S. HODGE Profile - Allrecipes.com (1045577)

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S. HODGE


S. HODGE
 
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Member Since: Apr. 2001
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Recipe Reviews 10 reviews
Rosemary Braised Lamb Shanks
There are a few key steps with this recipe. You need to use canned condensed broth, and not add any water. When you are simmering the shanks in the pot for 20 minutes at the end without the lid, it should be a good paced simmer(you are wanting to start reducing the sauce). Depending on the size and depth of you pot you might need longer than 15 minutes to reduce the sauce after you remove the shanks. It has to be a real full boil, and the sauce should reduce to almost half. Hope this helps

2 users found this review helpful
Reviewed On: May 6, 2008
Puffs
These were fantastic. We couldn't get enough of them. I made a few changes to try and speed up the process. I didn't have any green onions, so I omitted them from the recipe. I stuffed the wontons with about 3/4 teaspoon of filling, too much and they tended to explode and the filling ouzed out when I cooked them. I moistened the inside with a wet finger and then scrunched up the top, just like regular wontons in soup, creating a ball of filling. I then stuck them in my deep fryer for 25-30 seconds which was at 170. The outside turned nice and crispy which was a nice contrast the cream spicy filling. My husband loved them and has become addicted to them.

3 users found this review helpful
Reviewed On: Sep. 21, 2005
White Cheese Chicken Lasagna
This was fabulous! My husband enjoyed it so much he took leftovers for lunch the next day. I did cook 1/2 lb of chopped bacon until crisp, remove and drain on some paper towel. I then cooked 2 chopped raw chicken breast in the bacon grease until slightly brown and done and then drained on paper towels. Giving the chicken a slight bacony flavour. Then in layering I sprinkled the cooked bacon over the layer of spinach. It was great. It combined one of my favourite combinations, a classic, chicken, bacon and spinach. You must try adding the bacon.

125 users found this review helpful
Reviewed On: Mar. 21, 2003
 
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