DrKen Recipe Reviews (Pg. 1) - Allrecipes.com (10807610)

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Blueberry Pie

Reviewed: Jul. 30, 2012
Made pretty much as written, with slightly less sugar and slightly more cinnamon. Used commercial pie crust dough, which was not too good, but the filling was really excellent, with a nice consistency - not glue-y and not all falling out of the crust. Will try again with either homemade or different brand of crust.
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Lamb Feta Peppers

Reviewed: Jan. 27, 2012
These were fabulous. I loved the suggestion made by another reviewer to cut the peppers top to bottom to make 'boats'; I thought the presentation was much more attractive, and you get a better ratio of filling to stuffing. Used red bell peppers because I don't like green ones that much; otherwise followed recipe pretty faithfully. I did add about 1/2 of a lemon's worth of zest to the filling -because we're big lemon fans - which was an excellent plan, but would've still been fine without.
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Spaghetti with White Clam Sauce

Reviewed: Dec. 17, 2011
Fine recipe as-is if you are one of those folks that like this style of clam sauce; I prefer a much thicker sauce, so I simmered it for some time with a bit of white wine and all of the clam juice and reduced the sauce to nearly to a marinara consistency. Tasted excellent at this point, then I decided to great creative and added the clams, PLUS 1/2 tsp. or so of bittersweet Spanish paprika (avail. Amazon) which turned it into a red sauce (!) AND pushed the flavor WAAAY over the top. Served over linguine, and sauce was thick enough that none of it dripped through to hit the plate. Will need to do this a lot more often.
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Quaglie Alla Melagrana (Quail with Pomegranate)

Reviewed: Nov. 21, 2011
Excellent recipe! Haven't ever seen quails in any local stores, so I used 2 Cornish hens, which are quite a bit bigger than quails; the quantity of marinade, etc. for the 12 quails was just about right for the 2 hens, and used 3 pancetta for each bird. Served 1/2 hen per person. Also had to cook in oven quite a bit longer (a little more than an hour, I think); I used an instant thermometer to judge doneness and ensure the seeds used as stuffing got up to about 160F since they were used in marinating the raw bird. Pancetta got a bit overdone, slightly burnt at the longer cooking time, so I should have added that halfway through the oven time, although it was still very tasty. Anyway, bird & sauce had a wonderful flavor. Expect I'll do this again!
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Fish Chowder

Reviewed: Sep. 12, 2011
Found a pound of haddock in the freezer that was past-prime for serving plain, so got another pound of cod and combined them. First time I've made a chowder of any kind, and it came out really well, and easy to prepare! Twiddled the seasoning a small amount for my tastes and added a couple slices of chopped bacon - and some drippings - as it cooked, but as written would've been just fine, too. Yum.
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Absolute Best Liver and Onions

Reviewed: Sep. 14, 2010
Nice recipe. Have never found a beef liver recipe that wasn't better w/calf's liver. Flour mix was a bit bland, so this time used some garlic powder and hot Hungarian paprika in the flour mix. With a bit more time, I'd try some other spices but was rushed tonight; milk soak about 30 min. but sufficient. I regard the milk soak as optional for flavor (agree with one reviewer that it sucks a bit too much of the liver flavor out), but REALLY necessary for getting the flour to stick! The "don't turn it" advice is great; I've always stirred and fidgeted with it before, which messes up the coating and mushes up the liver. TURN ONCE. Onions were great; tossed in a splash of some white wine for no reason other than I was drinking it - don't think it added or detracted! Wife thought it was very good, too. We both grew up in very different backgrounds - as huge liver fans. I used to have a pet owl growing up (really) - he liked liver, too, except RAW. Ewwwwwwww.
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Peach Bread

Reviewed: Sep. 18, 2009
Made recipe using this as base, came out quite well, but rather low in peach flavor. I guess add more peach! The best part, though, was one loaf where I added a large chopped jalapeno pepper. Sweet and hot always go together, and this is no exception. I'll use more jalapeno next time, just recommend separating batter and trying with one loaf first!
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Dill Gazpacho

Reviewed: Aug. 23, 2008
Very nice recipe; I modified it with several ingredients I had available - a small beet, carrots, a zucchini, and used mostly cilantro, just a little dill, sherry vinegar instead of balsamic. I pureed only about 1/3 instead of 1/2. But the base recipe would be excellent as-is - I can never leave recipes alone! I'll be amazed if this batch lasts long enough to chill down... Planning to serve with a splotch of either sour cream or yogurt.
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Harissa

Reviewed: Jul. 16, 2008
Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt, can be used as a stir-fry sauce, and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed.
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Maple Salmon

Reviewed: Apr. 6, 2007
I've made a recipe similar for years; it's a big hit esp. with my kids. I use FAR more garlic usually - I run 5-10 large cloves through the garlic press, until the glaze is almost a paste. Sometimes use a Tbsp. of fresh grated ginger as well. I've done this in the oven, under broiler, and on the grill with great results each time.
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German-Style Pickled Eggs

Reviewed: Oct. 16, 2006
Came out really well! I marinated them for 3 days, and used 1/2 of the sugar called for - they were still plenty sweet for my taste. I served them sliced in half with a bit of the chopped, pickled onions on top of each one.
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20 users found this review helpful

 
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