GerryC Recipe Reviews (Pg. 1) - (11658922)

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Quick and Easy Pizza Crust

Reviewed: May 23, 2013
This is a great recipe & very easy to make. I sometimes add wheat bran or use wheat flour for some of the regular flour. You can add granulated garlic or whatever herbs or spices to suit your tastes. Like many others, I let the dough rise a bit. When ready to roll out I just put in on an oiled cookie sheet & spread it out with my fingers. As far as toppings are concerned, I just go with whatever I have around the house. I really like using a pesto sauce that I pick up at Costco instead of a tomato sauce. Play around & put whatever you like on this crust the sky's the limit.
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Baby Back Ribs

Reviewed: Oct. 17, 2012
This is a great basic recipe. Those who love to cook will naturally put their own spin on it because that's what we do. For those who don't cook much or are timid about experimenting go with what you like; pick your favorite barbecue sauce, add some salt & pepper & then follow the recipe. I like to add some granulated garlic, Morton's Nature's Seasoning Salt, & whatever else sounds good to me depending on my mood. I usually keep the ribs in the refrigerator overnight or longer then bake them(still wrapped in the aluminum foil)in a shallow oblong metal pan. Sometimes after the 2 1/2 hrs. I'll unwrap them, turn up the oven to 450 & let them crisp up or I'll put them on the grill for a few minutes. Whatever one does they'll enjoy these ribs & they do come right off the bone.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 15, 2010
This was my first attempt using this recipe & as such I am treating it as a baseline for using it in the future. First impressions; it's a good start, but it requires some adjusting & that is the reason for a 3 star rating. Having grown up in Chicago I have sampled many of the local purveyors of Italian Beef & have a pretty good idea of what an authentic sandwich should taste like. Proper Italian beef is thin sliced, something most of us are unable to achieve at home & that has a profound effect on the flavor profile. By shredding the beef we get more of the beef flavor & less of the spice flavor that makes the traditional sandwich so good. I used the recommendations of the others & used beef broth. I'm thinking that next time I may use water instead to lessen the french dip flavor profile. I would eliminate the bay leaf & next time increase the other spices. I like using minced garlic & granulated garlic. I may also eliminate the Good Seasons packet & use Morton's Nature's Seasons mix. The bottom line is that this recipe is a good basic one, but for my tastes needs to be tweaked to account for the differences in the cooking method & serving style. My advice is to have fun & experiment. Update: Two days after making this recipe I added about a tablespoon of Del Appe hot giardiniera & a couple tablespoons of mild giardiniera, let the beef/gravy marinate overnight, & then sampled the next day. What a difference. It was the flavor profile I was looking for.
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