Frenchy Recipe Reviews (Pg. 1) - Allrecipes.com (12239164)

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Simple Carnitas

Reviewed: Oct. 29, 2014
After it is boiled, split it in half and heavily dose it with garlic powder. Then bake it for a half hour before shredding. Not much more difficult, more traditional and more flavor.
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Chef John's Salt Roasted Chicken

Reviewed: Aug. 10, 2014
I would rate it very salty. 3 tbls of salt is a daily allowance for 9 people.
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Blueberry Pancakes

Reviewed: May 30, 2014
I found the batter in need of thinning - but the pancakes were great. They cooked perfectly - nice rise and juicy hot blueberries. I used soy milk instead of milk and greek style plain yogurt.
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Greek Yogurt Coleslaw

Reviewed: May 27, 2014
I basically reinvented this recipe. I used no milk and no vinegar. It was good (and simple) so I looked for similar recipes - to help figure out what I might have missed. Started adding a bit of vinegar and Bingo. I use this as a sandwich topping - especially for hot pastrami.
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Old-Fashioned Beef Stew

Reviewed: Jan. 10, 2014
Bland. My dad wold have liked it - but I like some spice and flavor other than meat and potatoes. Try allspice; paprika and cayenne; cinnamon, nutmeg and cloves; garlic
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 5, 2013
Surprising - I didn't think that raw oats would work - it did. I blended the oats first to get a fairly fine flour used a squeeze of honey, vanilla soymilk, and blueberries. Nice way to get some morning fiber (I hate eating cereal) with fruit.
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Grilled Vegetable Salad

Reviewed: Jun. 27, 2012
Grilled veggies are the best. Rather than make a salad - I serve the dressing as a dip. 8 tablespoons of oil for 6 servings seems excessive so I also cut down on the oil. I like to serve with crumbled gorgonzola. Also grill some corn, pineapple, tomatoes, green onions, eggplantr, ... and make this a dinner.
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Homemade Chicken Parmigiana

Reviewed: Feb. 15, 2012
I've never used heavy cream with my tomato sauces to get that "creamy" texture - but have had good success using either Gorgonzola or Ricotta cheese.
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Wonton Wrappers

Reviewed: Feb. 26, 2011
I agree with others - let the dough rest for half an hour. As for rolling it out - I use a pasta machine. works like a champ. If you want thinner sheets yet, take two of the thinnest sheets and stack with plastic wrap between them. Roll them again and presto two sheets half the thickness.
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24 users found this review helpful

 
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