GTM Recipe Reviews (Pg. 1) - Allrecipes.com (15671232)

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Garlic Shrimp Linguine

Reviewed: May 15, 2012
I did not care for this recipe.
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1 user found this review helpful

Chicken Cacciatore / Hunter-style chicken

Reviewed: Jan. 30, 2012
I can only guess that it's the technique that keeps the flavors isolated and tasting so fresh. This dish was truly amazing, and very easy to prepare. Thanks for the clear and precise directions, it was really helpful. I hope everyone tries this "as it's written" before making any personal changes- You will be glad you did!
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4 users found this review helpful

Mom's Pretzels

Reviewed: Jan. 30, 2012
Easy recipe with a nice flavor. I got the water ready while I formed the pretzels. I did not let these rest for 30 minutes as directed because I wanted them to show a little splitting when I baked them. In the water top side down, flipped over after 30 seconds. Used an egg white wash before salting. I think they turned out beautifully. Thank you for the recipe- (better than AB's !)
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4 users found this review helpful

World's Best Lasagna

Reviewed: Jan. 29, 2012
Pure Genius. You say your just a "normal guy" Johnchandler..... You could have been a contender .
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3 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Jan. 28, 2012
This tasted really good. I left out the butter & Romano cheese, and added cooked garbanzo beans. It was a wonderful vegan main course. We plan to make it often.
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9 users found this review helpful

In-a-Pinch Ketchup

Reviewed: Jan. 27, 2012
Delicious Ketchup, you have developed the flavors nicely. I'm eager to try it with my "home canned" tomato paste ! I've generally used the canning jar(blue-book) recipe, but yours is much less acidic.
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5 users found this review helpful

Juicy Lucy Burgers

Reviewed: Jan. 27, 2012
Needed a new burger idea, so I turned to "the buzz" for a fast recommendation and this was the only one that was suggested- ( NOT a recipe that would have caught my eye). I followed the recipe as directed, except with lean beef because that's what I had on hand. I was a bit concerned about all of the "ooze" warnings, so I smashed the patties out on waxed paper between two salad plates so the thickness would be as uniform as possible, and turned the edges like a pie crust to seal. Surprisingly, none of the cheese blew out, it almost "absorbed" into the burger. Served it on toasted Portuguese rolls with leaf lettuce, tomato and red onion. I had some "In-a-Pinch Ketchup" in the fridge, (recipe I found on AR) and the flavors complimented perfectly. These burgers are sooo "slap your mama" good (no offense "Cooking Mama"!), and we just can't wait to try them on the grill ! ....Thanks for sharing this one.
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10 users found this review helpful

Roasted Mushroom Soup

Reviewed: Jan. 24, 2012
Very, very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor that was unexpected. Light-textured enough for a summertime soup also. I did double the recipe as suggested, it froze and re-heated like a dream! Thank you so much for sharing this.
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10 users found this review helpful

Biga

Reviewed: Jan. 16, 2012
I like this formula. It makes beautiful strands. I have been keeping a batch in the fridge and when I'm ready to make French or Italian bread, I put it in a big bowl and leave it on the counter top overnight. (or until room temp if you would rather.) I start to make my usual French or Italian recipe, (for one loaf) adding all of this biga to it, before adding flour. Proceed with your recipe, adding only enough extra flour while kneading that it stops sticking to your hands. Finish as your own recipe directs, forming two loaves instead of one.
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7 users found this review helpful

Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings

Reviewed: Jan. 16, 2012
Nice dough to make when you run out of bread flour! Used it to make little cheese pizzas with kids. They added black olive "eyes"with rosemary "lashes", and used a thin strip of red bell pepper for the "smile". I especially liked it having a long proofing time, this allowed me to prep the dough and have that mess cleaned up and out of the way before my little guests arrived to make their pizzas. Thank you Tony!
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5 users found this review helpful

Brie's Turkey and Cranberry Dog Bones

Reviewed: Jan. 14, 2012
Made these last week- my dogs LOVED them. (BTW- "Gracie" gives you 15 stars !) Thank you so much for posting the recipe, now I will never have "leftovers" to use up, and I won't be giving the babies just "table scraps". Such a good idea to use the turkey as a healthy ingredient, and not waste it.
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8 users found this review helpful

 
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