Cuisinier Bastille Recipe Reviews (Pg. 1) - Allrecipes.com (16862316)

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Onion Pan-Fried Pork Chops

Reviewed: Nov. 14, 2012
A pretty solid recipe, but it could use a bit more flavor. Next time I'll marinate the pork very briefly in malt or cider vinegar and add some black pepper.
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Beef Heart Stew

Reviewed: Nov. 14, 2012
Very blunt flavor, but not too strong. This is a good stock recipe for using a beef heart, with few bells or whistles. Not bad as it is, and has plenty of room for creativity.
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Lepinja (Serbian Flatbread)

Reviewed: Nov. 14, 2012
Added a bit of black pepper to the flour before mixing, then felt ballsy and topped half of the loaf with shredded sharp cheddar and onion powder. The dough misbehaved a bit as I went to bake it, but it turned out just fine. Ate it plain, and both halves were delicious in their own way. Will definitely be making this again.
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Kielbasa and Cabbage

Reviewed: Nov. 14, 2012
This has been my go-to cabbage and kielbasse recipe since I found it. I've never used bacon or bacon grease with it either (though I'd love to; I just don't have bacon on hand very often); I just add a bit more water and salt or a splash of beef broth and call it good. I usually serve it with a homemade creamy horseradish dip as well.
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Bangers and Mash

Reviewed: May 30, 2013
It wasn't good food; I gave the benefit of the doubt on the gravy mix, but it resulted in a salty onion sauce that resembled bad sauerbraten gravy more than anything.
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True Bangers and Mash with Onion Gravy

Reviewed: May 30, 2013
Not a bad recipe to use as a general reference. The red wine is kind of unnecessary (but works), and the mustard powder is purely a matter of taste; personally, I think bangers and mash should be a minimalist dish with simple, hearty flavors. But nonetheless, not a bad recipe.
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Rye Bread Party Pizzas

Reviewed: Sep. 15, 2013
Quite good as party finger food. Nothing fantastic, but tasty, easy, and unassuming yet unique. Three stars, however, because processed cheese spread is a horrid thing to recommend in any situation. I used sliced provolone for half of the "pizzas," and smoked gouda for the other half. Next time I'll swap the catsup (I used homemade) and Worcestershire for Sriracha and some other red sauce as well.
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Honey-Glazed Pork Chops

Reviewed: Sep. 15, 2013
A great recipe, and one I will make again. I consciously avoid all dealings with microwaves and so just spread the brown sugar and honey separately. Otherwise, I marinated the pork in cider vinegar and garlic powder for a while beforehand, and seasoned it with cinnamon in addition to the salt and pepper before browning. Following other reviewers' suggestions of putting the drippings in a dish for dipping like an au jus was a no doubt excellent improvement as well. And might I suggest deglazing the browning pan with applesauce and bourbon?
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Cowboy Mashed Potatoes

Reviewed: Sep. 15, 2013
Solid recipe, though not one I'd make a lot on account of it needing more butter than my usual go-to mashed potato/champ recipes. Still, I like the idea of boiling the other veggies in the same place, especially the garlic; I didn't use baby carrots though, and instead used rapini florets, green beans, and leek.
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Rapini-Walnut Macaroni

Reviewed: Sep. 15, 2013
Very simple, but I never would have thought to mix nuts and rapini... Turned out great! I think this would make a great base recipe for a pasta salad as well.
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Finnish Summer Soup

Reviewed: Sep. 15, 2013
So simple and delicious. I throw in some Ultratex along with the flour to thicken it more, and swap the green onions for leek, but otherwise make the whole thing as is, albeit in a larger batch. I usually eat the cold leftovers for breakfast with hot sauce - fantastic!
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Handy Meat Pies

Reviewed: Sep. 15, 2013
I add peas or corn and extra garlic, but still very, very bland, yet in a way that I like. It allows me to forego thinking about the flavors when I make up a huge batch to freeze. Instead, I doctor them up on an individual basis as I eat them, usually with Sriracha or some leftover jus. That said, these re-heat quite well.
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Roquefort Pear Salad

Reviewed: Sep. 15, 2013
My favorite salad recipe I keep on-hand, and one of my favorite things to do with good bleu cheese whenever I spring for it. The dressing is also good on plenty of other things, including but not limited to apple salads and pork chops. I've also used walnuts and hazelnuts in place of pecans; the hazelnuts called for some tweaking, but work fine.
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Alcohol-Free Mint Julep

Reviewed: Sep. 15, 2013
Tasty enough, and yes, very refreshing. Even better with a splash of absinthe...
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