Copper Recipe Reviews (Pg. 1) - Allrecipes.com (180173112)

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Twice Baked Cheesy Potatoes

Reviewed: Jul. 21, 2014
Decent basic recipe, but a little plain as-is. I prefer using shredded Cheddar cheese and adding some diced ham or bacon to the mix. This is also a great recipe to use up leftover broccoli--just chop up the florets and toss them in. If you're thinking of trying this recipe, I would say just start with the potatoes, butter and sour cream and add whatever you prefer.
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Lobster Thermidor

Reviewed: Jan. 16, 2014
Made this as a birthday dinner for my girlfriend who loves lobster. She was skeptical at first, but as soon as she took the first bite she made a face like she'd just tasted the best thing ever. She said it was great, rich and creamy with lots of lobster flavor. I'm not the biggest lobster fan in the world, but I thought it was okay too, definitely one of the better seafood dishes I've made. Adjustments I made: instead of fish stock, I added some white wine and mirepoix to the lobster cooking water and simmered it to create a makeshift lobster stock. I also added maybe 2 tbs more cream after reading some comments that the sauce was too thin. Since she liked it so much, I'll probably make this again the next time my girlfriend has something to celebrate.
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Easy Seafood Alfredo

Reviewed: Jan. 16, 2014
Great recipe that can be used as a base for many different variations on the same dish. You can add any kind of seafood, vegetables, etc. you want and this will still taste good. I like it with steamed broccoli and shrimp or, if it's in season, shredded lobster meat.
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Smoked Salmon Sushi Roll

Reviewed: Jan. 12, 2014
Very easy and tasty recipe, great as an appetizer or even as dinner if you make more of them (I find about 6-8 per diner is a good number). One word of caution: spring for good sushi-grade nori, available at most Asian groceries. The cheaper stuff has a slightly sealike taste that, combined with the smoked salmon, makes the finished roll way too fishy.
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French Onion Soup Gratinee

Reviewed: Jan. 8, 2014
A simple recipe that makes a delicious soup. I also experimented with making a vegetarian version using Better than Boullion's "no chicken" and "no beef" bases, and that also turned out nicely. Just prepare 6 cups (48 ounces) of chicken base and 1 3/4 cups (14 ounces) of beef according to the directions on the jar. Tastes almost like the real thing!
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Old Man's Turkey Noodle Soup

Reviewed: Nov. 29, 2013
I always serve the carved turkey breast to my guests at Thanksgiving and save the drumsticks for soup. This year I tried this recipe and I will be sticking to it from now on. The vegetables and spices combine just perfectly for that cozy comfort-food feeling. Followed the recipe exactly, except for adding an extra clove of garlic because I love the stuff. I'm sure it would have tasted just as good as written though.
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Steak Fingers

Reviewed: Nov. 26, 2013
Good basic recipe, but these are so much better if you marinate your steak first. I use milk seasoned with salt, pepper, garlic and paprika, but you could also use your favorite steak marinade. The trick is to get some moisture and flavor into the meat itself so it will be much more tender and tasty after it's fried. I also add some paprika to the flour and egg mixture.
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Green Onion Wraps

Reviewed: Nov. 16, 2013
These are great with just about any type of deli meat or other thin-sliced meat. I've also tried substituting the Italian marinated vegetables that come in a jar for the onion and that was great too. I have not tried this yet, but I think they would also be really tasty with a slice of deli cheese in between the meat and the cream cheese. I'll report back later and let you know how it goes.
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