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Fish Chowder

Reviewed: Mar. 23, 2011
we loved it! thank you for the recipe. made it per the recipe just added a splash of white wine to the saute and a couple carrots for color. oh and just for our preference we like chowders spicier (added cayenne) and on the thick side so i added a few instant potato flakes at the end to quick thicken it which was great but i think it did change the texture from what was intended, we were hungry though no time to flour thicken again. flavor was wonderful and delicate, we topped with a few french fried onions and paired with an alton brown recipe for creamed corn corn bread with a drizzle of maple syrup. yum went nicely with the spicy chowder. one thing maybe someone can tell me, but my fish sort of disappeared texture wise. i followed the recipe and i didn't have any chunks of fish. it was still really great, maybe that's how it's suppose to be. maybe i needed thicker fillets.
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Creamy Sage Butter Sauce

Reviewed: Feb. 9, 2011
this simple sauce has such a wonderful delicate flavor. made a couple times now and it's been a real crowd pleaser every time. i didn't realize what a great flavor fresh sage has! tossed it with angel hair baby peas and sauteed mushrooms with a sprinkle of parm at he end. make sure you just barely undercook your pasta by a minute then it will finish cooking once you add the hot sauce, absorb the liquid in the sauce and thicken it. i wouldn't add a thickener unless you are looking for a pasta-roni effect. ew. recipe is wonderful as is i think it's really just as good with half and half and 1/2 a stick of butter but it IS sage butter sauce and not a diet food so who cares. thank you for this recipe it's going to be a favorite for us.
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5 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Dec. 8, 2010
liked it alot. have never had authentic adobo before so i didn't know what to expect. served it at a family gathering it was nice and easy to prepare. i think it's better if cooked longer than the recipe suggests. i cooked it in my dutch oven on low for four hours. i tasted it after the suggested cooking time and the vinegar was a bit overpowering but after a couple more hours it mellowed out alot. needs a little more spice i think. we sprinkled red pepper on it after plating. also i tossed in fresh whole mushrooms for the last hour they added a nice flavor to the broth and were a really tasty accompaniment. four stars because everyone was eating it for the first time and liked it and ate a lot of it but nobody was raving.
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3 users found this review helpful

Drop Biscuits and Gravy

Reviewed: Nov. 13, 2010
loved this made the gravy exactly as written except with a 12 oz package of morning star vegetarian sausage crumbles, in the freezer section. i'm a vegetarian with a meat eater husband so this throw back to his southern, meat eating, comfort food, roots made him very happy. i've made sausage gravy before starting with a flour butter roux and gradually adding milk etc but this method is better you won't get any lumps even if you are only occasionally stirring. a twenty minute crowd pleasing breakfast. i did double the recipe because you can make some KICKIN' breakfast pocket sandwiches in a sandwich press the next day with left over gravy scrambled eggs and a little cheese. try it. :)
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Blueberry Streusel Muffins

Reviewed: Oct. 9, 2010
i liked these alot. i think i would have liked them better if i had followed the recipe and not taken the suggestion i saw many reviewers make to add more sugar. i thought it was much too sweet coupled with the super sweet topping. i wanted muffins not cupcakes. i had frozen blueberries that i had picked ripe myself so maybe everyone else had the small sour ones you get in the grocery store and that's why they needed more sugar. really though they were too sweet the blueberries and streusel were enough without the extra sugar. i gave it four stars just because i liked more of a multi-grain feel to my muffins so i think i'll play around with this. a little less flour and maybe add red-mills multigrain high fiber hot cereal mix, maybe some plain apple sauce to add moistness without adding more fat. thanks for the recipe.
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Best Marinara Sauce Yet

Reviewed: Jul. 9, 2010
loved it a great base to build on. i liked the wine in it. brightens it up a bit. WAY better than from a jar. served with homemade vegetarian meatballs and spaghetti for family from out of town and it was a hit. i had doubled the recipes and had some of the sauce left over so i froze it. we ate it the other night and it was also really good. good with some red pepper flakes added for a kick.
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Spicy Bok Choy in Garlic Sauce

Reviewed: Jul. 9, 2010
thought it was great. careful not to overcook i over cooked mine a little and i think it would have been a bit better if i had been more "gentle" with the greens. flavor was wonderful the only reason i gave four stars is because it was a bit watery i think you could get by with not adding any water at all. i followed the recipe and i think mine as overcooked because i was waiting to cook down the sauce so it would thicken like the recipe said. i used a jar of pre-prepared stir-fry garlic and ginger paste. about four bucks in the refrigerated fresh herb section. really saved on time. flavor was great will make again.
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