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High Temperature Eye-of-Round Roast

Reviewed: Jun. 24, 2015
Simple, elegant and best of all, fool proof. If you follow the directions exactly, you will get a very nicely cooked roast. Exactly 7 minutes per pound on the first stage and you're set. I made mine with a 3.5lb eye of round. I liberally salted it, sprinkled some rosemary, thyme and a little Montreal steak seasoning. I let mine rest for going on three hours, and it literally came out of the oven at 140degrees. I let rest for about 10 minutes, tented under foil, and sliced about 1/4" thick. Word of note, because somebody is going to need to hear this.... Use a SHARP knife when slicing. If you don't you're going to think the meat is really tough, and it's not. The outside is a little crusty and dried due to the cooking method. Just so you know. This recipe goes in the rotation, which is about as good a praise as I can give.
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Soul Smothered Chicken

Reviewed: Mar. 27, 2015
This recipe is both simple and delicious. Prepared it just like the recipe said, only difference being at the end I blended the liquid and veg into a nice, thick gravy to go over the rice. Kids and wife said they could taste the cayenne, but I couldn't... either way, everyone liked it. The recipe made a LOT of gravy, so this might be something you make the night before you make something you need some good gravy to go with it. Next time instead of rice, we're gonna do it over fresh, hot biscuits.
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Boneless Pork Chop with Shallot Mustard Sauce

Reviewed: Mar. 23, 2015
Made this for dinner, and it was a definite hit. As one kid said, 'this goes in the rotation'... which is pretty good praise from my crowd. Not sure if the sauce got away from me, but it turned out a tad grainy. Not inedible at all, but there at the last, I got a little busy and think it separated a tad. I resized the recipe to serve 6, and it told me to use 3 cups of half and half, which would have been ridiculous, so I only used 2 and reduced it by about 1/3. Served over buttered noodles with some boneless loin chops I carved from a whole loin and a side of sauteed cabbage with leeks. All around great experience. I would pay for this in a restaurant, and that's about as good as it gets in my world.
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Alfredo Sauce

Reviewed: Oct. 11, 2014
Made this as per recipe with the exception of adding 2 egg yolks to help thicken. Was a little slower than I expected to get creamy smooth, but it was well worth the wait. I'd put this recipe up against any Italian place in town. Creamy, rich, just the right texture with the little particles of parmesan floating around. I'd give it 6 stars if I could.
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Hollandaise Sauce

Reviewed: Feb. 26, 2014
I don't claim to be a expert on Hollandaise sauces, but I just made this one as a test run for a larger scale Church Breakfast, and it was great. Made it per the instructions and it was spot on, for my taste buds at least. If you've never made a Hollandaise Sauce before, the parts where it calls to 'whisk', interpret that as 'whisk vigorously'... otherwise you'll wonder if it's ever going to thicken up. Thank you for this GREAT recipe.
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Simple Chicken Brine

Reviewed: Sep. 25, 2012
Loved this brine! The soy sauce is the key. It gives the chicken a subtle flavor that you can't identify, but definitely notice. This will be my go-to brine for poultry! Thank you for posting this!
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Jun. 16, 2012
I made this last night following the directions except for substituting freshly cooked diced chicken breast for the shrimp and crawfish (also chicken stock for the shrimp/fish stock). Most of my crew doesn't like seafood, so I made a landlubber version for them. In short, this recipe is excellent. The only things I will do different in my next effort will be to add about 1/2 again as much stock, and cook the etouffe longer, to let the crispy veg get a little softer. Flavorwise, it was right on... but the still crunchy texture of the peppers and celery were a distraction. Also, the only other change I made was to use 1/4 cup unsalted butter in lieu of the veg oil, as I never use oil in a roux. I've always just felt butter gives it a little bit more flavor. All that being said, this recipe is definitely a keeper. I'm already thinking of doing some catfish etouffe based on this. THANKS for posting this.
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Cabbage and Noodles

Reviewed: Mar. 30, 2011
I haven't made *this* recipe, but for years I've been making this dish almost exactly as this recipe show. It is a phenomenal dish! I'm not a huge cabbage fan, but I'll eat my weight in cabbage when it's cooked this way. Vary spices to your tastes (I use dill weed in mine, and diced garlic instead of garlic salt, and add a can of chicken stock to cook down the cabbage), and you'll have a great dinner.
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Crispy Orange Beef

Reviewed: Mar. 25, 2011
Made this for dinner tonight, and it was great. I monkeyed around w the ingredients a tad... didn't have sirloin, but I had some very thinly sliced ribeye that worked. Also subbed 1/3 cup OJ for the concentrate, and added the juice of the orange I zested at the last minute. Probably could've done without the extra acid. This recipe is a keeper, no doubt. Will make this again, and often.
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Famous Restaurant Queso Dip

Reviewed: Jan. 10, 2011
Made according to the recipe, and was fairly disappointed. This is very bland and was overly thick. The amount of vegetables called for didn't really contribute anything. I did scale the recipe back serving-wise to use 1 lb of cheese, but proportionally, that shouldn't have mattered. I think this might be a good start, maybe add in some queso fresca or similar cheese.
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