MATTSBELLY Recipe Reviews (Pg. 13) - Allrecipes.com (18394661)

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Flash-blasted Broccoli and Feta Pasta

Reviewed: Feb. 13, 2008
This is pretty darn good and healthy! Made the sauce ealier in the day. Then made the pasta. Added it all to casserole dish with a little veggie broth and a sprinkle of cheese. Heated in oven at 350 till warmed through! We loved it this way! Thanks for the sauce recpipe. Yummy!
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3 users found this review helpful

Cheesy Stuffed Shells

Reviewed: Feb. 5, 2008
Very Yummy! The only thing I did differently was to omit the sausage. Also added a touch of parsley to the ricotta mixture. Will make again. Thanks for the recipe.
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14 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 5, 2008
Good but I agree with with others that the flavor of the alfrdo comes through too much. However, I used a jarred alfredo and I have never really cared for them. I thought the other flavors would make it better. I would make this again but either make my own alfredo or use the kind in the refridgerated section of the market that I like to begin with.
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2 users found this review helpful

Zucchini Cheese Garlic Appetizer

Reviewed: Feb. 3, 2008
Good1 My only complaint is (and I can't believe I love garlic but this was overpowering. Will probably make again with just one clove of garlic.
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Feb. 3, 2008
This was not too good! Too sweet! I prefer a more savory sauce. I halved the brown sugar too. Will not make again! On an up note - the chicken did come out moist and pretty much fell apart when cutting.
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Kielbasa Appetizers

Reviewed: Feb. 3, 2008
As far as kielbasa goes this was OK. I'm sure if you really like kielbasa it would be great! Liked the sauce it was very good! The dijon worked super in this. I think this is something I may make in the summer when I can brown the kielbasa first on the grill. Will make again - just on the grill. Thanks! Also, we used the less fat kielbasa and it was fine.
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5 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Feb. 3, 2008
We didn't really care for this one... Liked the broccoli and chicken combo but the mayo just wasn't right for us. Might try again with flavored cream cheese instead. Liked the concept though! Nice presentation too. I had never used the croissants in a can but they worked out fine. I did use a rolling pin to seal them all together and the braid was pretty easy. Thanks for the concept... Will maybe try with different ingredients.
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Red Enchilada Sauce

Reviewed: Feb. 3, 2008
This was very nice! I have never had enchilada sauce before so I have nothing to compare it to... Followed recipe except added about a 1/4 tsp extra cumin to get a more 'mexican' type flavor. Also, simmered for about 1 hour which reduced it nicely to a not too thick not too thin sauce! We used it with "Spinach Enchiladas" from this site and it was excellent! Thanks so much for the recipe!
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Spinach Enchiladas

Reviewed: Feb. 3, 2008
We really enjoyed these! We used regular onion for more flavor as other reviewers said that the filling was a little bland. Also, an extra clove of garlic. To make it a little lighter we used fat-free riccota which we had never tried before but it worked just fine. We also made it with the "Red Enchilada Sauce" from this site which was very good! Will be making again! Thanks for the recipe! One more thing... We used all extra sharp cheedar and it tasted great!
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Pasta Primavera Sauce

Reviewed: Jan. 28, 2008
This is good. But It's pretty much marinara with veggies. Not complaining though. Using the rest tonight on stuffed shells (and I'm not a big leftover fan so that means it was good). The only thing that I'll do differently next time is use less peppers. They seem to overpower the other veggies. Still good though!
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7 users found this review helpful

Spiedies

Reviewed: Jan. 25, 2008
Made these the other night after they had marinated for a good 48 hours. Even though it was in the 20's outside my fiance grilled them. They were very good, very strong but good flavor. We didn't have the italian bread to make them authentic but they were still good. Next time I would definitely have some on hand - it would probably mellow them put a bit. But I love strong marinade flavor so I liked them without it. Thanks for the recipe. Never heard of them before. Will make again - probably in the summer when its warmer out!
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3 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Jan. 22, 2008
Great lasagna! We added about 1/2 of a fifteen ounce container of ricotta - jus a little per layer. Other than that followed recipe to a T. Next time I may try switching oregano for the rosemary. Although we did like it with the rosemary too. Even my 14 month old gobbled it up! Thanks - will make again!
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Fast and Easy Spinach with Shallots

Reviewed: Jan. 19, 2008
This was simple, speedy and yummy. A good way to jazz up spinach I added a sprinkle of garlic powder to the shallots. Will make again. Thanks
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Pita Pizza

Reviewed: Jan. 19, 2008
Never thought to use pita as crust! We loved it! We did slice the pitas so we had 2 pizzas per pita. Nice and crispy and tasty! Topped with peppers, onions fresh garlic and mushrooms! Yummy! Did not use the garlic salt. Tank for the idea!
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Jay's Signature Pizza Crust

Reviewed: Jan. 19, 2008
Easy to make and work with! The flavor was OK but not really anything special. I think next time I will sub honey for the sugar and see how that does. I made two pizzas with this. One thing we did was to prebake one crust before adding sauce and the other one we just added sauce before baking. We preferred the one that was not prebaked - The crust was moist under the sauce and crispy on the bottom. The prebaked one was more like a cracker all they way through. Of course the dough was very thin to begin with because of making 2 pizzas with one recipe. We are thin crust people. Will use again! Thanks
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Parmesan Zucchini Spears

Reviewed: Jan. 19, 2008
These were good and and very fresh tasting with the lemon. We used a sprinkle of lemon juice rather than zest. Very quick and simple tasty recipe! Thanks for the recipe
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Toaster Oven Pizza

Reviewed: Jan. 19, 2008
Really enjoyed the bagel as a crust (we used onion bagels). I've made english muffin pizza before and they always get a little soggy even toasting them before adding sauce. We did toast the bagels a little first then added sauce. Not soggy at all and very tasty! We omitted the pepperoni. Will make again! Quick easy and no clean up!
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5 users found this review helpful

River Omelets

Reviewed: Jan. 19, 2008
Three stars for ease of recipe. Not a mess to clean up after too. Which was nice. We used ham instead of bacon and red bell pepper instead of olives due to personal preferance. There was almost too much stuff mixed in and not enugh egg. Watch cooking time because ours was a little dry.
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Prosciutto-Wrapped Scallops

Reviewed: Jan. 14, 2008
This is almost the EXACT recipe made by Giada DeLaurentiis (Everyday Italian) on the Food Network... The only diffenence here is the dried basil - she uses fresh! We made it using her recipe directions which was to rub each scallop with the olive mixture rather than toss. I don't eat scallops but my fiance said they were OK. The olive mixture he said lended an odd but not bad flavor. Very pretty presentation though and easy to make up ahead and bake when desired.
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Garlic Mashed Red Potatoes

Reviewed: Jan. 14, 2008
Loved the flavor of these mashed potatoes! Very garlicy and the cheese went great in them! Mine ended up a little gritty though - even though I did use a potato ricer. I think I boiled the potatoes too long so that was my fault and my only complaint. As far as the recipe goes, very yummy! I will definitely make these again! Thanks for the recipe! Last thought... Boiling the garlic with the potatoes worked great! It sure saves the step of roasting garlic in the oven! Super!
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