SLHSCHNEIDER Recipe Reviews (Pg. 1) - Allrecipes.com (18136224)

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Whitechapel Shepherd's Pie

Reviewed: Mar. 14, 2010
I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the lamb, I took it out and drained it. Lots of fat. :) Then, in the pan I browned the lamb in, I added about 1/2 c white wine and threw in the other vegetable ingredients to cook through. I ended up adding about 1 cup of chicken stock as things progressed. I didn't want things dried up and I wanted a stew like consistency underneath the potato topping. I also went very heavy on the thyme, as the absolute best Shepherd's Pie I have ever tasted was at O'Lourdan's in Westminster and I racked my brain for days before identifying the most distinctive flavor as the lamb combined with thyme. I hate to be second guessing the original cook, but my question is, "Why, after going through all this to make an authentic SP, would one use instant, or prepared mashed potatoes?" I chose to do homemade, as have some others. The results were most astounding. And, if O'Lourdan's is in the least authentic, we got pretty close here. Thanks for a GREAT base recipe.
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26 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Dec. 18, 2009
Very good sauce- I followed the recommendations of other reviewers and lessened the amt of honey. We like it hot and spicy, so we didn't lessen the amount of peppers. We happened to have just today bought a can of anchovies- we crushed enough to make two teaspoons (I doubled the amount to freeze some) and added that- it does add another very delicate layer of flavor- however, I am sure it would be almost as good without! I did use a 12 oz can of tomato sauce and let it reduce it down to thicken it some. Definitely a keeper.
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0 users found this review helpful

Four Cheese Macaroni

Reviewed: Sep. 16, 2009
Someone else mentioned that they used Patti Labelle's mac and cheese recipe- I looked for that and it is almost verbatim- this exact recipe. The only difference was 1.5 c of half and half in this recipe compared to 2 c of half and half in PB's.
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1 user found this review helpful

Marinated Scallops Wrapped in Bacon

Reviewed: Jan. 2, 2009
I have been looking for a good scallop/bacon wrapped recipe for a long time. This is it. Excellent.
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1 user found this review helpful

Three Bean Salad II

Reviewed: Aug. 12, 2008
This is my new favorite bean salad recipe. My mom's is good, but I don't like oil in it and this one has none.
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0 users found this review helpful

Szechwan Shrimp

Reviewed: Aug. 11, 2008
This was good. Changes were: used fresh shrimp, used fresh ginger and had to add liquid (just threw in some red wine sitting on the counter) because it was way too thick. It had a very good flavor and my husband declared it a keeper. It cooked up quickly. We had it over whole wheat couscous because I was in hurry and couldn't wait for rice. Next time, we will use rice. It does need something like kimchee (Korean pickled salad) or some kind of pickle to complement the sweetness.
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Big Smokey Burgers

Reviewed: Aug. 5, 2008
Tried these tonight- was going to make a meatloaf from the recipe as I didn't have any buns. The more I read the reviews, I realized that these would be at their peak from grilling. So, we had the burgers minus the buns and cheese. We got to taste the true flavor. Very, very tasty. I might use a teeny bit less chipotles in adobo next time. My word on that ingredient is this-buy a small can, put the remainder in an airtight container and keep it in the frig. I have been using the same container for about 6 months. Believe me, it keeps its flavor and kick! And, there's not really any great substitute when a recipe calls for it. One question for the others- what did they use as "grill seasoning?" I don't have any on hand, as we do most of our own combinations to make rubs, etc. I just used some paprika, chili powder and smoked salt. We really loved these. This recipe elevates burgers to "company" status. Yum.
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14 users found this review helpful

Special Deviled Eggs

Reviewed: Aug. 18, 2006
I made these and they all disappeared. Then, I gave the recipe to my daughter and everyone raved about them. Tomorrow, I will be one of three deviled egg recipes at a function-we'll see how they do/ Everyone, so far, has LOVED THEM!
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