katjanas Recipe Reviews (Pg. 1) - Allrecipes.com (16168521)

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Chef John's Asparagus Souffle

Reviewed: Feb. 16, 2015
I made this with 4 big handfuls of spinach leaves. I added 1 clove of garlic, and it didn't over-power the dish. Made more like 6 servings. Special presentation, though the soufflés started to fall almost immediately after removing from the oven. Have to serve immediately for best presentation!
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Quick Hoppin' John Soup-KT

Reviewed: Dec. 28, 2014
Tried a 2nd time with Jimmy Dean sage sausage and added thyme and a bay leaf and it was better. Also made with one Near East rice pilaf package and one 4oz wild rice package. Had good flavor this time.
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Roasted Butternut Squash Soup with Apples and Bacon

Reviewed: Nov. 13, 2014
This soup has a ton of complexity. Very interesting and enjoyable combination of flavors. I roasted the squash in halves instead of dicing, which may have lost some of the caramelization sweetness, but it was still great. I tried with and without Greek yogurt (sub for sour cream), and I liked it better without the yogurt. Bacon was a nice addition.
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Chef John's Classic Beef Stroganoff

Reviewed: Nov. 9, 2014
This had great flavor. I used an extra 8oz of mushrooms and used Greek yogurt instead of sour cream or creme fraiche. Note to others: if you're going to do that, make sure you let the sauce cool down a bit first or the yogurt will curdle and give it a grainy texture. I used stew meat and it turned out pretty tough. Not sure what I did wrong. Maybe the simmer was a little too hot. Although there were a few things that went wrong, I will try it again.
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Porcini Pork Tenderloin

Reviewed: May 6, 2014
I cooked two 1.5 lb tenderloins. The sauce was rich and delicious, but I will double it next time. There was only enough sauce for one of the tenderloins! I used a little less cognac and Herbes de Provence, but I wish I had used the full amount of cognac. I think there would have been even better flavor if I had let it marinate longer (I only had 2 hours). When I browned the meat over high temp, the garlic started burning in the pan. Wish I had scraped some of it off before hand. Still delicious and the meat was cooked perfectly.
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Quick Hoppin' John Soup

Reviewed: Jan. 9, 2014
Good & simple. I found myself longing for a bit more flavor. Maybe the sausage I bought didn't have enough seasoning??
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Lamb and Winter Vegetable Stew

Reviewed: Jan. 9, 2014
This was delicious. I prepared it almost exactly as written. Just added some carrot, which I had on hand, and subbed greek yogurt for the sour cream. It was very sweet from the root vegetables and not too rich. Great comfort food for a chilly winter night!
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Mexican Rice II

Reviewed: Nov. 17, 2013
Very good, simple, unassuming side dish. Perfect complement to a strongly flavored main course. I added a little green pepper, but otherwise followed the recipe exactly.
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Photo by katjanas

Shredded Beef Chimichangas

Reviewed: Nov. 17, 2013
Loved this with the changes I got from other reviewers. Browned the meat as directed, then placed in crock pot. Deglazed the brown bits with a splash of beef broth, then cooked some diced onions and garlic in canola oil in that same pot. Added a can of Rotel to this and heated, then added it all to the crock pot with the recommended broth mixture. 5 hours later, used a slotted spoon to remove the meat, tomatoes, onions, etc, allowed to cool, and shredded it all together. So flavorful! Didn't really need any pan juices to keep it moist. I did add a little cheese to the filling before rolling up the chimichangas. Loved how fluffy and crisp the tortillas got baking in the oven. Served with Mexican Rice II. Deelish. Will definitely make again!
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Lamb Chops with Balsamic Reduction

Reviewed: Nov. 7, 2013
I've made this twice, and it was delicious both times. I used fresh herbs (almost doubled) to take advantage of what we had in our garden and allowed the sauce to reduce for quite a long time. Maybe 15 minutes vs. the 5 as stated in the recipe. Served to guests with roasted potatoes and green beans. Deee-lish!
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Photo by katjanas

Old Charleston Style Shrimp and Grits

Reviewed: Nov. 7, 2013
This was absolutely rich and delicious, but I thought could have used a little more acid. I think I'll try adding tomatoes and maybe a little more worchestershire. I think I was a little too light on the cayenne for the shrimp, too. I didn't sense the heat much at all except in the sausage. My hubby from Charleston said it was as good as any shrimp & grits he's ever had at a restaurant!
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