Nick Simonton Recipe Reviews (Pg. 1) - Allrecipes.com (10890259)

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Nick Simonton

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Vegetarian Korma

Reviewed: Jun. 27, 2013
Like others, I made a couple changes. Used coconut milk instead of cream, added a little more onion, used Yukon Gold potatoes (though they definitely needed to cook longer than 10 minutes (more around 25-30)) and added the cardamom pods too. Delicious. Next time, though, I'll likely add some red pepper to add some additional heat, the jalapenos just didn't really give it the heat it needed.
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Cioppino

Reviewed: Dec. 25, 2012
Very good recipe. Made it just the other day and it was great. Now, that said, I listened to some of the other reviewers (slightly). Split the butter 1/2 butter and 1/2 olive oil (the flavor butter adds is important, as any cook will tell you). I added more garlic (6 cloves), kept the water and used the wine. I added the seafood in the order suggested in another review, and instead of 2 cans of stewed tomatoes, I added 1 can and 1 box of Pomi chopped tomato. Beyond that, make sure, of course, to taste both before and after you add the fish for seasoning. Had to add a bit of salt and pepper but, when it was all said and done, everyone seemed to enjoy it. (Note, the red pepper would have been added, but having small children we kept it out and let guests add it on their own -- most added it and consequently, I'll probably add it in the future while cooking.)
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The Best Vegetable Beef Stew

Reviewed: Nov. 14, 2011
Good starter recipe. Took into account some of the reviews and made my own modifications -- and it was one of the best short-cook stews I've had. Here's what I did: * Took the first review and substituted the 2T cornstarch - though I added an additional 1/2T and a little more water. * Added quartered fresh mushrooms (in the veggie time) * Added fingerling potatoes instead of the "small quartered potatoes" * Added 1 medium parsnip, trimmed and chopped into 1/2" cubes * Rather than the canned tomatoes, I used Pomi Chopped Tomatoes - the full 26.46 oz box. * Rather than the can of tomato sauce, I added 1/2 box of Pomi Strained Tomatoes. * I added approx. 2 cups of an inexpensive Cabernet Sauv. * 4 sprigs thyme (remove the stem, of course) * 2 teaspoons or so of tomato paste * 1 tablespoon or so of garlic paste * Lastly, one whole serrano pepper - chopped small. Because of the additional veggies, it took a little longer to cook them soft. Use your judgement - it took about an hour or 1.5 hours after adding the meat, but was really really good.
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Savory Vegetable Beef Stew

Reviewed: Nov. 14, 2011
Good starter recipe. Took into account some of the reviews and made my own modifications -- and it was one of the best short-cook stews I've had. Here's what I did: * Took the first review and substituted the 2T cornstarch - though I added an additional 1/2T and a little more water. * Added quartered fresh mushrooms (in the veggie time) * Added fingerling potatoes instead of the "small quartered potatoes" * Added 1 medium parsnip, trimmed and chopped into 1/2" cubes * Rather than the canned tomatoes, I used Pomi Chopped Tomatoes - the full 26.46 oz box. * Rather than the can of tomato sauce, I added 1/2 box of Pomi Strained Tomatoes. * I added approx. 2 cups of an inexpensive Cabernet Sauv. * 4 sprigs thyme (remove the stem, of course) * 2 teaspoons or so of tomato paste * 1 tablespoon or so of garlic paste * Lastly, one whole serrano pepper - chopped small. Because of the additional veggies, it took a little longer to cook them soft. Use your judgement - it took about an hour or 1.5 hours after adding the meat, but was really really good.
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M's Sloppy Joe Sauce

Reviewed: Nov. 15, 2010
Good starter base. I added more BBQ sauce, salt & pepper (of course), 1/2 can of tomato paste to thicken it up, a little more worcestershire and nixed the green peppers. Turned out great!
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Slow Cooker Chili II

Reviewed: Oct. 25, 2010
This turned out quite nice. Added a little more garlic and a little more tomato (3 small cans because it didn't make sense to divide it this awkwardly). Turned out great. Added a little more spice and served with shredded cheddar and sour cream topping. Lovely for a nice rainy evening, as it was last night. Served it with Grandmother's Buttermilk Corn Break (recipe on here) - great combination!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 25, 2010
Made this last night and, after reading some of the reviews, was a little dubious about the sugar. However, I added the amount suggested and it worked great. I did use the suggestion by a couple of people and put it into a hot cast iron skillet - it turned out great - and went very well with a slightly spicy chili.
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