Ruthie Recipe Reviews (Pg. 1) - Allrecipes.com (10420411)

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Crepes

Reviewed: Mar. 27, 2011
Almost perfect, but one ingredient is missing from the classic: 1 to 2 Tablespoons of powerdered sugar in the batter! This is per Joy of Cooking, for sweet, rather than savory crepes. Also, to serve, a bowl of powdered sugar with a spoon for folks to help themselves. If you want to go for truly decadent, rather than healthy, add a dab of butter before cooking each crepe. The melted butter plus powdered sugar added at the table is ... divine!
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Cucumber-Cilantro Raita (Yogurt)

Reviewed: May 11, 2010
This is very good -- I adapted it to what I had on hand. I used Greek yogurt, Persian cucumbers, and a half a bunch of cilantro, and insead of chiles, I used about a half cup of chipotle salsa that I had. I blended the cilantro, yogurt, and salsa in the blender til smooth, and mixed it with thinly sliced cucumbers. Persain cucumbers are seedless. It was incredibly good. Sort of Indian-Greek-Mexican!!
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3 users found this review helpful

Plum Quick Bread

Reviewed: Sep. 11, 2009
Delish! My changes: half the flour whole wheat, extra plums, extra fresh grated lemon peel. On the topping used walnuts cuz that's what I had, and used a lot of them, melted 2 T butter to mix with the sugar, cinnamin & nuts, which made it amazing! A new favorite!!!
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Carrot Cake

Reviewed: Jan. 8, 2009
Yummy! Easily adaptable to your needs; for instance, prefer whole wheat flour, and no coconut. Thanks for the great recipe!!!
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3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Oct. 6, 2008
Decadent! My kids didn't all love it -- but the adults did! One even said he wants it for his bday dinner. Served it with Ahi Tuna steaks and steamed broccoli, simple and light to balance this rich side dish. I did add a bit of finely chopped onion, cayenne pepper, and mustard, just to sharpen the flavors a bit. I used whole grain crackers for the crumbs, which worked wonderfully.
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Merwin's Shrimp Gumbo

Reviewed: Oct. 1, 2008
I grew up eating my mom's gumbo, so as I read many recipes and reviews, I also had some ideas such as gumbo must have okra and tomatoes! I think this is the best recipe I've found. I did speed it up by doing a few of the steps simultaneously in two pots, so my total cooking time was about 2 hours. 1. First I browned the chicken in light olive oil (holds up to heat better than regular) in a heavy skillet. I put the chicken aside to be added back and cooked in the gumbo during the last 40 minutes. (Chicken included is how I know gumbo.) 2. Then I cooked the roux in the heavy skillet simultaneously with browning the sausage (I used Polish, sliced in circles) in a large soup pot. For the roux, I added to the oil that had browned the chicken more olive oil and 1/4 cup of butter to make a total of about a cup of oil/butter, and gradually added about a cup and a half of flour, stirring constantly so that the roux was smooth. I like to use a metal spatula (aka turner) so that I can quickly scrape the bottom of the skillet and not let the roux burn. 3. While the sausage browned in one pot, and the roux browned in the other (stirring every couple of minutes), I finely chopped the Cajon "trinity" of onion, bell pepper, and celery. I added the vegies to the sausage pot, along with cajon seasoning (salt, pepper, etc.), garlic, and a little olive oil. 4. When the vegies were wilted and the roux was "darker than peanut butter," I added the roux to the sausage and vegies, along
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Mexican Style Shredded Pork

Reviewed: Jun. 13, 2008
Wonderful, I love all the suggestions in the reviews - I used beer instead of water, doubled the cilantro and put it and the lime juice in with the pork, added onions - delicious!!! Tasty served with tortillas, rice and beans. Ole! Suggestion: if you're trying to do this without a crock pot, my dear friend was always cooking things in a low (300 degrees F) oven for about 3-4 hours, with wonderful results.
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Blue Cheese Burgers

Reviewed: Jun. 13, 2008
Loved these! Added cheddar cheese thick slice at the end -- soo good! Also, I didn't have the dry mustard and the chives, but still really delicious. I threw some chopped onions in the pan with the burgers, and served on the side; they absorbed all that great flavor and were super delicious. Also seved a side salad with blue cheese dressing (Bob's is the best imo). Fantastic!!!!
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Pesto Sauce

Reviewed: Jun. 11, 2008
This is delicious!!! When I buy a bunch of fresh basil, and use the whole thing, my proportions are: 2 cups basil leaves, 3/4 cup parmesan (freshly grated is worth every bit of effort), 3/4 cup olive oil, 1/4 cup pine nuts, 3 garlic cloves (I use the fresh in the jar kind), pepper and salt to taste. My friends, who are chefs, make their pesto about like this, as well as this amazing flat fry bread to dip in the pesto, which is the tastiest thing I've ever had! They use fresh ground flax seed (using a coffee grinder) in the dough. If I get the recipe, I'll share! By the way, this pesto goes great with salmon, even for non fish lovers. I always say this pesto is so good it would make an old shoe test great!!!
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