Ccooks Recipe Reviews (Pg. 1) - Allrecipes.com (12938504)

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Gnocchi in Fontina Sauce

Reviewed: Apr. 12, 2015
This is a wonderful rich sauce that can be used on any pasta (I've made it for chicken fettuccine). Working with white sauces like this take a careful hand. It's easy to get distracted (well at least for me - with kids & pets charging through the kitchen), so take to heart the "don't let it get to a boil" warning. There were a few comments about it being heavy - but when you see a recipe with butter AND heavy cream, belly up (no pun intended) to the bar on that one. Good suggestions are using 1/2 & 1/2 instead of cream and lessening the butter or swapping out half with an equal amount of good olive oil (my personal favorite).
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Chicken Cordon Bleu II

Reviewed: Nov. 25, 2014
Wonderful recipe and very easy to make (though does require a bit of prep). It's a great meal to make when you're looking for something different to do and is a wonderful main dish for company.
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Mom's Stovetop Pork Ribs

Reviewed: Nov. 25, 2014
These were very good and easy to make on the stove top versus a BBQ. There is something slightly lacking in the taste - not sure what. I've made them twice and family enjoys but I might tinker a bit more with them. However, as start- very good!
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Dumplings

Reviewed: Nov. 25, 2014
Made these for a stew - fabulous! A new replacement for the boring starches I'm always trying to come up with to balance dinner. My entire family loves them. Just keep in mind that they will "expand" once you drop them in (think how a biscuit rises while baking in an oven - very similar).
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Apple Tarte Tatin

Reviewed: Nov. 25, 2014
I have made this tarte several times and always with good results. I have a pretty solid pie crust, so have not made Chef John's. Two things I would note: Be sure to make sure the applies are really snug when placing in skillet; and do not get impatient while cooking. You want that lovely caramel to brown! It makes a huge difference in your end result.
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Grands!® Mini Chicken Pot Pies

Reviewed: Feb. 5, 2014
This is a fabulous recipe. My family loves chicken pot pie and this was a fun and easy way to serve them up. Initially I was a little concerned that it would be a bit bland, but noticed others thought the same. I used my large size muffin tin, worked out well. Also made a few minor changes: * Veggies: Instead of a frozen veggie mix I'd probably never use again. I just used 1/2 c each of frozen peas and corn, diced up a fresh carrot (yes, won't be overly soft, but my family does not enjoy mushy cooked carrots), and about a 1/4 cup of diced onion. * Herbs/Spices: I also added 1-2 tablespoons of dried Italian herb mix, 1/2 tsp of pepper. No need to add any salt to this. * I also upped the amount of chicken (diced two breasts, maybe 1.5-2 cups.
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Sticky Buns II

Reviewed: Dec. 20, 2013
Made this receipt three times already - worked fabulously. Although the couple of hour/yeast recipes have their place, that you can make these in under an hour is wonderful. Keep in mind, it does take more than 30 minutes to prepare (I would say closer to 40-45). I also used two round cake tins to make them - I spaced six per round (one in middle, others spaced around) no worries about space between them, they will expand while baking!
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My Best Clam Chowder

Reviewed: Feb. 5, 2013
The recipe as is, is quite bland, but a good base to season as you would like. There are several good suggestions as to how to perk this recipe up (tsp onion and/or garlic powder, etc.). Clam juice itself is not overly tasteful. Instead of water or additional clam juice, I'd cover the cooking vegetables with a quart of chicken broth. Also, a good roux takes takes a few minutes and patience (the flour & butter step). Alternatively, I would definitely go with the bacon suggestion: Dice up 4 strips of bacon and fry until golden brown, add 1/2 cup flour. and mix together, browning slightly - then add gradually add the cream, etc. Good luck!
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Bangin' Smokey Beef Brisket

Reviewed: Jan. 13, 2013
Great recipe - my family loved it! Two suggestions: the cooking time is a little on the long side for a 5 lb brisket - I would suggest closer to a four hour cooking time (then let rest, tented, for 10-15 minutes). At 5 hours the meat will fall apart, but it will be oddly dry. Also, do not skimp on the ingredients for the sauce it is actually cooking in (more liquid the better). The sauce does make the meal. Not a lot of flavor on its own? I read these type of remarks. Slow cooking at a low heat with a good sauce is the best way to enjoy this inexpensive cut of beef.
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Linguine with Clam Sauce

Reviewed: Nov. 21, 2012
My mom always made fabulous linguine & clams - never could replicate it and then I found this recipe. Very good!
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Consomme Pork Chops

Reviewed: Nov. 21, 2012
Great recipe! Although very tasty, really be aware of your cooking time & rice - or the rice will dry out. I cut the cooking time to 1 hour and things were just right. I'd suggest cooking covered for at least the first 45 minutes. Check and see how quickly the liquid has been absorbed you can make the call to recover longer or continue cooking uncovered.
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Popovers

Reviewed: Oct. 8, 2012
I had tried to replicate my mom's recipe, I remembered most of it, but this was very close and happily the tasty and "pop-overness" was just right. The only thing I did differently (and according to Mom's recipe) was bake them at 425 for 25 minutes.
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Cajun Chicken and Sausage Gumbo

Reviewed: Oct. 8, 2012
This is a new family favorite! Keep in mind though the recipe says feeds 10 - if you have teenagers, I would say this feeds eight. I serve it over rice (I'd suggest doubling your usual rice as a side dish serving). Also, it freezes really well. I've made it, frozen the left overs (just the gumbo, not the rice) and had a second dinner from it. I noticed a few people had challenges with the roux - you MUST be patient and pay attention. It does take at least eight minutes, keep stirring over that medium heat. I would suggest, unless you have a second pair of hands to stir while you dice other ingredients - be sure you have the other ingredients ready to go before you start the roux.
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Beef Brisket with Mushrooms and Pearl Onions

Reviewed: Oct. 8, 2012
Family loved the recipe. The only snag was my very sweet & overzealous butcher did a fantastic job of trimming the fat from my brisket. So my suggestion is if you have very little fat on your brisket cut the cooking time by a half hour (the fat keeps the meet moist).
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