Ryan Guerra Recipe Reviews (Pg. 1) - Allrecipes.com (13826490)

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Ryan Guerra

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Stewed Cabbage

Reviewed: Jan. 3, 2013
I make this all the time as a side dish. The recipe (okay, stewing in general) is very forgiving, so don't worry too much about portions or ingredients.
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Clone of a Cinnabon

Reviewed: Jan. 3, 2013
I've made these multiple times and everyone has been really happy every time. My arteries are probably going to revolt on me at some point. :) As others have noted, these store really well in the freezer. I pack them tightly in Saran wrap in ones or twos and that way I can take them out in small amounts to reheat in the microwave later.
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Marinated Mushrooms

Reviewed: Jan. 3, 2013
Great recipe. Takes a little time, but it's well worth it. You can add more mushrooms if you'd like, since there is plenty broth.
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Scones

Reviewed: Jan. 3, 2013
Great! My fiancée loves this recipe. I always cut the added white sugar to 1/4 or 2/5 cup, and have started replacing with brown sugar. You can do all sorts of things with it: let me suggest adding dried blueberries to the base recipe. Or canned blueberries in water/light syrup and replacing some of the milk with the blueberry juice. I keep using this base recipe and toying around with it. One hint: don't dally once you've added the baking powder. Getting them in the over right away will make for fluffier scones.
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Miso Soup

Reviewed: Jan. 3, 2013
Great base. Simple soup and this gives you the portions to tweak to your particular taste. Try boiling dried sardines to make your broth, or adding mushrooms and dried seaweed. I add the miso paste at the end--apparently you destroy some of the "healthy" components of the miso paste if you cook it.
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Shredded Chicken Tacos

Reviewed: Jan. 3, 2013
This wasn't really that great. I think one of the issues is that you really want your chicken slow-cooked for your tacos and this recipe just doesn't do it. Another problem is that it's very tomato-y, in a way that I wasn't expecting--it's almost Italian in its flavor. Weird. While cooking, I was hoping there would be a transformation in the taste as I simmered the sauce, but I was pretty disappointed in the result. I tried simmering for a longer time, hoping for more caramelization and sampling the whole time, but it never got there. The final tacos were saved by the other ingredients and salsa I whipped up, but I wouldn't repeat this recipe. I'll definitely try again on chicken tacos, but I don't think this recipe is worth tweaking to make it work out right.
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Black Bean Salad

Reviewed: Jun. 1, 2011
Absolutely great. I love making a huge batch of this (without the pimentos) and chowing down over the next few days. A great side dish, a good light lunch, it's just darned good.
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Best Cream of Potato Soup

Reviewed: Mar. 29, 2011
Pretty damned good recipe. A great starter for later tweaking to what ingredients you have on hand. My favorite part is how the "creaminess" is produced primarily by the added flour instead of milk (cream + water in my case since the milk was out). It makes a soup a bit lighter than most other recipes and there is already more than enough flavor from the other ingredients. And cooking the four into the soup early keeps it from tasting floury. Fun to make and fun to eat.
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Ginger Glazed Mahi Mahi

Reviewed: Sep. 27, 2008
An excellent recipe that I've made time and time again since I first made it. Play around with portions of soy sauce and vinegar until you find a combination you like the best! I highly recommend using fresh ginger; I've tried this with both powdered and fresh and there is no doubt in my mind the fresh flavor is far superior. And not only does it work great on Mahi Mahi, but I've used this sauce with mixed veggies, green beans, and other fish. The Mahi Mahi steaks are still the best. This should definitely be in any simple chef's repertoire.
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Beer Brisket

Reviewed: Sep. 27, 2008
Great recipe with one fatal flaw: that's two TSP of black pepper, not TBSP. I cut down to about 1 TBSP of pepper when I made it because it seemed quite excessive and even that was too much. I took the advice of another member and added cut russet potatoes and carrots about 2.5 hours into cooking and they turned out just right, albeit peppery. I used a Miller Lite (because it was handy) and it worked out great, though I'll try to use a light beer next time with a little less flavor. In the interest of transparency, I used a 1.5lb cut since that's what the store had. I didn't even bother with the gravy, since the meat was great just on its own accord. The brisket came out tender and juicy, and the flavor around the pepper was excellent, so I'll definitely be revisiting this recipe soon!
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