ReddGypsy Profile - Allrecipes.com (13100688)

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ReddGypsy


ReddGypsy
 
Home Town: Salt Lake City, Utah, USA
Living In: Portland, Oregon, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian
Hobbies: Hiking/Camping, Camping, Biking, Walking, Fishing, Reading Books, Painting/Drawing
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Recipe Reviews 33 reviews
Absolute Best Liver and Onions
Awesome! The only thing I changed was that instead of milk, I soaked it in buttermilk...the old-fashioned way. Delish!

3 users found this review helpful
Reviewed On: Jun. 7, 2013
Herb Roasted Pork
The rub and sauce are delicious!!! I doubled the rub (except for salt/pepper) and the sauce, and then followed all the recommendation of the most highly rated review. S/he has some good suggestions, like rolling the pork in the rub etc. Spooning instead of brushing the roast with the sauce so as not to rub off the spices... BUT!!! DO NOT put the roast on a rack!!! Pork loin tends to be dry and NEEDS to roast in it's own juices. I have made this twice, the first time I baked it on a rack, and it so SO DRY! the second time I followed the recipe exactly in regard to cooking method and it was AWESOME. Everyone thinks they are a culinary wizard on this site, and many times the tips are great, but I have ruined to many a good recipe following others advice. I will make this again... but ignore what the reviewers have to say on this one!!!!

9 users found this review helpful
Reviewed On: Oct. 18, 2012
Lobster Newburg
Awesome sauce! I actually made the sauce to pour over a lobster and muenster cheese omelette (I had left over lobster from the night before). I also threw the shells in to flavor the sauce and used old bay instead of salt. I reduced the sherry to 1 tbs. I topped my omelette with this sauce and sliced green onion over the top. It was incredible. As good as it is, I am sure the original recipe (as served over toast) is just as good! Thanks!

3 users found this review helpful
Reviewed On: Apr. 24, 2012
 
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