Britt F. Recipe Reviews (Pg. 1) - (10389758)

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Britt F.




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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Jul. 25, 2012
So another commenter was right--it IS all about the roux. I used 1/2 cup of butter (instead of oil) and 1/2 cup of flour on almost medium heat for about 10 minutes total to get the darker brown peanut butter color. Also used Shiner Bock bear, 2.5 quarts of chicken broth, 2 chicken breasts, 3 chicken sausages, and 2 cups each of celery, onion, and carrot, as well as added in some zucchini. To make it a more balanced meal, it needed the extra vegetables. Be careful with adding the cajun/creole seasoning. Start with less than 1/4 cup and add to your taste. It would have been way too salty and spicy if I had added the full 1/2 cup. The smell is phenomenal, and it tastes just as good!
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Classy Chicken

Reviewed: Jun. 1, 2011
So I had to do some improvising with this since I didn't have everything on hand. I was really impressed with how it turned out. I had some cooked egg noodles in the freezer that I used (boiled in chicken broth--really tasty). I marinated the chicken in an herb and garlic marinade for about 15 min (could have gone much longer though), sprinkled them with flour and cooked it till it was done in the pan. Added one large onion cut bigger than diced, and can of diced tomatoes (without the juice) along with the wine and chicken broth. Put some italian seasoning in it and some salt. Cooked that for about 5-10 min until the onions were soft and some of the wine had cooked off, then added sour cream. I didn't have enough sour cream, so I put in some vegetable cream cheese too. Added the chicken back in and let it simmer for 5 min or so. Came out really good served over the egg noodles! It's great when improvising works out!
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Best Brownies

Reviewed: Jan. 18, 2011
I read reviews before I made these. Some of them say that these brownies are so good even without the frosting. Well, do NOT believe them! Without the frosting, these brownies are NOT sweet enough. If you don't want to bother with the frosting, you need to add another 1 cup of sugar. Also, I would use 1/4 less of flour--they came out too cakey for me. Very disappointing.
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Delicious Ham and Potato Soup

Reviewed: Nov. 3, 2010
Absolutely phenomenal. I used chicken broth instead of water and granules. Skim milk worked just fine. Also, I added tons of herbs--rosemary, thyme, marjoram, and sage, along with some lemon pepper seasoning. Came out SOOO well. Trust me, go ahead and double the recipe so you can have some for later.
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Creamy Pesto Shrimp

Reviewed: Jun. 14, 2010
I mainly just used the recipe for the sauce and wow was it phenomenal. It turned out somewhat salty, and I'm not sure if that was from the cheese or pesto, but could have been prevented with more milk. Also think it comes out just fine with a 2% milk rather than heavy cream.
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Burrito Pie

Reviewed: Sep. 10, 2009
This is a fantastic dish that freezes and reheats well, which is a must in my house for weekday nights. I only cook for two right now, so I would definitely suggest cutting the amount of meat in half to 1 pound. To that I added a can of diced tomatoes, a white/yellow onion chopped, most of a can of pinto beans (instead of refried), and at least one packet of taco seasoning mix. That's your filling. Use at least two flour tortillas per layer and finish with some cheese on top. The best mexican rice I have found was by Goya (yellow rice, chicken flavored).
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