DTUTTLE56 Recipe Reviews (Pg. 1) - Allrecipes.com (1445717)

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Chef John's Bacon Jam

Reviewed: Jul. 14, 2014
I use only the bacon grease to cook everything in and I pre-cut my Apple Wood smoked bacon before I fry it. I use Apple juice and apple cider vinegar instead of the Balsamic vinegar and I use Sherry wine instead of sherry vinegar. And I just put the whole Thyme stems with leaves on in and then all I have to do is take out the stems when finished cooking. Saves time.
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4-Bean Baked Beans

Reviewed: May 21, 2013
This recipe is very similar to the recipe that my sister in law's sister gave me over 20 years ago. Mine/hers is called Crockpot All Day Beans. Uses 1 can Mexican Red sauce (if you can't find this just use red enchilada sauce) and 1/4 cup Worchester sauce instead of the Ketchup, vinegar and molasses. Cook in Crockpot on low for 6 to 8 hours. So much easier and it has a bit of a kick from the red sauce.
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Yorkshire Pudding

Reviewed: Nov. 2, 2010
This is similiar to the recipe I have been using for about 30 years. The difference is I use my blender for mixing and pouring and use my fresh Thyme and Rosemary (minced for this) that I use on the outside of my Prime Rib along with garlic, kosher salt and fresh ground black pepper. Try putting some herbs in you may like it! God Bless you.
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Slumgullion

Reviewed: May 20, 2010
Back in the 50's we used to eat something like this, the difference was we cheddar cheese and 1 can of whole corn and called it American Goulash. When times were hard this was a cheap meal and could feed a big family. I will still add the corn to make it a 1 pan dinner. To the lady from New Zealand who said we didn't have American Goulash - http://en.wikipedia.org/wiki/Goulash From Wikipedia here is the section on American Goulash: Australian and North American goulash In Australia, Canada and the United States, various adaptations have made the dish more suitable for local preferences. Minced beef frequently replaces cut beef in the recipe, which reduces the cost as well as the cooking time. The meat and onions are then placed in the pan, the other ingredients are added and the dish might be ready to serve in as little time as 20 to 30 minutes. This goulash is commonly finished by the addition of noodles, pasta, or elbow macaroni. This form of the dish was made popular by its inclusion in popular cookbooks in the early and mid twentieth century, such as Betty Crocker's Cookbook and the Margaret Fulton Cookbook. Goulash is also a slang term in some parts of the United States, particularly the South, for a dish made with miscellaneous left-overs. Noodles or potatoes are usually added thereafter. In parts of New England, Goulash can refer to a pasta dish with ground beef and tomato sauce also known as "American Chop Suey."
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