Casey M Recipe Reviews (Pg. 1) - Allrecipes.com (18192467)

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Casey M

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Roasted Brussels Sprouts

Reviewed: Dec. 23, 2014
For straight ahead roasted BS, this is it. It also happens to be an effective way to roast most vegetables. I do recommend keeping a close eye on time to not turn vegetables into coal.
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Roasted Garlic Cauliflower

Reviewed: Dec. 21, 2014
I've been exploring roasting many heretofore NOT explored veggies. Cauliflower is something I've liked in a variety of formats (stick blended to make Mac and Cheese)...but roasting makes it taste like vegetable candy.
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Chef John's Smothered Pork Chops

Reviewed: Dec. 8, 2014
I haven't fixed Pork in awhile. This recipe was great. I halved the chops, keeping the rest about the same...to have some extra Onion Gravy. I didn't use water...Chardonnay instead. Also extra Buttermilk for extra volume. I used my own Poultry Seasoning made from the AR recipe...though I added garlic powder also. I happened to have the spices...little used, so it was a good idea to use up some ground Sage and ground Marjoram, Thyme, Rosemary et al. I don't grind coffee beans anymore, so my newer grinder has been dedicated to spices. Limiting salt by choice...but not spices...it was zehr gut meine freunds. Muy bueno...etc. Not to mention Chef John is funnier than he** in his video's, in which the recipes are usually pretty good.
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Cream of Asparagus and Mushroom Soup

Reviewed: Dec. 4, 2014
Like most of us non-purists...I like to modify recipes to reflect personal preferences and on hand stuff. I'm also not cutting the stars down because I did. So, personally, I started by skipping the bacon...didn't want that texture in a creamy soup. Instead, I used previously reserved refrigerated bacon fat. Another recipe suggested a diced Jalapeno, which I added to the mushrooms, celery and onions plus a few cloves of Garlic and my homemade Seasoning Salt. I used the fresh Turkey Stock made from Thanksgiving detritus...though chicken would be better probably, Plus I don't peel the spuds. I used unsalted butter because like the Stock...it's what I had. The blending was a lot easier w/ a stick blender. Also less salty considering it's MY stock recipe, unsalted butter and my own Seasoning Salt. BTW...The soup is great w/ tremendous flavor. My guest loved it and I'm counting on it freezing well.
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Mom's Potato Latkes

Reviewed: Dec. 1, 2014
These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to Scandinavia to Thailand. Universally good food is just that. It worked well for me to use a little oil on the pan for each pancake and not immersing it, adding more when flipping. Glad I watched the video to freshen up my potato squeezing technique. I don't have a spinner...plus it makes me dizzy. Grated cheese might be good. Seems any kind of binder works...might try pulverized flavored croutons after the roasted Panko crumbs after the home made whole wheat seasoned bread crumbs after the Cheezy crackers (ok, I'll stop now).
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Chicken or Turkey Tetrazzini Deluxe

Reviewed: Nov. 30, 2014
Very nice. I only read a few reviews...weren't helpful. Sherry seems to really add to a Tetrazinni dish. I used the listed cup of broth (used post holiday turkey carcass to make a broth with Mirapoix ingredients) and skipped suggested salt since the cheeses, Worcestershire sauce and soup have plenty. Use whatever pasta you have. I also halved the recipe, I have no Army to feed, or freezer.
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Easy Sweet Potato Fries with Curry Ketchup

Reviewed: Sep. 30, 2014
Interesting...I've actually never had Sweet Potato's. Granted I'm embarrassed and humbled by that. I wasn't looking for a candied type recipe...shooting more for a vegetable thing. I added a couple cloves or smashed, diced garlic to the dip without looking at the limited number of reviews. Added more Curry as well...plus a bit of Turmeric (I have no idea about what I was trying to do). I used less salt than called for on the SPF (sweet potato fries) plus used some Smoked Paprika in the sauce vs regular Paprika (don't ask me why). I just flipped them after 15 minutes...stay tuned. They smell good. I also have continued to add MORE Curry to the sauce to the possible point of too much, be sure to taste the sauce as you're going. The result is very good for my first time with Sweet Potato's. BTW, the were the most red ones of 3 varieties at the grocery store (more Vit A).
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Portobello Mushroom Burgers

Reviewed: Sep. 30, 2014
I followed the recipe as written. Forget the idea that expensive vinegar makes the difference. It doesn't. I liked it, but it IS a vinegar marinade, hence the strong vinegar flavor. Mushroom ends up having a good flavor. I just ate the shroom with some caramelized onion between the fungi and cheese. Smelled good cooking and tasted good too. Acetic acid has multiple beneficial aspects for the human body.
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Kickin' Collard Greens

Reviewed: Sep. 8, 2014
Being raised in the mid-late 50's into the 60's, I never experienced Collard Greens. Actually, probably wouldn't have eaten them anyway. I've tried and enjoyed other "unique" to me greens...hence my first time with Collard's. I used homemade chicken stock, but otherwise followed the recipe. I paired it with Fried Chicken Liver from this site. My sister thinks I've gone nuts. Cooking for one...doesn't hardly matters. I personally like this, especially with 8 oz of bacon. The stock plus aromatics etc are reducing now...I need to get my SNL inspired "spittle bucket" out.
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Lobster Rolls

Reviewed: Sep. 5, 2014
Well...paint me yellow and call me a cab. I love this flexible recipe. Strangely enough, I had already followed some reviewers suggestions before I read them. Two 4 oz tails were boiled and stripped of the meat...yielding 3 5/8 oz meat. Therefore I did a recipe for one. Didn't have green onions so used a little caramelized sweet onion. I had a strong garlic Aoili which I diluted with some Lite Mayo, added some Dijon and Tabasco. It was tasty in a WW hot dog bun I toasted with a little butter. Boy howdy... wouldn't want to get too used to this. Being cold, it's real easy and like one reviewer suggested...letting the mayo mix marry overnight doesn't hurt. It's not fresh Lobster in butter, but it stretches things nicely. BTW, lettuce is nice, but optional. A little Spinach added a nice green, though not the crunch of crisp lettuce.
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Old Fashioned Mac and Cheese

Reviewed: Aug. 3, 2014
Give a man a batch of M&C and he'll be grateful, or in my case I'll grovel at your feet. Teach a man to make his own (not difficult) M&C and you'll save time or money and make him independent from you for that dish. Maybe that's not the correct quote...guess it was something about fish. This is a great recipe for any age group to learn about experimenting with cheeses etc. Make it as is and you can't lose. Play with spices, cheeses, add ham, chicken or prawns, sky is the limit. I use the harder to find 2% Velveeta, might add reduced fat cream cheese. The tough part of M&C is the calories. Often I add chopped broccoli, mushrooms etc to get some veggies into the mix. My Mom's simple M&C was always my birthday dinner...and often I talked a sister into it.
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Tortellini Bacon Broccoli Salad

Reviewed: May 19, 2014
Not re-inventing the wheel here. These are all ingredients I like and use regularly. I had never used "Coleslaw Dressing" before, but I bought a bottle. Then, when I got home I noticed the first ingredient is High Fructose Corn Syrup...so I made a Lite Mayo, garlic, Dijon dressing instead. I also blanched the Broccoli since I'm not a big fan of the raw version. This all came out quite nice. Good and flexible recipe.
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Irish Bacon And Cabbage Soup

Reviewed: Mar. 22, 2014
Per other "Chefs" in the audience, I upped the broth and added celery. Also used chicken sausage and regular bacon. Love the cabbage.
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Asian Lettuce Wraps

Reviewed: Oct. 7, 2013
This is an unusual recipe for my dietary practices. I really like using the Bibb Lettuce, though as it suggests, with ingredients, does get a little drippy. It's very tasty...and a definitely unusual "finger/hand food" for many of us simple 60 year old guys.It has bite to the seasonings as well.
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Split Pea Soup

Reviewed: May 30, 2013
The ham hock bone was critical. I think mine was smoked...because it had such great flavor. I used my slow cooker and based it off home made chicken stock. Huge flavor, great taste. I cooked the peas on low for an hour or so and jacked it up to high for awhile. I tried not to overcook the veggies, not turning them into a mirepoix.
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Slow Cooker BBQ Chicken

Reviewed: Oct. 19, 2012
I'm sorry for being one of those guys that alters a recipe and then rates the original...busted. OK, so I used three giant breasts, plus they fit in the big cooker (not my puny one). I used NO SALT ketchup, Reduced salt Worcestershire sauce, Dijon mixed with yellow mustard, a splash of white wine, Some diced Garlic and sliced red onion also. Added a cup of KC's Original Masterpiece...blah blah blah BBQ sauce. I did use about 1/8 cup sugar free maple syrup as well. The seasonings and hot sauce DO add some zing to it. Probably good as written, better for ME the ways I altered it.
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Breakfast Pies

Reviewed: Jun. 22, 2012
An interesting way to fix an egg dish. Like someone suggested, I left out the dough to cut down on unnecessary carbs, and spillage. I also used mostly egg whites and used Colby-Jack as well as Sharp Cheddar in different batches. Didn't use green peppers but did add diced mushrooms. It was like a conveniently shaped omelet that froze and transported well.
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Jamaican Burgers

Reviewed: May 2, 2012
I can't believe how good this is. Not looking for something that would "spice me out"...this was "spicey" enough with room to heat it up to taste. For the first time making it, I followed the recipe except using Quinoa as a reviewer suggested. It's a complete protein and significantly boosts the nutritional value without compromising texture. Also, I didn't add salt. I hadn't used Jalapeno peppers before and almost think it could have used another small one. I'm not ready for a habanero pepper yet. After mushing it together, I didn't need an egg. A vegetarian keeper for sure.
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Scallops Mascarpone

Reviewed: Sep. 26, 2010
Another flexible recipe. I used Shitake mushrooms, chopped sweet onion, extra garlic and dried parsley. Fat free milk worked fine. A little parmesan and a hand full of sharp cheddar made a great sauce. Mascarpone goes well with prawns as well. I decreased the whole wheat spiral pasta to about 10 oz. Impress company with this elegant meal.
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Mushroom Orzo

Reviewed: May 16, 2010
I liked this recipe a lot. Added some prawns for additional protein, broccoli for color and nutrients, garlic...just because. I hadn't used pearl onions before...but cooking them for 3 minutes and squeezing the pulp out of them worked well, and kinda fun. I didn't use as much butter as listed to cut down on fat.
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