Tess Recipe Reviews (Pg. 1) - Allrecipes.com (1668385)

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Broccoli and Garlic Penne Pasta

Reviewed: Apr. 8, 2014
This is a great go to side dish or entree. Yes, as is it's a little bland but that makes it easy to personalize! I doubled the garlic, used italian seasoning and added a few pinches of red pepper flakes. I boiled my pasta in chicken broth and kept the broth to use with the broccoli. The starch in the pasta broth helps thicken it. I also whisked a few tablespoons of cornstarch in some of the pasta broth. It thickened up very nicely. Make sure and do not overcook the pasta. It should be just barely done. Otherwise it will end up overdone when you add it to the hot broccoli mixture. I love this recipe and will definitely make it again.
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Photo by Tess

Pan-Seared Chicken Breasts with Shallots

Reviewed: Mar. 8, 2014
Excellent recipe. I used bone in chicken breasts. I removed the skin and brined them for an hour prior to cooking. They are definitely more juicy. Make sure your chicken is at room temperature prior to cooking it. This will help keep it from becoming dry or tough. Tripled the garlic (we like garlic!) and sprinkled with chopped fresh parsley prior to serving. Definitely a company worthy dish!
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Italian Bread Using a Bread Machine

Reviewed: Mar. 2, 2014
Great recipe. I switched out 1 1/2 cups of bread flour with white whole wheat bread flour and added 1 tbs Italian Spices and 2 tsp garlic powder. Made it more of a country loaf, very tasty, and boy did it smell great cooking!. Family loved it! I also let the bread rise on my bread pan. The second time I mace it I froze one loaf before rising for the future.
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Mocha Pots De Creme

Reviewed: Feb. 9, 2014
I do a lot of French cooking and have been looking for a good Pots de Creme recipe. This one is GREAT! Instead of making espresso, I made a very strong cup of instant coffee which worked fine. I followed the advice above and strained the mixture directly over the chocolate and then immediately whisked. HINT Use a mixing bowl with a pouring spout! Result was very smooth and set perfectly. I used expresso cups & saucers for my presentation. BIG HIT! Such a great make ahead dessert. Thanks for a keeper!
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Cheesy Ham and Hash Brown Casserole

Reviewed: Dec. 30, 2013
A+ and then some! Great recipe! After reading many reviews, here are my comments. I increased the recipe by half as I had five young men coming to dinner (total of nine guests). NO leftovers. Amount was just right at 1.5. For that size, I added 1/2 cup frozen peas, 1 cup finely chopped onion, 1 tsp smoked paprika and 1/2 tsp black pepper. I also used O'Brien (cubed) potatoes and 2 cups of ham. I mixed parmesan with cheddar 50/50 for the topping. I used reduced fat sour cream. I did cook it for about 20 minutes longer due to the increased amount. Otherwise, I followed the recipe exactly. It definitely was NOT too salty. It was BEYOND delicious! GREAT way to use leftover ham! This recipe with the above personal adjustments is definitely 100% a keeper! Thanks for a great recipe!
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The Best Meatballs

Reviewed: Dec. 13, 2013
great recipe! Followed recipe exactly except I baked the meatballs on foil sprayed with cooking oil at 350. I made cocktail size meatballs. Finished in 35 minutes. Husband LOVED them. Said they tasted just like his mother's and she came from Italy!
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Turkey Brine

Reviewed: Nov. 16, 2013
Good basic brine for any poultry. Nice blend of flavors. I added two bay leaves and a few tablespoons of peppercorns. Great result!
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Tuna Noodle Casserole III

Reviewed: Nov. 24, 2012
This is a good basic recipe; however, I think just as is I would find it bland. I added 1 tsp garlic salt, 1 tsp hot hungarian paprika and 1/2 tsp ground pepper to the soup mixture and the resulting flavor was very good. Per other reviews, I mixed the soup with 1/2 cup milk. I used whole wheat noodles to make it a little healthier and halved the butter. Topped it with bread crumbs mixed with parmesan cheese. Great cold weather comfort food!
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Bacon and Caramelized Onion Rolls

Reviewed: Nov. 18, 2012
I used my bread machine and made a basic dinner roll dough then followed steps exactly as listed. A+ and then some! Not complicated at all and they turned out beautifully! Thanks for a great recipe!
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Photo by Tess

Linguine with Clam Sauce

Reviewed: Nov. 1, 2012
This recipe is very simple, basic and absolutely delicious. Linguine with clams is one of my husband's very favorite dishes and he loved this. It's very easy to add ingredients to your preference. I halved the recipe but kept all proportions exactly as called for except the garlic which I doubled. I first melted the butter in the olive oil over medium high heat. I then I added 1 tbsp Red Pepper Flakes and sautéed along with the garlic for about a minute. I added 1/4 cup dry white wine and cooked for about another minute. Then I added the rest of the sauce ingredients. An easy way to thicken your sauce is to take about 1/2 cup of the pasta water just before you drain it and stir it into the sauce. The starch in the pasta water will act as a natural thickening agent.
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Roasted Pork Loin

Reviewed: Oct. 7, 2012
GREAT RECIPE! Followed it exactly. I do always brine my pork in a white wine brine for a few days regardless of the recipe. Also I always stuff some sliced garlic cloves in the slits. This time I also included the paste. Do agree that you've got to watch the meat thermometer. Depending on the cut, your oven, etc it can reach done very quickly. I personally cook to 150. Just a matter of taste. Love the recipe! Thanks!
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Pressure Cooker Italian Chicken Soup

Reviewed: Sep. 25, 2012
Now THIS is why I love love love my pressure cooker! Under an hour from start to finish, healthy and tasted like I cooked it all day! I have a big Presto that I use for canning and large roasts, etc. I used my little stove top pressure cooker for this recipe. Followed it exactly except I didn't have any barley (I will include it next time as I think it would be a great addition), I used frozen microwave thawed spinach and I added some fresh oregano to the parsley. Also salt and pepper to taste. Just an all around GREAT pressure cooker recipe! My husband LOVED it!
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Grilled Swordfish with Rosemary

Reviewed: Sep. 24, 2012
I loved this recipe! It was a tiny bit bland first time but the addition of some lemon zest to the wine and old bay prior to grilling fixed that. Also, our steaks were pretty hearty and each side needed a minimum of six minutes if you want it done all the way through. I grilled mine in a grill basket. I've made it twice now and my husband loves it! I struggle to get him to eat fish so I'm glad to find it!
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Baked Trout Saratoga

Reviewed: Aug. 26, 2012
LOVED this recipe! I used skin on trout fillets instead of a whole fish and baked sealed with foil for the first 40 minutes then uncovered for 15 more minutes basting frequently. I added the white wine and lemon juice at the outset. Everyone RAVED over it! I am really looking forward to trying it with a whole fish. This recipe could be used on many types of fish. THANKS!
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Marinated Tuna Steak

Reviewed: Jun. 26, 2012
Followed the advice of others and added approximately 1 tbs grated ginger and a few tbs honey. Also added one minced jalapeño. Marinaded two very large and thick steaks about six hours then grilled for four minutes one side and five the other. FANTASTIC! Husband LOVED it! Covered the remaining marinade with plastic wrap and microwaved for three minutes and poured over the steaks just before serving. Great recipe!
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Grilled Pineapple

Reviewed: Jun. 18, 2012
Loved the butter and hot sauce! Next time I think I will also add a few tbs of brown sugar.
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Backyard Cooper Burgers

Reviewed: Jun. 12, 2012
Loved this recipe! Only change I switched out some of the olive oil with bacon grease and YUM! Burgers held together perfectly and there were no leftovers. A definite keeper. Thanks!
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Easy Batter Fruit Cobbler

Reviewed: Jun. 5, 2012
Super easy and very good. I doubled the recipe and used five cups of sliced nectarines. Served with vanilla ice cream. A definite keeper!
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Sirloin Steak with Garlic Butter

Reviewed: May 7, 2012
Nixe finishing touch for a grilled sirloin. Yes it's extra fat, but if I'm going to buy a good sirloin, I'm not going to worry about that! Really enjoyed it and my guests raved about my steaks.
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Spicy Grilled Swordfish

Reviewed: May 5, 2012
This would be a five for me except I like more spice. Next time I will add red pepper flakes to the marinade. Other than that, great in every way! I used a grill pan on the grill to keep the fish from sticking. This worked great. A keeper!
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