John Recipe Reviews (Pg. 1) - Allrecipes.com (10536104)

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Gruyere Potato Gratin

Reviewed: Apr. 6, 2015
It's a four. I used twice as much cheese, so it was cheesy enough, but the wine wasn't even worth bothering with in the amount suggested. My comments aside, everyone had seconds.
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Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Jan. 16, 2015
This recipe is good, very good, but adding a Granny Smith apple and a tablespoon of apple cider vinegar will do two things: the vinegar and apple give the dish a tangy taste and also reduces the smell of the sauerkraut (if you dislike that). Do not omit the caraway seeds!
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 15, 2015
Made this with chicken, sausage, and crab gumbo at Christmas. Don't change a thing; it's great.
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2 users found this review helpful

Cuban Goulash

Reviewed: Jan. 15, 2015
I made this recipe as written but added some cumin as suggested by some of the other reviewers. It was tasty but somehow unmemorable. Some more exact guidance with the various spices might be helpful. "To taste" is not much help when one has never tried a recipe before. I would appreciate it if the person who originally posted this recipe would specify how much cayenne, how much pepper, etc. The bananas might not have been enough. Are the bananas in the recipe for flavor, for texture, or both? I'm not familiar with plantains, so would they have been better to use? I think this recipe could be better, I just don't know how to improve it.
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Best Ever Crab Cakes

Reviewed: Dec. 2, 2013
I enjoyed this recipe. One of the other reviewers described it as having a mild taste. I agree. I couldn't taste the red pepper flakes. I used chives because I had no green onions, so I think I'll use green onions next time.
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Chipotle Crusted Pork Tenderloin

Reviewed: Aug. 17, 2013
I made this recipe with boneless, thinly cut pork chops. Unless you like your food very hot, two tablespoons of the chipotle is enough. I would definitely make this again.
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Halushki

Reviewed: Jan. 3, 2013
So! I thought I'd surprise my girlfriend and make a recipe from her childhood. I made this recipe, which is quite good, and then found out that what she remembers is Halupki, not Halushki. I guess I should listen better. One thing about this recipe that's a mystery to me is the "Ready in 50 minutes" statement. It took me two hours to cook. Perhaps I approached the recipe too cautiously by cooking with low temperatures... By that, I mean medium low with the cabbage and medium high with the onions and pork. Regarding the pork, I cut it up before cooking it. For those of you who say the recipe is bland, well, maybe that's the way it's supposed to be? I added some cumin (about a teaspoonful) and was liberal with the pepper. I was going to add green chiles but was warned not to. I still believe they would taste good in this. Of course, then it might not be Halushki. Two hours later and no one is hungry anymore because they've all been snacking. Dinner is ready for tomorrow though!
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Chef John's Pumpkin Pancakes

Reviewed: Oct. 21, 2012
I followed this recipe exactly but my pancakes were a disaster. Theories? My guess is that my baking powder has lost its oomph, which has never happened to me before. I used almond milk because I had nothing else. I've used that before in pancakes without any problems but does anyone know a reason why it might ruin this particular recipe. I'm open to and entertaining all explanations. To make things even worse, I made a double batch...
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Indian Fish Curry

Reviewed: Oct. 20, 2012
I liked this recipe a lot. However, my mouth was on fire from the two teaspoons of cayenne. I know it says "2 teaspoons of cayenne or to taste," but it is probably better to write "one-half teaspoon of cayenne or to taste." It can always be added. Even so, it was delicious even with the two teaspoons.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 25, 2012
Mashed potatoes always have been a mystery to me. Usually, mine end up gluey, which has made me dislike mixers and caused me to say things like, "How about rice?." But I tried this recipe anyway, and it lives up to its ratings. I didn't roast my garlic; I just tossed it in. I did use a quarter-stick of butter and a hand masher. I used whatever potatoes that were on hand: some red and some brown but maybe mostly red. Dinner was delayed so the potatoes boiled longer than usual, so I anticipated comments about whether I would be hanging wallpaper after dinner. Amazingly, these potatoes turned out delicious! The extra cooking time made the potato skins disappear into the mash. That never happened before. The oregano is the secret flavor. These potatoes were so good that, even if I had managed to make glue, I would have enjoyed the smell of the room in which I later hung wallpaper.
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Spaghetti Sauce II

Reviewed: Apr. 23, 2011
I've made this twice now, and both times it had a bitter taste to me. I added mushrooms, which weren't called for in the original recipe. Has anyone had a similar experience with this recipe?
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3 users found this review helpful

Spaghetti With Marinara Sauce

Reviewed: Feb. 27, 2011
I added canned mushrooms and Italian-style turkey sausage. In a crockpot for the day, this sauce is great.
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1 user found this review helpful

Poppy Seed French Toast

Reviewed: Dec. 5, 2010
Very tasty French Toast! You don't need to use so many poppy seeds, though, to get their flavor. I used light brown sugar instead of white.
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Black Bean Soup I

Reviewed: Nov. 1, 2009
I won't add salt again. Too salty. You can always add salt at the table.
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Easy Pizza Sauce II

Reviewed: May 18, 2009
8 ounces is not much sauce unless you like a pizza on the dry side. I used a 14 ounce can of diced tomatoes, which I crushed. That made everything kind of runny and with no tomato paste to thicken it I added a small amount of corn starch and doubled all of the other ingredients. Cooked it. It thickened up and was delicious.
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Pizza Crust for the Bread Machine II

Reviewed: May 18, 2009
Simple to make. I put in 1% milk instead of the powder in the recipe and it worked out well. There's nothing about temperature in the recipe... 350-375 degrees works well, although the higher temperature might burn the cheese if you aren't careful.
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Teriyaki Salmon

Reviewed: Apr. 27, 2009
Fantastic recipe! It's important to baste the salmon a few times. For the best sauce, pour the basting liquid from the hot pan over the fish.
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Best Bread Machine Bread

Reviewed: Apr. 26, 2009
Really foolproof. I use extra virgin olive oil instead of the vegetable oil. Also, adding an additional 1/2 tsp of salt seems to prevent those weird collapses that sometimes happen. The extra salt was suggested by someone else who rated this bread. I've had no problems since adding it.
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Okra with Tomatoes

Reviewed: Apr. 13, 2009
Five stars because someone else told me it is. I used half the cayenne, which I think is probably enough for most people, but it won't be hot. Used only a 28 oz. can of diced tomatoes but threw in some romas from last summers garden to chunk it up. Skipped the green pepper and didn't miss it. This recipe goes well with fish like haddock or tilapia.
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Quick Chicken Marsala

Reviewed: Apr. 10, 2009
Slower is better; but this recipe will do in a pinch.
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