ChrisM Recipe Reviews (Pg. 1) - (13067012)

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Turkey Carcass Soup

Reviewed: Nov. 27, 2011
Makes a nice hearty soup. I left out tomatoes, cabbage & potatoes but added extra carrots, celery & barley. I simmered the carcass on very low heat for more than three hours which produced a thick, gelatinous liquid. However this also dried out the white meat so I chopped that for the dogs & used only the dark meat in the soup. Then I chilled the strained liquid overnight & skimmed off a thick, pudding-like layer of fat before proceeding with step 2. Everyone asked for seconds!
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Baked Brussels Sprouts

Reviewed: Jan. 2, 2011
Simple yet tasty way of preparing sprouts, which was my nightmare food from childhood. Don't like Feta so I grated Peccorino Romano cheese over top. I also toasted the pine nuts before adding.
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12 users found this review helpful

Mushroom Pork Tenderloin

Reviewed: Jan. 2, 2011
Fantastic. Tasty and, best of all, moist meat with a rich pan gravy. Only thing I did differently was serve with mashed sweet potatoe & brussel sprouts. Mmmmmm....
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Beefy Baked Ziti

Reviewed: Jan. 2, 2011
Good basic recipe. I made three primary changes: (1) made my own sauce with canned crushed tomatoes, homemade chicken broth, tomato paste, onion, lots of garlic, basil, italian spices and my secret ingredient - shredded carrot - which sweetens the sauce. (2) Used a leftover pork tenderloin which I gently sauteed/reheated in the freshly made sauce, & (3) used Ricotta Cheese instead of sourcream. Oh and I used a lot more Provolone & Mozarella than this recipe recommends. The end result was rich, creamy and delicious.
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Broccoli and Sausage Cavatelli

Reviewed: Jan. 17, 2009
I make a very similar dish which we like very much but with the following changes: Bratwurst instead of Italian sausage, steamed fresh broccoli w/nutmeg, mushrooms, grated Romano instead of Parmesan cheese &, like many other reviewers - lots more garlic. The brat, broccoli & mushrooms are each sauteed separately & set aside until all ingredients are combined in the final step. Here's how I do it differently: 1) Bratwurst: I remove the casings from the Bratwurst (which I find more flavorful than Italian sausage) & saute the meat loose so that, in the final product, it's distributed evenly throughout the dish; 2) Broccoli/nutmeg: I peel the broccoli, cut into bitesize florets & steam just until the color turns a bright green. I then shock the broccoli in cold water to halt the cooking process & set it aside. When combining all the ingredients, I sprinkle 1/4 tsp nutmeg over the broccoli to bring out the flavor. 3) Mushrooms: Quarter & saute (button or crimini) mushrooms until golden brown. In the final dish the pasta becomes a rich golden brown from the sauteed/carmelized meat & mushrooms. Mmmmmmm...delish!
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