Anatani0ne Recipe Reviews (Pg. 1) - Allrecipes.com (10539899)

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White Sauce

Reviewed: Jan. 16, 2009
Amazingly helpful sauce base. First time using it, I replaced the milk with gradually added heavy cream whipping it at the same time until it thickened up to a cheese or cream sauce consistency. Salt & pepper. Then added pasta with fresh spinach, generous bits of sundried tomato and fresh mushrooms. I recommend serving it this way with Easy Flat Iron Steak in Wine Sauce SUBMITTED BY: Jackie B on this site. Thanks!
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Easy Flat Iron Steak in Wine Sauce

Reviewed: Jan. 16, 2009
Such an amazingly successful and forgiving recipe. If you'd like to adjust this recipe for someone who doesn't like alcohol, just substitute the wine with half that amount of water. I served the steaks with a pasta that had fresh spinach, sundried tomato and a simple white sauce barely sprinkled with fresh parmesean. Check out White Sauce SUBMITTED BY: CJO on this site.
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10 users found this review helpful

Slow Cooker Cider Pork Roast

Reviewed: Jan. 16, 2009
The meat was flaking off appetizingly when I opened the cooker after 7 or so hours and that was about it unfortunately. The meat was completely flavorless, the aroma only semi-tantilizing. I had high hopes after seeing the ingredient list & tasting the broth before adding the pork. But we had the pork sitting in the fridge for three days & a first, had to toss it out nearly untouched. We were looking for a subtler pork recipe to our usual Puerco Pibil. If I were to try this again, I'd take out water completely at the least.
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Jo's Rosemary Bread

Reviewed: Jan. 10, 2009
Excellent recipe that easily translates to a hand kneaded dough with some exceptions, hence four and not five stars: My first attempt yielded bread that was too salty & like others mention, the dough seemed too wet. I made the original recipe using my dough hook on my Kitchen Aid. Then, added additional flour until the dough just began to clean the bowl or still tacky enough to stick to your hands and fingers if you don't cover them in flour. I also used 1/2 the salt recommended. Rolled the dough in a large greased bowl, sealed it, let rise for 1 hr. Punched dough, shaped dough on baking sheet/bread pans, let rise another hour or until doubled in size. Then baked @ 375 till slightly browned. I've increased the recipe to triple and even used all purpose flour on many occassions to great results. And I'm a beginner, so the recipe is very forgiving!
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Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Mar. 2, 2008
This recipe gets four stars only because it does seem to call for quite a bit of personal tweaking based on individual taste. However, the ingredients are just what you need to achieve that special Ginger dressing found in most sushi restaurants. So, instead of tweaking batch after batch to reach your intended flavor, just keep close and coarsley chop each of the ingredients so they're readily available to toss into your blender as needed. And besides, I'm sure many of you true asian cuisine cooks know how little we ever measure ingredients!! To further explain: Ginger-(Best fresh from root or even the pickled kind--NOT powdered, it can add a bitter taste and ruin that light salmon color) Peanut Oil-(NOT olive oil NOR sesame oil. Tried both to frightening results. The peanut oil is key! It's what makes the creamy taste and texture) Celery-(only fresh, and don't be afraid of adding more--it gives the dressing that fresh, crisp taste) Onion and Garlic-(NO powdered stuff either, this is where you can add a little bit at a time to your blender it can indeed over power your dressing) Salt/Soy sauce-Use either, but I prefer Fish sauce as it doesn't ruin the color and since it's saltier it only requires a small amount) The Ketchup-(I just recommend a bit of fresh tomato--using ketchup can also add a funnyl, stale taste) The lemon juice & rice wine vinegar-(use the real stuff--it's not that expensive and both are versatile in lots of dishes) The Pepper & Sugar-(Didn't feel the nee
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