Thea McAbbott Recipe Reviews (Pg. 1) - Allrecipes.com (1603532)

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Thea McAbbott

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Port And Mushroom Sauce Chicken

Reviewed: Apr. 6, 2010
Quite delicious and easy to make. The only thing I would add is that if you want the sauce to thicken up and become creamy, you need to add some flour to the sauce before you add the mushrooms. Also, I don't like the flavor of tarragon, so I substituted a sprig of thyme which turned out fine. Served this with balsamic roasted new potatos and brussel sprouts.
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Gingerbread Frosting for Cookies

Reviewed: Dec. 26, 2009
I found this recipe while searching for a spicy frosting that would save my gingerbread cookies from the overwhelming molasses flavor that had turned out. This frosting was great, but still wasn't gingery enough for my molasses flavored gingerbread cookies. So, I pressed a chunk of ginger in my garlic press, mixed in the resulting juice and pulp, and ended up with the perfect balance of spice and heat that made the cookies a hit.
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Turkey Breakfast Sausage

Reviewed: Dec. 22, 2009
Good, but needed more herbs for it to be great. The second time around I added some garlic, rosemary, basil, fennel seed and a little sugar.
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Quick Quiche

Reviewed: Dec. 22, 2009
Wonderful crustless quiche and easy to adapt. I made this for an office brunch and it was the first thing to go. I used cheddar instead of swiss and added some finely chopped broccoli. It was heavenly!
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Hungarian Goulash II

Reviewed: Dec. 22, 2009
This is a very delicious but typical beef stew. Like others I browned the meat first. It was fine served over noodles, but I think it would be better over potatos. Also, traditional goulash usually has green peppers included, which I think would have improved the stew. The best part about this was the long cooking time and tomato softened the meat so that it was melt-in-the mouth tender.
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Easy Broccoli Quiche

Reviewed: Feb. 14, 2009
This recipe has lots of potential, but as is it doesn't work. Way too runny, needs more time to cook, and the crust gets soggy. I would follow other suggestions to reduce down the amount of milk to 3/4-1 cup and half of an onion, bake the crust for 10 minutes before filling it, line the crust with the cheese, and cook it 45-50 minutes.
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Trinidad Stewed Chicken

Reviewed: Feb. 10, 2009
Very good stewed chicken. I used cubed boneless skinless chicken breast which turned out really well. The only little problem was when I added the chicken, which was still cold, the brown sugar syrup quickly hardened. I think next time I'll try adding a little water first to thin out the brown sugar so it doesn't solidify from the cold chicken. Other than that, it was perfect.
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Baked Chicken Curry Flavor-Fest

Reviewed: Feb. 10, 2009
Not that great. I scaled it down for two chicken breasts, and reduced the ratio of Worchestershire and chili powder to mustard, but it was still too much. I tried adding brown sugar to mellow it out, but it must not been enough, because it was still very bitter after cooked. This one has potential, but needs major tweaking to make it tasty.
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Pan-Poached Alaskan Salmon Piccata

Reviewed: Jan. 24, 2009
Absolutely delicious, and incredibly easy!
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Basic Microwave Risotto

Reviewed: Jul. 24, 2008
This recipe is wonderful. It lends itself nicely to experimentation, always with great results. I've made this several times now exactly as written and completely changed up and its delicious every time. I've found that if you don't have arborio rice on hand, you can easily substitute any other long grain white rice. I prefer jasmine rice since I can buy it in bulk and its less expensive than arborio in my area. I also have found that I prefer to use half an onion, two garlic cloves, and whatever vegetables I can find in my fridge/garden. If the veggies need to be cooked, I stop the microwave with five minutes to go and toss in the chopped veggies. I also like to shred some cooked chicken and toss that in when I put in the cheese. Risotto purists may not be impressed with this recipe because it's not exactly like traditional risotto. But its pretty darn close, and easier to make when you're pressed for time.
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Hummus III

Reviewed: Jul. 19, 2008
A great basic hummus recipe that's ready to be snazzed up with your favorite seasonings. We like our hummus spicy, so I added more garlic, cayenne pepper, red chili pepper flakes, cinnamon, & lots of cumin. We also add Garam Masala which really brings it together. I didn't measure, just a dash of each until the flavor was right. Like others, I found it too dry so added some extra liquid to thin it out, and mixed the oil right in. I also found that if you let it sit overnight in the fridge, the flavors meld and it ends up a bit stronger than when it was fresh.
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Blueberry Oat Bars

Reviewed: Jul. 19, 2008
Absolutely delicious. I only had frozen blueberries that had been sitting in the freezer a while, but they still turned out great! Like others, I added a little cinnamon to the blueberry mixture, which really pumped up the flavor. The only problem is that hubby and I didn't eat them quickly enough, and after a couple days, the crust started getting soggy. Guess I'll have an excuse to scarf them down next time. :)
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Sky High Yorkshire Pudding

Reviewed: Jul. 19, 2008
Delicious when hot out of the oven, but they taste a little oily after they start to cool. They aren't much like traditional Yorkshire Pudding, but considerably easier to make than the real deal.
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Oven Baked Jambalaya

Reviewed: May 3, 2008
Soooo delicious! This is really easy to make, and easy to adjust if you don't have all the different meats on hand. Just make up the difference with a meat that you do have.
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Chicken with Lemon-Caper Sauce

Reviewed: May 3, 2008
Delicous, but a touch on the greasy side since they're cooked in oil. The Lemon Caper Sauce is incredible.
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Candied Lemon Peel

Reviewed: May 3, 2008
Really good, but harder to make than you might expect. It's not easy to get the rind cut into strips, and they are really sticky aftern coated with the syrup.
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15 users found this review helpful

Beef Steaks With Blue Cheese

Reviewed: May 3, 2008
Fabulous! I didn't make the croutons to go with it, and didn't miss them.
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Garlic Prime Rib

Reviewed: May 3, 2008
Absolutely delicious. I didn't change a thing.
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Too Much Chocolate Cake

Reviewed: May 3, 2008
Absolutely phenomenal chocolate cake. I am in love with this recipe. I've made this twice - first time I followed the recipe except I used mini morsels per the other reviewers suggestions. The second time I used regular chocalte chips, german chocolate cake mix, and didn't have enough sour cream so I replaced half of it with plain yogurt. Still phenomenal.
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Ciabatta Bread

Reviewed: Apr. 4, 2008
Delicious. Dough is hard to work with until you've made it a few times and gotten the hang of it. It's pretty aggravating if you're used to easy bread machine recipes - but worth it. One thing other reviewers haven't mentioned is that it's useful to scrape down the sides of the breadmachine a few minutes after it's started mixing to be sure to incorporate all of the flour in the corners. Also, I followed other's suggestions and proofed the yeast first and used a themometer to check the temp. of the water. Lastly, I turn the dough out directly on the cooking sheet that I will bake it on. I let it rise in a slightly warmed oven with the pan of boiling water underneath. Turns out perfectly everytime.
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