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Bottom Round Roast with Onion Gravy

Reviewed: Jun. 1, 2009
A very good recipe. I was shy on the onions so I only used 2, but the next time I'll use more as it produces more sauce. Searing before baking (at 300) is recommended. I coated the beef with Montreal Steak seasoning and it was very good. One notice, I have a cast iron dutch oven with heavy lid so 3 hours at 300F was overcooking in my case. Next time I'll reduce it to 2.5 hours.
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Vietnamese-Style Chicken Curry Soup

Reviewed: Mar. 4, 2009
Excellent recipe. I'd make the following mods: use two instead of one lemon grass; light-flour( with salt, some pepper and garlic powder) the chicken before frying it -- put one Tbs salt, two Tbs flour in a bag with chicken and shake it to get some coating veil; put fried chicken in boiling water to seal flavor -- skim off scums at boil, And then later add chicken broth.
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Parmesan Chicken II

Reviewed: Jan. 6, 2009
I love this dish. So simple and yet so good. I did not have fresh parmesan but instead used about 20 little bags of pizza parmesan cheese for 12 drumsticks. Went light on salt and did add tempura crumbs with some garlic powder, chili powder and italian seasonings. I used two eggs in ziploc to coat the drumsticks and then coat them with crumbs & cheese. It helps to use a rack while baking to ensure even crispiness. A winner!
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Roasted Bell Pepper Salad

Reviewed: Dec. 25, 2008
I cut them in halves and seed them with skin facing toward the broiler. After that I sweat them in cover bowl before skinning them and cut them into strips. I also cut down on the rice vinegar of the dressing. With orange, yellow and red peppers from Costco, they serve beautifully as garnish around a rib roast.
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Japanese-Style Sesame Green Beans

Reviewed: Jul. 16, 2006
Very good and simple. After getting the beans browned, lower the heat to medium, add some minced garlic. With fresh beans, it might be necessary to add spoons of water in the process to make sure they are cooked.
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4 users found this review helpful

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