genechristopher Recipe Reviews (Pg. 1) - Allrecipes.com (10668017)

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Drunken Mussels

Reviewed: May 2, 2014
Delicious! A little more sweet than I wanted. Perhaps I will try something other than a Chardonnay next time...
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Boilermaker Tailgate Chili

Reviewed: Mar. 31, 2013
Very delicious! Of course, I eyeballed some of the ingredients ie more garlic and black pepper. As a topper, I added a Vermont Hot Habanero Cheddar made by Cabot. I have found this wonderful HOT cheese in a lot of stores around here and this chili is perfect to add even more heat to (but then I do like it hot so be careful).
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Sweet Green Bean Bundles

Reviewed: Nov. 25, 2012
I skipped the foil and steamed the beans for about 6 minutes first. PERFECT side dish...!! After about 30 minutes on 350, I finished on broil for about 8 minutes to crisp the bacon.
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Salmon with Brown Sugar Glaze

Reviewed: Jun. 26, 2012
Quite delicious. Wild caught salmon is preferred but, farm raised will even take to this glaze very well. Don't skimp on the pepper, use fresh ground, even found in the Dollar Store, it helps to accent the tart of the mustard and offset the sweetness of the sugar. Don't overcook your salmon - better rare then well done... As a side dish I made the most delicious Oven Roasted Asparagus recipe.
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Spinach Mushroom Quiche

Reviewed: Mar. 3, 2012
Perfect recipe..! I was a little heavy on the spinach and cheese as i knew my dish was a little big. i used 5 eggs and about 3 cups of spinach sauteed in 4 teaspoons of butter. Very good dish that allows you so switch out the veggie. I'm trying broccoli florets next time.
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Vienna Schnitzel

Reviewed: Nov. 7, 2010
I made this tonight for the first time. I used CAKE FLOUR (found at the Food Lion, much more fine then regular flour, no, don't use corn meal. too thick), a few EGGS and splashes of milk as well as 4C seasoned bread crumbs. I used my garage mallet to flatten roughly 12 nice sized SIRLOIN CHOPS while they were (one at a time) inside a heavy plastic bag (freezer bag). Some of them I had to cut in half because I only have a little Fry Daddy. I then patted them in the flour and rinsed them through the egg/milk before mushing them in the crumbs. Once nicely coated, I folded them into layers in a heavy platic wrap (Great Value brand at the Walmart) and put them into the fridge for as close to a half hour as my family could wait. Someone in another review had that recommendation - I endorse it. I am used to using a little chill before cooking so know it makes sense. Watch out how long you have them in the hot oil, 5 - 7 minutes is plenty. Judge the color of the brown crumbs - too dark is well done. Pork should be cooked through so make sure you watch. My wife invited the neighbors over to sample - everyone wanted seconds..!! They even ate the mixed veggies I made with..! Pefect entre and wonderful part of any meal.
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