TracyC Recipe Reviews (Pg. 1) - Allrecipes.com (10821935)

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TracyC

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Mandy's Crab Stuffed Zucchini

Reviewed: Sep. 19, 2012
This filling is excellent. I used it to stuff mushrooms. It makes a lot. I will definitely make this again in mushrooms, maybe the next cocktail party I have.
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7 users found this review helpful

Perfect Garlic and Parmesan Potatoes

Reviewed: Aug. 24, 2012
My sister gave me this recipe years ago and I make them quite often. Fresh rosemary is great in this. I like the potatoes a little more browned but when I cook it long enough to brown the potatoes, the garlic gets a little brown too which makes it bitter.
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5 users found this review helpful

Pesto with Arugula

Reviewed: Aug. 23, 2012
Yum yum yum! I grow a little basil, and make and freeze a couple batches of pesto every year, but knew I would need to stretch the harvest this year. This fit the bill perfectly. And nondairy is something I need to work more of into my diet so bonus points there too. Don't let the unorthodox seasonings throw you. They are very subtle and just right. I'm going to try a little on some grilled salmon tonight and then tomorrow spread it (a lot of it!) on a goat cheese and tomato sandwich on ciabata tomorrow for lunch. I made the recipe exactly as is. I might cut back a wee bit on the garlic next time. Thanks for a great recipe!
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2 users found this review helpful

Chef John's Cottage Fries

Reviewed: Jul. 3, 2012
I found this recipe originally from Chef John's Foodwishes blog a few months ago. The first time I made them, my husband asked me in a rather accusatory tone why I had never made them before--like I'd been hiding something from him for 15 years. I've made them several times since then. They are wonderful.
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1 user found this review helpful

Modenese Pork Chops

Reviewed: Nov. 2, 2010
A lovely classic! I just made it for the 8th or so time and upgraded from 4 to 5 stars. Make it as written the first time (although a teaspoon of salt is really way too much). Then experiment away... Well-browned pork/chicken/beef + wine + garlic + herb. The sky's the limit. At the 7000+ feet elevation here, 3/4 inch boneless pork chops took about 20 minutes simmering, so I think the cooking time given is a good approximation.
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Oct. 14, 2009
So good! If you are a fan of Olive Garden's Bruschetta, I believe this would be very close to (or even better than), if you add just a couple tablespoons of grated Parmesan to the mixture and skip the cheese on top.
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1 user found this review helpful

Taco Seasoning I

Reviewed: Feb. 1, 2009
I've been using this recipe for years now and it is wonderful. I wanted to make a couple of notes. First, I personally don't use "chili powder" as in chili seasoning, which already has a lot of the same ingredients as this recipe and usually a ton of salt, sometimes fillers, etc., but rather the ground chilis that I find in the Mexican foods section of most grocery stores. They usually have a few different varieties, ranging in degrees of "hotness." Second, if you like this recipe, do yourself a favor and increase the servings to 40 and make a big batch all at once.
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Ranch Dressing II

Reviewed: Jul. 31, 2008
This is so yummy. I personally found it a little too "dilly" and adjusted it accordingly. I also use 1 cup buttermilk instead of sour cream and 2/3 cup mayo. Makes a more pourable dressing that way. Since we go through this so fast, I multiply all the dry ingredients by 8 and make a big batch, store in an airtight container and then I always have it on hand. Just add 1 tablespoon to the buttermilk and mayo and whisk it up.
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Modenese Pork Chops

Reviewed: Dec. 28, 2006
A lovely classic! I just made it for the 8th or so time and upgraded from 4 to 5 stars. Make it as written the first time (although a teaspoon of salt is really way too much). Then experiment away... Well-browned pork/chicken/beef + wine + garlic + herb. The sky's the limit. At the 7000+ feet elevation here, 3/4 inch boneless pork chops took about 20 minutes simmering, so I think the cooking time given is a good approximation.
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0 users found this review helpful

 
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