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Recipe Reviews 10 reviews
Southern Sweet Potato Bread with Pecans
Made with homemade, slightly sweetened slow cooker applesauce, which was made with red delicious apples and raisins, in place of oil, gave this bread the touch of sweetness it lacked when made the first time as originally written. Not using oil left room for a few extra calories so used half & half in place of milk. Also, using 2/3 cup brown and 1/3 cup white sugar in place of one cup of white sugar added richness of flavor. Using craisins in place of raisins contrasted wonderfully with the sweet flavor; sweet potatoes, pecans and brown sugar is a tried and true flavor principle. This is our family and friends's new favorite breakfast bread.

1 user found this review helpful
Reviewed On: Jun. 11, 2014
Chef John's Black Lentil Soup
Chef John and his educational, inspirational videos, have given me so much pleasure to watch and reason to create delicious everything! I was given two pounds of crappie filets so while looking through stew, soup, and chowder recipes, I saw and watched his black lentil soup video. I wonder what Chef John would say about using this, his lentil soup recipe, as a base. Since he's not here to try my creation, I (as always) am relying on the opinion of my family. I love my version and so do they. I had small whole green lentils and they stood up to simmering for 45 minutes. Also, I did add half of a chopped jalapeño pepper and 1/2 cup chopped red bell pepper to the onion, carrot, and celery. Another ingredient that appealed to me from a Bermuda fish chowder, 3 tablespoons of tomato paste, I stirred into the chicken broth. The small crappie filets (after sprinkling them with Old Bay seasoning) were added during the final 10 minutes of simmering. What do you think Chef?

0 users found this review helpful
Reviewed On: May 16, 2014
Slow-Cooked Green Beans
Wanted to make green beans as I remember my Greek granny did; after watching Chef John's entertaining and educational video, and taking this wonderful chef's suggestion to use fresh tomatoes, I wasn't afraid to prepare this slow-cooked green bean recipe for the full two hours, but tried tasting beans at half hour intervals because I was skeptical. Granny didn't use bacon so I left that out this time. My family loves what jalapeño peppers do for flavor so I did slice a fresh one up and added it with the broth. I love Cremini mushrooms so I added 1/2 cup of fresh sliced, too. When two hours was up and there was the perfect amount of flavorful broth, I sprinkled 1/4 cup of crumbled feta on top. We had crusty multigrain bread so we sopped up the juices with that. I plan to prepare this dish with bacon and make cornbread, and leave out the mushrooms & feta for that one. (jalapeño will be delicious with Chef John's original version I feel), and will ALWAYS wait for the full two hours.

2 users found this review helpful
Reviewed On: May 10, 2014

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