Ryan Recipe Reviews (Pg. 1) - Allrecipes.com (10527017)

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Peppy's Pita Bread

Reviewed: Apr. 13, 2012
This is a great base recipe. I use whole wheat flour for everything so I added just a pinch more yeast and sugar to get a good rise. I also had to let my dough sit longer to double, that's the nature of whole wheat. I added a few shakes of garlic powder and paprika to the flour before adding the proofed sugar/yeast/water. The pita turned out fantastic. A tip on rising bread dough. Before you begin mixing ingredients, turn your oven to 180. As soon as it reaches temp, turn it off. then begin mixing and you will have a great space to rise the dough.
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10 users found this review helpful

Mom's Red Scalloped Potatoes

Reviewed: Jan. 18, 2011
It doesn't burst with flavor, but it is a very tasty side dish that i will make again. next time i'll just shred the potatoes into the baking dish and stop when it is almost full. 8 large reds is too much for one pan. I will also stir the sauce into the potatoes next time. the recipe doesn't state so, but it is a very necessary step. The sauce is quick and easy. I'll use more garlic next time, and a Sharp cheddar to enhance the flavor more. Overall this dish was a big hit and served as a wonderful side with a steak dinner.
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3 users found this review helpful

Parmesan Crusted Salmon

Reviewed: Jan. 18, 2011
This recipe is great. My kids loved the Salmon too, and they usually don't care for it. I did need to run two pans of the reduction to fit all the salmon at once. There was a lot of crust mix left over so I would probably cut it in half next time. I'm also going to use fresh herbs to really spike the flavor. I don't know if i would use a Riesling for cooking it, might be too sweet, but I'd pour some with my meal! As far as wine reductions go, this is a very flavorful sauce. I found that if I moved the onions out of the way for the flip, the crust got very crunchy as it was directly on the pan.
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3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Nov. 29, 2009
I made this for my 2 year old's birthday dinner. My wife, who hates mac & cheese, LOVED it. I used extra cheddar, but it was mild. Will definitely use Sharp Cheddar next time. I substituted crushed corn flakes for bread crumbs. This recipe is very easy, and sure to please everyone
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1 user found this review helpful

Corned Beef and Cabbage I

Reviewed: Sep. 7, 2009
This is SO EASY. The piece of meat you use makes all the difference. Don't skimp and buy cheap meat, pick one which is well marbled.
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2 users found this review helpful

Pickled Red Beet Eggs

Reviewed: Sep. 7, 2009
EXACTLY like Grandma used to make. Thank You for posting this recipe!
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3 users found this review helpful

Fruity Tuna Salad

Reviewed: Sep. 7, 2009
I enjoyed the complexity of this dish. Surprisingly good. You must use medjool dates to get the right texture for this dish. I will use a little less curry next time so as not to overpower the tuna and fruit flavors.
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3 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Sep. 7, 2009
This is a very easy, elegant side dish that would go well with anything except red meat. (The high iron in the chard would not compliment red meat's iron flavor). I made this per the recipe and also with red chard, both worked well.
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2 users found this review helpful

Crab Canapes

Reviewed: Sep. 7, 2009
The crab mix is fantastic. Melty & smooth with a wonderful crab flavor. There is just enough curry to make it interesting. I also used the puff pastry and they were awesome. This recipe really needs the flakyness from the puff rather than the biscuit. Fresh crab is essential. I love imitation crab sticks, but this recipe is so good you really should splurge and get real crab.
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4 users found this review helpful

Ginger Swordfish

Reviewed: Aug. 16, 2009
Using what I had on hand, I substituted lite soy sauce for the teriyaki, white wine for the sherry (love the 2 buck chuck!), and Olive Oil (good for you on so many levels). This got rave reviews from the family dinner. My mother is picky about her fish and just loved the layers of flavor this marinade added to the fish. I couldn't give it a 5* rating because using cooking sherry is just wrong. There are so many good wines available for $5 and under that nobody should be using sherry any more. If you wouldn't drink it, you shouldn't cook with it. Good inspiration recipe though.
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6 users found this review helpful

 
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