Doubledareya Recipe Reviews (Pg. 1) - Allrecipes.com (10578580)

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Baked Salmon II

Reviewed: Oct. 21, 2013
Recently a friend gave me a beautiful, fresh-caught center-cut steak from a salmon (Chinook) that he caught here. Ordinarily, I (like many people) like to tweak the posted recipes a little. But I saw no reason whatsoever to do so in this case. The salmon came out fantastic and I am going to make it again and again. As far as I am concerned, anyone who alters this recipe in any way is guilty of culinary malpractice.
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1 user found this review helpful

Kettle Corn

Reviewed: Jun. 10, 2012
My favorite way of eating this fantastic popcorn is to drizzle a little EVBO (extra-virgin bacon oil; aka bacon grease!) over it instead of butter after it's done. This is far too good for any king who ever lived! Bacon grease is far better than butter for certain things and this is one of them. One of these days I am going to pop the corn in EVBO instead of vegetable oil and see what happens. My guess is that the corn might burn. But I am going to try it sometime anyway. No guts, no glory!
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3 users found this review helpful

Refreshing Cucumber Salad

Reviewed: Apr. 13, 2012
Simple elegance. I have been making this salad often since first reading about it here. I am making it right now, in fact. I usually add a little (about a Tablespoon) of sour cream to the mayonnaise. I's fun to make because it gives me a chance to use my mandolin!
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Roquefort Pear Salad

Reviewed: Nov. 25, 2011
I made this yesterday (for the first time) to take to a Thanksgiving dinner. The only reason I am giving it four stars instead of five is because I thought it was a little too pungent for my taste. But it is a keeper! Next time I am going to use a milder cheese such as blue cheese and am going to use my favorite sesame and poppyseed salad dressing, which is actually kind of sweet. I thought the vinaigrette with the red wine vinegar also added too much acidity and tartness to this otherwise fantastic salad. I must take partial blame for acidity, however, because after chopping the pears I coated them with lemon juice to prevent discoloration. I am not sure that was necessary. I (and my guests) liked the somewhat whimsical idea of the candied pecans; they provided sweetness and a little crunch to this great dish. The pears and the candied pecans make this a great Thanksgiving/fall dish. However, that is not going to stop me from making it again and again throughout the rest of the year.
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2 users found this review helpful

Orange Baked Ham

Reviewed: Jan. 2, 2010
I tried this recipe yesterday for my New Year's Day ham and can sum it up in two words: Simple Elegance!
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7 users found this review helpful

CB's Black Eyed Peas

Reviewed: Jan. 2, 2010
I tried this recipe for the first time yesterday for my New Year's Day dinner. I could only give it three stars--and I am being generous here--because the peas were not done, even after continued cooking for two extra hours. By the time the peas were done, the tomatoes and other ingredients were overcooked. Shouldn't the peas be soaked for at least three hours or so beforehand? I definitely think this recipe is a winner and a keeper. And I am going to make it again...after I find out/figure out how to fully cook the peas. When that happens, I will give it the full five-star rating that it so rightfully deserves.
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31 users found this review helpful

Butternut Squash Soup

Reviewed: Jan. 1, 2010
This soup is just fantastic! I usually process the squash and freeze it so I will be able to make this soup on almost a moment's notice. After cooking the squash, I strain the cooking stock and freeze it in an ice cube tray and put the cubes in another freezer bag. When I later thaw and add cream cheese to the previously cooked squash, I add some "ice" cubes and/or half-and-half, heavy cream or just water to thin it out a little.
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Pork Chops with Blue Cheese Gravy

Reviewed: Dec. 6, 2008
I came across this exact recipe about five years ago and I just love this recipe and have made it often! It is so easy and so delicious. The only thing that I (sometimes) do is to add about one ounce of cognac to the gravy. Sure, the heat cooks off the alcohol, but I like the flavor that the cognac imparts to this great dish.
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Beet and Pear Puree

Reviewed: Mar. 25, 2008
If you can try only one new recipe this year, be sure to try this one! I was invited to some friends house a couple of days ago for Easter dinner. I don't know why, but they said earlier they were going to serve turkey and that was just fine with me because it finally gave me a good reason to try this fantastic side dish. Everyone--including me--thought it was simply wonderful. It is far too good for any king or queen who ever lived. I will definitely make this again.
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14 users found this review helpful

 
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