Patrick Newp Recipe Reviews (Pg. 1) - Allrecipes.com (16487153)

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Patrick Newp

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Granny's Italian Zucchini Pie

Reviewed: Nov. 18, 2013
It was really good. I would say be sure to cook off your zucchini long enough to get some of the water out -- you don't want it to be soggy when done. You can really play with the ingredients listed; it is a unique side item most folks will really enjoy.
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1 user found this review helpful

Mom's Chicken En Cocotte

Reviewed: Mar. 14, 2015
I made this with skinless, bone-in chicken thighs, and seasoned w/ salt and sage. Used chicken broth instead of the bouillon/water, and added about a cup of pinot grigio to deglaze after I had browned the chicken. Added a packet of onion & mushroom soup, and a can of fire roasted tomatoes. Very tasty -- saving the left over liquid for future use as it is so flavorful. There's really nothing complicated to the dish -- you can add all sorts of things to suit your tastes. I bet it would be great with some jalapenos in there to spice it up or try some parsnips in there or rutabaga.
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2 users found this review helpful

Smoked Salmon Mousse

Reviewed: Nov. 25, 2010
Made this and incorporated some suggestions below. Used 2/3rds the cream cheese amount so that the smoked salmon flavor would come through. Used probably about two tablespoons of fresh dill, and added a teaspoon of horseradish. Piped into some premade phyllo cups and garnished with another sprig of dill. Very tasty, creamy salmon dish. Received several complements and I would definitely make this again. It did honestly only take about 15 minutes to make, and I made the mousse the day before, refrigerated, and then piped into phyllo just before leaving the house just to ensure they kept from getting soggy. I didn't notice that the flavor changed too much overnight one way or the other by the way.
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19 users found this review helpful

Fig and Olive Tapenade

Reviewed: Nov. 29, 2010
I thought this was OK. I am not a huge fan of cream cheese type things though, and others seemed to like it a lot. The only change I made was that I only had mixed nuts on hand to top with instead of the walnuts, but I can't imagine that would have made a huge difference. I will give it big points for being easy to make -- the longest prep time for me was pitting the kalamata olives -- and it is also good as a make ahead meal. I will probably make this again down the road, but it isn't a must have recipe for me.
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11 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Apr. 3, 2015
I did 30 minutes at 400 -- after tasting, I probably could have let it go another 5-10 minutes. Very, very good flavor... I could pop them like candy. Would love to try something that brings a different flavor accent to the party, but salt and pepper and the pure taste of the sprouts is good too!
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2 users found this review helpful

Asian Coconut Rice

Reviewed: Feb. 5, 2013
This was really nice, although I did the measurements just by going on what my bag of rice said, and substituting the coconut milk for water -- the can had two cups, and the bag called for 3 cups water for 2 cups of rice. Worked out really well, and has a nice, soft coconut flavor... not overpowering at all. Made this with the Asian Style Country Ribs recipe on this site and they went together great!
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2 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Oct. 1, 2013
It was a little strange texture wise -- I don't think there was enough cornbread texture -- it got a little soupy. I subbed in the two eggs for the egg substitutes (ironic) and I also added some sliced black olives from a can that I drained first -- I enjoy that flavor in my Mexican dishes. I would probably make again, just because it was a great way of using up some leftover grilled chicken breast that would have been uneaten otherwise.
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Slow Cooker Cranberry Roast

Reviewed: Apr. 3, 2015
For tenderness of the pork, it definitely delivered. There wasn't a ton of cranberry flavor, but I did throw in a pouch of Craisins in the last hour or so of cooking which gave it some pop in bites. I also cut up an onion and laid that on the bottom. It's a good alternative to a BBQ based pulled pork; I would make it again.
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1 user found this review helpful

Artichoke Chicken

Reviewed: Jun. 1, 2015
I did the half mayo/half sour cream mix. The artichoke part tasted great, but it really didn't get through the chicken all that well. I would like to try this again, but maybe some sort of presentation where you cut the breasts in half then butterfly them and stuff them, then panko bread... that would help with the texture issue (this is very loose and a little chewy) as well as the appearance (not very pretty to look at in this rendition -- I agree that some bread crumbs on top would be good.) Definitely something to work with though, the artichoke/mayo/sour cream is a keeper.
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