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Salmon With Green Fettuccine

Reviewed: Nov. 21, 2000
I agree that the recipe is inartfully worded, but I think this can be a great recipe, and I like the green-pink contrast notion. However, I would suggest saute-ing the mushrooms, onions and vegetables first, setting them aside and making the sauce in its own pan by melting the butter and slowly adding flour over low heat and then gradually adding the milk, stirring well -- this is just a simple white sauce, after all. Then add the dill and the veggies and any other stuff listed for the sauce. This keeps it from being a gloppy mess. I must say, though, if you really want something great use FRESH salmon. Put a square of fresh tender oven-baked salmon (cook with minced garlic spread over the fish and a drizzle of olive oil) over the noodles, pour over a generous amount of the sauce with the veggies and stuff. Then you just pull apart the fish to eat with the noodles, slightly stirring as you eat. YUM!! Another fantastic dish can be made by making a basic cream sauce (like the white sauce but use cream), no dill, no other veggies, and then add SMOKED salmon strips, rock shrimp, and RAW red onions. Delicioso!! This dish I had at Scomo's in San Francisco, and I was in heaven!! My only regret was that I was staying at a hotel without a fridge and couldn't take the substantial amount of leftovers with me!!!! SOOOOOO GOOOOOD!!!!!
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Rosemary Roasted Turkey

Reviewed: Nov. 21, 2000
This will be a repeat performer at our house last year. Last year was my first year making Thanksgiving dinner for my family, but with this recipe, I came out looking like a pro and basked in the limelight. The olive oil makes the breast nice and moist, and the rosemary and other spices are infused throughout the meat. I actually rubbed the oil and spices under the skin THE NIGHT BEFORE COOKING, and that worked very well in terms of getting those flavors well saturated into the bird. It truly turned out great.
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Southern Collard Greens

Reviewed: Nov. 21, 2000
Okay, for all of you who don't know the right way to eat greens, listen up: FIRST, respectfully forget Brad's recipe above this one -- YOU DON'T PUT SUGAR IN COLLARD GREENS. I am from Georgia and I know. Turnip greens maybe, but not collards! SECOND, you MUST eat collard greens with chopped raw tomatoes and chopped raw onions sprinkled on top (plus pepper sauce if you like it, but if you don't know what this is, forget it, I'm not going into it. Well, okay, I'll try. Suffice it to say it's peppers stuffed into a bottle of white vinegar and left to sit either on a shelf (how the oldens did it) or in the fridge for a few months, then you sprinkle the juice on the greens -- but don't ask me what kind of peppers. I just know they're green, medium hot, and I know them when I see them). THIRD, if you don't want the fat of hamhock or salt pork, you can use smoked turkey wings and the flavor is still quite good. But whatever you do, DON'T try to cook collard greens without some kind of salted meat.
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Candied Sweet Potatoes

Reviewed: Nov. 21, 2000
Last year, we all liked the special fresh zing that the orange juice added, so I'm making these again this year. Don't let the description fool you -- they are sweet, but not cloyingly so. However, I did change it a bit in that I added raisins (grew up having sweet potatoes with raisins and brown sugar and can't imagine them without raisins), which may have made them taste sweeter. While some of our leftovers got thrown away, we ate all of these for days until they were all gone!
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3 users found this review helpful

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