4Cosmo Recipe Reviews (Pg. 1) - Allrecipes.com (12660434)

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Slow Cooker Beef Stew I

Reviewed: Dec. 13, 2014
Pretty much standard and how I do it except for two things. One, you need to brown the meat. It will NOT make it dry but will actually help keep the juices inside and avoid any possible food borne illnesses. And secondly, I am guessing the author did not mean to write one STALK of celery. This is WAY too much. I am guessing he meant one RIB of celery. I use 2 or three. Bon Apetit! Chef Cosmo
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Chicken Marsala

Reviewed: Nov. 13, 2014
Pretty close to my classic preparation. What changes I would make are: 1-) Do not use cooking sherry. As always, NEVER cook with something you wouldn't drink by itself. You can always add more Marsala. 2-) After pan frying the chicken, take it out and let it rest in a warm place. Saute the mushrooms in the remaining oil, add the wine and some chicken stock and let reduce enhancing the flavors. When it has reduced, add the butter, return the chicken to the pan to bring to temperature. Bon Apetit, Chef Cosmo
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Wassail Punch II

Reviewed: Nov. 19, 2011
Much nicer hot drink than many ciders. Still, it left many feeling thirsty and needing water.... That's because of the unnecessary sugar. Recipe works better with just cider, fruit juice, sliced oranges with cloves in them and cinnamon sticks.
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Wassail Punch

Reviewed: Nov. 19, 2011
Tastes better w/o the lemon juice. Curious what happened to the cinnamon sticks in their recipes.
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Mar. 26, 2011
I gave it 2 stars because it didn't taste right as written and I thought had unnecessary steps. First, greasing the dish was not necessary...there's nothing to stick. The first layer is sauce. Secondly, baking the whole breasts adds too much time to your dish and is less flavorful. I dice up the chicken and saute it which is quicker and more of the chicken is exposed to your spices. A carne asada spice is preferred. And as the writer explained, I would pass on any charring and tearing, both unnecessary. Te charring would get lost in the dish and there is no need to tear. Just layer the bottom of the dish with tortillas. Then as directed, layer sauce, tortillas, chicken cheese, tortillas, sauce, etc...3 layers works best and then top with cheese. Finally, I would most definitely leave out layers of sour cream. That much dairy inside this dish is problematic. Dollops on top just before you serve seems to be a better choice. I also like to top with some chopped green onion and diced tomato. Also, I usually bake it about 30 minutes. Everything is pretty much cooked and just needs to be heated some. All this will taste better and save you about half the time. TY and Good Luck.
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