ChefsDaughter143 Recipe Reviews (Pg. 1) - (13000292)

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Chef John's Shepherd's Pie

Reviewed: Jan. 14, 2013
This was a great recipe (as are all of Chef John's)! I made a few additions and took some tips from other reviewers. First, I wanted it to be a more traditional Shepherd's Pie, so I used ground Lamb instead of beef. I diced 1/4 cup onion and 1/2 cup mushrooms and cooked it in with the Lamb as I was browning it. After the meet was finished, I added in a pinch of Thyme, Paprika, and a dash of Worcestershire sauce. I then continued with the original recipe. The last thing I did, after the dish was finished baking, I placed it under the broiler for a few minutes to make the cheese on top get nice and crispy.
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17 users found this review helpful

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Jan. 7, 2013
This was a great salad! Don't be scared of the kale. I made a half batch and sent it for lunch for my husband and myself. We both were pleasantly surprised by the great flavors in this dish. The dressing is a great complement to all of the ingredients. In the end, you barely even taste the kale, but you do reap all of the benefits of eating it!
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78 users found this review helpful

Jack-O-Lantern Jumble

Reviewed: Nov. 1, 2011
This is a great recipe for fall! I took other reviewers advice and doubled the sauce, and then I baked it about 20-30 minutes longer to make sure the sauce was nice and dried since there was extra on the cereal. I also added in M&Ms..... chocolate makes everything better! It added a little extra sweetness to the peanut buttery snack mix. I bagged the mix in little goodie bags and gave it to co-workers for Halloween. I got lots of complements!
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0 users found this review helpful

Curried Chicken Salad

Reviewed: Apr. 27, 2011
Great flavor! Let it sit over night.
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5 users found this review helpful

Savory Crescent Chicken

Reviewed: Mar. 14, 2011
I baked these for an easy lunch along with salad when I had guests in from out of town. They LOVED them. I did make a lot of changes, but the basic recipe stayed the same. I took some advice from others too, like first sauteing the onions in the butter along with some garlic and then dumped it all into the mix. I also used chopped up roasted red peppers instead of pimentos. My biggest change was the cream cheese. I saw some reviews where people were complaining that the recipe was a little bland, so, when I went shopping for the ingredients, I looked for a flavored cream cheese instead of plain. What I found worked out great. Philadelphia Brand now makes the "for cooking" cream cheeses that come in little tubs. They have some great looking flavors, but I went with Italian Herb, I added in a little extra to my batch and then just omitted the milk. Seriously, they were great! Even my 2 year old couldn't get enough and he hates anything that contains meat!
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Clone of a Cinnabon

Reviewed: Oct. 23, 2008
These are so popular with my family that I now have to make them for Christmas breakfast AND make half batches for some of my family members to take home with them and bake later. I make them a few days ahead of time and keep them in the fridge. Then, I leave them on the kitchen counter for a few hours to warm up before baking them.
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4 users found this review helpful

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