Blue Cheese Potatoes Delmonico Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Nov. 28, 2002
absolutely awesome!!!!
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Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 14, 2002
An okay recipe, although I'd add more cheese next time; you can barely taste it as is. Pretty good overall, but not worth the time and effort involved.
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Cooking Level: Beginning

Living In: Overland Park, Kansas, USA

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Reviewed: Jul. 14, 2002
This is a great recipe. Although I had to doctor it the second time around. The first time I followed it according to the recipe. WAY too much flour caused it to be pasty. The second time I lessened the flour and added a bit more blue cheese, and some garlic powder and fresh onions. DELICIOUS!!!
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Reviewed: May 26, 2002
I read all the other reviews that said it was bland so I added more blue cheese and salted the potatos too. It was really too blue cheesey for my family. Still would make again and use original amount of blue cheese. I used potatos that I had baked instead of boiling. I also made some with cheddar and sharp provolone and they were a big hit!!
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Cooking Level: Professional

Home Town: Mount Dora, Florida, USA

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Reviewed: May 9, 2002
Oh my...I am from the midwest, and I still found these to be the most bland things I'd ever tasted. For starters, the two main ingredients in the topping are butter and flour. In restaurants, oil and flour are heated together to add to sauces as a thinckening agent that has no flavor to ruin the sauce's taste. Right there should be your (and should have been mine) cue that this recipe needs HELP. Not to mention that blue cheese as a salad dressing flavor is very flavorful, but actual cheese is not very potent at all...However, all that aside, this recipe has potential. Reduce the amount of potatoes for sure. Use way less flour or add about 3 times more cream. Add some seasoning besides salt and pepper...garlic, thyme, oregano, SOMETHING. And forget the blue cheese, despite the catchy name. Go for a soft, crumbly cheese with robust flavor, maybe an herb spiced feta. Do all this, and although you have a pretty much different recipe, you may be able to pull this off. Even with filet mignon, as is, you will be disappointed.
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Reviewed: Apr. 3, 2002
TOO MUCH FLOUR called for in this recipe....I had to add at least 1-2 cups extra cream/milk to get a normal consistency for a sauce. Could also use more bleu cheese for added flavor.
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