kymbrown1 Recipe Reviews (Pg. 1) - Allrecipes.com (16478530)

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Giblet Gravy I

Reviewed: Nov. 17, 2012
Guys, this gravy is supposed to be thin, almost even nearly clear...this is classic giblet gravy not a roux gravy and it is usually for pouring over the turkey if it needs moisture and over good old fashioned cornbread stuffing. If you thicken it, that's to your liking but it changes the original recipe. Maybe it's an aquired taste but it is definitely supposed to be thin and chock full of chopped eggs. I grew up on this recipe and have loved being able to find it again since most gravies are thicker and start with a roux...thanks so much for helping!
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Cranberry Sauce

Reviewed: Nov. 17, 2012
I did the suggestions of using some oranges crushed and half brown sugar and cooking longer to get it thicker. Wonderful...I lucked up on a deal on fresh cranberries last year making them cheaper than canned sauce so I bought enough for this year as well and they freeze wonderfully and since the low water content keeps them from getting soggy they are just like fresh. My immediate family loves this as it is but my Dad is a die hard canned jellied sauce lover so I took half the recipe and added a can of jellied to it blending it well and my father practically inhaled it at a special Father's Day dinner so it is another new addition to this Thanksgiving menu.
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Ed Zieba's Famous Family Pork Chops

Reviewed: Feb. 27, 2013
I normally shy away from pork chops since I can never get them done without being tough but the local grocery just ran them at a crazy price and I was able to get a huge pack of chops, thick ones, for four bucks so the frugal cook in me had to try again...this recipe was the salvation for my chops...they were falling off the bone tender, juicy, and the liquid went wonderfully over steamed rice. My family normally dreads pork chops for the reasons I dread cooking them but there were no complaints with these and my husband has already requested them again. I went back to the store and bought two more packs of chops knowing that I can now make them delicious! Thanks so much for the recipe!!
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Cindi's Egg Rolls

Reviewed: Mar. 8, 2014
I personally feel that while I love green bell peppers and they are good in stir-fry but not in egg rolls. Once I eliminated the peppers and exchanged the strong flavor of the molasses for honey, the recipe was wonderful. My husband and I prefer to eat our egg rolls by biting off the end and pouring good soy sauce into them so we don't eat the sweet & sour sauce but many of our family members enjoy it. The only other thing to say is that I only use peanut oil to fry them but I know allergies prevent this for some diners. If you can use it, it will really enhance the flavor of the finished food.
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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Mar. 8, 2014
This is the closest recipe to the one my Vietnamese mother in law has been making for fifty years. She even admitted that the egg is her secret ingredient but that she just scrambles the one egg she uses instead of three into the entire egg roll mixture instead of making the 'pancake' and cutting it up. Also, it's important to remove the stems from the mushrooms after rehydrating them as they are very hard to get soft enough and stay very woody. We also give everything a fine chop not just julienned, carrots shredded. When sealing the rolls, we usually just use cornstarch and water but the egg white worked well. We also use peanut oil for frying so I recommend that if allergies aren't an issue. These egg rolls were full of flavor and the only suggestion to the seasoning is a teaspoon of rice wine vinegar and a teaspoon of sesame oil in place of one teaspoon of soy sauce. Strain the oil and store in the fridge and it can be reused for the same purpose several times.
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Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Mar. 9, 2014
I appreciate the effort and it was tasty, but I don't think it's like hot & sour soup.
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Authentic Mexican Chili Rellenos

Reviewed: Apr. 19, 2014
I happen to love poblano peppers so I went against a few reviewers since we can't get hatch peppers in my area. I have also made this with anaheims and it was almost as good. I have used queso blanco, the crumbling kind, as well as the smooth melting kind. I like the texture of the smoother one better but love the taste of the crumbling kind better. Also, took the advice of one person the second time I made them and removed the seeds prior to roasting and it makes a huge difference in how easy that step was...much easier to remove the seeds ahead of time. Also, tried the suggestion about putting some batter in the oil and then laying the pepper on top and using a spatula to surround the pepper with the batter...didn't have too good of a success with that method. It may just take some practice if I want to do that again. The taste of this food is just so good and exactly what I was looking for. All the Mexican places in my area use the frozen kind and I wanted fresh ones with the awesome batter and not the kind that just encases the pepper in that thick oily batter...and this was it!
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Real Chiles Rellenos

Reviewed: Apr. 19, 2014
One thing you can do instead of freezing the peppers is to simply remove the seeds before you roast/blacken them. Don't run them under water, just use a paper towel to rub the blackened skins off so you retain all the flavor. I use queso quesadilla with great results.
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Easiest Eggplant

Reviewed: Apr. 19, 2014
I used panko bread crumbs for this the second time I made it and that made a huge difference for the better.
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Absolute Best Liver and Onions

Reviewed: May 15, 2014
Great recipe overall...love seeing the soaking in milk step like I have always done. I saw Julia Child do that years ago and knew how important it is but I am amazed at how many people just fry it right out of the pack and then complain of the strong taste! A great tip by the way, since you are already doing the caramelized onions, do a huge batch up and make onion marmalade to can a jar or two. Back to the recipe at hand, the only complaint I have with the directions is that someone who hasn't cooked liver before really needs to understand what is done. Liver is much like steak in that by the time it gets to the completely done stage, it gets tough since it keeps cooking after you pull it off the heat. You really need to pull it off when it's still slightly pink and that's if you want it completely done...we prefer it pinkish for tenderness. Also, you need to add the onions back BEFORE it's done for this same reason. The time given is actually too long...for the average thickness the way most is packaged, four to five minutes is plenty of time in a medium/hot pan. I also recommend adding some garlic powder to the flour dredging mixture or some seasoned salt. To really send this recipe off the charts, make a gravy out of the drippings left in the pan...not too thick, and serve it on the side but it is awesome poured right over the top and served with some thick biscuits.
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Company Liver with Onions

Reviewed: May 15, 2014
I usually cook liver and onions the traditional way but tried this as an alternative. I lucked up on some calf liver on sale recently so wasn't being so stingy with the meat. My husband is an anomaly to me in that he adores sour cream and will eat it with a spoon out of the tub but he hates stroghanoff. He devoured this in minutes and asked for more! I liked it just fine but he really loved it and it was really easy to make. I was worried that the longer cooking time would produce tough liver but it didn't. Also, the sour cream seems to work the same way soaking the liver in milk prior to cooking does...that step is skipped here with good results.
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Irish Lassie's Liver and Onions

Reviewed: May 15, 2014
Oh My Goodness...I recently found an awesome deal on calf's liver and bought about twenty pounds to freeze (yes, we love liver)so I've been experimenting with all the liver recipes here. Well, I think I have found my favorite!! This is so delicious. I was skeptical since I have never made liver without a flour breading or with mushrooms but skeptic I am no more! My 15 year old daughter is the only one in our house that claimed to hate liver and refused to eat it but when she reluctantly tasted this, she declared she now loves it and has asked for this again already. We are planning her sweet 16 party and her best friend was over here and when I asked them what they wanted for supper, she asked me to make this for her friend!!! That is a true testament to the success for a recipe. The absolute only change I made and recommend to this great recipe is to soak the liver in milk for an hour or so to take out the stereotypical strong bitter flavor. I actually love that flavor since I grew up eating it that way but my family prefers the milder taste. Thank you beadanurse for passing this gem onto all of us!
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Liver and Onions

Reviewed: May 15, 2014
This is the quintessential beginner's liver and onions. Easy to make and tasty. I gave it three stars just because of a couple of tweaks it really needs. First, unless you really enjoy the very strong and sometimes bitter liver flavor that often gives it a bad name, which I actually do but most do not, you must soak the liver in milk first. Just put the sliced liver into a shallow dish and add just enough milk to completely cover it. Let if soak for about an hour and then take it out and pat it dry before moving on to the dredging step. The second tweak is simply to season the flour with salt and pepper...some garlic powder is really good too. That's it...other than those things this is the best recipe to cut your teeth on when cooking liver. Oh, I also prefer the onion sliced rather than diced but that's just a matter of preference. I have to give props to the cook for recommending the correct cooking time for the liver as so many recipes call for way too much time and overcooked liver is tough and not appealing at all. Kudos to Lola for the cooking lesson.
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Smothered Beef Liver

Reviewed: May 15, 2014
Good beginners recipe, make sure to follow directions so it doesn't overcook. Only change is to add soaking the liver in milk for an hour, patting it dry, then dredging. This removes the bitter strong taste that tends to give liver it's sometimes bad name. Adding a little garlic powder to the flour is good too...never added tomato before so this was interesting and flavorful. I found myself out of sauce so I used tomato soup and the sweetness really paired nicely with the onions.
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Barbecued Beef Liver

Reviewed: May 15, 2014
I always soak liver in milk for an hour before cooking but I thought I'd try this as is...well, hate to say it but it still needs this step. Just soak it in enough milk to cover it for at least an hour and pat dry before cooking. It makes a huge difference. Also, twenty minutes was too long...it overcooked. I only made a serving to try and so I then made it with these changes and the sauce as directed and it was great! I think a commercial sauce would do almost as well for the ultimate quickie recipe.
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Greek Couscous

Reviewed: May 15, 2014
I really liked this recipe but made a couple of changes. I don't like sun-dried tomatoes, too sweet, so I used canned diced tomatoes with garlic and drained them. I also omitted the garbanzo beans as I have a hard time with their texture. Other than that, made it just as directed and loved it both warm and cold the next day. Great, fast, easy recipe I felt healthy eating!
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Israeli Couscous and Cheese

Reviewed: May 15, 2014
The only change I made was to omit the pimientos. I love them but my husband and daughter won't touch them so to keep the peace I left them out. I have only recently discovered this type of couscous after spying it in the international foods section so I was so thankful to find this recipe. It is truly delicious, fast, and so very easy!
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Pearl Couscous with Lentils, Carrots, Spinach, and Corn

Reviewed: May 15, 2014
I know what it's like to have a great recipe to share but no photo so I thought I would give this a try based solely on how it sounded and I am glad I did. This dish is really delicious but there are a couple of changes I suggest. First, the amount of time needed to brown the garlic is way too long...it only takes a couple of minutes. Anymore than that and it starts to burn. Second, and this is really minor but it makes a difference in how well the mixture blends, is that it helps to chop the spinach before adding it to the recipe. That being said, I made a couple of changes due to taste and necessity as well. I like corn but by itself and tend to dislike it added to this type of recipe so I eliminated the corn. That was a matter of taste. Second, in my area, the only lentils available in a can are in lentil soup. The only other lentils here are dried. Since dark lentils take longer to cook and this recipe didn't specify what lentils to use, green, black, orange, or red, and since orange lentils cook really quickly (and I actually prefer orange and red ones anyway), I used dried orange lentils and mixed them in with the broth. Since they don't plump like other dried beans, I still used a cup. Other than those changes, I made this as directed and really enjoyed it. The best thing is that it was yummy both warm right after cooking and cold as a light lunch the next day. I wish I had taken a picture to post but I will do this next time if no one else posts one. Good!
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Jen's Greek Couscous Salad

Reviewed: May 15, 2014
I made this recipe almost exactly as directed with only a couple of very minor changes. One, I diced the peppers instead of cutting them into strips and later quartered the tomatoes since that made them mix into the couscous much easier. Second, I cooked the peppers only until tender and not until charred since I don't like the charred flavor. Other than those simple differences, I made it as the recipe calls for and it was very delicious! It was really good both hot right after cooking and the next day as a cold salad. I highly recommend this recipe and will post a photo the next time I make it if no one has posted one by then.
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Quick Gnocchi

Reviewed: May 15, 2014
I eat tons of store bought gnocchi and the prices just went up dramatically so I wanted to give this a try. A lot of reviews talked about the texture...some said they were too doughy and some said they were too tough. I know to cook the gnocchi I buy you only need to allow them to float to get the dense chewy traditional texture but I actually prefer to boil them for a long time to get the fluffiest texture possible, most of the time. I found this recipe to actually be too soft and mushy, which is not the same. Also, many people commented on how bland these are but the ones I buy, all of them, are always really bland so I thought that was supposed to be the case so the gnocchi can be paired with pretty much any sauce flavor you like, kind of like couscous. I make everything from pesto sauce to cooking them in chicken broth and then using the broth to make a sauce so the starch from the pasta helps thicken the mixture. These were indeed very bland but that's how I like them. If I could figure out how to get the texture right, I would make this recipe again.
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