SJRJA Recipe Reviews (Pg. 2) - Allrecipes.com (1532681)

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Garithes Yiouvetsi

Reviewed: Aug. 7, 2013
Pretty good - but lacking a bit of flavor. Added a few greek olives to try and zip it up a bit, but still a little bland. I make something similar to this with chicken or a mild white fish like cod, and I think I prefer that to the shrimp. They got a little lost in all the tomato.
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Green Beans with Cherry Tomatoes

Reviewed: Jul. 31, 2013
Yummy! For those who are counting calories, I used only 1 -2 TBSP of butter, and that worked just fine -Lightly coated the beans and tomatoes. I am sure it would have been delicious with the full amount as well - what's not better with butter?? I used the thin haricot verts from Costco - steamed very briefly then quickly tossed with the rest of the ingredients.
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Fondant Potatoes

Reviewed: Jul. 31, 2013
I saw the video and was intrigued - mine were not as pretty as Chef John's, but they were crispy on the outside and crumbly/creamy on the inside. Yummy! I used chives (no thyme) and since it is more delicate, it almost burned in the oven, so I took it out about halfway thru. I will probably not make these often, as they are a little time consuming and there is more butter/oil than I like for an everyday recipe, but may attempt again for company.
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Camper's Potatoes

Reviewed: Jul. 25, 2013
Yum! _ simple but delish and a good way to make potatoes without heating the oven
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Camper's Potatoes

Reviewed: Jul. 21, 2013
Could have sworn I had onion soup mix, but wasn't in the cabinet, so I subbed some garlic salt - Delicious!! I used yukon gold potatoes that were not very fresh, and they were yummy - they steamed inside the foil pouch and were soft with just a few crunchy bits. I would have liked a few more crunchy edges, but I did have a little trouble with my potatoes sticking to the foil. This might be because I forgot to melt the butter, I just put dotted a few pats of butter over the top. Or, maybe to be safe next time, I will give the foil a quick spray of cooking spray...After I put them in the serving dish I sprinkled some crumbled gorgonzola over the top. We were licking our plates!!
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Garlic Corn on the Cob

Reviewed: Jul. 11, 2013
not spectacular - I don't think I will bother with all the foil wrapping etc. next time - if you are lucky enough to have good corn, it is most delicious just quickly boiled and everyone can butter their own. This was Just not our thing, I guess.
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Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Jul. 7, 2013
Yummy. Made this tonight with yukon gold potatoes - the lemon did not exactly come thru, nor did the mint, but they were delicious nevertheless. Next time I might bump those two flavors up a bit. I was a little pressed for time, so I cut my potatoes into small chunks and cooked on 425 in my cast iron skillet in my convection oven - took about 45 minutes. Little crispy bits on the outside and creamy on the inside. I used less feta to save a few calories - would also be great with goat cheese or with no cheese at all. Will make again and maybe try to cut the olive oil a touch just to save a few calories.
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Souvlaki

Reviewed: Jun. 29, 2013
delicious! we use this marinade frequently in the summer for grilling pork cubes or chicken breast. Sometimes we have a Greek-themed meal along with it, but lots of times we just use it as a great basic marinade. Very tasty and kid-friendly.
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Zucchini Puffs

Reviewed: Jun. 26, 2013
So I made four puffs as the recipe stated - frying them in hot oil - and they were yummy. They remind me of a hush puppy because they are more doughy more than zucchini-ish. Anyway, I do not own a deep fryer, and in a hurry, I just threw some oil in my cast iron skillet and tried to "deep" fry them that way. I ended up with a LOT of hot oil splatter, so I gave up on the frying and then dumped the remaining batter, along with a little shredded asiago cheese, into a greased pie plate and threw it in the oven at 375 for 30 minutes. This made an interesting dish - not eggy enough to be a quiche, and not dense enough to be a scone or biscuit, but something in between. It, too, was pretty good. Four stars because the batter does lack a bit of seasoning - the salt at the end saves it - the cheese is definitely a nice addition. My preferred recipe for zucchini cakes or fritters is "Zucchini Patties" from this site. Little more zucchini, less flour...Also good made with corn and red pepper...
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Poppy Seed Dressing III

Reviewed: Jun. 26, 2013
I was looking for a poppy seed dressing to replace the high cal/high fat dressing that comes pre-packaged in the Costco "Sweet Kale Salad" bag mix. To make it low fat, I subbed Greek yogurt for mayo and cut back a bit on the sugar (@ 1/2 cup instead of 2/3). I also added a few shakes of onion powder and onion flakes. But this recipe has good proportions and would be delicious in its original full fat version as well, I am sure.
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Slow Cooker Bolognese

Reviewed: May 22, 2013
I usually just make meat sauce by browning some ground beef and winging it - a couple cans of crushed tomatoes, garlic, onions, and a few shakes of Italian seasoning... but when my kids order spaghetti "bolognese" when we are out to dinner, it was just so much better than mine, so I thought I would try a real recipe. And what a difference it makes! The biggest change was adding carrots (for just a touch of sweetness and cuts the acidity of the tomatoes) and the milk. I would never have thought to do that... We ate it one night over spaghetti (kids ate all the pasta so hubby had to have it over a baked potato since he got home late) - and tonight I made a "beefaroni" casserole with the leftover sauce - basically just macaroni and sauce and a few handfuls of whatever Italian cheese happens to be in the house. Delicious and something the whole family likes! I might try with the Meatloaf mix or also with some Italian sausage next time.
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Beef Bourguignon II

Reviewed: Mar. 3, 2013
Really delish. I cooked it in my Pampered Chef Stoneware casserole for 2 1/2 hours and it was tender and flavorful. Did not have parsley, and used fresh mushrooms and frozen pearl onions because that is what I had...Used just a touch of olive oil instead of butter to make it a bit more healthy. Served over a baked potato. Filling and hearty on a cold winter's night.
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Beef Bourguignon II

Reviewed: Mar. 3, 2013
Really delish. I cooked it in my Pampered Chef Stoneware casserole for 2 1/2 hours and it was tender and flavorful. Did not have parsley, and used fresh mushrooms and frozen pearl onions because that is what I had...Used just a touch of olive oil instead of butter to make it a bit more healthy. Served over a baked potato. Filling and hearty on a cold winter's night.
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Fabulous Beef Tenderloin

Reviewed: Feb. 8, 2013
Very good - like many others I added sliced onions and mushrooms to the sauce - My tenderloin was not quite 3 pounds and I had to cook it well over an hour to make it rare.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 8, 2013
very good - we like our cornbread a bit sweet, so this was great. Used medium grind corn meal so it was a little crunchy. Did not have buttermilk so used the old substitution of regular milk with a splash of vinegar.
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Caramel Macchiato Cheesecake

Reviewed: Feb. 2, 2013
Delicious - I am not a huge fan of cheesecake, but made this as written with the exception of swirling a bit of caramel sauce onto the top before baking. It was creamy and delicious, and not overly heavy...Just a hint of coffee flavor. Mine did crack a tiny bit, even though I used the water bath, but it cracked near where the caramel was swirled, so maybe that had something to do with it.
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Bob's Slow Cooker Braciole

Reviewed: Jan. 20, 2013
I have never had braciole before, just heard my Italian friends rave about it. I was not crazy about this, I found the filling a little pasty and weird, but it could be that I am just not a fan of braciole. I used top round steak that was already sliced thin and sold as "for braciole" at BJs, but because it is so lean, it was a little dry and chewy. The flank steak may be a better choice.
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Maple-Brined Pork Loin

Reviewed: Jan. 1, 2013
This was very good - but I found it just a little salty. I had two roasts, so I doubled the recipe for the brine and maybe that affected it? Might just slightly cut back on the salt next time. I deglazed the pan with a little white wine after browning the roasts and left them to roast in those juices in the oven. Added a little more wine about halfway thru the cooking time. Very good.
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Restaurant Style Beef and Broccoli

Reviewed: Dec. 10, 2012
Very good sauce - went a little lite on the sugar and did not have the ginger- I can never get my beef tender, however, and I used a sirlin instead of the very lean round cut - thought it would be more tender but still a bit chewy. Maybe marinating longer would be better...
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Fresh Pear Cake

Reviewed: Nov. 19, 2012
Pretty good - my pears were overripe and squishy (Bartlett) and so the chunks in the cake were a little unappealing. My kids said they looked like pieces of jellyfish, so it was not a big hit with them. Tasted fine though...
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