Middleagedcookingguy Recipe Reviews (Pg. 1)

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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Real Hummus

Reviewed: May 23, 2011

Fabulous hummus substrate. Experiment!

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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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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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3 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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2 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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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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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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10 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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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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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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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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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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6 users found this review helpful

Cider Baked Squash

Reviewed: Nov. 27, 2008

Good. Company enjoyed it. A nice change from the usual.

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Baked Sweet Potatoes with Ginger and Honey

Reviewed: Nov. 27, 2008

Three pounds. 15 guests. Gone. Used vegetable oil instead of walnut. Took about an hour instead of 40 minutes. This is worth making.

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Cabbage Soup II

Reviewed: Jun. 9, 2008

Excellent. Neighbors tried it and knocked it off. I really liked the barley in it and added some potatoes as someone had suggested. Worked fine in a slow cooker.

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