John Carson Recipe Reviews (Pg. 1) - Allrecipes.com (180971059)

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John Carson

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Authentic New Orleans Red Beans and Rice

Reviewed: Apr. 6, 2014
A recipe to be cherished. Made it several times and everyone loves it. Thank you!
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Sarah's Rice Pilaf

Reviewed: Mar. 29, 2014
Great, simple recipe. Better than from-the-box.
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3 users found this review helpful

Reuben Sandwich II

Reviewed: Mar. 17, 2014
Simple, good recipe.
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4 users found this review helpful

Beer Bread I

Reviewed: Mar. 5, 2014
Delicious and simple bread recipe! We like sweeter bread, so I increased the sugar to 1/3 cup. Thank you for an excellent recipe.
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Spaghetti Carbonara II

Reviewed: Jan. 31, 2014
Okay recipe. A whole onion is way too much. It overpowers the dish. I would reduce the chopped onion to 1/4 cup if I made this again.
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Roasted New Red Potatoes

Reviewed: Jan. 31, 2014
This is a delicious and easy side dish. Three suggestions: spray the pan lightly with cooking spray to keep the potatoes from sticking; 450 is a good temperature, but watch the taters so they don't burn (30 minutes was the perfect time for mine, but ovens vary); 1 pound of potatoes, quartered, was enough to feed 6 people.
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My Chili

Reviewed: Jan. 31, 2014
This is a good base recipe, but chili is a very individual dish. It seems like there are as many recipes as there are chili cooks. I gleaned modifications from other reviews and made these changes: used chopped stew meat because I don't like ground beef in chili; used 2 cans Mexican style stewed tomatoes and 2 cans diced tomatoes with green chilis; added 1 tsp cumin (chili really needs cumin), and reduced oregano to 1 tsp. I sauteed the onion and garlic with vegetable oil in a skillet, added the meat to brown, then put everything in the slow cooker on high for 4 hours. Great chili!
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Slow-Cooker Pepper Steak

Reviewed: Jan. 31, 2014
I doubled the sauce. (I have doubled the sauce on most recipes I found on AllRecipes. We like LOTS of sauce.) No need to double the salt, though, and used 5 TBSPs soy sauce. As suggested by other reviewers, I added the green peppers for the last 30 minutes to keep their texture. Served with steamed white rice. Thank you for a delicious recipe!
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Angel Chicken Pasta

Reviewed: Jan. 30, 2014
Fantastic recipe! I doubled the sauce and used the slow cooker. I only had 5 chicken breasts for 6 people, so I cooked the chicken for 5 hours, took it out, shredded it, then put the shredded chicken back in the pot for another hour. Served it over fettucini. Delicious!
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Beef Tacos

Reviewed: Jan. 18, 2014
Don't like spicy tacos? Three words: mild taco seasoning. Save the ketchup for French fries.
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Baked Brunch Omelet

Reviewed: Jan. 8, 2014
Fantastic breakfast recipe! Couldn't be better. But of course, if I am to be a genuine AllRecipe reviewer, I must suggest changes to a perfect recipe. Didn't have white bread, too lazy to go to the store, so I used crumbled up stale crackers. No cheddar cheese, so I scraped the mold off something I found under the sink. I thought I had ham, but I was wrong. Used tuna fish instead. The milk I had was outdated (is July 2008 too old?) so I collected the beer left in the bottles lying around from last weekend's party. I thought I had salt, but it seems it got mixed up with the sugar. Oh well. Can't make much difference. Hot pepper sauce I have, and lots of it. Used the whole bottle to make up for not having other ingredients. The onion I had wasn't green, so I put some dye on it. All in all, a great dish, although I was too sick to eat it. The dog seemed to enjoy it at the time, although I haven't seen him in a week since he ate it.
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Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Reviewed: Jan. 7, 2014
Absolutely, without a doubt, the most perfect chicken recipe I have ever made! In keeping with the habit of reviewers here at AllRecipes, while praising the original recipe, I made a few small changes: I didn't have any Filipino oil, so I used the oil in my pantry - I think it was 3-and-1. I didn't have any chicken drumsticks, so I used the leftover turkey hamburgers I had from last weekend's barbeque. I was out of salt, and I was too lazy to drive 5 minutes to the store to get some, so I substituted some miscellaneous spice I found lying around. I don't like carrots or scallions, so I threw in some lettuce and old tomatoes that someone put in the garbage. I don't even understand parsley - I thought it was something they put on your plate at restaurants to make otherwise mediocre food look good. If I am too lazy to go to the store to get an ingredient I don't have, then I am certainly not going to zest a lemon, so I just threw in the whole peel. Didn't have fettucini, didn't care to go to the store, used some leftover macaroni salad. Like many reviewers here, I found that this perfect recipe was even more perfect with these few simple changes.
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World's Best Lasagna

Reviewed: Jan. 4, 2014
Best lasagna I've ever tasted! I made it tor Christmas Eve dinner and it was an absolute hit. I followed the advice of some other reviewers: Only 1 tsp of salt for the meat sauce; used dry red wine instead of water and reduced the sugar to 1 TBSP; used 2/3 cup of chopped fresh basil instead of dried. Portions are right for a 9 X 13 pan, but sauce and filling should be doubled for a larger pan. The meat sauce is superb and can be used as a pasta sauce for other dishes. Thank you so much for an excellent recipe!
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