JBrown Recipe Reviews (Pg. 1) - Allrecipes.com (13486427)

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Chef John's Beans and Greens

Reviewed: Jun. 28, 2012
Excellent recipe as is. I chopped up 4 slices of bacon and sauted them until light brown. Used the rendered fat with less olive oil to saute the garlic and 1 chopped onion. At the end I added 1.5 tbsp. red wine vinegar and 2 tsp. sugar.
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9 users found this review helpful

King Ranch Chicken Casserole I

Reviewed: Sep. 25, 2012
Loved thid recipe as is. Didn't need to do anything to it.
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8 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Aug. 4, 2012
We liked this recipe very much. I sautes a 1/2 cup of onions, 1/4 cup of celery and 1.5 cups of sliced mushrooms in 1 tbsp of butter and 1 tbsp of oil and added into the mix. The Ritz crackers are great, but they are really soggy the next day. I think I will brown them seperately in the oven while the casserole bakes and sprinkle them on later.
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3 users found this review helpful

Summer Vegetable Ratatouille

Reviewed: Jun. 28, 2012
I have made ratatouille for thirty years and this is basically the recipe I have always used. I cube the veggies into 1" - 1.5" chunks. I like the texture better. Tastes great over any of the tube shaped pastas or in a frittata. If you use it in a frittata drain of the liquid before adding the eggs.
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3 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Aug. 4, 2012
We liked this recipe very much. I sautes a 1/2 cup of onions, 1/4 cup of celery and 1.5 cups of sliced mushrooms in 1 tbsp of butter and 1 tbsp of oil and added into the mix. The Ritz crackers are great, but they are really soggy the next day. I think I will brown them seperately in the oven while the casserole bakes and sprinkle them on later.
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2 users found this review helpful

Hungarian Goulash I

Reviewed: Jun. 28, 2012
Use a good chuck roast cut up at home. Makes all the difference in recipe consistancy. Very good recipe.
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0 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 28, 2012
I read the recipe and thought maybe what I know about pork tenderloin was wrong. Never, ever, over cook pork tenderloin! I wasn't wrong. The jus is needed because, while the tenderloin is tender, it is also arid, saharan, dry. The jus is tasty, but there are better ways to make a pork tenderloin sing.
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0 users found this review helpful

 
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