Harriet Green Recipe Reviews (Pg. 3) - Allrecipes.com (11723246)

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Harriet Green

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Crepes

Reviewed: Mar. 27, 2011
This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. The difference is in the application, to formalise this recipe to a real crepe, use 1 Whole Egg and 1 Egg Yolk, Non-fat (skim) milk and melted butter. A crepe should have a carmelly taste (oil prevents this) and try to use crepe pan very hot and cook the paper thin batter for one minute and flip for thirty seconds and keep war while doing the others.I should add that it is important to sift all flour, even when it states presifted for it has solidified in the package. This is best done by holding a fine mesh sieve at least twelve inches above the bowl to provide air. Always measure after sifting. To avoid mess, do this by placing a large bowl in a clean and dry sink. When this very basic procedure is followed to the letter, then all of the subsequent ingrediant additions will benefit. Baking, like cooking is an art form and when done with love and skill, then Heaven is within reach!
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2205 users found this review helpful

Masala-Spiced Roast Chicken

Reviewed: Mar. 4, 2011
Good recipe and I served it with Indian bread and Mango chutney. Delicious.
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10 users found this review helpful

French Canadian Tourtiere

Reviewed: Mar. 4, 2011
Excellent recipe,deserves five stars.
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8 users found this review helpful

Yummy Roll Ups

Reviewed: Feb. 18, 2011
My grandmother served these to me forty years ago. Also with Asparagus and Bechamel sauce or for an assortment with fresh pineaple spears and rolled in coconut. There are many ways to create a colourful party plate. Imagination is craetivity I preach to my students.
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4 users found this review helpful

Pasta Sauce with Italian Sausage

Reviewed: Feb. 17, 2011
Good recipe as is, however I would emphasize Italion plum tomatoes and double the garlic. I always have side dishes of chopped black olives and anchovies for those who like to add to sauce.
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6 users found this review helpful

Creamy Potato Lasagna

Reviewed: Feb. 8, 2011
After a five year hiatus I have been persuaded to return to the "trade", albeit to teach a Culinary Arts course at a Community College. I tell students that in all faculties there are rules and there are diversions, and in diversions we find creativity. Technically Lasagna is a flat noodle; basically it is a starch used to bind (hold together) in layers and the potato resemblance in this creation achieves that purpose. The ingredients used here are substantial and the only caution I will offer is to suggest that a firm waxier potato (like Yukon Gold) be used, otherwise this recipe offers flavour, cosistency and imagination. It works well!
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55 users found this review helpful

Rice Balls a la Tim

Reviewed: Feb. 3, 2011
Concept is quite good but definitely needs more flavour. For a second batch I mixed ground veal and ground pork and an Arbori rice and oregano. Tip; after forming balls roll them in kitchen towel to dry them ad then roll in plain or seasoned flour before dipping in egg wash. Egg wash provides better base for breadcumbs than plain egg.
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3 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Jan. 31, 2011
The literal translation of this rich dessert is "burnt cream" and this recipe is a good standard and works well. In French kitchens a Salamander is used to burn the sugar and is still my preference since I don't like the idea of a "fuel" torch close to food. When lining the pan with a towel soak the towel first otherwise you may absorb all the water before the custard sets, putting too much heat on the side of the dish.
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5 users found this review helpful

French Toast Casserole

Reviewed: Jan. 9, 2011
Works just fine as is.
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3 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 11, 2010
Bouef Tenderloin is always a hit and east to cook. Although it is an expensive cut it is the least flavourful and requires thoughtful preparatin and accompanying creation. If possible ask yur butcher in advance of your dinner supply a well aged cut (21 days) and I reccomend that the roast should be rested to room temperature in advance of cooking. By all means rub in herbs (never spices) and avoid salt to start, unless you can assure a good non iodized sea salt, (such as Maldon) and even then, sparingly. For a perfect sauce Instead of adding butter/flour, make a brown-roux in advance and add to strained sauce. A brown-roux is still flour and butter (or beef renderings) slowly cooked and then this nuty treat is added to the simmering sauc to provide a velvety smooth much flavoured rendition to a formal dinner table. This meal needs a starch and a good red Burgandy to finish.
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18 users found this review helpful

Puttanesca I

Reviewed: Nov. 29, 2010
Cannot go wrong with this recipe. For a variation try it with chopped caper berries (grape size) and blossoms.
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3 users found this review helpful

Greek Penne and Chicken

Reviewed: Nov. 18, 2010
Just to keep it authentic Greek I substituted the Feta for standard Goat cheese and got rid of the Tomato idea (only in Italy) and substituted a home made goat's milk type maranara sauce. Fabulous. Harriet Green
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4 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Nov. 17, 2010
Have already reviewed this recipe but forgot to say that it always better to buy beef on cut and grind to your own liking.
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2 users found this review helpful

Yorkshire Pudding

Reviewed: Nov. 2, 2010
This recipe works just fine as it is. Many serve the pudding with the meat and the gravy, which is fine, however Yorkshire Pudding is traditionally and best served as a side dish or before the beef. Gravy, sodden pudding defeats the whole purpose of baking high. I dislike individual Yorkshires', reminds me of a catered function, nothing worse.
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3 users found this review helpful

Jif® Peanut Butter Fudge

Reviewed: Oct. 23, 2010
I have given a reluctant one star.
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7 users found this review helpful

Vera Cruz Tomatoes

Reviewed: Sep. 25, 2010
I made some changes to the recipe to reduce heavy fat content and provide more of a Tuscany creation. I blanched Basil leaves and used them to linr the tomato cavity. I also blanched red onions rather than saute, then I used a Parma ham and a mascarponi to bind oregano leaves and finished with a Grana Padano cheese. Yummy as a starter with Veal second and wined with a full bodied Valpolicello.
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5 users found this review helpful

Lasagna Alfredo

Reviewed: Sep. 19, 2010
I made slight modifications to this recipe which I believe improved the flavours. I always use organic products when possible and since I find that the most flavourful part of the chicken is the thighs I mixed these with the chicken breasts, half and half, and I also see no need to cook organic spinach before assembling. I also added a couple of spring onions (not green onions) and bottomed the pan with a parsley paste. Turned out excellent.
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7 users found this review helpful

Minnesota Golf Course Chili

Reviewed: Sep. 10, 2010
A good recipe! For a more exotic look and flavour add two squares of Lindts chocolate, 85% cocoa.
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7 users found this review helpful

Mushy Peas I

Reviewed: Sep. 8, 2010
Certainly not traditional Scottish, English or Irish Pub style to serve with fish and chips since they lack the tangy flavour, but they are Peas and they are Mushy so I give this a five. However, best to use dried Marrowfat Peas for colour and flavour.
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5 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: May 23, 2010
I enjoyed this recipe although I made some variation. I used fingerling potatoes and fresh garlic. Since my garden is bursting with fresh herbs at this time, before serving I placed a bowl of fines herbs on the table for all to sprinkle. The recommended Sauvignon Blanc is a good suggestion to accompany. I chose a 2007 Cloudy Bay from New Zealand.
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4 users found this review helpful

Displaying results 41-60 (of 66) reviews
 
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