chezgery Profile - Allrecipes.com (11625766)

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chezgery


chezgery
 
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Member Since: Feb. 2010
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Recipe Reviews 7 reviews
Real Italian Calzones
Oh my Calhonzy ! Cheddar cheese ? Not unless I want to get whacked at my home. Other wise it's a good recipe and the dough works good. I cut in fourth's roll out the little balls and fill with with good Italian sausage, mozzarella and Ricotta. and follow the rest of the recipe. No pepperoni, however, which in Italian is a "pepper", no such sausage in Italy. But when in America do as the Americans.

3 users found this review helpful
Reviewed On: May 31, 2012
Mom's Country Gravy
This is basic white sauce, except for using oil in the roux which is okay for dishes like stews, Jambalaya.etc. where they use a 'penny' colored roux. Butter is the norm for white sauce. However, making a southern style gravy I'd use the fat from bacon or sausage for that special flavor and ad some crumbled sausage or bacon with it. Now for the 'starchy' taste, that comes from not cooking the roux long enough to remove the starch flavor which takes about 8-10 minutes and a lower temp if you're wanting a blond roux, which is indicated by using milk. At least half chicken stock and milk will move the gravy away from being bland.Oil is neutral as far as flavor is concerned. Just take a little time and get the starch taste out.

3 users found this review helpful
Reviewed On: Feb. 27, 2012
Beer Brats
Just like they make'm in Wisconsin where the Brat is King and you know it. I wouldn't bring it to a boil, though. A nice simmer so it's heated through then put it on the grill. Cold Brats or even plump Dogs are better if pre-warmed rather than burnt to death on the BBQ. They can be " scored" over the flame then set off the fire to finish in the BBQ.

2 users found this review helpful
Reviewed On: Feb. 3, 2012
 
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