Doppio Sous Recipe Reviews (Pg. 1) - Allrecipes.com (10095391)

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Baked Penne with Italian Sausage

Reviewed: Jun. 14, 2007
This dish is a good simple dish, but if you want some real flavor, you have to nurture it a bit. I took this recipe, but changed it as such: It's fine to deglaze with the wine, but cook the sauce in a different skillet. When starting the sauce, use a bit of olive oil, and take some shallots, minced onion, or shaved red onion, and simmer it in the oil. Add a bit of minced garlic. Take some basil leaves and throw those in the oil for one minute, and then add the tomatoes, etc. The flavor will be MUCH more substantial. I found the regular recipe to be a nice family dinner recipe, but not much more (in case you want to impress).
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Citrus Dressing

Reviewed: Mar. 16, 2007
I used this for an intimate catering event after winter broke. I used an olive/canola oil mix, and used just over half of the recommended amount. I also eliminated the egg yolk, and used two whites. I cut some cantaloupe and honeydew for the salad, saved the juice, and processed it with the rest of the mixture. Due to the sweetness of the dressing, I recommend juxtaposing a spicy aromatic with a side dish; in my case I curried up some sauteed sugar snap peas. Make sure your guests know you used raw egg products!
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10 users found this review helpful

Mesclun and Mango Salad with Ginger Carrot Dressing

Reviewed: Feb. 28, 2007
Although this is an attractive, quality salad, I must stress that the sesame oil DOMINATES the entire salad and meal if you don't cut it at least by half (in my opinion). I also added a dash of fine sugar to the rice vinegar in order to boost the fruit's power while tempering the sesame oil. I tried serving this with arugula, as well as the mesclun mix, and both fared equally well with about 40-50 guests.
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35 users found this review helpful

Asparagus with Pecans and Parm

Reviewed: Feb. 24, 2007
The pecans give a nice texture, but for my restaurant, I decided to tweak them a bit. During prep, I browned a pat of butter in a saute pan, stirred in a small amount of brown sugar until it was caramelized, and sprinkled the mixture onto the pecans, then roasted them on high heat in the oven for about five minutes. To balance the sweetness, I threw in a VERY SMALL amount of powdered cayenne, as well as a dash of crushed red peppers, to the asparagus as I cooked it off. Remember, a little sweet and a little spice go a long way in this dish. The final product went over VERY well with my guests.
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28 users found this review helpful

Three Cheese Manicotti

Reviewed: Feb. 24, 2007
This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.)
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84 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Feb. 24, 2007
This recipe is easy to translate to many guests, which I did for my restaurant. Alternatively, I would cautiously limit the amount of sage for any size of this dish. I also used chicken thighs, cut the fatty flap off, and seared the chicken in the marinade before roasting them in the oven (subtract 15-20 minutes, or gauge by internal temp). After searing, use FRESH rosemary sprigs, which flavor the rendered fat that is produced from roasting.
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13 users found this review helpful

 
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