mmcsusn Recipe Reviews (Pg. 1) - Allrecipes.com (16834474)

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Sous Vide New York Strip Steak

Reviewed: Apr. 7, 2014
First of all, I have to say I was raised on a big commercial cattle ranch in Oklahoma.....have had steaks in Dallas, San Antone, KC, OKC, and everywhere in between. Needless to say, I know a little about steaks. I tend to shy away from NY Strips because they tend to be a little tough, I prefer Rib Eye. I followed this recipe exactly using my crockpot and these were the best NY Strips I have ever had. The only thing I did different was for the final sear, I used my charcoal grill. About a min, minute and a half per side, make sure you season them before the final sear. I've never had those kind of Mushrooms (Wegmans carries them) but can't imagine having a steak in the future without them. Overall, well worth the effort. Once you put the steaks in the water, they don't need much tending. To make it easy, experiment a few days in advance with your crockpot to maintain 131-135 degrees. I put mine on warm and tilted the lid a bit....maintained 132ish.....thermometer is very important. Don't get wound up over the time....it's not critical.....if it goes three hours, won't change anything.
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Easy Coq Au Vin

Reviewed: Mar. 12, 2014
Good solid starting point. I added pearl onions and chopped mushrooms and used bacon grease instead of oil to brown the chicken, put in a pat of butter to give the chicken a nice brown color. I served it over pureed cooked cauliflower and roasted brussel sprouts.
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Catherine's Spicy Chicken Soup

Reviewed: Mar. 12, 2014
I took the advice of others and used black beans instead of chili beans.....other than substituting chopped fresh tomatoes for the canned whole tomatoes and adding some red pepper, I made it exactly as the recipe shows. It was great! I garnished it with a handful of fried tortilla strips, some avocado chunks and a dollop of sour cream.....a quick squeeze of lime....very good!
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Merwin's Shrimp Gumbo

Reviewed: Aug. 31, 2013
I made the recipe exactly as written with a couple of minor additions and it turned out great. To make it more like I remember it when I lived in Louisiana, I added a cup of fresh okra and one seeded chopped fresh tomato, not canned. Flavoring the roux and the gumbo with the chicken made a big difference (we ate the chicken after we removed it!) Be prepared, the roux takes 35-45 minutes of constant stirring, it needs to be dark brown and you know it's done when you can smell a strong cooked flour smell. In spite of conventional wisdom, we skipped the potato salad and crackers and served it with toasted sourdough and a fresh salad, a 2008 California Cabernet Sauvignon paired well.
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Chef John's Cioppino

Reviewed: Oct. 26, 2012
I made the broth exactly as directed except I forgot the bay leaf. I added the seafood that is available in Baltimore in October..... little neck clams, snow crabs, grouper, mussels and bay scallops. It was very simple but very elegant and tasted like a high priced restaurant cioppino!!! The lemon is a must but a couple of slices goes a long way. I did add some chili oil in addition to the red pepper flakes to wake it up. I have made many cioppino recipes and this was my favorite by far! Crusty sourdough bread is required by law.
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Asparagus Lasagna

Reviewed: Aug. 2, 2010
Very creamy and rich, everyone who tastes it, loves it....at least here in Maryland. Over the years I've added crab meat, ham, and other ingredients and had success. The lemon zest goes a long way so don't add extra or you will have lemon lasagna!
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