Tom O'Driscoll Recipe Reviews (Pg. 1) - (11161199)

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Tom O'Driscoll



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Linguine Pasta with Shrimp and Tomatoes

Reviewed: Jun. 19, 2014
Wonderful flavor, I did add a good hand full of fresh basil at the end of cooking, as well as some red pepper flakes.
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1 user found this review helpful

Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Jan. 30, 2011
I used country spare ribs, wonderful recipe.I served it with rice.
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17 users found this review helpful

Beef Stew VI

Reviewed: Feb. 24, 2010
Now this is a great stew base. I did change a few things though. I did use about 1/2 cup of Merlot to deglaze the pan, and I did use 4 cups of low sodium beef broth, and also a can of diced tomatoes. At the end I did add "Better than Bouillon" to taste and it turned out great.
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0 users found this review helpful

Oven Fried Chicken III

Reviewed: Feb. 14, 2010
This was quite good, especially for something that I could just whip up on short notice. I did add a touch of cyanne pepper just to give it a spark. I did use 1/2 mayo and 1/2 ranch salad dressing. The one problem I did have was that the coating flaked off when I would pick up or bite into it. I did use use crushed up saltines instead of bread crumbs because that was all that I had. But the flavor was darn good. Will make again.
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Champagne Shrimp and Pasta

Reviewed: Feb. 14, 2010
This recipe was really good, but I did break one of my cardinal rules. The first time I try a recipe, I try to do it to the letter, or at least as close as possible. I changed a few things on this one. I used Chardonnay instead of champagne. I didn't use shallots I used garlic and onion, and I used light cream and a little corn starch to thicken. Over all it was good but not mindblowing.
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2 users found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Jan. 31, 2010
Wow, is all I can say. Being a clam lover, I usually just steam my clams in water, but I was in the mood to try something different. I served French bread with the broth, and it was a wise choice. I am sure that pasta would go well with it also, but the bread was the ticket. The one thing I did do differently is I put in about a 1/3 more garlic.
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Pork Tenderloin alla Napoli

Reviewed: Jan. 14, 2010
I am not a big fan of pork tenderloin, but I found this recipe and gave it a try. It was excellant, and I would absolutly make this again. I doubled the sauce and it was plenty.
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11 users found this review helpful

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