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Spaghetti Carbonara II

Reviewed: Aug. 16, 2011
Finally, a carbonara recipe that recognizes that once you add cream, it is no longer carbonara but alfredo! I can't tell you how many times I've been disappointed going to a restaurant that advertises their alfredo with peas and bacon as "carbonara". Carbonara isn't supposed to be saucy, it's supposed to have the egg and cheese more like a coating. If folks want to add cream to theirs because they prefer it that way, that's perfectly fine, it's just not carbonara anymore. This recipe is very similar to mine, I don't use wine in mine, but I can see it having a nice effect on the flavor.
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35 users found this review helpful

Carrot 'N' Celery Amandine

Reviewed: May 10, 2011
Nice, mild side dish
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1 user found this review helpful

Breaded Pork Tenderloin

Reviewed: May 10, 2011
I listened to others and cut the cooking time considerably and left it uncovered, that was definitely the right thing to do - they would have been like charcoal if they had cooked a full 45 minutes! I also wasn't so fond of the "breadings". The breaded pork itself worked pretty well but it stuck to the tin foil, and honestly I think a little sage as well as parmesan cheese enhances the flavor vs. just italian seasonings + oregano.
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4 users found this review helpful

Slow Cooker Latin Chicken

Reviewed: Apr. 4, 2011
We doubled the liquid & spices as previous reviewers had suggested and it was just enough. I cooked for longer as well to make it stewier. It had really good flavor and everyone enjoyed it. It will make our regular rotation.
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1 user found this review helpful

Amatriciana

Reviewed: Mar. 30, 2011
Amatriciana should have an onion to tomato ratio of about 3 to 1; this recipe has too much tomato and not enough onion. Also, basil isn't normally used but a sprinkle of nutmeg is. This recipe is fine but is too much like 'regular' tomato sauce to be a true amatriciana. Also you will get better flavor if you leave all the bacon grease in to cook the onions with (you will need it if you have the proper proportion of onions anyway). I prefer using fresh to canned tomatoes but that's a personal preference.
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2 users found this review helpful

Simple Red Sauce with Pasta

Reviewed: Mar. 30, 2011
This is very similar to pasta alla amatriciana which is not very common in the U.S. I was taught how to make this by a lady from Rome. The proportion of onions to tomato in a true amatriciana is about 1 tomato per 3 onions, and her recipe called for neither basil nor chili peppers, but did use a sprinkle of nutmeg. Also, you should use the bacon grease to cook in rather than draining it and using the olive oil, for the best flavor (though this recipe as written is healthier than using the bacon grease). As other reviewers have noticed, amatriciana isn't really a sauce but is clumpy. You can puree it but traditionally it is clumpy. Don't expect it to taste like a 'regular' spaghetti sauce or you will be disappointed - amatriciana is a totally different dish and when done well is quite delightful.
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13 users found this review helpful

Stir Fried Kale

Reviewed: Mar. 18, 2011
Didn't care for this.
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1 user found this review helpful

Diane's Colcannon

Reviewed: Mar. 18, 2011
Yum!
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2 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Mar. 9, 2011
These were super yummy. I had to cook them a little longer than 15 min to be comfortable with the level of doneness, but they were still moist and juicy on the inside and the crust was delightful. I used shredded parmesan because that's all I had and it worked just fine. One note - I doubled the recipe as I was making four pork chops and I had SO much of the breadcrumb mix left, it was kind of sad to throw out all that parmesan. I would not double the bread crumb mix to make four chops, maybe if you are making 6-8. The flour portion however doubled was only a little bit too much which wasn't bad. This one will definitely make "the rotation".
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2 users found this review helpful

Chicken with Figs in a Port Wine Sauce

Reviewed: Feb. 1, 2011
I tried this because I thought a port wine sauce on chicken sounded good, but no one in my house liked this one. The sauce was nearly flavorless and the chicken didn't fully cook in 15 minutes. Next time I want port wine sauce I will make it from the beef tenderloin with roasted shallots recipe even though it takes more effort.
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7 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 26, 2010
I loved this! I left the watercress out and ended up using vegetable broth instead of beef broth but the gravy is fabulous. Be very careful cooking the tenderloin - since the recipe said 25 mins for medium rare I thought 30 minutes for medium would be fine...but it came out medium well, almost well done. For such an expensive cut of meat overcooking makes me cry! But, it was still delicious. I plan on using the leftover gravy on some bok choy today. I may use this recipe with a "regular" steak next time to save money, or on a pork tenderloin.
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Coconut Poke Cake

Reviewed: Nov. 4, 2010
Really good, insanely rich. A little goes a LONG way. Loses a tiny bit for falling apart easily, but that's really only an issue if you are serving for company who cares about that sort of thing. I definitely agree with the other reviewer who said to heat up the condensed milk & creamed coconut before pouring - that made the liquid smooth instead of chunky. The liquid doesn't really fill the holes if you make big holes (with a serving spoon) rather than smallish holes - but this probably contributed to the falling apart easily thing.
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2 users found this review helpful

 
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