Malcolm E Reding Recipe Reviews (Pg. 1) - Allrecipes.com (11505541)

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Malcolm E Reding

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Classic Restaurant Caesar Salad

Reviewed: Mar. 14, 2014
I used to do the same service in a fine restaurant and we always used a coddled egg, I would not make this salad with a raw egg. We also tossed the romaine with fresh squeezed lemon juice before adding the dressing, It makes a big difference. Other than that it is the classic recipe, if you have a wooden bowl to work with.
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Indian Chicken Curry (Murgh Kari)

Reviewed: Feb. 23, 2014
Xcellent, but I did not have Garam Masala and I substituted smoked paprika, I served it over white rice with tumeric and frozen green peas, it was great. My guests licked their plates.
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Easy Kahlua Brownies

Reviewed: Nov. 30, 2013
Yes, but I added 1/2 cup of chopped walnuts.
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Chicken with 20 Cloves of Garlic

Reviewed: Nov. 20, 2013
I have made this recipe for almost 20 years and I just insert the garlic cloves into the chicken pieces. Then I brown and braise the chicken with a sauce covered in the oven. When the dish is finished I use a stick blender to create the garlic sauce, It is much easier. I usually put pearl onions and baby carrots in the pan while the chicken is braising.
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14 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Sep. 16, 2013
I too fold over the tortillas and cook on both sides. I am not a vegan, so I usually add some chopped cooked chicken, or I saute some breast meat seasoned with taco seasoning and chopped cilantro. I often serve them with guacamole and sour cream or mango salsa.
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2 users found this review helpful

Asparagus with Lime and Ginger

Reviewed: Feb. 20, 2013
I use a similar recipe all the time but I toss the aparagus in the oil and seasonings, put it on cookie sheet and bake at 375 for about 8-10 minutes. It is much better, the seasoning permeates the asparagus while it cooks.
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Slow Cooker Tomato Sauce

Reviewed: Aug. 23, 2012
Needs more onion and much more garlic along with celery and tomato paste
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Tomato Basil Pasta

Reviewed: Jul. 19, 2012
I have been serving a variation of this dish for some years. I add some roasted some halved or quartered plum tomatoes that have seeded, tossed with garlic and olive oil for 45 minutes at 200 degrees. I keep them in the fridge to add to this and other dishes
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6 users found this review helpful

 
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