PSKITTY Recipe Reviews (Pg. 1) - Allrecipes.com (14096344)

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Cheese and Bacon Potato Rounds

Reviewed: Apr. 5, 2013
I just toss the potatoes in the bacon grease, blot off the excess and dress from there. My family loves the taste of bacon, so I make these frequently, or derivations of it.
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Easy Yet Romantic Filet Mignon

Reviewed: Feb. 12, 2013
I loved this! Kudos to any 14 y/o who came up with this. Outstanding. To make it a little fancier than the potatoes and veggie our budding Wolfgang suggsted, how about baby carrots steamed just long enough to make them tender, mix a tbl or two of butter and the same of orange marmalade. Mix those up, heat and pour a thin stream over carrots. Pair this up with garlic bread and a Caesar's salad and oh boy, ring a ding ding!
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Absolutely Ultimate Potato Soup

Reviewed: Sep. 21, 2012
I didn't use the bacon. I substituted liquid Coffee Mate for the cream and saved calories that way, too. Also, I used 3 bay leaves, 1 teas. Worcestershire and half a lime for some zing. Excellent.
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Baked Brunch Omelet

Reviewed: Sep. 1, 2012
I use a loaf of crusty French bread and add thinly sliced mushrooms and a cup of cooked, squeeze-dried spinach in the layers. I used 1 1/2 cups of liquid coffee mate, saves lots of calories, which I make up for by adding a couple of tbls melted butter and several scrapes of fresh nutmeg. Outstanding!
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Fresh Tomato Sauce

Reviewed: Jul. 25, 2012
This recipe, Fresh Tomato Sauce, is the basic 'crudo' Italian tomato sauce. I don't use peppers unless it goes with the rest of the meal I've planned. First I blanched the tomatoes, cored and removed the skins. I put them in a large pot, whole with the oil and gently mash them until they're 'crude cut'. I added several bay leaves, basil, Italian seasonings, the onion and garlic, 1/4 cup RED wine and two pinches of white sugar, and salt to taste. Let simmer an hour. Taste, adjust salt/spices, and add tomato paste as needed, to thicken or enhance flavor. Now add Italian sausage links or meatballs, simmer another half hour and serve. Delish.
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8 users found this review helpful

Chef John's Tandoori Chicken

Reviewed: Jul. 2, 2012
Loved this one! You can buy Tandoori power at My Spice Sage if you don't have an import store nearby.
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3 users found this review helpful

Lobster Mornay Sauce

Reviewed: Jun. 22, 2012
Substituted the heavy cream for Coffee Mate, which I do all the time and love the results. I also added chardonnay, but any white wine to taste, and some freshly grated nutmeg, also to taste. You could rub it in your hair it's so good! ;).
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Easy Slow Cooker French Dip

Reviewed: Jun. 4, 2012
I do a couple of things include cut an onion into rings and saute in butter 'til caramelized. I use a carton of beef broth and a package of onion soup mix and a bottle of good beer. I'm not into cans! I use a 3lb London broil Put all ingredients in a slow cooker on high until meat is fork-tender and ready. 5-6 hours. Halfway through, taste the sauce and adjust spices, add more broth if needed. Pull the meat apart right in the cooker, remove all fat and let the meat rest a couple of minutes. You don't even need teeth, it's so tender!
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Stuffed Cabbage Rolls

Reviewed: May 18, 2012
I followed the recipe except where it called for the tomato soup, I substituted Marinara sauce. The tomato soup is way too sweet, imho, and throws off the taste of the cabbage. I also used a lot more spices in the filling, including a dash of cumin, a large pinch of Italian spices and just a couple of scrapes of a whole nutmeg. If you aren't used to cooking with nutmeg, it's mind blowing how many things you can add it to that really make the dish. Best way to test, grate a little bit of nutmeg over plain sauce and give a taste. We just love it.
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Red Pepper Soup

Reviewed: May 18, 2012
Outstanding soup, hot or cold. I always roast the peppers and add the skins to the blender for that smokey taste. When I serve it cold, I added a dollop of sour cream or plain yogurt in the center of the bowl and then arrange thin strips of cucumber and sweet yellow peppers and diced celery to form a little 'nest', giving it eye appeal and a little crunch. I would omit those toppings when serving hot. Also, rather than the heavy cream, oy, I used regular coffee mate for almost no calories and a great creamy texture, and it was still delicious. I did use the butter, but every little bit helps. Thanks, Judi!
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