chili

Reviewed: Apr. 21, 2004
This got good reviews at our house and is a good thing to whip up when you're short on prep time. But it's basically just a regular chili -- all the garlic gets overwhelmed by the chili powder. And if you want to control the heat, worry about the red pepper flakes AND the chili powder; two tablespoons gives it quite a kick and was too spicy for some of my family.
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3 users found this review helpful

Gyroll

Reviewed: Apr. 20, 2004
The seasoned lamb got rave reviews, and we'll definitely be trying this one again soon. However, I will take the suggestion others made of making individual mini-calzones, because with Pillsbury pizza crust I could barely roll it up and the dough came out really thin in parts and almost tore (and this was with no zucchini).
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Lemon Pepper Pasta Seafood

Reviewed: Apr. 12, 2004
This was so simple and so delicious! I keep frozen shrimp on hand so I can make this when I'm short on time but still want a nice meal.
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Angel Chicken Pasta

Reviewed: Apr. 12, 2004
This was very popular, but I definitely agree with doubling the sauce. I only made two breasts and half a pound of pasta and ended up with just enough sauce to go around.
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Baked Pork Spring Rolls

Reviewed: Feb. 6, 2004
These are so easy to make and so delicious. My boyfriend and I are addicted to them and they always impress others at parties.
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