JOSEPHK Recipe Reviews (Pg. 1) - Allrecipes.com (1583690)

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Steamed Cranberry Pudding

Reviewed: Dec. 24, 2009
This is a great Christmas pudding (in the British sense of a heavy, steamed cake, not in the American sense of a custard-y treat). It's tart, heavy, and molasses-y - the cranberries make a nice contrast to the heavy batter and IMHO are a big improvement on plum or raisin puddings. I don't have a steamer mold, so I used a greased ring mold, covered with tinfoil.
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6 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Dec. 23, 2009
Delicious. I added a yellow bell pepper (because I bought a 3 pack), a 28 oz can of drained crushed tomatos, and a little bit extra white wine to deglaze the pan. I served with toasted pita halves, and the kids couldn't get enough.
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1 user found this review helpful

Quick and Easy Yorkshire Pudding

Reviewed: Dec. 23, 2009
Extremely easy and good Yorkshire pudding. Some people may be turned off by the egg-y, almost custard-y taste, but that's what Yorkshire pudding is supposed to be!
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0 users found this review helpful

Dirty Martini

Reviewed: Nov. 15, 2009
This is my favorite mixed drink, but I recommend that people try a wet gin version (4 oz gin, 2 oz vermouth) instead of a vodka martini. IMHO, vermouth doesn't pair well with vodka, which is why the "vodka martini" gets closer to a glass ov vodka every year, but vermouth tastes great with gin.
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10 users found this review helpful

Roasted Beet, Peach and Goat Cheese Salad

Reviewed: Oct. 16, 2009
This is the salad I pull out when I really want to impress. It's rich, impressive, and delicious. I put together everything but the beet slices and the dressing, then add those immediately before serving and toss again. Adding the warm beets melts the cheese and just slightly wilts the salad, which is great!
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32 users found this review helpful

Peruvian Arroz con Pollo

Reviewed: Oct. 16, 2009
This reminds me of the Peruvian baked chicken we used to order from a takeout place in Manhattan. I bet the sauce would make a great rub for roast chicken, and will give it a try. The dish is great as is, or you can substitute chicken breast.
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13 users found this review helpful

Eggplant Supper Soup

Reviewed: Oct. 16, 2009
A big hit, even with the kids. Really really good.
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0 users found this review helpful

Quick Classic Gazpacho

Reviewed: Oct. 16, 2009
This was delicious. I ended up blending together all of the tomatos and 1/2 of each of the other veggies, then leaving the rest chunky. I also added a can of V-8.
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3 users found this review helpful

Brisket with BBQ Sauce

Reviewed: Oct. 15, 2009
Great! I had a big piece of brisket, so I cut in in three long, 2" wide strips, along the grain. I marinated overnight per recipe, then dropped the strips in a slow cooker on low for 8 hours. Before adding the sauce, I drained the slow cooker, scraped off the fat, then cut against the grain. I multiplied the sauce by 1 and 1/2. (2 times was a little too saucy, 1 time was not quite enough).
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1 user found this review helpful

My Crab Cakes

Reviewed: Sep. 20, 2009
These are a winner. I upped the crab and cut the crackers, and made the cakes about 30 minutes before cooking so that I could chill them in the refrigerator. I serve them Benedict style, on greens and topped with a poached egg and hollendaise sauce. It's a nice contrast and the egg and sauce help counter the spice.
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1 user found this review helpful

Thai Beef Salad

Reviewed: Mar. 8, 2009
This recipe was awesome - as good as any yum neau (spicy beef salad) I've had at a Thai restaurant, and better than most. I added carrot slivers and used 1/2 of a regular cucumber, peeled, sliced, then with the slices cut in half.
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5 users found this review helpful

Stuffed Pumpkin II

Reviewed: Oct. 1, 2008
This is a great recipe, and a big hit. A couple tips. First, "sugar" and "pie" pumpkins are the same thing -- you just don't want a jack-o-lantern pumpkin. Second, I used the Bob Evans sausage and cranberry stuffing from this site, and it was delicious. (It might be even a little better to use 100% homemade stuffing, but that's a big undertaking). I put the top back on the pumpkin before I put it in the oven, and the stuffing pushed it up an inch or so as it swelled, which made for a great presentation. I used a small pumpkin, and cut it into slices to serve - it was a hit!
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73 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jan. 26, 2008
This was a hit. Cooking the chicken without liquid at first browns it nicely. The only (minor) downside is that the dish is so white and colorless - I might sprinkle with diced red pepper or paprika next time, just for contrast.
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