elin.jean Recipe Reviews (Pg. 1) - Allrecipes.com (10100998)

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Alfredo Sauce

Reviewed: Jun. 7, 2010
Alfredo sauce was always something I thought I should like but never did until this recipe. I considered adding extra garlic, but found one medium or large clove of garlic gave plenty of flavor. I also use a dash of white pepper, and a little bit of dried parsley in place of fresh (I find fresh parsley to be bitter). Perfect! The first time I made it I used block parmesan that I shredded myself with a rotary grater, and it melted beautifully. I also tried it with "fresh" grated parmesan (the powdery kind, but from the deli case), and it didn't turn out as well -- the texture remained gritty. Definitely whisk the butter and cream together, and stir occasionally with the whisk while simmering to avoid separating, but you shouldn't need to whisk the whole time. The sauce reheats well by itself with some vigorous stirring with a whisk or fork, but doesn't reheat very well if it's already on the pasta. So if you think you'll have leftovers, only toss as much pasta and sauce together as you're going to eat right away.
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Barbecued Beef

Reviewed: May 9, 2010
I substituted my favorite bottled BBQ sauce for about half the ketchup and it turned out fantastic! I could hardly stop eating it. It made a lot of sauce, so if you're using a smaller roast, you may not want to stir all the sauce back in after shredding the beef - it could get a bit soupy. I also skimmed as much fat/oil as I could off the sauce before stirring it into the shredded beef. Bought some nice kaiser rolls from the store and had amazing BBQ beef sandwiches. It makes a lot and I live by myself, so I froze some of the leftovers. They thawed and reheated great a few weeks later. I will definitely make again!
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Bessy's Zesty Grilled Garlic-Herb Chicken

Reviewed: May 9, 2010
I'm giving only 4 stars because I modified the recipe, but it turned out fantastic. I made this for my mom for Mother's Day because she said she wanted grilled chicken that was flavored with garlic and herbs, but not sweet. So I started with the crushed garlic and the dried spices (except saffron and sage because I didn't have any on hand) then added a few tablespoons of olive oil and the honey, but left out the sugar. I had watched the video on this site about making marinades, and they said that something acidic like lemon juice or vinegar helps tenderize the meat and keep it moist. So I then added enough white wine vinegar and more olive oil to make a good marinade consistency. I let 3 boneless chicken breasts marinate overnight, turning once, and grilled the next afternoon. They were delicious! The only change I might make would be to put in less salt because I felt it was a little on the salty side, but my parents thought it was fine. I think because I marinated it longer it may have picked up more salt from the marinade than it would have if it had only been 20 minutes or so. But it was so good that my mom wants me to make it for my brother's wedding rehearsal dinner this fall!
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Avocado, Tomato and Mango Salsa

Reviewed: May 2, 2010
I made this for some family who were over for a BBQ and everyone raved! I was afraid that it might come out too spicy for them, but I seeded the jalapeño and it was actually quite mild. I could go with a little more kick, but it sure disappeared fast!
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