Susan Emma Recipe Reviews (Pg. 1) - Allrecipes.com (11840595)

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Baklava

Reviewed: Jul. 25, 2014
The end result is worthy of 5 stars, but since I took other reviewers advice, the recipe as written gets four. Fabulous base recipe. I did add a little squeeze of lemon and it's zest and increased syrup by a half, making it in advance so it could cool before pouring it over the hot baklava. It makes a key difference. I've made this several times, and everyone who eats it proclaims that it's the best baklava they've ever eaten, anywhere! Yes,it does take time and care to make, but I consider it a labour of love, especially when I gift whole pans of it to people I care about when they need cheering up!
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Chef John's Crab-Stuffed Sole

Reviewed: Jul. 2, 2014
Made this recipe last night and WOW! the result was a company worthy dish and although it's quite rich tasting, really the only sinful part is the mayo. I used minced red bell pepper in place of the plobano, because it's what I had on hand. I skipped the last step of piping the mayo mixture on top to save time and just lightly doppled it on. Those were the only changes. We are trying to eat more fish these days and need new and different ways to eat it. If you are lucky enough to live near a Trader Joe's, they stock Dover Sole in the freezer section. I do imagine that this recipe would work with other fish as well. Watching Chef John's video was helpful. As always, Chef John scores another hit. Loved it!
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Spaghetti Carbonara II

Reviewed: Jan. 28, 2013
Wonderful recipe; delicious! 4 stars only because of a few seemingly necessary modifications. Like others, I added the parm to the egg then folded into the pasta OFF THE HEAT! If pasta seems dry, gently adding in some of the pasta water is a good idea. It's great without, but adding in some frozen petite green peas is quite nice. Be sure pasta is quite al dente befor adding all else.
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Black-Eyed Peas with Pork and Greens

Reviewed: Jan. 24, 2013
WOW! Chef John, you've done it again. This is a fantastic recipe. Made it a few days ago as written except I used a half pound more neck bones than called for and increased garlic. The nutrients of almost every ingredient is off the charts and the combined flavors amazing. DO TRY to use the pork neck bones if you can. Simmered with the beans, etc provides a richness and the bits of meat taken off the bones and returned to the pot is delectable. We ate it alone and also with rice. I made so much, I will freeze some and hope that's okay. Chef John, your recipes are all so reliable, uncomplicated and delicious. Keep 'em comming!
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Fruity Curry Chicken Salad

Reviewed: Jul. 25, 2012
SHUT THE FRONT DOOR!! This is THE best chicken salad ever. You'll need to enjoy the taste of curry though, which I do. My spouse could not stop eating it. Only changes I made was to increase the curry a bit, eliminate the raisins (did not have them on hand) and used toasted walnuts rather than pecans. Oh, and due to personal preference, used more grapes and a tad more celery than called for. This will be the only chicken salad recipe I'll need. It is so forgiving and adaptable. Love it!
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Cucumber Raita

Reviewed: Apr. 14, 2012
Served this with brown basmati rice , saag paneer, nan and some other things the other day. It isn't necessary to use only greek yogurt. Just let drain some regular non fat yogurt through a fine seive/coffee filter. I used fresh yogurt I made the day before. This recipe can be used in so many ways. I even use it for salad dressing! Delicious; so refreshing!
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Gramma Brown's Corn Chowder

Reviewed: Feb. 12, 2011
Fabulolous soup! After cooking bacon, set it aside and use some of the bacon fat to saute celery and onion. I used one cup half and half and one cup skim milk. The crisp bacon added on top in bowls at serving time works great, with chopped parsley or chives for garnish. I can see how the basic recipe can be tweeked. Next time, I'll try all milk, no cream and I'm sure it'll be good.
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Tangy Honey Glazed Ham

Reviewed: Nov. 16, 2009
The absolute best glazed ham ever; perfect balance of flavors! Only change was that I covered ham with pinapple rings using toothpicks and did start glazing the ham a bit sooner than suggested. Thye carmalized pinapple put this recipe over the top.
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