firechef Recipe Reviews (Pg. 1) - (16541179)

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Chef John's Chicken and Rice

Reviewed: Dec. 15, 2014
Made it just like this except I added more garlic, I LOVE GARLIC and came out GREAT! Btw, I'm also a Chef!Congrats Chef John I use a lot of your basic recipes and "Tweak" them! but your basics are great!
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Lemon-Pepper Salmon II

Reviewed: May 28, 2014
Have made it this way for many years on a cedar plank on the BBQ. Only difference is that I add a sprinkle of Dill Weed!
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Omelet in a Bag

Reviewed: Apr. 26, 2014
Was ok, but 13 minutes is too long, I can make the regular way in a fry pan in about 5 minutes and the veggies are COOKED, not raw.
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Baked Denver Omelet

Reviewed: Jul. 6, 2013
Grandma used to make this about 60 years ago and I followed in her footsteps. I make it in a deep cast iron fry pan cooking shredded potatoes until nice and crisp, then adding eggs etc. and put in oven. After it sets, I top with more cheese, red & yellow thin sliced bell peppers and let finish. Oma used to call it a FARMERS BREAKFAST and so do I. Fresh spinach and other fresh veggies mixed into the mixture is fantastic, let your tastebuds guide you! Be aware though that mixture will at least double in size, so make sure you have a VERY DEEP fry pan or fry potatoes first, layer them on bottom of deep baking dish and add rest of stuff, works as well!
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Broiled Herb Butter Chicken

Reviewed: Apr. 22, 2013
Have done simular to this, but slit and stuffed w/prosciutto, swiss & fresh spinach. Used herb butter to keep moist on outside. Trick for not drying out is to "tent" with alum. foil until last few minutes, will be nice and light brown, moist and tasty.
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Ultimate Twice Baked Potatoes

Reviewed: Mar. 14, 2013
I do it the lazy way! I cut off the top 1 inch of a large, well washed Russet potato, stick it into a coffee cup cut side up, cover it with cellophane film and nuke it for 12 minutes. The moisture from the washing helps the spud to cook thoroughly and scooping out the flesh is a cinch using a teaspoon, just let it cool about 4 minutes. Do your thing with the flesh like above and you have the perfect twice baked potato. I just add whatever I feel like adding at the time and never had any complaints. Oh! btw, I do this at my Restaurant also! LOL! You'd be surprised how many great comments I get!
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American Frittata

Reviewed: Jun. 30, 2012
Have done this for many years, but called it a Farmers Omelette. Slice and fry the taters along with red & green diced peppers, diced onions, veggies of your choice, don't forget the garlic! salt and pepper and when still not fully cooked, add whisked eggs, at least 6 or 8 and pour on top mixing it together just a little, sprinkle some red pepper flakes on it for a little zing and then top with your favorite shredded cheese(s). Cover with foil and put in 325c preheated oven for about 1/2 hr. to finish cooking. Remove foil, add more cheese and broil until cheese is tan and melted. Also top with tomato slices if desired. Of course you'll need a large fry pan!
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