Cazuela Recipe Reviews (Pg. 1) - (10301654)

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Lamb and Rice Stuffed Grape Leaves

Reviewed: Jul. 21, 2015
Chef John's right about the time factor--these do take a while to roll up. But the lemon and lamb really take these to a whole new level. Brought them to a work event and people really loved them. I'm reserving the broth for another use---too good to toss!
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Chef John's Classic Macaroni Salad

Reviewed: Jun. 22, 2015
I guess even one tablespoon sugar was a bit much for us. Next time maybe just a pinch. But I liked the technique (making sure the pasta was completely drained and sticky to the touch before dressing), so will play around with this one.
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Refreshing Sweet and Spicy Jicama Salad (Vegan)

Reviewed: Jun. 15, 2015
This recipes makes enough for an army--I used half a large jicama and adjusted the other ingredients to try to cut it in half. But it still made an enormous bowlful. Also, I used just one Thai chile and half a jalapeno and--wow!--it had quite a kick. But still I love the contrasting textures and flavors in this salad and highly recommend it as a perfect summer side dish. Great with grilled food. We had it with the season's first Copper River salmon. Refrigerate the leftovers and happily serve the next day.
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Sunshine Coast-Style Nanaimo Bars

Reviewed: Jun. 12, 2014
Sweet tooth? This will satisfy it! A co-worker made these and shared with us. Layers of rich creaminess. I like the nutty, chocolate base layer, and the blueberries provided a nice hint of fruit. This will get me through the afternoon. Lovely treat!
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Fish Tacos

Reviewed: Feb. 7, 2014
Wow, amazing flavors. The beer batter was fabulous. I cut the cod into chunks small enough to fry in batches in a small sauce pan so I didn't need so much oil. We had leftovers, so I just heated the fish at 350 degrees for 10 or 15 minutes. Even leftovers were good. Oh, definitely make some fresh pico de gallo to serve with this.
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Hungarian Mushroom Soup

Reviewed: Nov. 14, 2013
Made this not long ago. This year we have had an abundance of all kinds of mushrooms here in the Northwest--chantarelles, shitakes and more! I like to oven roast them in a bit of olive oil and fresh rosemary before I use them in soups. And this versatile and easy recipe showcases them beautifully. Delicious!
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Chef John's Crab Cakes

Reviewed: Apr. 25, 2013
I've made these crab cakes several times and, if you use fresh, out-of-the-shell crab, you cannot go wrong!
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Boiled Water

Reviewed: Mar. 19, 2013
End product is excellent, but I knocked off one star for the method. I never put a pot on high heat until the water is already in it. You never know when you're going to get distracted and the next thing you know, your best pot is ruined. Still, though, great recipe!
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Awesome Herb Roast Leg of Lamb

Reviewed: Mar. 6, 2013
I used a variation of this rub (without soy sauce and using fresh herbs) as a quick marinade for some thick lamb sirloins. Quickly seared on the stovetop in a cast iron skillet, then finished in a 350 degree oven. So delicious! Thanks for the flavor boost with this rub recipe.
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