Richard Tebaldi Recipe Reviews (Pg. 1) - (1501329)

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Richard Tebaldi



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Awesome Baked Sea Scallops

Reviewed: Mar. 7, 2014
I used ritz crackers and a bottled lemon grass marinade. Terrific!
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Pan Fried Whole Trout

Reviewed: Jul. 30, 2013
I marinated the trout overnight in sesame,oil, soy sauce, worcestershire sauce. I sliced some red bell peppers and Vidalia onion, fried in butter,put the trout on top and added fresh dill, salt and pepper. Pan fried 6 minutes and flipped the trout, then 5 minutes on the second side. Excellent recipe and takes a little fore planning, but only a few minutes to make.
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3 users found this review helpful

Deeeelicious Vidalia Dressing

Reviewed: Jan. 8, 2013
I substituted cider vinegar for the white vinegar and Greek yogurt for some of the oil. Taste of white v. vs. c.v. is almost the same, but cider vinegar is better.
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Homemade Horseradish

Reviewed: Feb. 10, 2012
I used cider vinegar for my recipe. No sugar. Also, I think, if you wait a while to add the vinegar after you've processed the horseradish, I'm told it would come out hotter! Hard to tell! About the sugar? You can always add it to the recipe if there's none in the fresh horseradish.
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5 users found this review helpful

Sofrito (Greek Lamb Recipe)

Reviewed: Dec. 3, 2004
I always thought Greek lamb was made with lemon juice, not vinegar! I Tried the vinegar..(balsemic) and agree with the others. Try the juice of a lemon to each pound of lamb...with Greek oregano, as well.
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14 users found this review helpful

Andouille Sausage

Reviewed: Apr. 13, 2004
Instead of using the casings to make sausage, I bought a plastic hamburg maker ($4) and make sausage patties.It's a lot easier to deal with than the casings are! I think casings are more "tradition" than useful, now with refrigeration as it is today! I discouvered for the most part, I remove the casings when I use sausage anyhow... It's also easier for making sandwiches! Good Recipe!' ciao
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56 users found this review helpful

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