CHEFTASTY Recipe Reviews (Pg. 1) - (18175834)

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Easy Alfredo Sauce I

Reviewed: Aug. 13, 2009
This is a great recipe! So simple. I ended up halving the butter, because really, one stick of butter is just too much, and a whole stick is not needed. The trick for me was to heat the cream and butter together until almost the boiling point, and THEN adding the grated parmesan or romano cheese. It thickens up quickly. I've been making this for years, and occasionally I've had it go grainy or curdle on me, and I have no idea why it happens... if anyone does know, please post a response. Still a great, yummy, simple recipe. Thanks!!
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1 user found this review helpful

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: Apr. 9, 2009
I think I'd use the Authentic Red Beans and Rice recipe submitted by Miami Beach instead of this one if I were to make it again. Far too watery, and sausage was overcooked in the broth. The other recipe calls for less water (I substituted chicken broth), and to put the sausage in over the last 30 mins which I highly recommend! Sausage was like rubber by the time we ate it.
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9 users found this review helpful

Bacon Wrapped Water Chestnuts III

Reviewed: Nov. 13, 2006
I made these last year for Thanksgiving and Christmas and they were a hit. They did take a lot lot longer to cook (about an 1 1/2 hours, but I didn't mind it because I had plenty of time. If I were short on time, I'd microwave them or precook the bacon a bit in a pan. They were also a bit of a project to wrap up, but it was a fun project. They were a big hit, especially among the bacon lovers.
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6 users found this review helpful

Baked Beef Stew

Reviewed: Nov. 5, 2006
This is a great recipe! However I did use some of the suggestions of the other reviewers. Definitely use a few tablespoons of cornstarch with a few tablespoons of cold water instead of the tapioca. I've used tapioca in the past (because that was what my mom used), but the stew gravy always seemed to have little geletin like dots in it--corn starch leaves it nice and creamy. I dredged my meat in flour, garlic and onion powders, pepper, and salt by combining all ingredients in a plastic bag with the meat and shaking it. Then I browned the meat in a cast iron pot, took out and set aside. Added about 4 cups of water with 4 bullion cubes and brought to a boil. Added can of diced tomatoes, garlic powder, 2 cloves of fresh minced garlic, a little salt, sugar, corn starch and cold water mixture, and made my gravy being sure to dredge up the bits and pieces left over from the meat in the bottom of the pan. Then I returned the meat to the pot and added the vegetables (which I chopped up while the meat was browning). After adding everything, I noticed that I needed more liquid to cover everything up. I used about 1/2 box of beef broth (the kind that you can store in your fridge and use as needed instead of being stuck with 1/2 a can), but you should use just enough to cover up all your meat and veggies. Then I put into the oven for 3 hours at 325 degrees, and it was just perfect yummy.
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280 users found this review helpful

Potato Latkes I

Reviewed: Apr. 17, 2006
I made these for Easter/Passover and they turned out great! I remember when my mom would make these, and she would always complain about the shredding of the potatoes, but it really wasn't a big deal--in fact, it was kind of fun. To keep the potatoes from oxidizing, I would ring out the water from the potatoes after every two thirds of a potato peeled with paper towels (because I didn't have cheese cloth on hand). Paper towels worked just fine. The sooner you ring out the potatoes after shredding, the less oxidation occurs. Once rung out, they keep pretty well. I also added extra onion. I was told to be a true latke, you make them small and thin, and cook the heck out of them. The cooking took longer than the shredding, that's for sure. Excellent as leftovers, too.
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154 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Apr. 17, 2006
I made this for Easter dinner, and was disappointed--but it was my fault! I read the reviews, and many reviewers (and Martha Stewart) recommended substituting Gruyere cheese for some of the cheddar. Ick! Although I did have to cook these for longer than the recipe called for, I expected it and planned it. I used milk instead of cream, and used the Martha Stewart method of placing the thinly sliced potatoes into a skillet with the milk to soften the potatoes-- this also allows the starchiness of the potatoes to thicken the milk. I will make these again without the Gruyere, and I'm positive they'll be great.
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3 users found this review helpful

Split Pea Soup

Reviewed: Apr. 17, 2006
This is the best split pea soup recipe! I've made it three times, and am making it again right now with the ham bone left over from Easter dinner. I don't soak the peas overnight (like my mom used to do), and it still turns out perfect every time. I also will substitute some of the water with chicken broth to give it a little more flavor. The soup freezes really well, too.
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154 users found this review helpful

Nona's Famous Macaroni Salad

Reviewed: Jun. 29, 2005
This is a great recipe. I, too, upped the mayo (Hellman's Mayonnaise because it's the best), and I also added a dash of vinegar to give it a little zing. I added frozen peas, which adds to the color and flavor more than you would expect. It reminded me of how mom used to make it.
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18 users found this review helpful

Mom's Sausage Roll

Reviewed: May 5, 2005
This is a fantastic recipe! My mother-in-law taught me how to make this, and it's always a hit. Either a snack, or a meal in itself. She would use mozzarella instead of provelone, and would use Italian Sausage as the base. She would also kick it up by adding parmesan or romano cheese to the sausage-cheese mixture. The more, the more decadant. Can also make with frozen spinach in lieu of sausage. Basically, a mini calzone and oh so yummy. Don't be afraid to add oregano. This freezes well, too.
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31 users found this review helpful

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