dmlvy75 Recipe Reviews (Pg. 1) - Allrecipes.com (10993821)

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Chicken Marinade

Reviewed: Mar. 23, 2009
great recipe, very simple when you need a nice meal after work. I made it the day before but did cut the soy sauce in half. I also added a little smoke, sesame oil, mustard powder, and paprika which gave it that little something that was missing.
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2 users found this review helpful

Matzo Brei

Reviewed: Dec. 7, 2009
Good recipe as written. However, I mix the eggs and the matzo together with salt, pepper to taste and about 1/4 teaspoon of garlic powder. Let sit for about 15 minutes to soften the matzo. As you're cooking taste to make sure there is enough salt and pepper. That was my grandmother's recipe and a family favorite.
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1 user found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jun. 5, 2010
Loved this recipe! It was quick, easy to make. I did add some sliced garlic cloves (about 4) to the oil before cooked the chops to flavor the oil. This was a big hit.
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Easy Coq Au Vin

Reviewed: Jul. 29, 2011
Loved this recipe! I've made traditional coq au vin and this definitely rivals it. I did add about 3 cloves of garlic to the oil when browning the chicken and increased the amount of wine and stock for more sauce. Even my picky daughter gobbled it up!
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Duck and Fontina Pizza With Rosemary and Caramelized Onions

Reviewed: Jan. 26, 2013
This is unbelievably good! Even my picky eater requests this on a weekly basis! I did tweak the recipe. I used the duck fat and the same pan with 1/2 the oil to cook the onions. This flavors the onions and adds another level of flavor. Cook the onions but salt and pepper to taste and add 1/2 teaspoon of minced or smashed garlic. When the onions are lightly browned, add 1/4 cup balsamic vinegar and another tablespoon of honey, reduce until the liquid is almost gone and very syrupy to make a balsamic reduction. Tastes just like the fancy flatbreads you get a restaurant.
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Grilled Rock Lobster Tails

Reviewed: Sep. 8, 2013
Just Yummy! I paired with a champagne butter sauce which brought it to another level (2 tablespoons minced shallots, 1 cup champagne, 1 pound cubed butter. cook champagne and shallots until reduced to a glaze then whisk the butter in slowly, strain and season with salt and pepper). Made for a very special meal and one I definitely will cook again!
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Painted Chef's Classic Beef Carpaccio

Reviewed: Oct. 27, 2013
Absolutely loved this recipe! It's become a regular in my house. Usually, I change something, make a recipe my own, but this one was perfect the way it is. I serve it with French bread, and top it with arugula and shaved parmesan cheese to round out a meal. The sauce makes a wonderful dressing. My daughter said it reminded her of the dishes she had while in Europe.
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Absolutely Amazing Ahi

Reviewed: Mar. 2, 2014
I did put my own spin on it. I added 1 whole small tomato diced, 1 clove garlic smashed, sweet yellow onion diced instead of green (that's what I had on hand), and 1 quarter red bell pepper diced. I also did not use 1/2 cup of soy sauce, I only used 2 tablespoons and found that plenty. I forgot to toast the sesame seeds but the flavor came through by adding a tad more sesame oil. The added vegetables gave it more substance and added to the already great flavor of the original recipe. It is now something my family wants on a regular basis.
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