Saucier Du Fer Recipe Reviews (Pg. 1) - Allrecipes.com (13982115)

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Easy Cajun Jambalaya

Reviewed: Jan. 25, 2012
Rinse your rice thoroughly before adding to keep it from becoming pasty, or, cook it seperately, (after rinsing first,) and add at end, then, simmer a little longer to get some of the stock flavor into rice.
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10 users found this review helpful

Kalbi (Marinated Beef Short Ribs)

Reviewed: Feb. 21, 2011
I totally agree with Rogue; these babys are going to be tough and virtually inedible, done with short ribs on a grill for 30 minutes. In a smoker, (periodically basted,) or braised in a reduction sauce or a light broth in the oven, or a dutch oven, stovetop... that'd be the way to go. But, I'll give it three stars foir the marinade.
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3 users found this review helpful

Grilled Cheese, Pickle and Vidalia Onion Sandwich

Reviewed: Jan. 8, 2011
My Vegetarian wife and son love this vaiation of the (plain, old) grilled cheese sandwich! Thanks for the recipe, Lainey!!! I had a jar of carmelized onions from our last canning season that I used for these. Made for a delicious "swwt and sour" effect!
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12 users found this review helpful

Peter's Baked Stuffed Onions

Reviewed: Jan. 8, 2011
The microwaving option has these main advantages: Less mess, less cook time and---most importantly---vegetables cooked in a microwave cook from the inside out. (Cooking time determined by the size of the veggie.) As for the filling, parmesan is a great and covenient way to add salt, flavor and an added tactile texture for the palate. Hope this is helpful. (Note: Can also use vegetarian "sausage" and a little red pepper flake in place of meat, to make this a purely vegetarian course!) P.S. My Star Rating is based on the recipe given; it's YOUR challenge to make it a 5-Star recipe of your own. Stop whining and start cooking! ;=}
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10 users found this review helpful

Spinach Enchiladas

Reviewed: Nov. 30, 2010
Except for the enchilada sauce and the tortillas, there wasn't anything remotely "Mexican" about this recipe, and nothing comparable to the stuffing of a mexican enchilada. This has an Italian calaloni filling; why not just call it a "Mexicanish Canaloni"?? ;=}
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5 users found this review helpful

 
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