JOCKO758 Recipe Reviews (Pg. 1) - Allrecipes.com (1670318)

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Cranberry Sauce Extraordinaire

Reviewed: Nov. 20, 2014
Wow! This is one fine dish! I used dried cranberries for the dried fruit. Make sure to finely chop and apple and pear. I reduced the cinnamon by half since my cinnamon is strong. I've made it the last two thanksgivings and will make it for now on.
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Cranberry Sauce Extraordinaire

Reviewed: Nov. 20, 2014
Wow! This is one fine dish! I used dried cranberries for the dried fruit. Make sure to finely chop and apple and pear. I reduced the cinnamon by half since my cinnamon is strong. I've made it the last two thanksgivings and will make it for now on.
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0 users found this review helpful

Red Beans and Rice

Reviewed: Sep. 22, 2011
For a short cut if you don't have 3 hours to spend cooking the traditional version, this version is really good.
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3 users found this review helpful

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: Sep. 22, 2011
it most definitely can't be authentic of it doesn't have the holy trinity of onions, green peppers and celery. And I have never seen an authentic Louisiana Red Beans and Rice Recipe that had either basil or creole seasoning in it. Authentic cooks don't use creole seasoning mixes, they use the individual herbs and spices.
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4 users found this review helpful

Red Beans and Rice - New Orleans Style

Reviewed: Feb. 16, 2011
I love this dish. Definitely in my top 5 all time favorite recipes. Not health food per se but also not something you eat everyday so what the heck! It's delicious and authentic to it's core. Only slightly modernized with a little less fat than the original.
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0 users found this review helpful

Marinated Mushrooms II

Reviewed: Jan. 24, 2011
Delicious, quick and easy.
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2 users found this review helpful

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Reviewed: Oct. 25, 2010
To bulk it up, you can add sliced carrots, green peppers, and/or bok choy to it before you fry it. For best flavor, it is traditional to use pork butts instead of pork loin. You must also add some sesame oil to the marinade for an authentic flavor. Vinegar is not really a traditional Korean ingredient. Most people who live in a built up area can find Gochu Jang which is Korean hot bean paste. Substitute that for the vinegar.
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10 users found this review helpful

Beef and Irish Stout Stew

Reviewed: Mar. 12, 2010
I make a similar stew to this. i use this entire recipe but Instead of throwing all the meat in at once, brown it in small batches and DON'T add flour until last few minutes of final batch. Then remove meat and brown about 1 cup of very finely chopped onions, carrots, and clove of garlic over medium heat about 5-7 minutes stirring often. Use some guiness to loosen up the brown bits in the pan and add meat back to the stew and continue. The meat will brown way better in small batches (patience) and give more flavor instead of steaming in it's juices when you crown the pan. The idea is: little bit of meat = drier heat & inside doesn't overcook + outside crusty. The roasted veggies add a deep flavor that I love in most stews. I think it's a key step. Vary the amount to your liking.
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17 users found this review helpful

Cajun Style Red Bean and Rice Soup

Reviewed: Dec. 22, 2005
Jocko
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6 users found this review helpful

 
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