DarLynn47 Recipe Reviews (Pg. 1) - Allrecipes.com (15637637)

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Chef John's Shrimp Etouffee

Reviewed: Sep. 2, 2014
Made this for supper yesterday and it was wonderful!! Used only shrimp this time but will try it with shrimp & chicken one day for sure. Did not deviate from the recipe except for adding a few more veggies than the 1/3 cup called for. Hubby loved it too.. yippee!! Thanks for this great recipe, Chef John.. xox
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Chef John's French Fries

Reviewed: Jul. 25, 2014
I gave this only 4 stars simply due to the double deep-frying, which is how I used to make them (like most restaurants do). Then I discovered simply par-boiling my cut fries, for about 2 minutes, draining them, and then wrapping them in clean dish towels to cool.. the towels absorb all moisture from the potatoes. Another good tip is, for crispier fries, drain your fried fries in brown paper bags; paper towels tend to soften them, plus it's easier to shake them up with salt in the brown paper bag.
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4 users found this review helpful

Mom's Hot Dog Boats

Reviewed: Dec. 16, 2012
I've made these for years, however, what I do is: Use thick BBQ style all-beef hotdogs, uncooked, then place cheese strips inside the slit, top with mashed potatoes & press it in/on firmly. Finally, I take a lean bacon strip (I trim off any outer fat), wrap it around spiral fashion securing it at each end with toothpicks. Then bake them on a rack until bacon is crispy and serve with a green salad. The whole family says "Yummm-O". Gave this 4 stars for the concept as it wouldn't let me post my comment without a rating; adding the bacon would get it 5 stars.
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Yorkshire Pudding II

Reviewed: Apr. 15, 2012
I see no mention of putting the drippings/oil in the oven to get them very hot before putting the batter in whichever tin you're using.. which should always be done. Also, I cook my roast to completion, remove & tent it with foil, heat my yorkshire tin, then carve the roast while pudding is baking so that I can serve everything right away when the pudding comes out of the oven.
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10 users found this review helpful

Best Egg Rolls

Reviewed: Feb. 22, 2012
Wonderful recipe.. however, I never make egg rolls without adding some Chinese Five Spice blend. For those who feel there's not enough flavour, try it. I also use grated fresh ginger & garlic. I've served these to Asian friends and even they have asked for my recipe!
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