Harriet Green Recipe Reviews (Pg. 1) - Allrecipes.com (11723246)

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Harriet Green

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Baby BLT

Reviewed: Dec. 4, 2009
For variation substitute bacon and parsley for crab and mix some Wasabi with the mayo. Fantastic. Signed Rosie.
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2 users found this review helpful

Ladyfingers

Reviewed: Jan. 19, 2010
Good recipe! Tip for beginners; do not buy or use baking pans/tins with a black bottom. They look sexy but they defy all the rules of baking. The bottom of the baking tin should relect heat as well as temper it and thus avoid all dark brown on the base of the cookie/cake.
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7 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 21, 2010
Even temperatures and air is the secret to all baking, so assuming that you are treating this as a breakfast dish, leave all ingrediants on the work-station before retiring the night before. As I have stated on other occasions, bakers and pastry chefs use fresh butter (salted butter only for shortbread) and butter melts at lower temperatures (melted doesn't mean boiled) beat eggs with fork for more air and hold a sieve about eighteen inches above a large bowl to aeroate the flour. Cookware shops sell flour sifters that were never designed by bakers. Use a hand sieve and hold it high, let the flour snow into the bowl and add flour to recipe gently AS you mix and avoid lumping.
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18 users found this review helpful

Cream Puffs II

Reviewed: Jan. 31, 2010
This is actually a fairly standard Choux pastry recipe and actually models the recipe for Profiteroles if we eliminate the Vanilla. I use Choux pastry and add Parmigiano-Reggiana, freshly grated, and place a big bowl hot and fresh on the dinner table with a home-mad Minestrne soup.
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5 users found this review helpful

Simply Traditional Lasagna

Reviewed: Feb. 19, 2010
Excellent recipe although it did not call for tightly covering the pan. I did with foil and helped to keep it moist.
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7 users found this review helpful

Succulent Roast Chicken

Reviewed: May 13, 2010
For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng.
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112 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

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

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

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

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

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

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

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

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

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

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

French Toast Casserole

Reviewed: Jan. 9, 2011
Works just fine as is.
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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

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

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