Matt Russell Recipe Reviews (Pg. 1) - Allrecipes.com (10429730)

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Matt Russell

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Lobster Rolls

Reviewed: Mar. 6, 2011
Delicious! I marinated the lobster meat(after cooking) in butter with a little lemon juice and garlic powder for a few minutes, then drained off the mixture before adding it to the mayo/onion/celery dressing. I served it open-faced on toasted slices of French baguette bread with lettuce. Everyone loved it!!!
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30 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 16, 2011
Absolutely awesome recipe! Don't cut down on the butter or cream, as they really make the soup! Fresh basil is a must!!! Also, if you love basil, then add extra!
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8 users found this review helpful

Hummus III

Reviewed: Jan. 16, 2011
Excellent recipe! I have been making this recipe for a while and haven't changed much. I add a couple extra tablespoons of lemon and an extra clove or two of garlic. I make my own tahini. It is very simple: Spread out 2 cups of raw sesame seeds on a baking pan. Bake them at 350 for 8 to 10 min, or until golden brown, stirring after 4 min. Then put in a food processor with 1/2 cup of olive oil for 2 minutes. That's it, but the flavor difference is noticeable when you make the tahini yourself! (You will have left over tahini, and it stores well in the fridge easily for a month. Just stir it up before you use in recipes.)
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77 users found this review helpful

Teriyaki Sauce and Marinade

Reviewed: Jan. 16, 2011
Excellent recipe! I didn't use fresh ginger because it can be a little overpowering. I used a ginger rice vinegar instead of regular rice vinegar for a little of the ginger flavor.
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8 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jan. 16, 2011
Omit the lemon juice and you have a really good marinade. The acidity of a lemon really takes away from the flavor of a nice cut of meat.
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10 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jan. 16, 2011
Very tasty BBQ sauce! I tried something different with the ribs... After an hour and a half I took the ribs out of the oven and let them cool for 5 min. I then smeared about a tsp of honey on each half rack. Then I returned them to the oven for the last hour in a baking pan filled half way with warm apple juice (a couple cups), and covered with aluminum foil. This made the ribs so tender and moist! (I still grilled them after taking them out of the oven.)
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21 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 16, 2011
Very nice and easy recipe!
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8 users found this review helpful

Lentil Soup with Lemon

Reviewed: Jan. 16, 2011
Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.
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67 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Mar. 12, 2010
I add a 1/4 TSP of ground cinnamon to this recipe... Awesome recipe!
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6 users found this review helpful

World's Best Lasagna

Reviewed: Feb. 7, 2010
I have been making this recipe for a long time and it is excellent! Here are a few changes I have made over the years to make it even better! 1) Add more garlic! You can never have too much! 2) Substitute half of the water for a dry red wine. 3) Add a bay leaf and 1/2 tsp oregano. 4) Add 4-6 chopped fresh basil leaves. You will love the aroma in your kitchen, and be very satisfied with the flavor it adds to the outcome of this AWESOME recipe!
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11 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Feb. 7, 2010
I have been making this recipe for a long time now. It is excellent. Over time I made a few changes that perfect this recipe! 1) Add more garlic! You really can't put in too much! 2) Substitute a dry red wine for half of the the water. 3) Add 4-6 chopped fresh basil leaves! You'll love the aroma in the kitchen, and be amazed at how it affects the taste of the sauce. 4) Add about 1/2 tsp of oregano, and 1 bay leaf. Amazing pasta sauce!
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41 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Jan. 3, 2009
Delicious and very authentic!!! My wife is from Hungary and I made this as a suprise for her on our anniversary. She said it was the best mushroom soup she had ever eaten! I did add a couple of crushed cloves of garlic to the onions, and when I served the soup I added a teaspoon of sour cream right to the top of the soup(they usually do this in Hungary)
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27 users found this review helpful

 
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