Valerie Recipe Reviews (Pg. 1) - Allrecipes.com (12100254)

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Chef John's Caramel Chicken

Reviewed: Nov. 17, 2014
Chef John is the best! I love all his recipes, but this one stands out as spectacular. It's so easy, and the flavors are marvelously complex and rich. We practically licked our plates. I did not, and would not, change a single thing. This blows away any of those syrups full of junk in a bottle. Thank you Chef John.
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Green Beans with Cherry Tomatoes

Reviewed: Oct. 17, 2013
This is a great combination of flavors and it's really easy to prepare. It also makes a great presentation, and there is enough sauce left in the pan to drizzle on plain pasta. The first time I made it exactly as written, and the second time I omitted the sugar. Grape tomatoes are so sweet the sugar wasn't necessary.
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Smooth Sweet Tea

Reviewed: Jul. 27, 2013
I love iced tea but can never drink it because it gives me heartburn and I don't like the bitterness. The baking soda trick is exactly what I needed. This is a little sweet for my taste, so I'll try cutting the sugar next time, and maybe adding a little mint. Wonderful simplicity.
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The Best Parmesan Chicken Bake

Reviewed: Jul. 27, 2013
I halved the recipe with three breasts and a 9x9 dish, but otherwise followed it exactly. I thought the breasts I used were thick, so I baked it for 45 minutes. The chicken was a little overdone, so I will try 35 next time. A whole breast is too big for one serving, so I will also cut them into large chunks. I used Texas Toast garlic croutons, and they were really good, but I will crush them a little next time. I used Newman's Own Tomato and Basil, which was awesome. Real parmesan chicken is a lot of work for a novice like me, so this is an easy way to get a similar flavor and texture.
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Classic Rice Pilaf

Reviewed: Apr. 22, 2013
This was awesome, exactly as written. At first I thought I should have added more broth because it looked dry, but it turned out to have excellent texture and the rice was perfectly al dente. We enjoyed the leftovers for several days.
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Potato Latkes I

Reviewed: Jan. 19, 2013
These taste just like my grandmother used to make. Delicious with sour cream or applesauce. The textures and flavor were perfect. I used a food processor the first time and a big grater the second time. Both tools make it easy to use fresh potatoes. I just press and drain the potatoes in a colander; no fussing with cheesecloth. The mixture is a little watery but it works just fine.
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Simple Scones

Reviewed: Dec. 16, 2012
Scrumptious. I made the lemon blueberry version with a light powdered sugar drizzle. I divided the dough into eight flattened balls and baked it in my Omnia stovetop oven that I use in the camper. Mmm, fresh baked scones and cowboy coffee out in the woods!
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Smoked Salmon Spread

Reviewed: Dec. 16, 2012
Rich, tasty, and easy to make. I only had an 8 ounce package of salmon, so I used 11 ounces of cream cheese but kept the original measurements of the other ingredients. I successfully used a pizza cutter for the salmon, as suggested by another reviewer. Clever! I've had another salmon spread with chopped cucumber. It was delightfully bright and fresh with a little crunch, so I think I might add that next time.
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Baked Brie in Puff Pastry

Reviewed: Nov. 25, 2012
This is a basic recipe that's just wonderful exactly as it's written. It's so easy, and it makes a nice presentation if you get creative with the pastry scraps.
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Cottage Pudding - Upside Down Cake

Reviewed: Nov. 20, 2012
I love recipes that let me whip up something scrumptious on the spur of the moment without running to the store. I made it with canned pineapple rings and it was so easy and delicious. I'm sure it's good with apples, but I'm spoiled with the easy pineapple version.
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Easy Swedish Apple Pie

Reviewed: Nov. 7, 2012
This is much easier and way more delicious than any pastry apple pie. The crust is crunchy and soft at the same time, with the perfect sweetness to complement the tart apples. The first time I made it the apples practically disintegrated, so I cut them a little thicker the second time. I also spread the topping so that it didn't go all the way to edge. This kept it from getting too thin, hard and brown right at the edge. My search for the perfect apple dessert is over.
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Turkey and Quinoa Meatloaf

Reviewed: Sep. 24, 2012
For a really healthy alternative to the traditional meatloaf mix, this is pretty good. I used Frank's hot sauce The flavor was mild and the texture was a little soft. It was plenty moist, and it browned well enough considering how little fat it had. But I don't care much for quinoa, and its texture and flavor were too prominent for me.
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Heavenly Halibut

Reviewed: Aug. 16, 2012
This is our favorite recipe for white fish. It's rich, tasty, and super easy. It's best with halibut, but it's also very good with cod. I double the sauce and get generous with the hot sauce because we like it spicy. Broiling it for a minute or two at the end takes it from great to fabulous.
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Chef John's Buttermilk Biscuits

Reviewed: Jun. 16, 2012
Perfect biscuits in every way. Light, flaky, crispy and toasted on the little rough edges, and delicious. And it's just as easy as any other simple biscuit recipe. I let a frozen stick of butter sit out for 10 minutes, and it was just right for cutting into slices. The dough was pretty sticky, so I needed to add quite a bit as I worked it, which led to overworking it some. These will be even better when I get that part just right. I measured the thickness and size of my cutter, but it only made 8 biscuits. Great recipe.
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Oatmeal Biscuits

Reviewed: Jun. 7, 2012
I did something unusual with this recipe. I adapted it for bannock to make while backpacking. I simply used Nido instead of milk. Just before frying in a little olive oil, I worked in just enough water to make a stiff dough. Although they were softer and harder to turn than traditional bannock, the flavor and texture were just marvelous. I can't wait to make these on the trail.
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Mom's Turkey Sausage Patties

Reviewed: Jun. 7, 2012
This is really good for a low-fat alternative to pork sausage. I used the spices as listed, but only 27 ounces of turkey (the one package I had). The spices were strong enough for 2 full pounds. I used a non-stick skillet and crumbled it instead of frying patties in spray. I keep crumbled sausage in the fridge and use it in breakfast burritos and biscuits and gravy. This was delicious just eating it with a spoon. I can't wait to try it in my breakfast recipes. LATER that week...this was great in burritos but not so much in biscuit gravy. The texture doesn't lend itself well to all recipes.
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Apple Kuchen

Reviewed: Jun. 3, 2012
This was my favorite dessert growing up but I never got the recipe. This seemed close to what I remember so I made it exactly as written. The flavors were wonderful but it didn't bake well. After 55 minutes the apples were still too firm for a fork, and by that time the crust was too hard. I tried again, slicing the apples thin as for a pie. I also increased the butter to 1/2 cup because the crust was too powdery. And again, after 45 minutes the apples were still too firm. I don't know what I'm doing wrong. It makes me think I need to half cook the apples in the microwave first.
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Orzo with Parmesan and Basil

Reviewed: May 28, 2012
Simple and delicious. Fresh basil was wonderful. I simmered it on the lowest heat for almost 30 minutes. It sat for 10 minutes while the rest of the meal cooked, so it stiffened up a bit. I stirred in a little butter and olive oil to make it creamy again. I will definitely make this again, and I'll try it in the camper.
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Black Beans a la Olla

Reviewed: May 11, 2012
Very tasty and aromatic. It's easy to make, and a great way to use up a big bunch of fresh cilantro. We wrapped it up with steamed flour tortillas. The only reason I'm giving it four stars instead of five is because of how it looks. The colors and texture are unappetizing. But the taste is five stars all the way.
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Delicious and Easy Mock Risotto

Reviewed: May 5, 2012
Easy to make but a little bland. This is a basic rice pilaf recipe, and I think it's better with rice. It needed quite a bit of salt at the table, and it was better with some parmesan on top.
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