QuebecGirl Recipe Reviews (Pg. 1) - Allrecipes.com (1998269)

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Spinach Cheese Manicotti

Reviewed: Aug. 23, 2006
Loved it, exactly what I was looking for. I did not use any water, added more garlic and seasonings to give it a little taste: would have been very bland otherwise. Hubby still found it a little bland, I will triple the parmesan next time. I filled a quart zip bag with the cheese and cut a hole in a corner to fill the noodles, made my life easier.
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225 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Oct. 10, 2005
I tried this at my very first attempt to make fudge. PERFECT! I took the time to read the reviews and it helped me understand what I was doing. Everybody raved about this fudge and asked me how to do it. Note: Wait for a full boil before you start the 7 minutes timer. I did not stir at all while the sugar was boiling.
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107 users found this review helpful
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Ham with Pineapple

Reviewed: Apr. 8, 2007
Simple and does the job. I used pineapple juice (we do not buy thy syrup kind) and replaced the brown sugar with a good quantity of maple syrup, like we do in Quebec where I grew up. I also added a quarter of an onion in the pan for added flavor and covered the ham losely with foil for the first 90 minutes. Baked until meat reached 140F, basting frequently after the first 90 mins. Yummy!!
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81 users found this review helpful

Slow Cooker Apple-Scented Venison Roast

Reviewed: Jan. 2, 2008
This recipe was simple and perfect for our needs. Even tho I tought it smelled funny when I first opened the crockpot, the meat was tender, juicy and tasty. I used one McIntosh apple, however next time I would use 2 of them - I love the apple bite and since they mush up, there is no chunks or need to remove them. I served it along with roasted garlic mashed potato.
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51 users found this review helpful

Chinese Pork Ribs

Reviewed: Apr. 8, 2007
Used this one with shoulder "country ribs" in the crock pot. They came out very tender and very tasty. Make sure to use regular soy sauce. I also added teryaki sauce for the last hour of cooking for extra flavor.
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39 users found this review helpful

Cheese Fondue

Reviewed: Oct. 10, 2005
Good fondue base however, a great fondue should ALWAYS have a minimum of 2 different cheeses. Lower the portion of swiss cheese and compensate with gruyere or emmental (my favorite), or any kind of firm cheese that suits your taste. Also, in addition to bread you can use crispy veggies or cold meats, like ham cubes. A good quality blond beer can also be used instead of the wine if you are a beer enthousiast. If you have never tried fondue before, stick to the wine.
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22 users found this review helpful

Awesomely Easy Sesame Asparagus

Reviewed: Feb. 15, 2007
This was very good, quick and really easy. I used a bunch of thin asparagus and followed the instructions, worked perfect: result was green and crunchy. I used half the sesame seeds (regular ones) as the rest seemed to stay in the pan. I think a bit of sesame oil would help next time for better flavor.
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7 users found this review helpful

Syrian Bread

Reviewed: Sep. 22, 2007
This is a keeper, even my husband who does not like bread told me he liked this one. I served it with roasted garlic in olive oil. I tried different shapes, a barely stretch mini loaf worked best for me. I find that using bread flour gives better results.
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 27, 2006
I made this for my mom's birthday and she was REALLY pleased! I had to make a second batch because they were gone within an hour. I used regular FAST acting dry yeast in the machine and it worked just fine. I let it raise more then I was supposed to, and waited 30 minutes with the dough on the counter before I rolled it. When ready to roll, I set my oven to 200F and shut it off when it reached the correct temp. Then I left my rolls sitting in the oven (covered with a damp cloth) next to a bowl of water until they touched each other. Pulled them out, cranked it up to 400F for the actual baking time. Mine were ready in 12 minutes. I added an extra ounce of cream cheese for the second batch of icing. Yum! This is a keeper! Notes: place the “ends” at the bottom of the pan. Also, you can spread the icing almost immediately as it does not melt as much as the commercial stuff. The 9x13 dish would have been too small, I use one size bigger and sprayed it with butter flavored non-stick spray, and I had no problems removing the buns.
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5 users found this review helpful

Chicken Marsala

Reviewed: Jan. 9, 2003
This is just *excellent*!! My Boyfriend who did not like wine got addicted to this! I double the liquids (marsala and sherry) for more sauce, the original quantity will leave any "sauce type" guest on their appetite. I also sprinkle oregano in the pan since it doesn't stick to the chicken very well. Délicieux!
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5 users found this review helpful

Golden Pork Chops

Reviewed: Nov. 20, 2008
For a quick fix, not many ingredients recipe, this was perfect! I didn't even have fresh mushrooms and used a can instead. I browned the chops in the pan quickly, it saved me 20 minutes in the oven. I even had a surprise guest that night -hubby's coworker I never met!- and he cleaned his plate! I was really relieved. I would use maybe a little more seasoning next time, or brown the onions too, but this was otherwise perfect for a quick, effortless fix. I will make it again.
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3 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Feb. 7, 2007
WONDERFUL! A family favorite. I am impressed with how easy and tasty this recipe was. I made this for a guest that is quite a picky gourmet and she loved it. I used a tbs of minced garlic to save time and only red tomatoes, saving a few for the salad. I served the chops next to a mixed greens salad with fresh tomato and cucumber. I also used feta with herbs and tomato, will try one with sun dried tomato next time. I sometimes use a can of diced and seasoned tomato if I don’t have fresh ones on hand. This is also very good with chicken, I do it at least once a month!
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3 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Mar. 12, 2006
This is very easy to make. I place the chiken breasts in ziploc type bags to pound them down, it avoids a mess and the resuts are nicer with the meat being between plastic sheets anyway. I also use oregano instead of salt (plenty of salt in the ham), and brown the rolls in the pan instead of using breading for a lighter results. A success every time, they don't last long.
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3 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Oct. 12, 2005
Very, very easy to make when you are short of time and ingredients for something more fancy. Tasted better with some frozen raspberries sprinkled in with the peaches (about 1/4 cup)for a Peches Melba effect and color.
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3 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Mar. 6, 2013
Very easy to make, I used Hickory liquid smoke. It was a hit at the potluck!
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2 users found this review helpful

Mom's Sushi Rice

Reviewed: Apr. 26, 2009
I did not have any konbu dried kelp however I decided to give it a try anyway. This recipe is great except that to our taste it had too much vinegar. Otherwise, the rice came out perfect.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Mar. 15, 2007
Simple and very good, will make again.
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2 users found this review helpful

Bread Machine Challah I

Reviewed: Mar. 12, 2006
This bread is *tasty* and really easy to make. I used 3 eggs and real butter instead of margerine. The only downside is that the bread was too big for my machine. I will make the dough again and bake it in the oven.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 13, 2005
Easy potroast! I use garlic in mine (cut holes and place a bit of garlic in them every inch or closer) and I add root veggies and mushrooms in the pot. We just love opening the door after a day at work and get that wonderful home cooked meal smell that says "welcome home, dinner is ready!" :)
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2 users found this review helpful

White Russian Tiramisu

Reviewed: Oct. 12, 2005
Love it Love it Love it! Even my husband keeps asking when I will make the next one! Being french canadian, we love brandy in coffee so I added a little shot of brandy with the kahlua/coffee mixture for dipping. I also dip a little longer for stronger taste. Yum!
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2 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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