davebuoy Recipe Reviews (Pg. 1) - Allrecipes.com (10178332)

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davebuoy

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Patti's Triple Cranberry Sauce

Reviewed: Jun. 3, 2014
I would make this again, but without the sugar, or maybe half as much brown sugar instead. This is similar to one I make just that way. I add dried cherries to it.
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Rich and Creamy Beef Stroganoff

Reviewed: Apr. 6, 2014
Very good recipe, the only thing I did different was add frozen peas at the end.
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1 user found this review helpful
Photo by davebuoy

Easy Marinara Sauce

Reviewed: Mar. 29, 2014
I've made this before and it is very good. This time I added a bunch of mushroom to it. It's simmering now and will be refridgerated overnight. Tomorrow I'll bring it back up to temp, add browned Italian sausage links and fresh basil. I'll simmer it an hour to make sure the sausage is cooked thru. As Justin Wilson used to say, "I guarantee". I'll add a photo tomorrow as well.
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Mahogany Pork Chops

Reviewed: Feb. 16, 2014
Good recipe period. Loved this and will make again. You can add and subtract from this recipe, like adding orange zest ect. But the basic works. Marinate longer than 30 mins. Overnight would work.
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Lemon Cream Pasta with Chicken

Reviewed: Jan. 19, 2014
I made this as written, and it was good. Next time I'll use thighs tho.
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Cranberry Sauce Extraordinaire

Reviewed: Dec. 21, 2013
This is similar to what I do. The spices change as to what I have on hand. (ground cloves, allspice, Chinese 5 spice ect) I don't add the nuts to the simmer, I chop them and add as a topping once done. Also, I use straight orange juice, 1/2 cup brown sugar instead of 1 cup white. The brown gives depth, and using the orange juice you don't need as much sugar. In fact I forgot the sugar once and the orange juice had enough that it was just fine.
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Photo by davebuoy

Panko Crusted Mashed Potato Cakes

Reviewed: Apr. 27, 2013
Wonderful basic recipe. You can jazz it up, but the most important tip is to make the potatoes a little stiff. (not as much cream as usual).
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Roasted Fennel with Lemon Stuffing

Reviewed: Apr. 7, 2013
Fan freakin tastic. Got raves from mom who is a terrible cook but tough critic.
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Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Mar. 29, 2013
I did not care for this recipe.
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Beef Stroganoff III

Reviewed: Nov. 5, 2010
Killer recipe. I used fresh, sauteed baby bellas that I double cut. (twice as thick as precut) I sauteed them the day before in butter n oil, salt n pepper with a whisper of fresh grated nutmeg. I packed 'em up and into the fridge just waiting for the main event the next day. I also used fresh pasta instead of dried. A little parsley garnish at the end and it was fab.
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The Best Stuffed Mushrooms

Reviewed: Oct. 1, 2010
Outstanding, I added some pimentos on top just for the look. See the picture I added. The red under it is just a red silicone pad to rest the hot dish on.
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Bourbon Street Rib-Eye Steak

Reviewed: Sep. 18, 2010
Excelent, bravo.
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The Best Chicken Fried Steak

Reviewed: Aug. 8, 2010
Great recipe. I spiked the buttermilk with chipotle tabasco. Seasoned the flour with garlic powder. Seasoned the meat with salt n pepper before anything else. Fantastic, got raves. CFS is almost a religon here in Texas, and this is a good one.
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Spanish Green Beans and Tomatoes

Reviewed: Feb. 19, 2010
I tried this for the ease of it. It was ok, but I do a much better version and wont take the short cuts again.
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Lemon Carrots and Rutabaga

Reviewed: Feb. 11, 2010
VERY good. The only thing I'll do different next time is reduce the glaze a little with more lemon. (to make it a little thicker and brown the butter)
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Pistachio crusted codfish

Reviewed: Dec. 29, 2009
Just outstanding.
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Photo by davebuoy

pistachio crusted asparagus

Reviewed: Dec. 29, 2009
This is outstanding. Just make sure you grind the pistachios down to fine or they will never stick. Now I'm gonna try to find a way to combine this recipe with the orange glazed asparagus, using a thick orange glaze instead of eggwash.
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Sausage and Rice Stuffed Peppers

Reviewed: Dec. 29, 2009
NO short cuts here folks. This is a great recipe but you DO have to blanch the peppers. I read reviews who said the peppers split on them, and reviews where they omitted blanching because of it. The reason the peppers split on those folks is because they lost track of time and let them boil to long. The added bonus is if you then shock them in cold water, you can peel them. I attemted to omit the blanch step as well and the peppers were raw. I corrected the problem with alot of extra effort. I didn't want to bake x2 to soften the peppers in the oven. This is a great recipe if you pay attention to the peppers and the time, in the blanch process. NO SHORTCUTS!
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Chicken Marsala

Reviewed: Oct. 25, 2009
I know there are a ton of reviews on this but just had to add my own twist to the recipe. First off I try to do as much the day before in prep as I can, it makes things much easier when I go to cook the dish. I doubled the mushrooms and sauteed them in butter/oil/salt n pepper, just till they released their juices. I also carmelized an onion. I put this away in a tupperware in the fridge. I then took my chicken breasts and thinned them so I had half chicken breasts. I then put those away. The day of, I floured the chicken breast halves as the recipe called for using more oregeno and sauteed them on one side. (I had to do it in batches) I then put the chicken back in the pot raw flour side down, and added the mushrooms and onion with their juice. I added a little more marsala, and a little more sherry to make plenty of sauce. I use a good drinking sherry, not cooking sherry. I braised for 20 minutes stirring twice. I was outstanding. I served this over fettuccine dressed with olive oil/butter/salt n pepper/parsley.
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Red Raspberry Vinaigrette

Reviewed: May 25, 2009
I cut the recipe in half as that made plenty. It was wAY to sweet. I added salt n pepper, and a tablespoon n a half of dijon, and got raves for the dressing. It went from 3 stars to 4.
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Displaying results 1-20 (of 28) reviews
 
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