Ga Cook Recipe Reviews (Pg. 1) - Allrecipes.com (10690911)

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Slow Cooker French Onion Soup

Reviewed: Nov. 1, 2013
This is one of the better slow-cooker recipes I've tried. Do take the time to carmalize the onions - the fond makes a lot of difference. Whatever else you do, please do not use 'cooking' sherry, which isn't really sherry and tastes mainly like sour salt water. Use real cocktail (dry) sherry if you have it. If not, a little bourbon, red wine, or Mediera will do. And try to use the cheezes specified, but it you must substitute, regular Deli-style swiss and/or Provolone are better than Mozzerella, which is too bland and milky for the richness of the dish. Finally, I found that slow-baking the bread slices to dry them works better than toasting because the toasted bread is softer and will dissolve in the hot liquid too quickly.
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Crispy Fried Chicken

Reviewed: Jul. 17, 2009
This is exactly the way I have been frying my chicken for the past 40 years and it always turns out perfect. I use a little more seasoning - Morton's Natures Seasons is a perfect all-purpose mixture to use instead of salt and pepper - it's just important to use enough salt. Sometimes I drain the freshly fried chicken on a rack set over a cookie sheet instead of paper towels if I am frying a lot of pieces. What makes this work is letting the flour coating rest long enough to form a paste, which seals in the hot oil and forms a barrier to prevent greasiness and hold the juices in. It's great to hear from someone else who does it this way.
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Microwave Oven Peanut Brittle

Reviewed: Dec. 18, 2008
I can't believe all the rave reviews about this recipe. I was suspicious that the microwave cooking would make the mass unmanageable, but I underestimated what would happen. Using the words "stir" and "pour" in the directions is a great joke - there is nothing that will move or control this epoxy - I think all the kitchen tools I used will have to be thrown away. Surely someone else has had a disasterous experience with this recipe. I am known as a really good cook and I have done some really difficult things, but this is more like an insider joke than a real recipe.
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Pecan Puffs I

Reviewed: Nov. 11, 2008
These cookies need 1 tsp vanilla extract to bring out the full flavor of the pecans.
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2 users found this review helpful

Chicken Stir-Fry

Reviewed: Aug. 1, 2008
Good basic recipe. Better with fresh ginger and high-quality canned chicken broth - the granules always lend a slightly artifical taste to a dish.
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Kung Pao Chicken

Reviewed: Aug. 1, 2008
Very good - close to authentic. I often use chunks of boneless, skinless chicken thighs, which have more flavor and are juicier than breasts. I only use 1/2 tsp sugar because I really, really dislike any hint of sweetness in a meat dish. A touch or cilantro (fresh or good-quality dried) and dry sherry finish off this dish nicely.
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1 user found this review helpful

Magic Lemon Pie from EAGLE BRAND®

Reviewed: Nov. 9, 2007
With freshly squeezed lemon juice this rates 5 stars. I can't imagine whey the recipe doesn't call for fresh juice instead of that awful bottled stuff that is so bitter and harsh. Lemons are available year round and are really not that hard to squeeze.
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31 users found this review helpful

 
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