liteluvr Recipe Reviews (Pg. 1) - (16141969)

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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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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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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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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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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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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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