ChefFazer Recipe Reviews (Pg. 1) - Allrecipes.com (15041851)

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Bean and Bacon Soup

Reviewed: Dec. 25, 2013
I have been gluten free for almost a decade and really miss Campbell's Bean and Bacon soup. This recipe really hit the spot. I also added some diced carrots, a clove of garlic and a little liquid smoke. It turned out so well that I made it 3 times in the first week. Haha!
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Beef Pho

Reviewed: Feb. 5, 2013
I quartered this recipe and it saved me from having to go to a restaurant every time I have a craving. I used chicken broth and a beef bullion cube instead of starting from scratch with beef knuckles (since it's what I had on hand) and I only simmered the spice bag for 1 hour instead of 4. It was still amazing. Now that I have all of the spices on hand I will definitely make this again. Thank you very much!
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Seven Spiced Shark Steaks

Reviewed: Nov. 16, 2012
I was very happy with the results of this recipe. I had never cooked (or eaten shark before so I had no idea where to start. I made this for my boyfriend's family and everyone cleaned their plate. (Even mom who doesn't like fish!) I did do a few things differently. I soaked the steaks in milk over night prior to cooking and I grilled it instead of baking it. The milk soak was recommended by our charter boat guide in order to reduce the strong gamey flavor, so that's just a personal preference. Lastly, next time I make this I think I will tone down the Chili powder a bit. Although 2x2x2x2x2 is awfully easy to remember I found the chili to be a tad over powering.
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Oven-Fried Catfish

Reviewed: Apr. 14, 2012
Anything naturally Gluten Free makes me happy. This was very good, but it had a different texture than I expected. Next time I may toss in some potato starch or tapioca flour to get the consistency that I'm looking for. Thank you for the fantastic start!
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Grilled Salmon with Creamy Pesto Sauce

Reviewed: Jan. 15, 2012
I liked this recipe. The sauce was very rich, pretty simple. Just remember to keep a close eye on the sauce and continually stir it so that it doesn't bubble, pop or burn. It also holds up well and was just as good when you reheat it the next day. Modifications I made were: Baking the salmon instead of grilling it (only because I don't own a grill) and I also added a couple pinches of dried dill to the sauce.
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