nakomiKF Recipe Reviews (Pg. 1) - Allrecipes.com (15236344)

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Chef John's Italian Meatballs

Reviewed: Mar. 5, 2015
Amazing recipe. I stick them in the oven for about 15 minutes at 375, then freeze them. When I need them, I stick them in a crockpot on low for about four hours in tomato sauce. They hold up well and taste SO GOOD.
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Janet's Rich Banana Bread

Reviewed: Aug. 17, 2014
I love this recipe and I use it all the time. Only changes: 3 mashed bananas, some cinnamon and nutmeg. Also works with zucchini. :D
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Perfect Sesame Chicken

Reviewed: Jan. 28, 2013
The sauce turned out pretty good. I used a little too much of the cornstarch slurry though--next time I won't use all of it. Since I didn't have dark soy sauce on hand, I used regular soy sauce and added one green onion (whole) and a handful of mushrooms to the sauce as it boiled. I then removed the mushrooms and green onion before I added the cornstarch mixture. It helped the flavor quite a bit. Also, I subbed brown sugar for white (only 1/3 cup), it helped with the coloring. I also baked mine at 375 for 40 minutes as emilyjane928 suggested. Turned out to be delicious!
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Gramma Brown's Corn Chowder

Reviewed: Nov. 1, 2012
I made several key changes--first, I crisped the bacon in the soup pot then removed it and set aside. I used the bacon fat to sauté the celery, onion, celery seed, and some fresh garlic I had. Then I added all the veggies (canned and otherwise) and let them toast for about 10 minutes. I added the flour to the veggies until the flour was toasted and golden (sort of like a roux) and added the liquid. I used evaporated milk and cream instead of milk. Then I added the bacon when it was ready to serve. Everyone loved it and I've made it several times.
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Broiled Tilapia Parmesan

Reviewed: Nov. 1, 2012
This was surprisingly delicious. I was a bit skeptical at first because of the mayo, but it was delicious. My husband and my son both loved it. Some changes: I halved it, replaced celery salt with celery seed, added a bit more parmesan, and broiled without flipping it over for 4 minutes before adding the topping. It took roughly 2 minutes for the topping to brown and sizzle. And it was FAST! Cheap and easy--definitely making again.
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Mom's Zucchini Bread

Reviewed: Sep. 13, 2012
I love this recipe. Replaced some of the white sugar with brown sugar, added another cup of zucchini, and added a touch of nutmeg as well. Cooked for 55 minutes. I don't have a sifter so I whisked the dry ingredients together instead--combines and fluffs just fine.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Apr. 28, 2012
Instead of onion powder, I added a little freshly minced green onion to the cream cheese mixture (because I had those on hand and no onion powder). It tasted SO amazing! It made the dish taste fresh.
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