George Pond Recipe Reviews (Pg. 1) - Allrecipes.com (14399960)

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Asian Salmon

Reviewed: May 16, 2013
Just made this. Took people's recommendation to make a little extra sauce... enough to cover the salmon in the baking dish. Could have taken it out in 25 minutes, I think, but it was still moist and wonderfully-flavored after 30. I did not make the rice (yet); instead, just marinated (1 hour) and cooked the salmon per instructions. When it was done, I removed the skin, used a fork to scrape off the dark/fatty meat that is just below the skin. Leftovers (including sauce) went in a dish to refrigerate and reheat over the next couple of days.
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Tomato Beef Stroganoff

Reviewed: Mar. 6, 2013
I followed the recipe. As it was cooking, all the tomatoes and beef seemed more like goulash than stroganoff. At the end, I tried some with the sour cream, and mixed Parmesan cheese into the rest. The herbs from the stroganoff mix and Parmesan cheese produced a pretty good (not outstanding) goulash. The sour cream produced a bland, mildly-acidic stroganoff. So if you're wanting to cook up some strogonaff, I would suggest you find another recipe. If you're wanting to make an easy, crock pot goulash, you could use this one, substituting about a third cup of Parmesan cheese for the cup of sour cream.
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Oven-Breaded Chicken in Crock-Pot Curry Sauce

Reviewed: Sep. 1, 2012
A couple of changes earned raves for this already-great recipe. I followed another review's suggestion to start with a fragrant roux-like combination of the oil, curry paste, garlic and onions. After the onions were fully caramelized, I spooned that mixture into a crock pot and added coconut milk and crushed tomatoes. That all simmered for 4+ hours on high. In the meantime, I cubed the skinless/boneless chicken breasts and... here's the twist... coated them with a mixture of seasoned bread crumbs (1 cup), herbs, salt, pepper, and flour (1/2 cup). Those cooked in an oiled baking pan, in a 350-degree oven for 25 minutes. This precooked chicken doesn't need to go into the curry until maybe 15-30 minutes before serving. This was all served over brown rice... which itself was prepared using chicken broth in place of water, and I added a lot of turmeric and a little salt to it. This was plenty of food for 10 very satisfied people.
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Curried Coconut Chicken

Reviewed: Sep. 1, 2012
A couple of changes earned raves for this already-great recipe. I followed another review's suggestion to start with a fragrant roux-like combination of the oil, curry paste, garlic and onions. After the onions were fully caramelized, I spooned that mixture into a crock pot and added coconut milk and crushed tomatoes. That all simmered for 4+ hours on high. In the meantime, I cubed the skinless/boneless chicken breasts and... here's the twist... coated them with a mixture of seasoned bread crumbs (1 cup), herbs, salt, pepper, and flour (1/2 cup). Those cooked in an oiled baking pan, in a 350-degree oven for 25 minutes. This precooked chicken doesn't need to go into the curry until maybe 15-30 minutes before serving. This was all served over brown rice... which itself was prepared using chicken broth in place of water, and I added a lot of turmeric and a little salt to it. This was plenty of food for 10 very satisfied people.
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