Larrylifelines Recipe Reviews (Pg. 1) - (180770807)

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Chef John's Italian Meatballs

Reviewed: Jan. 3, 2015
I got tired of buying meatballs for my wife from the local Italian restaurant's farmers' market booth, so I decided to try these. Can't disagree with any of the rave reviews. This recipe seems to have engendered fewer modifications (other than the meat mix) than most on this site, so I figured it must be great as written. It is. I combined half the meatballs with my own homemade tomato sauce (from my sister's garden), and the other half will get frozen plain. I expect to be back to this recipe for another batch before the winter is over!
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Chef John's Pasta Primavera

Reviewed: Mar. 12, 2014
I give it a 4 only because I make a few alterations, so cannot comment on the original recipe. Changes: I use my homemade pesto instead of the garlic-olive oil-basil ingredients; the pesto provides essentially the same flavors plus a bit of thickening from the pine nuts or walnuts. Other main change: I would first boil the pasta (I recommend Bionaturae whole wheat spaghetti, and don't dismiss the idea until you try it. Available, at about 3 bucks a pound, from Amazon), then stir fry everything in a big wok, adding the veggies in the order of leeks, onions, and peppers first, then the other stuff. But that's just me.
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Artichoke and Tomato Chicken

Reviewed: Dec. 1, 2013
Just had this. Excellent dish. The flavor that predominates is the fresh basil, now growing with a vengeance in my garden (Florida, so I'll have it all year). I made pretty much the recipe amounts, but wound up with extra filling. That'll go great with pasta. Thanks, Maggie!
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Roasted Red Potato Salad

Reviewed: Oct. 25, 2013
Disclaimer: I just started making this recipe this morning, so I don't have final results. Main change I made: instead of roasting, I baked the potatoes on my grill. Quartered medium-size red potatoes, coated them with oil, then put them over the unlit side burners and lit the middle one. Let them cook about an hour. They look great, and I'll finish the recipe (possibly substituting my homemade basil pesto for half of the mayo) as written. Will update. UPDATE: I love this potato salad! As noted elsewhere, my rating is based on the amended recipe I used, so doesn't really apply to the posted one. In addition to the changes I noted, I added a dollop of Dijon mustard and another of pickle relish. My recipe made 2 quarts. I expect it to be gone in a few days.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Sep. 10, 2013
Haven't read all the reviews, so I may be repeating some. Just took the loaves out of the oven an hour ago, so all I've had is one nibble--great, as expected. Substitutions I made: Had no baking soda, so used 2 Tbs. of baking powder. Didn't have enough butter, so used half butter, half olive oil. Instead of 2 c. white sugar, I used 1 c. plus 1/2 c. molasses. Didn't have 2 big enough loaf pans, so I used the one I had plus a smaller one and a small Pyrex casserole dish. Everything tested as done after 45 minutes, so out they came. Lots of alterations, so my rating applies only to the resulting hybrid. Bottom line, at least for me, is that you can adjust this recipe--and doubtless many others--ad lib to suit what you have on hand and your preferences. And still end up with a winner!
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