roncar Recipe Reviews (Pg. 1) - (12263558)

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No Knead Beer Bread

Reviewed: May 26, 2015
I followed this recipe to the "T" and it came our perfectly! Beautiful and super delicious. The crust was very crunchy which I love and the inside soft but not doughy. I used plain old Miller Lite beer and there was no beer or yeasty taste at all. The flavor was superb as was the texture. My husband and I both loved it and couldn't stop eating it. This will forever be my go to bread recipe. I doubt I'll ever use my bread maker again. Love you chef John. Keep those recipes coming - you never disappoint!
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Black Bean and Salsa Soup

Reviewed: Apr. 14, 2015
This recipe is outstanding! I did, however, saute about 1/4 cup of diced onion till soft then added 1 clove of minced garlic to saute about 30 seconds. I used Trader Joe's organic free range chicken broth - very flavorful. Thank you Maranne for this awesome recipe. My husband and I both love it!
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Coconut-Cream Cheese Frosting

Reviewed: Jan. 22, 2014
This is the best cream cheese frosting I have ever made. I hate to review when I've made changes but they were minimal and due to necessity since it's what I had on hand. I used about 1.5 T milk (not cream) and a tad more confectioner's sugar to get the right consistency. No coconut flavoring so 1.5 tsp. vanilla. No salt (had salted butter). I used it on a 9x13 cake and I thought the amount was perfect. I also toasted my coconut till brown and thought it really added to the taste. It was wonderful!
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Dark Chocolate Cake II

Reviewed: Jul. 28, 2013
OMG!!! I followed this recipe exactly as written. This is the only time I'll review a recipe, since I think it's the only way to give it an accurate assessment. I was actually a little concerned that I uses 1% milk, but it's the only kind we buy. Let me say this is the best chocolate cake I have ever tasted. I will never buy a chocolate cake mix again. The cake didn't fall, I was very careful not to bump the cake pan and, as another reviewer suggested, I didn't pull out the rack when I tested it. I used a dark 9x13 pan so set the timer at 30 minutes instead of 35. Touched the cake at the front end, it bounced back. Then I inserted a toothpick in the middle, and it came out dry. I immediately removed the cake very carefully (I surely didn't want it to fall). Another thing, I wasn't sure if I should use a mixer, so after I stirred all the dry ingredients in the large bowl with a whisk to make sure it was all blended, added the rest of the ingredients (liquid) and proceeded to mix it with the whisk. After it was thoroughly blended I counted 50 strokes then poured into my pan which was sprayed with non-stick spray. This is the moistest, tastiest, easiest cake to make and will forever be my go to chocolate cake. I frosted it with the white frosting I've made all my life. Just confectioner's sugar, a little butter, capful of vanilla and milk. AWESOME!!
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Mom's Stovetop Pork Ribs

Reviewed: Feb. 19, 2013
OMG, followed the recipe exactly, sort of. Didn't have limes, will try next time. Used country spare ribs, didn't chop up the parsley, didn't know if I should, used the whole 10 sprigs, forgot to only use 3/4 of them so had none for the end, which didn't seem to matter. My husband who is a big traditional country boy, loves his ribs and barbecue, absolutely thought it was the best thing he's ever eaten. Even though he hates rosemary and with an entire tablespoon I really thought he would hate this. But he loved it. The aroma as it was all boiling was awesome. Now I have to say, it took forever for the liquid to boil down but it was worth waiting for. I kept scaping and turning the meat at the end to help it all dry out. I would also like to add that they were very salty and I used low sodium soy sauce, but other that that they were so good but definitely not low-cal.
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Aaron's Missouri Burger

Reviewed: Mar. 27, 2011
WAY too sweet and definitely must chill to help them stay together. I tried again omitting the brown sugar (that should have tipped me off, along with other's reviews that they were too sweet) but kept the honey mustard. Still too sweet. But I will try again, omitting the mustard.
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Marinated Flank Steak

Reviewed: Mar. 1, 2011
I followed this recipe to the letter in all but the mustard, didn't have dijon so used regular, and it was cold and raining so I browned in a skillet with the juices. I can't say enough about the amazing flavor and tenderness of the flank steak. I will try to use the rest for fajitas as suggested by others. I also can't wait to try again on the grill. I only wish I could convey more adequately how outstanding this recipe is. Bravo!
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