prhkgh Recipe Reviews (Pg. 1) - Allrecipes.com (13068191)

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Black-Eyed Pea Gumbo

Reviewed: Jan. 8, 2012
I like spicy food, but have never been to Louisiana to have authentic gumbo, and am not sure how it should taste. But I liked this once I tried it out...I did alter it, probably making it not gumbo at all. I started heating 3 slices of chopped bacon to get some liquid going...as the bacon released it's grease and started to brown I then added some olive oil and then the onions, celery, etc. I also added two chopped up cajon sausages. I had to add much more water than I had expected...about 3 or 4 emty tomato cans' worth of water. N ext time I will use white basmati rice over brown rice as I prefer it. And as it was a bit bland I also added a 4oz can of diced jalepenos.
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Mushroom Pie

Reviewed: Dec. 9, 2011
As most others, my wife and I loved it. My first time trying to cook with pastry. I used a frozen pie crust, and sour cream in lieu of heavy cream. Next time I will eliminate bacon so my two vegetarian sisters-in-law can also enjoy it.
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Jalapeno Popper Spread

Reviewed: Sep. 17, 2011
Wonderful. My wife doesn't like such things so I halved the recipe. I probably should have cut down the heating time as the Parmesan melted into a solid skin over everything else, but other than that it was top notch. Next time I will eliminater the parmesan all together, or use much less..
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Balsamic Chicken

Reviewed: Jul. 7, 2011
ALLRECIPES comes thru again! I'm reteaching myself how to cook, as I am recovering from a stroke and currently have use of just one hand, so I search for recipies that are EASY, and this fit the bill. Everyone loved it and had seconds. Paying attention to other reviewers I doubled the sauce. I served with white rice, and the sauce was great on that too. Plus, we have chicken and sauce keft over, so I have a 'no prep' lunch for tomorrow. All said this should become a regular dish. (And...my large chicken breasts were tender enough, without advance tenderizing, to be cut with a fork)
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Slow Cooker Pulled Pork

Reviewed: Jun. 24, 2011
I used to make pulled pork that required a 2 day process, brining for a day and cooking the next. No longer, this is now my go-to pulled pork method. For health reasons I had to give up the brining, but would have anyway now that I've tried this. I used diet root beer and Kinders BBQ, topped off by a healthly dollop or two of Dave's Ultimate Insanity Sauce. Turned out sweet and Hot, just like I like it. It verges on almost too sweet, but to me adding the heat from Dave's brings it all into balance. And my wife, who is not a pepper head, likes it too, just omit the Dave's from hers. Pairs nicely with French Sourdough bread!
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Yorkshire Pudding

Reviewed: Dec. 26, 2010
GREAT! I've tried Yorkshire Pudding many times, this was the best. I did make 2 minor changes: 1. The Prime Rib I cooked didn't have quite enough liquid so I added a little Olive Oil before heating drippings to a 'sizzle'. 2. I have had trouble getting it to rise enough in the past, so added 1tsp of double-acting Baking Powder. Everyone raved and said this is a 'save' and 'do again'!
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Corn and Avocado Salsa

Reviewed: Jun. 18, 2010
A variation of this is always a favorite when I bring it in to work, and it isn't unusual for me to be stopped and asked WHEN I'll bring in more. I use 4-3-2-1: 4 ears fresh white corn, 3 avocados (not too ripe), 2 medium tomatos, 1 white onion. Cilantro and Lime Juice to taste. cut kernels off ears, cook in a frying pan w/ tablespoon of olive oil until it starts to carmelize. Meanwhile dice other ingredients into bowl. Pour corn into bowl and mix. Add a qtr cup water to frying pan, scrape and reduce leavings until consistency of a thin sauce, pour over bowl, mix. Add lime juice & minced cilantro. chill. Adding the reduced sauce from the frying pan is important, it adds a lot of extra flavor. I am a pepperhead and enjoy extremely spicy food, but I keep this mild and simple so everyone can enjoy it.
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Irish Soda Bread in a Skillet

Reviewed: Mar. 22, 2010
A twist on this (on my 3rd variation-on-a-theme) was to bake this as biscuits that my wife, my neighbors, and I all enjoyed...I had never baked biscuits from scratch but this tasted enough like biscuits I've liked that I experimented.. I've made Irish Soda Bread for years, but always in pie tins... using a cast iron skillet or pizza stone works much better...I may toss my pie tins away! The lower yield of this recipe also appeals as I am an empty nester. So here are changes to bake biscuits based on this. I used a pizza stone instead of skillet for more biscuits at a time: the stone gave room for 4 largish biscuits at a time. I apologize if I've changed this so much that this doesn't belong here. I used a full teaspoon of baking soda, and added a full teaspoon of baking powder too. I also added 2 tablespoons of sugar, and 2 tablespoons of melted butter. Finally, I used buttermilk instead of milk (but still added the vinegar to it ahead of time.) I basically prepared the dough as described, then I floured a surface, and rolled the dough into 7 or 8 balls...flattened them on the flour surface, folded them, reshaped into balls again, and then repeated twice (so each ball had been refolded and reformed three times...this only took a few moments.) I then flattened them, brushed a little melted butter on the top of each, and baked half of them at a time, 400 degree oven, on the pizza stone, for exactly 10 minutes. Yields 8 biscuits (or mini loaves) GREAT!
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