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

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Steamed Zucchini

Reviewed: Feb. 17, 2008
Tried this recipe today but added some parmesan reggiano like others. I also used both yellow and green squash. It was fab. A word of caution, let the squash drain before dressing it or it will be watered down.
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47 users found this review helpful
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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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0 users found this review helpful

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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4 users found this review helpful
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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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1 user found this review helpful

Pistachio crusted codfish

Reviewed: Dec. 29, 2009
Just outstanding.
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1 user found this review helpful
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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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2 users found this review helpful

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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3 users found this review helpful

Zesty Lemon Potatoes

Reviewed: Mar. 7, 2008
This recipe was awesome, but I did make a change. I used dried parsley because the store was out of fresh. I also added a couple T's of fresh chopped rosemary to it. I made the dressing the night before so the flavors would meld. I got great reviews for this one.
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11 users found this review helpful

Nutty Stuffed Mushrooms

Reviewed: Jun. 16, 2007
Got home and realized I forgot the pecans. I had walnuts in the cupboard so used those. I added a little extra virgin olive oil to the dry ingredients and used a little in the onion/mushroom sweat, along with butter. I then topped with a little more reggiano parm and baked. Fantastic!
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12 users found this review helpful
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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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7 users found this review helpful
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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

Fried Corn with Bacon

Reviewed: Apr. 11, 2009
Wow, so good. I used red bell pepper because it is sweeter then green. I also added a small jar of drained pimentos. Pork fat rules.
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2 users found this review helpful
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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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4 users found this review helpful
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Bourbon Street Rib-Eye Steak

Reviewed: Sep. 18, 2010
Excelent, bravo.
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5 users found this review helpful

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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Sweet Potato Casserole I

Reviewed: Apr. 11, 2009
OMG!!!, this is a good recipe. I had the good sense to cut the white sugar down to 1/3 cup instead of 1/2 cup. I wish I'd cut the brown sugar to 3/4 cup instead of 1 cup. but OMG!!!, this is a good recipe. I also used honey roasted pecans. 5 stars the way it is, 6 stars if cut back on the sugar a little. Ohyea, I did use the coconut.
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3 users found this review helpful

Cucumber Tomato Salad

Reviewed: Apr. 11, 2009
Very good recipe. I made it exactly as written and it comes out very tasty.
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4 users found this review helpful

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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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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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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4 users found this review helpful

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