TommyTomatos Recipe Reviews (Pg. 1) - Allrecipes.com (13372954)

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Buttermilk Coleslaw

Reviewed: Aug. 1, 2013
I made the recipe exactly as shown. The final flavor was a bit muddled. What was missing was acid. Added 2 tablespoons of apple cider vinegar, about 1/2 cup more sugar, a pinch of cayenne pepper (yes! do this!) and five drops of Tabasco brand red pepper sauce. Mix well into the slaw, allow to mellow several hours or overnight. I also added a small can of crushed pineapple, drained. Diced apples could be added, too. This made fantastic coleslaw worthy of your time! Super yummy, not cloyingly sweet, the cayenne and Tabasco give you a nice very subtle "brightness" to the flavor, not heat. Very Southern and delicious! I used "Duke's" mayonnaise and enjoyed the extra richness it seems to give recipes.
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3 users found this review helpful

Southern Pimento Cheese

Reviewed: Sep. 29, 2012
I always hate reviews where the food cooked had nothing to do with the recipe. Here, I followed the recipe exactly, and all I can say is sweet Southern perfection! It is better the second day - if you can make it last that long - and it makes delicious grilled cheese sandwiches. The cheese-to-mayo ratio is spot on, and the slight bite from the cayenne makes the flavor wonderful as a dip, a sandwich spread, or just by the spoonful! Using the stand mixer to make it makes it so so so easy. Try this version of the snack food to the Gods next time you have company, or just to enchant the family! Want to change it up some? I think using Miracle Whip instead of Hellmans Mayo (or even Dukes, if you can find it) might make this even better. Also, consider a sprinkle more cayenne to brighten the flavors. Otherwise - why mess with perfect?
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8 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Jul. 14, 2012
The "real deal" Chicago dog uses a Vienna Beef frank, STEAMED not boiled, a steamed poppy seed bun, neon green relish, and whole sport peppers. I gave four stars because of the advice to boil the franks. The Vienna Beef franks have a natural casing that has just the right amount of "snap" to it when you bite in! The buns need to be steamed so that they are just almost mushy and soft. Plenty of mustard on TOP of the frank, not on the bun, a spear of pickle, and plenty of onions and relish make this dog incredible. Finally, slices of tomatoes are a requirement. Don't mess around with perfection - the good people of Chicago figured out the perfect dog!
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Bolognese Stuffed Bell Peppers

Reviewed: Jan. 21, 2012
Stuffed peppers are ultimate comfort food. These are terrific.
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2 users found this review helpful

Easy Southern Wilted Spinach Salad

Reviewed: Jan. 21, 2012
Easy and yummy! Try this anytime!
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0 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Jun. 19, 2011
Just made these exactly to the recipe - fantastic! I sliced some thinner, some thicker. The thinner were more like chips, very crispy and tasty. The thicker ones were more like a vegetable side dish. Both were yummy. Add a bit of salt, some lemon juice at serving, and stand back - the family will devour!
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Creamed Chipped Beef On Toast

Reviewed: Apr. 15, 2011
Make it just like this recipe and you can't go wrong! It is delicious! Top with a shake or two of black pepper. When my parents married in 1953, the only thing my mother could cook was creamed chipped beef on toast. So, meal after meal week after week she made it until my father almost tossed her out! Eventually, she became a fabulous cook, and the story of the chipped beef and how my father grew to hate it was a funny part of the family history. One day, when I was about twelve, I asked her to make it so I could taste what she had cooked meal after meal all those years before. She did, and when my father got home ready for dinner, he took one look at the chipped beef on toast and said, "Oh, no! Not this stuff again! Didn't we just have this???" She never made it again! Another quicky recipe for this dish is to chip the beef into canned concentrated mushroom soup, adding only a little milk to get the right soupiness. Heat slowly over low heat to avoid scorching. Don't forget the cayenne - a bit more is tasty. And the toast must be fresh, well browned, and hot for the best effect. So tasty!
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