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Slow Cooker Beef Pot Roast

Reviewed: Nov. 2, 2013
Chef John is amazing. This recipe was very good. My husband, however, had purchased a bottom roast (ugh) -- not a chuck roast -- (cue: ridiculous argument about receipes and meat) -- so, anyway. . . I wasn't sure how it would turn out, but, it came out better than I thought. I did cook it on slow, though. Once you get all the ingredients in the slow cooker, the gravy smell [while cooking] is literally intoxicating. Plus, I love this recipe because it doesn't use any dry soup mix, and the mushrooms, really, the mushrooms, add such a savory taste. I would even add more mushrooms next time. Absolutely delicious. Also, I used dried thyme and dried rosemary, I eyeballed those to about 1 - 1.5 teas each, respectively. And, I thought my prep time was more than 20 minutes, but again, I had to sear all sides of the bottom roast. I will say, do yourself a favor and get a fresh loaf of french crusty bread b/c believe me, you will want to soak up as much of this gravy as possible.
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Chef John's Ham and Potato Soup

Reviewed: Apr. 5, 2013
Delicious -- where have you been hiding Chef John? Where are your other recipes? I was at the butcher and he had some ham ends, I had everything else on hand. In my husband's words, "this is really good." Simple and easy; plus, Chef John's voice is so soothing as he talks about putting the dish together. I even made one mistake and it still came out great. Thank you, please post other recipes and make them easier to find on this website.
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Caesar Salad Supreme

Reviewed: Jan. 25, 2013
I wasn't making a traditional Caesar salad but just wanted a change of pace from my usual salad dressing. Excellent recipe, I skipped the anchovy fillets and it was a nice garlicky dressing. My only caveat is that it came out so thick that it's hard to spread on all the salad. Next time I'll toss everything in a large bowl to evenly coat the salad and then plate it.
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Grecian Green Beans in Tomato Sauce

Reviewed: Jul. 16, 2012
I've tried so many versions of this recipe trying to replicate the amazing greek style green beans in Chicago's Greektown restaurants which have rich and decadent sauces without tons of acidity -- this recipe comes close, but after so many tries and reading so many reviews, I made a few changes to this one as well. Sauteed on low to medium heat a very rounded cup of vidalia diced onion in about a generous 1/4 cup of olive oil. S&P the onion while cooking. Cook until translucent about 6-8 minutes. Carefully added 2 healthy size diced cloves of garlic for only 30 - 45 seconds [watch so it does not burn]. Drained and added one 28 ounce can of diced organic tomatoes, reserving the liquid. Added one small 8 ounce can of tomato sauce. To all of this, added about 1.5 tablespoon of dried oregano (rub in your hands to release the oils), ~ 1/8 cup of fresh parsley [just had the fresh on hand]. Little more S&P. Used 4 tablespoons of that reserved liquid here. Brought to a boil. Added 3 cans of organic [drained] green beans [trial and error with this recipe has sold me on canned green beans for the texture and they marry well with the other ingredients.] Add the lemon. AND, 2 tablespoons of sugar (pinch just doesn't do it for us). Simmered for 25-30 minutes at the very end it was still a little too acidic -- a chef once told me to add butter to reduce the acidity from tomato based sauces. Added 1 tablespoon butter. Really, really good.
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Best Bean Salad

Reviewed: Jul. 5, 2012
Terrific -- yes, the key is equal parts of the marinade; oil, vinegar [I used vegetable oil and red wine vinegar], and sugar [careful here too, I went with my taste]. I did not use 3/4 of a cup, probably closer to a half cup of sugar. I also made this the night before I served it so that the marinade would marry with the other ingredients. Also, yes, you can use this marinade with probably limitless ingredients. I just used one can each / dark red kidney beans, black beans, some onion, some celery and actually, threw in some corn. Omitted the green, garbanzo and wax beans. Notice however, that I am 3 bean/cans short of the recipe as written yet went with the same liquid measurements as written. I don't believe there's any harm in having extra marinade -- in fact, I think the more marinade, the more tasty this dish becomes. You can use a slotted spoon to remove and serve the beans from the marinade so that it does not resemble soup. Excellent dish -- my husband finished it before he even touched his burger. There's your sign.
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Simple Turkey Chili

Reviewed: Jun. 23, 2012
After surfing the web and reviewing other chili recipes, I used the spices here as written and think it worked very well. Otherwise, I did make some substitutions: 1/2 lb ground turkey + 1/2 lb of ground pork sauteed in little olive oil, minced garlic onion and S&P to taste; sauteed one small green and red pepper with [a tad more] onion and one celery stalk until fragrant and softened, combined meat and veggie mixtures -- added one can each of drained pinto and black beans; also added only (1) ~ 15 oz can of tomato sauce and (1) ~ 15 ounce can of diced tomatoes -- added the spices and simmered as written. Really good, not too soupy (don't like soupy chili), just "enough" liquid for us -- topped off with freshly shredded mild cheddar, fresh cilantro [this makes the dish come alive], and sour cream. Really good, even on a warm summer's day. I would definitely use this spice mixture again.
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Johnny's Spice Rub

Reviewed: May 22, 2012
Really good. I cut the serving size by half of that listed but ended up doubling the brown sugar . . . just because it sort of smelled strong, like I needed a little more sweet [what's an extra tablespoon of brown sugar anyway?]. I rubbed the mixture over a pork tenderloin and kept it refrigerated overnight. Next day we grilled it and at the end of the grilling time mopped it with Sweet Baby Ray's Hickory and Brown Sugar bbq sauce. It was probably the best pork tenderloin we've had and we're sort of picky. Add to this, my husband is expert at knowing just how long to get a sear on the hot side of the coals and when to transfer the meat to the indirect side which makes for an incredible juicy cut of meat. Try this rub -- I had extra and will definitely try on other cuts of meat. Cheers.
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Best Spanish Rice

Reviewed: May 18, 2012
Thought this was really and surprisingly authentic. Made some changes . . . had to increase and adjust the recipe b/c I cut up about a generous half cup each of green and red pepper and onion. It would have overpowered the 1.5 cups of rice. Okay, I sauteed the 3 vegetable ingredients in a little olive oil and seasoned w/ little salt and pepper and dash of cumin and chili powder(s). Once softened and fragrant, I added the (extra) rice, chicken broth and salsa in the order per the recipe. Once done, I mixed and served with freshly and finely chopped cilantro. The addition of the cilantro added a huge taste element, in my opinion. Would make this again, I may try and add a little garlic with the sauteed vegetable mixture though.
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Baked Maryland Lump Crab Cakes

Reviewed: Apr. 14, 2012
Okay. The best part of this recipe is baking the crab cakes -- I've had crab crumb cakes when I've used recipes that fry. However, not sure I am sold on this recipe, part of the reason maybe that I ended up using seasoned bread crumbs [I would not do that again, way too many (competing) spices when you factor in the recipe's spices too.] But, there are many people here who've enjoyed this recipe, so try it. The other change I made was cutting the cooking time, I did about 9 minutes per side. I would may even go 7 minutes per side. To your health . . .
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Kim's Macaroni Salad

Reviewed: Jul. 4, 2011
Great recipe -- has just enough "bite" with the cider vinegar to remind me of the macaroni salad I grew up with in Chicago. I only used one small jalapeno, tossed in a very generous tablespoon of pimento and one rib of celery. I will make this again.
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Corned Beef and Cabbage I

Reviewed: Mar. 21, 2011
I surfed around and found this easy recipe -- the key, I believe, is to put in about an inch or so water above the brisket. . . bring to a boil and then simmer like stated. Along w/ the spice packet, I tossed in a garlic clove and some addtl mustgard seeds. It was wonderful. My other change [another website] is that I cooked the entire brisket first, removed it, then added my cabbage and carrots to cook in the remaining liquid until they were done. Amazing dish -- I will stock up on a couple briskets while on sale during St. Pat's and cook them throughout the year. Once just isn't enough.
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Rice with Almonds and Raisins

Reviewed: Nov. 8, 2010
Husband absolutely loved this recipe. It was easy, goof-proof and I had all the ingredients on hand. Worked super well with roast chicken dinner. I can see where the "base" of this recipe could support multiple variations of ingredients--really nice addition to plain white rice. I liked it, just not a big fan of dried fruit in rice.
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Fluffy Pancakes

Reviewed: Dec. 24, 2009
I love good pancakes. Store bought mixes have an after taste and can be greasy. I never thought I could make homemade pancakes, but this recipe is amazing as it is easy. I do add a bit more sugar and some vanilla. As a side, I chop up a fresh apple and saute it until soft in a little butter, brown sugar and cinnamon and pour along side the pancakes. Comfort food and then some.
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Lemon Garlic Tilapia

Reviewed: Nov. 3, 2009
Easy and good. Looking to dress up tilapia a little differently and this recipe fit the bill. Like other reviewers, I did use fresh parsley -- not a big fan of buying a whole bunch of parsley and use so little, but I can't deny the taste of fresh ingredients from dried. I think this is one of those recipes you can easily modify to fit your tastes; overall, it provides a nice foundation for making tilapia.
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Cola Pork Chops

Reviewed: Sep. 9, 2009
Like most of the dishes I cook, I was attracted to this recipe because of its simplicity and the great ratings by members. I mixed together and marinated the chops for a couple hours, I grilled our chops. The chops were moist and juicy but the marinade reminded of the market brand OPEN PIT BBQ sauce [that my parents used years (and years) ago and that I did not like back then]. It's a decent recipe but I do not think I will be using it again.
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Barbeque Pork Two Ways

Reviewed: Aug. 4, 2009
I read the reviews on this one and took a detour. I really did not have time to mix the ingredients listed in the recipe, so, after reading other reviews, I took a chance and just mixed equal parts of Sweet Baby Ray BBQ sauce and Ketchup; about 1 cup each. Brushed it over the meat and crossed my fingers. That's it. Left it for 7 hours [no peeking], turned it off and let it cool a bit. The pork shoulder fell apart & was so tender. I shredded it and mixed with the sauces that had brewed in the crock pot all day and let it set a little longer. I added a dash or two of coarse salt. I am telling you it was amazing. Actually, I could not believe it was that good since I had modified the recipe -- plus, it was even better the next day. My only footnote is that the sugars in the bbq/ketchup burned a little on the sides of the crock pot, but there was still enough sauce to mix with the meat. My picky husband absolutely loved it.
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Grilled Tuna Salad

Reviewed: May 20, 2009
This recipe was just okay for us. I followed the directions and made only one subsitution, dried rosemary instead of fresh. Maybe we cooked it a little too long b/c it was sort of dry too. But overall, it was just sort of flat tasting. Nothing special. I wouldn't even try this one again.
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BBQ Dry Rub

Reviewed: May 19, 2009
Decent. I made this rub because my husband loves BBQ and it was so basic. However, I did some other on-line searches and saw that most dry rubs are essentially the same, but many added other spices, so, I took some liberties with this recipe. I added pinch(es) of garlic powder, chili powder, paprika and ground red pepper. Also, I marinated the chicken in the dry rub for about 2 hours (just b/c I had the time on this particular day). Just before cooking, I loosed the skin and rubbed the meat with extra dry rub. With about 3 minutes left of cooking, I dropped a healthy dollop of store bought bbq sauce (we use "Sweet Baby Ray's" original) on each piece, I think that was a huge improvement. I would make this again but, I'd play with the spices again.
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Grilled Salmon I

Reviewed: May 10, 2009
This salmon recipe is amazing. Salmon can be so boring. This recipe is super easy and soooo tasty, you'll think you're in a high-priced restaurant. My only change: I only cook approximately .75 lbs of salmon at a time and don't adjust the marinade -- recipe suggests 1.5 pounds. It doesn't over power the salmon and because salmon has such a strong flavor to being with, I like the stronger marinade. In fact, if I made 1.0 - 1.5 pounds, I'd double the marinade. Also, winters are too cold to grill, so I have baked these and they work just fine. Try this recipe!
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Three Bean Salad

Reviewed: Apr. 29, 2009
Quick. Good. I read the other reviews first. I went w/ dark red kidney beans, green beans and garbanzo beans; I also used red onion and had some fresh parsley on hand, so I tossed it in. Used "fine" red vine vinegar and EVOO. S&P to taste. After reading the reviews, I did not add the sugar immediately--I added to taste as well. . . .3/4 c of sugar seemed overwhelming. Do not know how much I ultimately used, but can say it wasn't near 3/4 c. Missing a little bite that I guess I was used to growing up with this dish. Next time I'll try this recipe w/ apple cider vinegar instead of red wine vinegar for more bite.
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