Poirot Recipe Reviews (Pg. 2) - Allrecipes.com (13245713)

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Southern Baked Yellow Squash

Reviewed: Oct. 28, 2013
Delicious! I usually make my squash casserole with a cheese (like asiago), but decided to try this one instead. I was not disappointed - will make again. I just realized on re-reading this recipe that I did not add the 1/2 cup breadcrumbs to the squash - I only sprinkled italian breadcrumbs and butter over the top. I didn't miss the other breadcrumbs.
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Microwave Roux

Reviewed: Oct. 22, 2013
I've been doing this for years -- and of course I wouldn't microwave oil in a plastic bowl. I start my étouffée like this -- even adding the veggies. It takes at least 30 minutes to darken a roux on the stove -- the microwave does it in half the time without the constant stirring. My proportions are a little different since I don't need that much roux -- 1/2 cup olive oil to a little less than 1/2 cup flour will make 2-4 cups gravy - depending how thick you like your gravy.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Oct. 15, 2013
My 4 star rating is based on way too much gravy for just 1 lb of meatballs, and the sauce needed a little extra flavor. I actually made 3 lbs of meatballs (1 lb. beef and 2 lbs turkey). I kept the proportions the same, but did add a 24 oz jar of my favorite jarred wine flavored spaghetti sauce. Even with 3 lbs of meat there was sauce left over when the meatballs were all gone, and I was surprised at how good the meatballs turned out -- and so easy to make -- just scooped the meat with an ice cream scooper, and dropped them in the hot sauce after rolling into balls. Will make again.
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Shrimp and Crab Bisque

Reviewed: Oct. 10, 2013
Really yummy, and easy to make -- I did spice it up a little with Old Bay's and a little cayenne, but that's just personal preference. I left out the wine because my two guys think they don't like the taste of wine (although they get it often in my cacciatore). I know I'd have liked it even better with the wine taste, so maybe I'll sneak some in next time.
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Chef John's Deviled Eggs

Reviewed: Sep. 21, 2013
Very good, and the little pepper slices made them special. I decide to just use the hot sauce I had on hand, rather then spending additional for the sraicha hot sauce -- just added a pinch of garlic too.
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Southwestern Quinoa Salad

Reviewed: Sep. 14, 2013
All I could taste was the lime, and I only used 2/3 of what the recipe called for. I didn't see one reviewer's note about using a third if using bottled lime juice until the deed was done. Aside from that, the quinoa grain is so small that I thought it didn't stay nice and separated ... Kind of mushy. Maybe I'd like better within couscous instead. Probably wont try it again.
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Baked Ziti with Sausage

Reviewed: Sep. 13, 2013
I made this as written except for sautéing the onions, garlic with the meat. My only issue was that mixing the pasta with ricotta first gave a grainy consistency to the pasta even though it was thoroughly heated. Next time, I will mix the ricotta into the meat first, and probably double the Italian cheese too. I make something similar with mostly ground turkey, so you could do that too.
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Beef and Cabbage Stew

Reviewed: Aug. 1, 2013
Good start, but triple or quadruple -- I usually make enough soup to freeze at least 8 quarts for future use and to give some to my kids. I also boil finely shredded onions and cabbage (almost a whole head) -- they just about dissolve and give the soup body. This is the base for my vegetable beef soup -- add lots of veggies - try rutabega, acorn squash, turnips. I eat vegetables in my soup that I'd never eat on their own. I leave out the potatoes as they don't freeze well, but you can put 1/2 cup barley or tiny macaroni instead.
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Awesome Slow Cooker Pot Roast

Reviewed: Jul. 28, 2013
The only reason this recipe Is rated highly is because almost no one made it as written. It's my one complaint about the reviews. People will review a recipe -- change it completely ... And then rate it with 5 stars. This is just a quick and easy mix that you can get from the back of a dry onion packet. It really doesn't take that much longer to sear the (floured) meat and sauté a few veggies -- buy the frozen onion/celery/carrot mix -- already diced up --- add a few herbs --- pretty easy and no canned additives. I used to make a recipe almost exactly like this when I was first learning to cook -- so possibly that level of cook will appreciate this recipe.
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Chef John's Chicken Riggies

Reviewed: Mar. 25, 2013
Really good, and the leftovers were excellent too. Chef John tends to season a little hotter than my family likes, but easy enough to add a little less hot peppers and I also used mild italian sausage. Will make again. I didn't have any olives, but I think they would have made a good addition.
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Easy Pork Roast

Reviewed: Mar. 23, 2013
Great recipe! I'll admit to having doubts about cooking my favorite roast with tomatoes poured over, but I needn't have worried. Served with steamed white rice and veggie for a family dinner -- everyone liked or loved it. I used Guinness (almost beer), since that's all I had, and skimmed as much fat off the gravy as I could about half way through the cooking -- my 7 lb roast was done in 4 hours at 275 degrees.
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Cajun Shrimp Orecchiette

Reviewed: Mar. 21, 2013
Excellent recipe -- I only adjusted the hot spices down a little -- I love well seasoned, but not TOO hot, and doubled the spinach as one reviewer recommended. I would not use precooked shrimp as another reviewer recommended -- they don't absorb the flavors as well, and can get rubbery. Buy the raw frozen shrimp(easy peel or with only tails on). It only takes minutes to defrost under running water and they're ready to cook.
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Irresistible Irish Soda Bread

Reviewed: Mar. 21, 2013
I have no idea if this bread is authentic or not, but the taste fit perfectly with the corned beef and cabbage meal. Didn't even need butter. I made as directed -- the evening before -- and wrapped in aluminum foil overnight. I can't speak to recommendations that it needs raisins because I hate raisins in bread -- Will make again.
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Braised Corned Beef Brisket

Reviewed: Mar. 21, 2013
Made two corned beef roasts for a family dinner - one traditional boiled, and this one. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked it regularly while cooking. I agree with another reviewer that 2-3 tablespoons is too little water for "braising".
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Sarah's Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 21, 2013
The meat was very good, but beer gave an odd taste to the veggies. Two of my family commented (and only tasted the veggies) and I hadn't even told them I'd cooked the corned beef with stout beer. I don't plan to use this recipe next time.
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Kristen's Potato Leek Soup

Reviewed: Feb. 1, 2013
I bought some leeks on whim -- always wanted to try a Potato-Leek soup. My only complaint is that I got less than 1/2 a bowl -- the family loved it. I'd seen other recipes that called for cornstarch, but I found that pureeing a portion, as suggested, thickens it quite nicely. There's no need to be exact in the proportions of ingredients ... I preferred a little more butter, and I didn't have 6 leeks on hand - only 4. Will certainly make it again -- thanks.
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Cookie Press Butter Cookies

Reviewed: Dec. 24, 2012
Sorry, I didn't care for these cookies -- maybe they need a flavored icing, because they just didn't have any taste on their own?
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Dec. 21, 2012
I like spicy, but this is too hot -- I'm from New Orleans, and I've never quite understood why some cooks don't allow the diner to control the heat -- you can always add LA hot sauce. The mix of other seasonings is just right, and I used clam sauce as another reviewer suggested -- excellent. Easy roux making tip -- use your microwave -- it works great and you don't have to stir it. You can just search "making a roux in the microwave".
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Honey-Mustard Macaroni Salad

Reviewed: Dec. 18, 2012
Delicious - love the extra flavor added by the honey mustard -- I used Dijon and honey. My only recommendation is that you make it at least a few hours in advance to give the onion and bell pepper time to meld flavors. I ate some right after putting it together -- it was very good, and then 5 hours later at the party -- it was even better. Will definitely make again -- maybe add some chicken or ham for a main course?
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Beef Enchiladas II

Reviewed: Sep. 27, 2012
Nice easy meal ... although more of a burrito than an enchilada (due to the flour tortillas). I got the idea (from a restaurant I like) of adding a finely diced potato and a 1/2 bell pepper to the frying meat -- I can see myself creating a few different varieties with this recipe. Thanks.
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Displaying results 21-40 (of 68) reviews
 
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