Bobby Recipe Reviews (Pg. 1) - Allrecipes.com (10091512)

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Oven-Roasted Asparagus

Reviewed: Jul. 4, 2015
I make the basic recipe of this but I don't use pencil-thin asparagus, and I use Kosher not sea salt. The Kosher salt provides a zing of saltiness in places rather than an allover salt bath. I will try it with the lemon and cheese, although the four-ingredient(olive oil, salt, pepper, asparagus) dish with more substantial asparagus spears and Kosher (not sea) salt is heaven as is.
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Chef John's Lemon Bars

Reviewed: Sep. 30, 2013
I have been tasked with bringing "my" lemon bars to Thanksgiving for at least five years. I've used a Land O' Lakes inner-carton recipe for lemon bars which everyone loves and I've had since I don't know when. However, I can tell just by reading the differences that Chef John's will be better in pretty much all respects than that great recipe. Richer, and tart-er, in the right places. I can't wait to bring this version! Through AllRecipes, Chef John brought me the best oven recipe on earth for BBQ Baby Back Ribs, so I trust him completely. Still, I plan to make a test batch of these, "just in case!" ;D PS: They "passed the test" exactly as written, to the point that I'm bringing them today to Mother's Day! They're perfect for a Spring garden party, which is what we're doing. By the way, PRICKING THE CRUST before baking it was a key step that I'd never used on my former recipe; it makes a tremendous difference in the outcome! Thank you again, Chef!
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Broiled Tilapia Parmesan

Reviewed: Mar. 13, 2009
Incredibly delicious, easy and even pretty on the plate! I'd proudly serve it to guests, but it's so simple and yummy we've had it twice in the past three weeks and would have had it more often if we hadn't run out of tilapia. As the guy says on the soup commercial, "Num Yummy!"
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Chicken Fricassee

Reviewed: Feb. 4, 2009
Delicious! I skipped the cayenne and added chopped green pepper and a bay leaf, and cut the reduction time on the liquid in half because it was already delicious! My sister called this dish "outstanding." I'll definitely make it again!
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Dijon-Tarragon Cream Chicken

Reviewed: Sep. 12, 2008
I used to have a similar recipe that came with the fresh tarragon I bought (printed on the package), but lost it. It's easy to make without a recipe, once you've done it a couple times - still, I was delighted to see this! One difference I recall is that chicken stock was used to simmer the chicken (covered) and then add the mustard and cream. I think adding this step would stretch the sauce (I never had to make more than the recipe called for) and manage the fat level without sacrificing flavor at all. I can't imagine anyone not loving this recipe, unless you dislike tarragon. The recipe is foolproof otherwise!
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Sweet Mustard Chicken Bake

Reviewed: Mar. 28, 2008
I followed others' advice and flattened the chicken slightly, dipped it in the sauce, rolled the cutlets into "Kievs" and breaded them in seasoned breadcrumbs. Put the rolled, breaded breasts in the oven for 45 minutes as directed, and served the remaining honey-mustard sauce on the side. The family loved it. It was sooo tender and flavorful! I'm definitely keeping this recipe, and using this altered method of prep for many other future recipes as well.
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Best Lemonade Ever

Reviewed: Jan. 3, 2008
I have one of those manual citrus squeezers that Rick Bayless uses (I got mine at a Mexican grocery), and can testify that it made quick work of getting maximum juice for minimum effort. This really is wonderful lemonade! The hardest part was waiting for the sugar syrup to get cold before mixing things up. Fantastico!!
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High Temperature Eye-of-Round Roast

Reviewed: Jan. 3, 2008
I made this last night precisely this way and it is absolutely, as promised, the most tender and delicious roast one could ask for! I would like to ask Lyn B, the original cook, how she thought of it? It's not what I'd intuitively do with a cut of meat like this, but it's a major new addition to my "book of tricks." Thanks, Lyn!
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