Tammy M. Recipe Reviews (Pg. 1) - Allrecipes.com (11660751)

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Tammy M.

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Grilled Bok Choy

Reviewed: Sep. 21, 2012
Holy Bok Choy! I prepared this according to the recipe except I added 1 Tbsp. of balsamic oil to the melted butter - then finished it off with a little grated parmigiano right after I removed it from the grill. Delicious!
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Buttery Alfredo Sauce

Reviewed: Jun. 18, 2012
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I served this with farfalle pasta, grilled chicken breasts that were thinly sliced, 6 slices of julienned bacon that I rendered until crisp, I sauteed chopped onion and the minced garlic in the bacon drippings -- drained all of those and set it aside. I also diced 3 roma tomatoes and wahed 3 cups of fresh baby spinach. I made the alfredo sauce in a large, deep skillet and when it was done I added the al dente pasta. Then I added the sliced chicken breast, bacon, onions, garlic, tomatoes and spinach. I stirred the ingredients until combined, covered the skillet and brought it up to temperature on low heat, stirring occasionally until the spinach was wilted. Delicious doesn't even come close to describing the meal - much better than I've eaten at any chain Italian restaurant... and the sauce was the star!!
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56 users found this review helpful

Alfredo Sauce

Reviewed: Jun. 6, 2012
Great recipe as is. If your parmesan cheese doesn't melt, it's because you bought pre-shredded and it has dried and hardened. Freshly shredded has much more moisture content and flavor. And if you really want a treat, use parmagiano-reggiano from Italy. I have also used 1/2 parm and 1/2 asiago for deeper flavors. I made this tonight with wood grilled zucchini, squash & tomatoes from the garden and added a little bit of fresh rosemary and thyme. Amazing!
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5 users found this review helpful

Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Feb. 25, 2012
This was ridiculously good. The recipe as it is written is probably okay, but I tweaked it up a bit. I marinated chicken breasts in olive oil, oregano, sage, rosemary, basil, salt & pepper and then cooked the chicken on the grill. I used a whole package of prosciutto which was 3 oz. In the sauce I used 2 cups of heavy cream, a whole chicken bouillion cube, and 1.5 cups of grated Asiago. The extra cheese made the sauce very thick even without the cornstarch so I poured in an additional 1/2 cup of half and half to thin it some. I made the sauce in a skillet and when it was done I poured it into the large pot of drained pasta. I quickly rinsed the skillet and used it to do the olive oil, garlic, mushrooms and then I thinly sliced the grilled chicken breasts and added it to the skillet sautee. That only took a few minutes and I poured the whole mixture from the skillet into the large pot of pasta and sauce and used a large spoon to toss it all together. I topped it with grated parmesan and parsley when I served it and it was even better than restaurant quality. Absolutely delicious.
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10 users found this review helpful

Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili

Reviewed: Nov. 19, 2010
The absolute BEST chili!! I scaled to 10 servings and it made about 5 quarts of chili which is plenty for us. My only substitutions were organic smoked paprika instead of Hungarian paprika, Tarragon instead of Mexican oregano and a 1/2 tsp. of cayenne red pepper instead of jalapeno. I used organic tomato sauce & tomato paste just for better quality. You will regret it if you substitute the masa harina flour - this hominy and corn flour gives it the best, authentic, "Texas" taste!!! Plus, it's also gluten-free!
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6 users found this review helpful

Eggs Benedict

Reviewed: Feb. 14, 2010
A perfect recipe - except sub with the blender hollandaise recipe on this site to make it even simpler.
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1 user found this review helpful

Blender Hollandaise Sauce

Reviewed: Feb. 14, 2010
Superb consistency - so creamy, not too thick - not too thin. I mistakenly tried to "eyeball" the amount of mustard and think I added too much as it had a strong mustard flavor. I'll measure next time. The serving size is true - I used this for 5 servings of eggs benedict and there was leftover sauce on each dish, would've served 6 perfectly.
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Chicken Cordon Bleu II

Reviewed: Feb. 7, 2010
This was a hands-down winner among guests and family. The sauce is simply mouth watering and brings this classic to a whole new level. In fact, I now make extra sauce to use with a separate pasta dish - it's THAT good!!
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