Seeker1501 Recipe Reviews (Pg. 1) - (12130855)

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Quick Chicken Piccata

Reviewed: Dec. 22, 2013
Fabulous! Just like the Veal Piccata recipe I got from a 5-star restaurant out east when I traveled for business. Chef John, I love all your recipes - easy AND delicious! For those who say too sharp or lemony, you just missed the whole point of a piccata. If you don't like the lemon, don't make a piccata and complain. By definition, it is supposed to be sharp and lemony (piccata=point of a spear). Most small children would not care for this recipe as it is supposed to be prepared. Generally it is for mature and educated palates, I would say.
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3 users found this review helpful

Easy French Onion Soup for Guests

Reviewed: Dec. 6, 2011
I learned how to make this from Vincent Price's cookbook. It is a long and intermediate recipe. Chef John's recipe here gets the flavor w/o all the fuss. This is an excellent and simple version. The alcohol cooks off and the sherry flavor combines perfectly with the cheese and onions. It is a warming aromatic blend of flavor, which makes it perfect for winter evenings when you know you are "in for the night-all snuggy and warm".
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49 users found this review helpful

Easy Guacamole

Reviewed: Sep. 17, 2011
Fabulous! Love this for both taste and ease of prep. I added 1 can of green chili peppers or a half of a jalapeno (de-seeded and with white membrane removed) chopped fine, because we like it spicy, but for guests, I leave it out.
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3 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Aug. 13, 2011
This was quite good. My cabbage was too small for the task, so I had a difficult time wrapping the rolls, but when it came time to eat, it was pure "comfort food". If these weren't so much trouble to make for one person, I'd make them more often. (That's why the 4 stars from me). But yes, these are the real deal and delish!
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That Addicting Salad

Reviewed: Jul. 21, 2011
Four stars because of the high fat content, but I have been making this salad for years. It is always a huge hit. NEVER use fake bacon, or fake anything when you are in the kitchen. I do this as a layer salad. Building from bottom to top, it goes, lettuce, carrot, broccoli, cauliflower, bacon. Smear dressing mixture over top and SEAL in the salad ingredients with the dressing from edge to edge. Now refrigerate overnight. Just prior to serving, toss salad. Your veggies will be nice and crisp and fresh and the dressing will have developed properly.
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