Clark in Texas Recipe Reviews (Pg. 1) - Allrecipes.com (10868696)

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Parmesan Chicken

Reviewed: Dec. 20, 2006
Man! That was easy and TASTY! I used olive oil to make it a little healthier. Word to the wise: Be certain to heed the requirement on the thickness of the chicken. If it is too thick the crust will burn before the inner chicken is cooked.
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The RIGHT WAY To Cook Greens!

Reviewed: Nov. 25, 2013
Thanks, RJ. I never thought to wilt them before and you are entirely correct that the bacon fat really complements the greens.My mustard greens were super-tender and not bitter at all. I used canola and about 5 strips of smoked bacon (not maple). I left about 2.5 strips in the pan for flavoring the liquor. I went ahead with the broth approach and differed substantially enough to make a new recipe (Come check it out!) The green's liquor takes about 2 1/2 hours to really get good. On the other hand, more ready supplied liquor of the other type will allow you to bide your time waiting!
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Beer Butt Chicken

Reviewed: May 2, 2009
It's hot down South; so cooking outside is good for me and my A/C bill. This chicken was hands down the best I have ever cooked. Like everyone else, I spice according to my taste. I used a dry rub under the skin with 1 tsp sage, 1/2tsp each of garlic salt, black pepper, paprika. I also put rub on the outside dry, then (on the outside) I added about 3T butter (olive oil next time) to the rub for basting. Beautiful brown. Apple slice in the neck and inside the cavity with the can. Apples in the dripping pan with a splash of beer to get the liquid started. After that drippings do the work. Basted every 30 min. Cooked @ 300deg on indirect heat grill for 2 hours for 4# chicken. Kids almost ate the bones. Using bones to make broth for Chicken and dumplings. Mmmmmm.
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Jazzy Mustard Greens

Reviewed: Nov. 25, 2013
Thanks, RJ. I never thought to wilt them before and you are entirely correct that the bacon fat really complements the greens.My mustard greens were super-tender and not bitter at all. I used canola and about 5 strips of smoked bacon (not maple). I left about 2.5 strips in the pan for flavoring the liquor. I went ahead with the broth approach and differed substantially enough to make a new recipe (Come check it out!) The green's liquor takes about 2 1/2 hours to really get good. On the other hand, more ready supplied liquor of the other type will allow you to bide your time waiting!
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Shrimp Pasta Alfredo-Altered

Reviewed: Jul. 27, 2014
Saute the shrimp on the side w spices for 3 min. Deglaze with white wine. The touch of red pepper was a good idea. Make a lot if your daughter loves Alfredo! Sauce takes about 30 min to set up good. I tossed the pasta in and covered w cling wrap for 10 min to help set.
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Audry's Shrimp Stew

Reviewed: Dec. 21, 2012
Let's see. First you make a roux. Then you add the trinity. Then shrimp and black pepper. This is single ingredient (shrimp) gumbo. I would say you will like the shrimp better if you bring the whole thing to a boil then add the shrimp. Return to boil and cook just until shrimp are done - about 7 to 9 minutes. Kill the heat and serve w file. Adding Andouille sausage early on will make it real gumbo.
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A.1. Cajun Prime Rib Steak

Reviewed: May 31, 2008
No complaints on the spicing. But seriously, an animal died to give you this meal. Do not slather a prime cut with near-catsup. This would be great for a select cut.
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