Bree F. Recipe Reviews (Pg. 1) - (10772457)

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Bree F.




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Screaming Potatoes

Reviewed: Dec. 2, 2014
Absolutely loved these potatoes! I own a 12" cast iron skillet with a cast iron lid, so I was fully equipped. The creaminess of the potatoes was remarkable. It reminded me of Syracuse Potatoes, without the effort! When these were done, I removed the 'tators from the pan, scraped out the larger salt "formations" and threw in a half stick of butter. As it was melting in the residual heat, I returned the potatoes to the pan, tossed them around and sliced each in half, and then flipped all the halves cut side down. I'd made a pork roast with sauerkraut and kielbasa, and we served ourselves right from the stove top (steamed and buttered broccoli rounded out the meal). Great meal, and I've made these screaming potatoes twice since then. Thanks for a real keeper, Kevin!
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Maple Glazed Chicken with Sweet Potatoes

Reviewed: May 22, 2011
Super tasty! Who'da thunk all this would go so well together? Went looking for a recipe for sweet potato chips; searched by ingredients (sweet potato, oil) and saw this. Just so happened I had everything in the house, down to the ingredients to make my own Montreal Steak Seasoning. Made this as directed (though I did salt the potato water, and added a pat of butter when mashing) and it's definitely a keeper. Thanks very much for sharing, Barbie!!!
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World's Best Lasagna

Reviewed: Nov. 17, 2010
I had never made lasagna in my life before I attempted this recipe. OMG, it is superb! The second time I made this, I used the no-bake pasta, but I prefer the traditional boiled lasagna noodles. I, like a few others, was unclear on how to layer this exactly, but what I discovered was that I need a Lasagna pan! My 9x13 just isn't big enough to hold all this goodness. Don't skip the fennel seeds! (I keep mine in the freezer, just for this recipe.) Everyone I serve this to loves it, and this is far superior to so many lasagnas I've ordered in restaurants. Kudos to you, John. In my book, this really IS the best.
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Chocolate Velvet Ice Cream

Reviewed: Oct. 29, 2009
I've never been much of a chocolate ice cream fan, but for a very special dinner I was serving homemade chocolate cake and homemade vanilla ice cream (used Alton Brown's Serious Vanilla Ice Cream recipe), so I thought I'd accommodate ALL the guests by offering a chocolate ice cream as well. It was SOOOO rich and smooth. Used 2/3 cup cocoa powder, an additional 4 tablespoons of sugar, and had only 2/3 cup heavy cream in the fridge so I made up the difference with 1/2 and 1/2. For silky, chocolate-y goodness, this is a keeper. My guests went ga-ga over it. Thanks for sharing!!
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