chezgery Recipe Reviews (Pg. 1) - Allrecipes.com (11625766)

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Cola Roast Turkey

Reviewed: Nov. 20, 2010
Great recipe. In Louisiana ,down on the Bayou Teche we did this a lot, sometimes with Cola, then with 1/2 Cola and 1/2 Apple cider or even sometimes with Root beer. Try using a reduction to about 1/2 the amount of Cola or other as a baste. Note: never use a DIET Cola or DIET root beer ! Fantastic on ham !
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25 users found this review helpful

Italian Seasoning II

Reviewed: Nov. 20, 2010
Great ! Now kick-it-up a notch with a table spoon of Fennel seed and now you can make your own version of sweet Italian Sausage, or kick it hotter by adding a teaspoon of red pepper flakes or more to suit your taste.
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8 users found this review helpful

Real Italian Calzones

Reviewed: May 31, 2012
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.
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3 users found this review helpful

Mom's Country Gravy

Reviewed: Feb. 27, 2012
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.
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3 users found this review helpful

Pizza Dough I

Reviewed: Apr. 6, 2010
Come on, get real! What more do you want than simple and quick? Its' made for the life-style we live and delivers as promised. If this doesn't satisfy your special touch, add what ever you want to the dough. If that's not enough, then order home delivery or go buy a a cardboard pizza look-alike at the market. So post your version of a doctored-up frozen box pizza. Go for it! Just how fast and bad do you want it? I gave this recipe five stars and your criticism a zero until you can do better. Retired Chef ChezGery
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Beer Brats

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

Corn Tortilla Chips

Reviewed: May 14, 2010
A rather "standard" recipe, however, you can lift it up to a higher level by mixing a cup of lime juice with a 1/4 cup of salt and lightly brushing the chips before frying, allow chips to dry a few minutes on toweling before dunking into the fryer.
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2 users found this review helpful

 
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