Grammie Sharon Recipe Reviews (Pg. 1) - Allrecipes.com (10255117)

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Chef John's Make-Ahead Turkey Gravy

Reviewed: Nov. 24, 2013
Chef John, you are my hero. All these years I've been cooking the turkey giblets during the day to use with the broth and slaving over the hot stove at the last minute making my giblet gravy. I never thought of cooking inexpensive turkey parts for the fat content. What a brilliant idea and one I will always use. Thanks and Happy Thanksgiving to you all!
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Bacon for the Family or a Crowd

Reviewed: Jun. 4, 2013
I've cooked bacon like this for years, but use a cooling rack over the backing sheet. This way the bacon doesn't sit in the grease!
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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: May 27, 2013
Absolutely perfect as is!
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Chicken Parmesan

Reviewed: Apr. 17, 2013
I loved your recipe Chef John! I doubled the amount of sauce and cheese & served it with fresh pasta found in the refrigerator section of the market and fresh green beans. It was to die for!
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Slow Cooker Pulled Pork

Reviewed: Apr. 8, 2013
I tried this yesterday when I had no time to fuss. When pouring in the root beer, I added lots of pepper and garlic. I must say the taste of the root beer was nice...but adding all the BBQ sauce tastes just like any meat with lots of BBQ sauce on it! My 17 yr old grandson loved it, however. I will go with the low and slow pork that's been in a marinade & make my own sauce. But for teens, it's a GO!
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Chef John's Perfect Prime Rib

Reviewed: Jan. 26, 2013
For some reason I've never been brave enough to try cooking a prime rib for Christmas dinner. After reading your recipe and the comments, I purchased a 7 lb roast and, after turning off the smoke alarms (thanks for the hint Denise), cooked it just as directed, adding a bit of time due to the size of the roast. No surprise-it turned out perfect! I couldn't believe the amount of meat my teenaged grandsons, father & husband ate...you'd think they'd never eaten before! The ladies ate far less, but it was loved by all! I served it with asparagus and twice-baked potatoes. The easiest dinner to cook for a holiday ever! Don't forget to reset the smoke alarms! THANKS Chef John.
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Potato Latkes I

Reviewed: Dec. 15, 2012
I used more onion as suggested by Rosa. I believe that olive oil would be good...turning it into more of a Spanish dish!
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3 users found this review helpful

Veal Marsala

Reviewed: Jul. 15, 2012
This is a terrific recipe...but if one is making Veal Marsala, a key ingreient is to use Marsala wine! I add a couple of simple seasonings to taste, other than that it's perfect. Thanks Christine.
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4 users found this review helpful

Chicken Jerusalem II

Reviewed: Feb. 15, 2010
This recipe was exactly what I was looking for...except that I cut up the chicken into large bite sized pieces. The flavor of the artichokes is so delicate that I did add a finely chopped up white onion and a bit of seasoning salt and more pepper.
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Chewy Crispy Coconut Cookies

Reviewed: Nov. 3, 2009
Perfect texture as is! I always make a double batch, but use half the baking powder, double the vanilla and use no salt. I pressed down on the cookies before putting them in over & baked at 360 for 12 min. Addicting!! I wouldn't substitute anything else.
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Mushroom and Bacon Triangles

Reviewed: Oct. 14, 2009
I'm wondering if the apple cured bacon would help with the flavor?!
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Chicken Lasagna

Reviewed: Oct. 14, 2009
I think that fresh vegetables would be better, but this is a great recipe.
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Apple Crisp IV

Reviewed: Oct. 14, 2009
I agree...less flour and more apples. Don't forget to have vanilla ice cream on hand & serve while the apple crisp is warm....mmmmm!!
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Simple BBQ Ribs

Reviewed: Oct. 14, 2009
I was reading this recipe to see if it was the same as mine, and sure enough it almost is. I boil the ribs in BEER or beer and water. Sometimes I make a foil sheet with turned up sides and put in on the barbeque for a short while instead of the oven. They truly are great!
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