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

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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

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

Coconut Shrimp I

Reviewed: Jul. 24, 2011
A good recipe and even better when you use coconut oil ... and healthier too!
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8 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Jul. 27, 2011
This is a good recipe and pretty standard for Chinese home cooking and is always welcome as a comfort food; the ingredients are always handy. I use Chinese cooking wine instead of dry sherry and select Inside or Bottom Round for the beef (same thing but depending on where you live). I also use Fish Sauce rather than Oyster Sauce; it can be used in Thai and even in Mongolian recipes.
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14 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

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

Chicken Cordon Bleu II

Reviewed: Jun. 23, 2011
This is the standard Cordon Bleu and it is always a hit. I make mine by stacking Prossciutto ham and slices of Gruyere cheese then breading and baking. A sauce is an option. I recognized the preamble to the recipe, defining Cordon Bleu, coming word for word from Barrons Food Lover's Companion, a food dictionary I recommend to my students, and anyone else intrested in culinary arts.
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5 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

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

Zucchini Bread with Cinnamon Sugar Topping

Reviewed: Jun. 27, 2011
This is a good recipe, I have made it many times and it is so versatile. Lately I have taken to using coconut oil in this recipe and find that it makes a more flavourful addition.
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3 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

Personal Portobello Pizza

Reviewed: Jun. 25, 2011
Good recipe, nothing can go wrong when it is applied as written. I use Portobello caps and the only addition I make is to add anchovies, I love them.
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2 users found this review helpful

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Reviewed: Jun. 17, 2011
Mussels, what more can I say, I love them! This recipe was delightful and I like the ouzo touch. Nothing can go wrong with steaming mussels in any ingredients of your choice, I use varied recipes and always enjoy the soup which the mussel water helps to improve. As children in France we used the shells as spoons to eat the steamed mussels and the soup. It has to be mentioned that unopened shells MUST be discarded. Tip; I steam mussels (and clams) in a covered WOK, allows them to spread and steam better.
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13 users found this review helpful

German Pancakes II

Reviewed: Jun. 12, 2011
Nostalgia overwhelmed me as I read the reviews ahead. In my early days, pursuing what was to be my lifetime profession, I worked the "Morning Table" in the kitchen of the world famous Kadinsky Restaurant in the "Steinenberger Kurhaus Hotel" in The Hague and one of my tasks was to gather the discarded vanilla pods from the Pastry Chef and then add them to a sugar bin, labelled "For the Babies". The babies of course was the name given to the pancake, made very much like the one we are reviewing here. So I have now made this recipe, with the only addition being two tablespoons of vanilla sugar from my own home bin. I made a couple of heat and position adjustments but did not alter the body of the recipe. Turned out great. At The Kandisky, if memory serves me, the Babies were served with a sweet Dutch Chocolate and fresh fruit (usually rasberry) topping, and being Holland and breakfast, it was often presented along with coddled eggs. The hotel's Silver Tray tradition. Good recipe.Tip: After scraping seeds from Vanilla Bean for custards etc, keep the pod(s) in an airtight jar with granulated sugar, for many uses and flavours.
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31 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

French Toast Casserole

Reviewed: Jan. 9, 2011
Works just fine as is.
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3 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

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

Displaying results 1-20 (of 66) reviews
 
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