Michelle43 Recipe Reviews (Pg. 1) - Allrecipes.com (10910862)

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Taco Seasoning I

Reviewed: Jan. 12, 2014
I change the servings from 10 to 200 and store in a large mason jar.
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1 user found this review helpful

Beef, Mushroom and Guinness® Pie

Reviewed: Dec. 15, 2013
Delish. I doubled the filling for a deep dish pie plate. Also used a store bought double pie crust, baking bottom crust before filling.
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0 users found this review helpful

Texas Hot Wiener Sauce (Ulster County New York Style)

Reviewed: Jun. 1, 2013
Very good and even better if it sits for day in the refrigerator. If you don't like it spicy, scale back on the red pepper a bit. We thought it was going to be too hot, but found the spiciness just right, once on a hot dog with a roll.
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2 users found this review helpful

Fluffy French Toast

Reviewed: May 12, 2013
Yum. This recipe is delish! I used challah bread and cut the pieces into french toast sticks instead of slices. I feel the sticks cook through better and are crispier than whole slices.
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1 user found this review helpful

Grilled Mongolian Pork Chops

Reviewed: Apr. 25, 2013
Yum. Not one bite left on anyone's plate. Ate the chops right down to the bone.
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1 user found this review helpful

Key Lime Pie VII

Reviewed: Sep. 1, 2012
I have made several times and this pie is excellent. Last time, I could not find fresh key limes. I substituted the 3/4 cup key lime juice with a mixture of half fresh squeezed regular fresh lime juice and half fresh squeezed lemon juice. It was just as good.
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3 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 29, 2011
I have made prime rib many times, with many different rubs. This will be my "go-to" recipe going forward. A whole new level of deliciousness. For maximum flavor, make sure you are getting a "prime" grade of meat (usually only available at a butcher shop). We also use the small end of the rib roast, which has a thicker layer of fat, which we carve off before serving. Indulgent, but hey - we only do this for special occasions.
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2 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 29, 2011
I have made prime rib many times, with many different rubs. This will be my "go-to" recipe going forward. A whole new level of deliciousness. For maximum flavor, make sure you are getting a "prime" grade of meat (usually only available at a butcher shop). We also use the small end of the rib roast, which has a thicker layer of fat, which we carve off before serving. Indulgent, but hey - we only do this for special occasions.
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5 users found this review helpful

Balsamic Bruschetta

Reviewed: Dec. 29, 2011
Perfect for cocktail parties. I served with bagel chips. Didn't want the hassle of toasting bread in the kitchen while keeping platters full during the party.
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2 users found this review helpful

Balsamic Bruschetta

Reviewed: Dec. 29, 2011
Perfect for cocktail parties. I served with bagel chips. Didn't want the hassle of toasting bread in the kitchen while keeping platters full during the party.
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3 users found this review helpful

Hearty Split Pea Soup

Reviewed: Apr. 10, 2011
I halved the milk for the first day's serving. As the soup thickened over time, I added a little more hot milk to bring to right consistency, each time I reheated. (Also left milk out until serving time, so that it wouldn't spoil.) Thought the milk was a strange ingedient for pea soup, but it worked in nicely. Family said best pea soup ever.
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4 users found this review helpful

Make-Ahead Turkey Gravy

Reviewed: Nov. 24, 2010
This recipe is amazing. Followed other's suggestions to make a rue with the fat from the turkey stock. Amazing flavor and one less thing to worry about tomorrow!
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11 users found this review helpful

Pumpkin Soup

Reviewed: Oct. 31, 2010
Excellent soup. Followed advice of others acut pumpkin into quarters, roasted it in its skin, and scooped out when done. (Much easier than peeling.) Used 2% milk instead of cream to save some calories, and cut the nutmeg back to a teaspoon. This one is a keeper!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 17, 2010
Excellent pot roast (and I usually don't care for pot roast.) I seasoned my roast with Montreal Steak Seasoning and flour, and then browned all sides in olive oil and butter before putting the meat in the crock pot. Also used beef broth instead of water. This recipe is a keeper!!!
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1 user found this review helpful

Hash Brown Quiche

Reviewed: Dec. 29, 2009
I substituted cooked ground Italian sausage for the ham because my guys are big sausage eaters. It was amazing. Great recipe.
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1 user found this review helpful

Fast and Easy Spinach with Shallots

Reviewed: Dec. 18, 2009
Very easy and very good.
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1 user found this review helpful

Perfect Apple Pie

Reviewed: Sep. 27, 2009
I followed other suggestions and ised a mixed variety of tart and sweet apples. I also used 3/4 cup of white sugar and 3/4 cup of brown sugar, which provided that right amount of sweet for my family. This is the best apple pie I have ever made and will be my go to receipe from now on.
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Zippy Summer Shrimp

Reviewed: Aug. 16, 2009
Yummy. Only change, next time I will skip the salt. Plenty of flavor with other seasoning.
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1 user found this review helpful

Mixed Vegetable Grill

Reviewed: Jul. 20, 2009
I put the vegetables in a zip lock bag with oil and seasoning...works just like shake and bake, and gets everything evenly coated in an instant. Also, I microwave the sweet potaoes for a minute with a little water to soften them up before grilling to a crisp. I will not grill vegetables any other way.
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2 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 14, 2009
I let the diced fruit sit in a colander for a few minutes to drain out some of the juice and make it a little less runny. Also bought cinnamon baked, low-fat pita chips in the grocery store to save some time and calories. Took this to a party this weekend and it was a big hit.
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2 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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