CHEF CLAY Recipe Reviews (Pg. 1) - Allrecipes.com (16815812)

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Preserved Lemons

Reviewed: Oct. 9, 2010
Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!
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6 users found this review helpful

Honey Baked Chicken II

Reviewed: Oct. 20, 2010
Real tasty, glad I tried this recipe. I of course had to make it my own, and love spicier foods, so I added some sriracha hot sauce, turned out perfect! Anyone reading reviews, pay attention to reducing butter qty in half, unless using skinless chicken.
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1 user found this review helpful

Ethiopian Cabbage Dish

Reviewed: Oct. 21, 2010
I have made a "southern" recipe like this I made up a long time ago. This is actually real good coming from where it does. I used turnip roots instead of taters for a extra kick. All in all, good stuff.
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1 user found this review helpful

Fried Cabbage

Reviewed: Oct. 21, 2010
This is my recipe. Just good stuff, try adding crushed red pepper flakes for a little heat.
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0 users found this review helpful

Grilled Garlic Artichokes

Reviewed: Feb. 3, 2011
Been grillin chokes for years now, no need to boil, just grill.
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9 users found this review helpful

Berdean's Cube Steak

Reviewed: Oct. 27, 2010
Only reason I gave this 4 stars, is because this is almost exactly how I have made this for years, with a little twist. After I have browned steaks and have added (beef broth), I then add a thin sliced onion, and fresh sliced mushrooms. Then cook down in gravy. This is for people who like onions and shrooms of course. All in all a good recipe as described above!
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3 users found this review helpful

German Potato Salad

Reviewed: Aug. 15, 2010
I spent two years in Germany during my first enlistment in the army. I have tried many versions of "German" potato salad. I like this one, but of course, made it my own. I added some boiled eggs, dill pickles and a dash of the pickle juice. All in all a good recipe.
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4 users found this review helpful

Moroccan Chicken

Reviewed: Oct. 21, 2010
Ok, I have been cooking for a long time, and cooking many ethnic dishes, but this was just good! I made it my own by adding olives and turnip root diced. All in all, just good stuff, real rustic, and stick to your ribs. I will definitely make this over and over again, adjusting a bit each time. Would give 5 stars (rare), but I did need to alter spices to my taste (not spicy enough for my steel gut).
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2 users found this review helpful

President Ford's Braised Eye Round Steak

Reviewed: Oct. 9, 2010
decent, but not great. I scaled down recipe for 2. added a can of mushrooms during last 20 min of simmer and simmered for 1-1/2 hours. 1 hour was not tender enough for my thick cut. i served with crussty french bread to soak up gravy, nice. all in all an ok dish, may make again
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1 user found this review helpful

Pad See Ew (Thai Noodles with Beef and Broccoli)

Reviewed: May 3, 2014
This is an Americanized version of a wonderful dish. There are important ingredients missing here and some extra steps that are not necessary. The water and cornstarch slurry is not needed. If you use brown sugar in place of white and do not use to much soy and other sauces a nice sauce will emerge in the end. Also no need to pre cook the broccoli, simply stir fry it the let it simmer in the sauce while meat cooks. Also no need for another extra dirty pan with cooking the egg, just push all ingredient aside while still stir frying and add egg too wok and quickly scramble in same pan. Also, where is the fresh cilantro to toss in at the end and the traditional thai chili sauce? A lot of extra work and missing ingredients.
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1 user found this review helpful

Eggs Benedict with Salmon

Reviewed: Mar. 3, 2012
Not eggs benedict. Not hollandaise sauce. Sounds like a low fat egg dish.
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4 users found this review helpful

Red Wine Reduction Steak Sauce

Reviewed: Feb. 22, 2014
This is missing a few steps. To begin take all onions, shallots, and carrots and saute until golden brown in a couple tbs. EVOO. Next add mushrooms, two ribs celery (diced) and garlic (smashed). Saute until garlic is perfumed and deglaze pan with one quart beef or veal stock. Bring to a boil and reduce to a low simmer. To this add two sprigs fresh thyme, two bay leaves and about ten whole peppercorns and reduce this down by atleast half. Now add one bottle (750ml.) Of a good red wine (i prefer pinot noir) and reduce this down on a low simmer to half or coats the back of a spoon. Strain twice and hold warm for service.
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