jatotu Recipe Reviews (Pg. 1) - Allrecipes.com (13533038)

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Maria's Broccoli Rabe

Reviewed: Oct. 3, 2011
Very good. I did cut down the oil somewhat as a personal preference. One benefit to this cooking method, I was able to simmer the vegetable in an early stage of preparing a meal, shock it in cold water to stop the cooking, then hold it while I prepared other items, and sautee it just before service. Having read other reviews, I do have a few tips. Broccoli Rabe aka rapini is located with other cooking greens at my grocer, not with the broccoli and cauliflower. Look for perky leaves and few florets. Florets should not be yellowing. Also, bitterness compliments richness... I served this side dish along homemade fettucine alfredo.
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6 users found this review helpful

Super Filling Cannellini Bean and Escarole Dish

Reviewed: Jan. 9, 2012
This recipe caught my eye because of the ease of preparation and the use of whole, healthful ingredients. I was shopping for the ingredients when I noticed that fully cooked, flavored chicken sausages are packaged in the 12 oz. portion called for in the recipe. I'm glad I made the substitution, as I believe the final product would have been slightly bland with just chicken, even after seasoning with salt and pepper
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3 users found this review helpful

Cream of Broccoli Soup I

Reviewed: Oct. 4, 2010
very good and easy recipe, I've made it several times. I love that it is creamy (I prefer the half and half version) without being too thick and gluey. I sometimes like to use half broccoli and half cauliflower, and I generally stir the cheese in, off heat, until incorperated.
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Lighter Fettuccini Alfredo

Reviewed: Aug. 15, 2011
Quick and easy, yes. Alfredo, no. The sauce (and there's a lot of it) is overwhelmed by the cream-cheese-flavor of the Neufchatel. After a few bites, I felt like I was just eating a bar of cream cheese. Soon after, I returned to the kitchen and washed all the sauce off and down the drain so as not to waste a whole box of pasta. In the future, when looking to cut fat and calories, I will search out a different recipe... perhaps one that uses evaporated skim milk in place of heavy cream.
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Chicken Scampi II

Reviewed: Aug. 10, 2011
A quick and easy scampi that was quite delicious. I took the advice of others and cut the oil and butter in half as well as adding some wine with the lemon juice. (Only had fortified wines handy, so I used Marsala...just a few tablespoons.) I did do one thing entirely different, though, with great results. Recalling the French technique of monter au buerre, I began the dish with 2 tablespoons of butter, then, after the chicken was cooked through (which i found easier if the pan was lidded) I removed it from the pan, put a splash of my pasta cooking water in the pan to increase the volume of liquid, and whisked in the other two tablespoons of cold butter, about a teaspoon at a time. This results in a creamy, silky finish to the sauce.
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Guacamole

Reviewed: Jul. 7, 2009
Very good and very easy... I've used this recipe several times. I like to cube one of the avocados and fold it in after I've thoroughly mixed all the other ingredients, the result is both smooth and chunky. Sometimes, I'll sautee the onion first so it's not so bitey... makes the dish that much more special.
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Emily's Famous Hash Browns

Reviewed: Jul. 7, 2009
I really liked the concept of this method, so I tried the recipe as written... I found the hashbrowns way too greasy for my liking, and not very well seasoned. Even with a food processor, it seems awfully laborious considering the results. I still like the idea of the ingredients and the method, but in the future I'd season the mixture before cooking and seriously cut down the oil.
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2 users found this review helpful

 
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