Tom from Philly Recipe Reviews (Pg. 1) - Allrecipes.com (10209291)

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Original Steak Tartare

Reviewed: Jan. 9, 2009
Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in the 70's. To my recollection, neither recipe included brandy. But both had tabasco, a couple of anchovies and capers....which I include whenever I make it. Even back then ordering raw beef with raw egg raised eyebrows, but it was delicious, especially with a cut of beef that had some marbelling (but not too much). I know some think you should stay away from supermarket eggs, but I think the whole raw egg fear is overkill. Yeah, you're taking risks, but you're also taking risks with raw beef.
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Slow Cooker Chicken and Dumplings

Reviewed: Aug. 24, 2008
A little bit better than just ok, but after 5 hours of cooking, mine looked like canned cream of chicken soup with chicken breasts in it. To me, this should have been a lot thicker. I'd try it again, but would use low sodium/low fat soup, add fat free half-and-half instead of water or chicken broth, and would probably add some carrots and celery, and maybe mushrooms. Would also cube the chicken beforehand. Maybe add a slurry or tapioca to thicken. I liked it, but overall it was a bit watery, salty and fatty for my taste and health (due to canned soup). Still...it's about as easy as can be. And I'm amazed that biscuit rolls actually taste better as dumplings. Never would have figured that!
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Baked Zucchini Chips

Reviewed: Aug. 24, 2008
I shouldn't give this recipe 5 stars because these things are so addictive, but I'm giving it 5 stars because these things are so addictive. For me, thinner is better...they're crispier, and I put the cut zucchini on paper towels first to absorb as much liquid as possible.
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Quick Quiche

Reviewed: Aug. 24, 2008
Totally worth 5 stars because it's quick, easy, delicious, and very easy to adjust to personal likes. Didn't have bacon; sauteed Italian sausage instead...worked great. Also sauteed the onions...worked great. I only had non-fat milk and a bit of heavy cream...worked great, but next time I'd use half-and-half or whole milk. Loved not having to buy/make a crust. Didn't miss it at all. Used my square cast iron skillet...worked great. Broiled it for a few minutes for that crusty flavor. Yum. Would definitely make it again...already thinking of what to add next time. Thanks for sharing this one!
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Chantal's New York Cheesecake

Reviewed: Jul. 3, 2008
Just ok for me...not a real New York cheesecake, but a reasonable substitute, especially because it's so easy to throw together. The taste is a bit bland, and the texture a little to "eggy" and spongy. I would definitely try it again, maybe with egg yolks instead of whole eggs...no flour...maybe adding some lemon zest to punch it up a notch. Needs at least 24 hours in the fridge to settle and firm up. Oh, and mine cracked.
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Kathy's Award Winning Barbeque Sauce

Reviewed: Jul. 1, 2008
A+...I can see how it wins competitions. Made an amazing pulled chicken barbecue sandwich. Also easy to tailor to your own preferences. Also works great in a slow-cooker. Thanks!!
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Apple Pie by Grandma Ople

Reviewed: Jul. 1, 2008
This pie puts people in ecstasy. They take a bite and you can watch their eyes roll back in their head because it's so pleasurable. This pie is so good it could be illegal. I should sell it on the street. (pssst...hey bud...yeah you...wanna forget all your troubles? Have I got something for you...")
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Ranch Dressing II

Reviewed: Jul. 1, 2008
Great recipe...unbelievably better than the Ranch you get in the supermarket...and really easy. Have tried it with non-fat sour cream as well as reduced-fat. Both were good. Also tried it with reduced fat mayo and no mayo. Same results...very tasty. Best to let it rest for an hour or so before serving. Very very good...thanks!
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Potato Salmon Patties

Reviewed: Jul. 1, 2008
Easy and very tasty. Wasn't sure where to find "potato flakes," so I ended up with instant mashed potatoes. Worked great. Didn't want to fry, so put them on the indoor electric grill, and they were great. Will definitely make again.
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High Temperature Eye-of-Round Roast

Reviewed: Jul. 1, 2008
I read the recipe and didn't think it was possible...even with all the great reviews. Then I tried it. Wow. I don't know how it works, but it works. It took a cheap, tough cut of meat and turned it into some of the tastiest beef I've had in ages. I like mine rare, so cooked it for 6 minutes per pound and took it out after about 2 hours. Perfect. Juicy. Tender. Warm. Got raves from the people I served it to. Thanks for a keeper.
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