jen Recipe Reviews (Pg. 1) - Allrecipes.com (10699054)

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Butter Flaky Pie Crust

Reviewed: Jul. 30, 2014
This is an awesome recipe! Only tried it because we did not have shortening in the house when we were going to make the Cook's Illustrated crust (the one with vodka in it, which is awesome also) for a galette--so glad! Have not tried it in a sweet application yet, but I'm sure it's just as delicious. So buttery...and browns so nicely! Will use this recipe again and again!
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Roasted Kohlrabi

Reviewed: Jul. 25, 2011
tasty way to use the kohlrabi from the csa box!
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Burgundy Stroganoff

Reviewed: Jul. 13, 2011
Great recipe! I used sirloin, cabernet and light sour creambecause that is what I had on hand. Plus the ever present "better than boullion" beef base that I always have on hand. I added about a half cup of water and covered the pan for the 45 minute simmer just to make sure it didn't dry out. Added a bit of kosher salt at the end. End result was velvety smooth and rich! Shockingly enough my two kids (age 11 and 8) also loved it and I did not have to pull out the emergency chicken nuggets for them! :)
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Chinese Barbequed Spareribs

Reviewed: Oct. 29, 2008
Great flavor, but I based on other reviews I was expecting finger lickin' sauce. I marinated them in the "stuff" for a few hours, having taken other reviewers suggestions and stabbing the meat all over with fork so it would infuse. That definitely happened, but there wasn't any "sauciness". Fixed that by heating the leftovers up the next day in the Rice Vinegar Basting Sauce also on this site.
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Rice Vinegar Basting Sauce

Reviewed: Oct. 29, 2008
I used this to make some Chinese bbq spareribs a little more sticky. I stirred this together and after it started boiling I threw in the leftover ribs to heat up. It's pretty good as a dip for chicken tenders too! I didn't have any fresh ginger, so I used about a half teaspoon of dry ground ginger. Very sweet, but way better than any reddish asian sauce I have purchased at a regular grocery store. I think it would be great with some kind of chiles added in. YUM!
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Poblano Corn Chowder

Reviewed: Oct. 25, 2008
Unbelievably rich! OK, so not unbelievable given how much cream and half and half it calls for. LOL. This soup has a back of the throat kick that you don't notice till about halfway through your first bowl. I actually found lobster base at the grocery store with the canned broth and bouillon cubes. It's "Better than Bouillon" brand, which is the same brand I use for chicken flavor. If you can't find the lobster flavor, I would at least substitute chicken base as it will ramp up the flavor without adding a lot of liquid like adding the equivalent amount of chicken broth. The chiles de arbol I found in the Hispanic aisle with the bags of dried shrimp and stuff. They were whole dried chiles, so I had to grind them up, but the whole bag was less than $2 so I didn't mind. After reading other reviews about the sweetness, I omitted the sugar altogether. I can't see that it would be needed with 2 cans of corn. Now that I have made the heart attack version, I will probably try using half and half and milk and see how that turns out. Also, I will add a LOT more shrimp, because I like shrimp.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Oct. 25, 2008
My mom made this every Christmas when I was a kid! I used it most recently to try to duplicate the filling in the chocolate turtle empanadas from On the Border restaurant. When you bake or deep fry it in empanada dough it gets gooey and pretty close.
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Roasted Sweet Potato Corn Chowder

Reviewed: Oct. 21, 2008
Very tasty! I had to make some modifications to fit what I had in the pantry, so my version was only gluten free, not vegan or dairy free. I did not have shallots or red onion, but yellow onion and 2 cloves of garlic tasted fine to me. No corn oil either, so I used extra virgin olive oil. I substituted chicken broth for the vegetable broth. No frozen corn on hand, so I used 2 cans of the green giant super sweet niblets, drained. I still reserved one cup, but pureed the rest, which was about 6 oz more corn than the recipe called for. But really, what can more corn hurt? :) Right before serving I put in somewhere between 3/4 and 1 cup of heavy cream. Not exactly sure as it was whatever was left in the container and I didn't think to measure before I dumped it in. It was good before I did that, it was over the top after the cream! I was wishing I had some shrimp to throw in there too, but not this time. Oh, and I just realized I didn't put in the parsley!!! Oh well!! Definitely a keeper and good enough for company. One suggestion is to roast 3 sweet potatoes, because they were good enough to eat like candy so not all of them made it into the soup. Oops!
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Slow Cooker London Broil

Reviewed: Sep. 17, 2008
Not crazy about this one. Tasted a lot like pot roast or stew, so if you go in with that expectation you'll likely be pleased with the results. What I personally learned from this is that with this cut I prefer to broil and slice thinly like I normally do and leave the slow cooker to cook other cuts of meat.
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Barbecued Beef

Reviewed: Jun. 20, 2008
I've been making this for a few years and it's awesome!!! The first time I made it I didn't have red wine vinegar so I used Balsamic and it was good so I just never tried it as written. It also makes a great brisket! Every time I make it people rave and ask for the recipe. It's my go-to recipe for taking a meal to a new mom or someone who just needs a meal for whatever reason. Best to do as others have suggested and refrigerate and pick off the grease after it's chilled if you aren't going to devour it right away.
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Grilled Country Ribs

Reviewed: Jun. 20, 2008
These were great! I did what others suggested and used some seasoned salt on the ribs before cooking. I also smashed the garlic cloves and sliced the onion into thick rings and layered it with the meat in a crock pot. Cooked on low 3 hours. We didn't have any hot sauce and also reduced the oil by half. Used the onions and garlic that had been cooked in the meat in the sauce, just chopped them a little first. I accidentally added the sauce to the top sides right away, so I grilled on the other side until the tops looked sticky, then turned and basted and turned more often to keep from burning. I started with all 4 burners on high, then turned two on low and put the meat over them. I turned those off and on a few times just to keep things going but not burning. My 8 year old said "these are the best ribs I've had in a long long time!". :)
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