Johnny Recipe Reviews (Pg. 1) - Allrecipes.com (18279065)

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Hungarian Goulash I

Reviewed: Jul. 27, 2014
This was a big hit for my European visitors. only changes were I added 2 tablespoons flour to coat the cubes w paprika. It will make a slightly crusted sear and not steam the meat, plus with thicken the stew gravey. Use a chuck roast if you can get it and cut into cubes! Add the tomatoe paste first and stir 15-20 secs to get rid of the tinny taste before adding the onlions and remaining ingredients. Served over egg noodles.
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1 user found this review helpful

Irish Beef Stew

Reviewed: Nov. 6, 2011
This was a great stew but as others said, needed some spicing. Only change was I added the tomatoe paste to the skillet used to brown the beef for 20 secs to get rid of the tinny taste and then added the beef broth and deglazed the skillet. Pour into crock pot.
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22 users found this review helpful

Green Chile Stew with Pork

Reviewed: Feb. 9, 2008
great recipe. only change was I lightly dredged pork in all purpose flour before browning. Sealed the juices in the pork and added som thickness when scraping up the bits with the broth.
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12 users found this review helpful

Homemade Mashed Potatoes

Reviewed: Jan. 6, 2008
This turned out ok....for a more crunchy topping I used Panko break crumbs mixed with 2 tsp garlic powder and while potatoes are cooking, toasted 5 min in the oven to a light brown in the same baking dish used for the potatoes.
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1 user found this review helpful

Cincinnati Chili I

Reviewed: Dec. 7, 2007
This was awesome. Definitly refridge overnight and reheat like any other chili. I used one can chicken broth and one Beef by accident, both cans looked alike. Came out great anyway.
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2 users found this review helpful

Stuffed Pork Chops III

Reviewed: Jun. 10, 2007
I used some additional butter as others suggested. Heat the beef broth to a simmer in a seperate suacepan before adding to the chops. Add it a little at a time. You don't want to drop the temp in the pan with the chops already cooking.
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5 users found this review helpful

Cheesy Creamed Spinach Casserole

Reviewed: Jun. 10, 2007
I would have given this a 5 but it needed a little tweaking. Cut the onion mix as suggested by others in half and used onion/garlic powder. Used 1 c of sour cream and 8ox cream cheese and a tsp of nutmeg. Maevelous!
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8 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Apr. 12, 2007
These were excellent cooked med rare. For the bun topping to cool down the Horseradish - 1c mayonnaise 1/4 cup flaked coconut and 1 tablespoon chopped fresh mint refridge for an hour
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1 user found this review helpful

Peppered Rib Eye Roast

Reviewed: Nov. 26, 2006
The marinade gave the roast and excellent flavor. Did not change a thing. From experience, I did let the roast (I only had one) come to room temp for an hour before putting in the oven, and let it rest 30min after. The important thing is to keep an eye on the internal temp but avoid opening the oven as much as possible. don't rely on a specific time. 12 servings per 5lb roast is is bit overestimated. 5 seems more accurate.
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104 users found this review helpful

Crispy Baked Chicken

Reviewed: Oct. 21, 2006
This was an amazing coating, crispy with just enough of a hint of a kick. I didn't change a thing. I also made this with flounder fillets the following week. Works with baked fish too. 10 minutes same oveen temp.
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49 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Jul. 16, 2006
When I got to my Seafood place the Halibut looked a little dry, so I got Chillean Sea Bass and it came out awesome. The sauce does take a while and uses alot of bowels and pans. I didn't have a sieve and used a fine strainer.
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10 users found this review helpful

Prime Rib

Reviewed: Jun. 17, 2006
This came out excellent. Followed the timing and directions. Let the roast come to room temperature first (about 45 min) before cooking. If you take it righ out of the fridge, it will be undercooked.
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6 users found this review helpful

Barley Mushroom Risotto

Reviewed: Mar. 30, 2006
I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5 min and then used beef broth instead. Nice flavor.
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45 users found this review helpful

Linda's Lasagna

Reviewed: Feb. 25, 2006
Awesome Lasagna. The sauce was awesome, I think I'll make it again and use it on stuffed shells. I used 1/2 lb sweet Italian sausage and 1/2 lb hot sausage and simmered it for 2 hrs and didn't add sugar. The acidity mellows the longer you smimmer it and I had to add 1/2 cup more water after an hour.
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1 user found this review helpful

Lea's Hamburgers

Reviewed: Feb. 18, 2006
Excellent burgers. I made cheesburgers with swiss cheese melted on a toasted bun and it complimentd the burgers nicely.
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5 users found this review helpful

Thai Chicken Burgers

Reviewed: Jan. 3, 2006
Awesome burgers. I like a little more kick so for 2bls of chicken i added 1 tsp of cyanne pepper. also divided the topping 1/2 sour cream 1/2 mayo and put a 1/4 cup more coconut because i had the packaged flakes and not fresh.
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18 users found this review helpful

Peanut Butter Noodles

Reviewed: Jan. 2, 2006
almost a 5 star...excellent as is thought and i'll make this again.. Served it with coconut crispy chicken on top found on this site, although any breaded chicken would work for a east meets west combo.
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1 user found this review helpful

Neptune's Favorite Crab Bisque

Reviewed: Dec. 31, 2005
Great soup, I added 3/4 tsp old bay seasoning as suggested and 2 Tsp of tomatoe paste for a pink color for presentation.
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8 users found this review helpful

Flatlander Chili

Reviewed: Dec. 11, 2005
Awesom Chili for a cold winter football Sunday. I tweaked a little and added 1/4 cup of strong coffee to add a little body and 1/4 c Guiness Stout....other than that just as its says
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3 users found this review helpful

 
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