Middleagedcookingguy Recipe Reviews (Pg. 1) - Allrecipes.com (1352030)

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Trout Amandine

Reviewed: May 23, 2011
Gave whole almonds a whirl in the food processor instead of using slivered almonds. Otherwise, followed the recipe. Fantastic!
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1 user found this review helpful

Real Hummus

Reviewed: May 23, 2011
Fabulous hummus substrate. Experiment!
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2 users found this review helpful

Traditional Osso Buco--Slow cooker beef shank version

Reviewed: May 16, 2011
Slow cooker version: I used beef shanks instead of veal. Drained the liquid from the diced tomatoes (I used canned whole tomatoes) and used 1/3 cup less liquid (water instead of beef stock). Let 'er rip for 8 hours. Soft, tender, delicious (and cheap!). Loved it.
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1 user found this review helpful

Traditional Osso Buco

Reviewed: May 16, 2011
Slow cooker version: I used beef shanks instead of veal. Drained the liquid from the diced tomatoes (I used canned whole tomatoes) and used 1/3 cup less liquid (water instead of beef stock). Let 'er rip for 8 hours. Soft, tender, delicious (and cheap!). Loved it.
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4 users found this review helpful

Key Lime Pie I

Reviewed: Apr. 18, 2011
We have our own Key Lime tree. We haven't been big fans of Key Lime pie, but with the number of limes we have sitting around we thought we'd try it. This is beyond good. I was doubtful of freezing it, but it was perfect. Left out the whipping cream topping
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0 users found this review helpful

Sauerbraten I

Reviewed: Dec. 6, 2010
Didn't change a thing. Watched for 5 days in the fridge. Very easy. Very, very good. Better than most German restaurants.
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3 users found this review helpful

Persimmon Cookies II

Reviewed: Dec. 5, 2010
Made it for Thanksgiving. Only one left for me! this was a hit! They are soft and almost cake-like
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2 users found this review helpful

Garlic Red Potatoes

Reviewed: Mar. 2, 2010
This is good stuff. Doesn't matter what kind of spuds you use, in my opinion
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1 user found this review helpful

Spanish-Style Oxtail Stew

Reviewed: Jan. 2, 2010
Fantastic. Used white zinfandel (2 buck chuck variety) and smoked paprika. Cooked on stovetop in French oven and transferred to 325 deg oven for 3 hours. Magnifique. Will do again and again
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13 users found this review helpful

Blackberry Apple Pie

Reviewed: Dec. 9, 2009
This was good but did not light me up like some others. Yet, recommended.
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1 user found this review helpful

Cedar Planked Salmon

Reviewed: Nov. 30, 2009
The marinade is marvelous. I have never used a plank before. Adds wonderful smell and taste. Four pounds of salmon was gobbled up by my guest. Will go out and find a steady source of planks!
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0 users found this review helpful

Cedar Planked Salmon

Reviewed: Nov. 28, 2009
The marinade is marvelous. I have never used a plank before. Adds wonderful smell and taste. Four pounds of salmon was gobbled up by my guest. Will go out and find a steady source of planks!
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2 users found this review helpful

Pear Pie III

Reviewed: Nov. 28, 2009
Extremely easy to make. I recommend as the photos do, slice the pears instead of halving them, they fit better. Use as many pears as will fit. IMO, no need to peel the pears.
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3 users found this review helpful

Osso Buco

Reviewed: Oct. 28, 2009
Have made it three times using beef shank. I used a french oven where the initial prep was done. Then into a 300 degree oven for 2 hours. Of course, I use extra garlic. Absolutely fabulous
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1 user found this review helpful

Garlic Prime Rib

Reviewed: Oct. 28, 2009
First time making prime rib. This recipe exceeds my many restaurant experiences with prime rib. Very simple, excellent results. I used a 5 pound roast and followed the 10 pound recipe for extra flavor
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7 users found this review helpful

Displaying results 1-20 (of 52) reviews
 
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