alwyzawondercook Recipe Reviews (Pg. 1) - (10522999)

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Buffalo Shrimp

Reviewed: Jul. 31, 2012
these were tasty.. i used the creole recipe from here for the creole style seasoning, and intensified the seasoning the shrimp recipe called for by adding some ground habanero.. i used franks hot sauce and a few splashes of El Yucateco Salsa Picante de Chile habanero,.. I like my wings intense... I served with homemade fries and truffle cream, which i got from diners, drive-ins, and dives.. AFTER I fried the fries once, i dusted them with the left over flour for the buffalo shrimp and fried them again for a minute.. they were perfect.. i topped the fries with the truffle cream and instead of using ranch or blue cheese for the shrimp, used a side of the truffle cream for dipping... this was SCRUMPTIOUS.. THANKS FOR the recipe.. i enjoy the fact it was light and not heavy on the batter..
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Creamy Au Gratin Potatoes

Reviewed: Apr. 7, 2012
This is a good easy recipe, I followed it as directed, however I butter the dish, and layered it with onions first, then the potatoes, use salt and white pepper, paprika and red pepper flakes, then i layered it again till i had three layers ending with potatoes. when it came to the cheese I used cheddar, but also added a blend I use when i make my quesadillas... the blend is manchego, provalone, pepper jack, mozzarella,cheddar and I season it with cumin, dash of paprika, chili powder.. this is my blend that i keep in the freezer.. It gives a unique taste rather than just cheddar cheese...... it wont disappoint!
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Slow Cooker Creamed Corn

Reviewed: Apr. 6, 2012
this is close but not the same as RUDY´s BBQ as some have claimed... they DO NOT USE CREAM CHEESE.... you cook the corn in 1 C of heavy cream and 1 cup of milk, sugar, and white pepper. cook for 1 hour then just before done add the roux which is 1/3 cup melted butter and 1/3 of flour and add, and a dash of paprika..
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Lamb Chops with Balsamic Reduction

Reviewed: Feb. 3, 2009
I have prepared this dish twice now, the first time I prepared as directed. I felt though there was just something missing too the tastes, I was wanting more flavor from the vinegar.. The second time, I decided to do something different to find that taste i was looking for. So I seasoned with all the ingredients, including balsamic vinegar. In addition, I added red wine to this. I let it all marinade for 4 plus hours... during cooking time I added a little more vinegar and wine, just before done and after reduction, I added a small amount of flour and water to make the glaze a little thicker... It was divine... It had an amazing red tangy/wine flavor just what I was looking for .. I was entertaining for a friend whom owns a well know restaurant here in Acapulco, and he was so impressed with the flavors he wants to add it to his menu... Thanks for the recipe...
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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Nov. 12, 2008
S-I-M-P-L-I-C-I-T-Y at it's best.. Being Sicilian, I made a few changes only for our familia's likings, I used salmon instead of sausage.. I use fresh diced up, (can be used too), cook in the oil till slightly pink, make sure not to over cook, then follow recipes as directed for cooking,. I crushed fresh cherry tomatoes, and added a tad of tomato sauce,& added fresh basil, oregano,tad of parsely, followed cooking times as directed. I added more vodka (Grey Goose) than called for due to adding some sauce with the tomatoes. served with fresh asago & parmesan.. This is just from a Italian prespective and likings... The recipes is great as is.. Well Done!!
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World's Best Lasagna

Reviewed: Sep. 20, 2008
It is often hard for me to give 5 stars being a food critic and expert cook. Then to top it off I'm Sicilian.. This was very good and authentic in an Italian sense, varies from regions.. I will say that most Italians I know would give this 5 stars too. No need to alter this recipe at all, I did add one thing *which is not authentic* I added a soft chipolte goat cheese to the Parmesan mixture! It does not ruin the perfection if this recipe at all.. I also add some Chianti to the sauce, not to much as you do not want it to become runny. Again, the recipe is to perfection and there simply does not need to be any changes, it is at the cooks discretion! Bravo!!
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3 users found this review helpful

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