showlan Profile - Allrecipes.com (13734559)

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showlan


showlan
 
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Member Since: Jul. 2008
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Recipe Reviews 32 reviews
Pistachio Crusted Rack of Lamb
I think this is one of the first recipes I've made off of this site that I followed exactly, and it was perfect! The timing is perfect for a medium rare. I made this for 4 men and one of them is a chef and everyone loved it! Thank you!

0 users found this review helpful
Reviewed On: Apr. 15, 2014
Chef John's Crab Cakes
These were SO good! I like things spicy, so I made everything as is except I took a yellow chili pepper, minced and sautéed it in a little olive oil, cooled it, and tossed it into the mixture. I could have eaten 10 of these! I got rave reviews from my guests as well. I found that to reheat, take a little bit of butter (mixed with cayenne pepper if you like the heat), drizzle on top, and stick it in the toaster oven. Thank you for this recipe a hundred times over!! Edit: I forgot to mention about the cakes falling apart while cooking. It was my first time making something like this, so it took a little bit of experimenting. I found that if I used one spatula to stop the crab cake from moving, I could easily slide another spatula underneath the cake. I then kind of pressed the two spatulas together to flip the cake and nestle it back into the oil. After a couple of tries, the cakes came out perfect. No mess! No falling apart!

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Reviewed On: Apr. 3, 2014
Shepherd's Pie
Loved it! I doubled the recipe in order to feed 4 adults. I also made a few changes: 1) I used one can of cream of mushroom and one can of cream of chicken. 2) I added salt, cayenne pepper, and garlic powder to the mixture. 3) I used fresh baby carrots instead of frozen, chopped, and then boiled the carrots and peas for a few minutes just to soften them up. 4) I used the herb and butter flavor of mashed potatoes, and then I sprinkled on some shredded sharp cheddar cheese before baking. (Next time I might use a little more potatoes- it didn't QUITE cover the two pies. But still... Amazing! Thanks for this easy recipe!

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Reviewed On: Mar. 20, 2014
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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