S Kast Recipe Reviews (Pg. 1) - Allrecipes.com (10335907)

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The Easiest Way To Cook Bacon

Reviewed: Mar. 17, 2015
I have baked my bacon this way as well. I always cook up a pound at a time using a large rimmed cookie sheet. I place two layers of parchment paper on the bottom of the pan and place the bacon right on the paper. It takes 10 -20 minutes in a convection oven. I remove the bacon, press out the fat with paper towels, and lay the pan on the tile floor to cool it down quickly. When the fat is a semi solid, I roll up the parchment with the fat, and dump it into my green waste. There is very little to clean up - maybe a swipe with a wet cloth, but that is it. I thought about putting the bacon into a cold oven, but it won't work. the gas broiler and the electric elements go on at the same time to preheat. That bacon would burn in minutes.
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Catfish Gumbo

Reviewed: Jun. 22, 2014
We had this tonight and my man and I both loved it. I had about 3/4 pound freshly caught catfish that I filleted. I almost followed the recipe but added to it a bit. I added one medium zucchini to the vegetables and omitted the okra. I used fresh tomatoes instead of the canned. I added 1/2 Cup brown rice to the bouillon just before the 30 minute simmer. I also added 3/4 pound salad shrimp because I had it. It was delicious and gluten free as a bonus. We will definitely have it again the next time we go cat fishing.
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Chili Rellenos Casserole

Reviewed: May 5, 2014
This was delicious. I did some changes on other reviewers suggestions. I used 12 poblano chills that I roasted, peeled, seeded, and opened up to place in a 9 x 9" dish. I used 8 ounces of Jack, 12 ounces of Fresco (a Mexican cheese - not Cotija), and 4 oz. of white cheddar. I used gluten free flour, and 3 eggs, separated. I beat the egg whites separately and then lightly folded it into the beaten yolks, flour, and evaporated milk. I did not use regular milk. This made three layers, which I baked for 40 minutes, and then topped it with the remaining cheeses and tomato sauce that was "Mexican Style - that means spicy. I also split olives the sunk them into the cheese for presentation. I cooked it an additional 15 minutes until it was golden on top. This was our Cinco De Mayo dinner also served with fish tacos, black beans and rice. We loved it. My husband wants it again in a couple of days, because there were few leftovers.
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Seared Ahi Tuna Steaks

Reviewed: Feb. 12, 2013
I bought my tuna at Costco and it was big enough for two meals for the two of us. I used the same recipe for both meals and absolutely loved it. I cut back on the salt and just sprinkled Kosher salt lightly on both sides of the fish. I did a light covering with the cayenne as well. The first time I heated up the oil and butter and then added the peppercorns. I did not get any popping and the peppercorns were probably a bit or more on the burnt side. It still was delicious. The tuna had a nice crust on both sides and I cooked it for 1.5 minutes per side. We do like our ahi tuna rare. the second time I added the peppercorns to the pan before I heated up th butte and olive oil. There was a lot of popping going on as the oil heated. It didn't take long at all. Again I seared for 1.5 minutes and it was perfectly crusted and delicious. I served it with steamed spinach, a baked potato and tossed salad. I used the Good Seasons salad mix but subsitituted balsamic vinegar for the vinegar and EVOO for the oil. It is our favorite salad dressing;
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Harvey Wallbanger Cake

Reviewed: Apr. 12, 2010
I love this cake and it is always a hit. It tastes great by itself, but for special occasions I usually serve it with sliced strawberries and slightly sweetened and whipped cream. There is never any leftovers. Sue
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Slow Cooker Pheasant with Mushrooms and Olives

Reviewed: Feb. 19, 2009
We have had trouble with our pheasant being tough and this recipe solved that problem. The pheasant was fall off the bone tender and the flavors were delicious. It was neither too sweet or bland, and there was plenty of sauce to go over rice. I might next time add a bit of red pepper because we like a little bite to our casseroles.
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