Isthat Onsale Recipe Reviews (Pg. 1) - Allrecipes.com (183077379)

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BBQ 'Pulled' Tuna Sandwich

Reviewed: Aug. 24, 2014
The one time I needed BBQ sauce and didn't have any. Couldn't believe we were out so I subbed teriyaki sauce with siracha to taste. I let it sit in the frig for several hours and had it for lunch. My family said it was fantastic. I used albacore tuna in oil that I drained. I used the drained oil to saute the onion and garlic in. I let the onions and garlic sit for 20 minutes with the heat off to infuse the taste into the oil better. I then pressed the the onion/garlic mixture through fine mesh. I mixed the onion/garlic oil with melted butter and liberally applied to the inside of pita pockets. Other than that, I followed the recipe.
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Chef John's Tzatziki Sauce

Reviewed: Jul. 27, 2014
It hurts to give it only 3 stars because I really love Chef John's recipes but I had to. It wasn't the worst but it was far from the best sauce I've had. Something was missing and I can't put my finger on it. My family liked it well enough but I thought it was just Ok. I don't know if it was the use of Greek yogurt but it was just meh. I'll try it again later on in the year.
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Picnic Potato Salad with No Mayonnaise

Reviewed: Jul. 27, 2014
It just didn't do it for us. I tried to salvage it by adding mayo and some of our usual ingredients which made it just barely edible. I may try it again in a small batch just to give it another chance.
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Chef John's Pork al Latte

Reviewed: Jul. 18, 2014
Only one person in my family eats pork and she LOVED it! She couldn't stop raving over the flavor and tenderness of the meat. She also liked Chef John's Perfect Polenta. Sorry Chef, I didn't creme fraiche or fry the sage leaves.
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Lover's Loaf

Reviewed: Jul. 14, 2014
Totally missed the part about it making 2 loafs. So I ended up with one HUGE meatloaf, where one slice equaled two servings. We've been eating this out of the freezer for the last 4 months. The texture was too soft for us. Next time I'll use 75% beef and 25% pork. The taste was ok but nothing special. I have a love/hate relationship with red wine so that may be it. I also use onions, celery and bell peppers in my meatloaf with a splash of Open Pit BBQ sauce. I like the idea of a stuffed meatloaf but I need to tweak this recipe to my family's liking. I'll try it again for the next family gathering.
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Summer Squash Chicken Alfredo

Reviewed: Jul. 12, 2014
Very Good! We had it for dinner and again for lunch the next day. We love pasta so I already knew that I'd be adding/omitting some things. I omitted the bacon and used turkey italian sausage that I browned in the casing, put in a bowl (with drippings) to cool, then sliced on a bias and browned the slices in a smaller pan. I then used the larger pan used for the inital browning to saute onions, mushrooms, garlic and zucchini with the pan drippings and half of the oil. I added a tablespoon of Badia Complete Seasoning with 2 pinches of red pepper flakes. I would have liked to try it with the almonds but we were out. Great base recipe.
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Chef John's Truffled Potato Gratin

Reviewed: Jul. 12, 2014
What's not to like about cheese and potatoes? I couldn't find any sottocenere so I used a local truffled sheep cheese. The taste was good but there was a lot of oil produced. Next time I'll blot while it sits before serving. I'm sure it'll be 5-star great the next time.
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Chef John's Five-Spice Carrots

Reviewed: Jul. 12, 2014
I loved this recipe and I am NOT a fan of carrots at all. My family of course went ga-ga over them. I made as written with the exception of using baby carrots cut on a bias. I served these with Lebanese stuffed onions and roasted potatoes. Thanks Chef!
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Oven Roasted Potatoes

Reviewed: Jul. 12, 2014
Great tasting potatoes. I made as written with the exception of roasting at 375 for 45 minutes and not peeling them. They were so good that the family requested I make them for breakfast the next day! I served this with Lebanese stuffed onions and Chef John's 5 spice carrots for dinner.
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Peanut Butter Noodles

Reviewed: Jul. 10, 2014
Served this to adults who were pleasantly surprised. I halved the soy suace, used pad thai noodles and completely forgot to put the chopped peanuts on top. I did however add 1-2 pinches of chipotle pepper. I'd try it again and serve with soy-ginger fish.
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Bacon and Blue Brussels Sprouts

Reviewed: Jul. 10, 2014
This was pretty good. My family aren't huge fans of blue or feta cheese but this went over well. I used baby sprouts so I didn't shred them, went easy on the cheese and omitted the vinegar.
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Spinach Brownies

Reviewed: Jul. 9, 2014
This is a great 4.5 star recipe that I've made at least 4 times. My family really enjoys it. The first time I made as instructed but after that, adjusted to our liking. I use 2 cans of spinach that have been wrung out with a cheese cloth. I also carmelize the onion for a deeper flavor, add minced garlic and a dash of cayenne.
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Sonny's Waldorf Turkey Salad

Reviewed: Jul. 9, 2014
I was prepared for my family to like it and for me to think it was just Ok. Wrong and wrong. It was great, we loved it! It was one of the best salads I've made. I made as instructed with just a few minor changes. Used left over turducken from Christmas, added more mayo, 2 dashes of chipotle pepper (we like heat) and substituted gram masala for the curry (don't think we've found the right brand yet). I'll be making this again for the next holiday with family.
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Peppered Shrimp Alfredo

Reviewed: Jul. 4, 2014
It was really good and I'm sure I'll make it again. I used a little more garlic and only half of the cayenne pepper.
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Chef John's Chicken Satay Burger

Reviewed: Jul. 4, 2014
I make lunch for my aging father 2-3 times a week. I try something new each time to keep him interested in eating. My father isn't very verbal so I don't expect much thanks although I know deep down he appreciates my effort. With that being said, I dropped this meal off and left to do errands. Imagine my surprise when I returned to find a hand-written note from Dad telling me it was "Very good baby girl!" (yes it had an exclamation point) I didn't change a thing and now every other Saturday is now known as "Satay Saturday" per my Dad's request. Thanks Chef John.
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Chef John's Tarragon Aioli

Reviewed: Jul. 4, 2014
Love, love, love it! I originally made it to serve with Chef John's salmon cakes. My family liked it so much that I made a second batch to use for sandwiches the next day. I made as instructed but doubled the garlic because that's just the kind of family we are! It was good immediately but even better after a few hours in the frig.
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Chef John's Salmon Cakes

Reviewed: Jul. 4, 2014
Excellent! I grew up eating salmon cakes for breakfast at least once a week. I made as instructed but added minced green onions. I served these for dinner with Chef John's tarragon aioli. Thanks Chef John:)
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Savory Chicken Livers with Sweet Peppers and Onions

Reviewed: Jun. 22, 2014
I really wanted to love this recipe because we adore chicken liver. I tried it because I was looking for something that wasn't fried or a pate. With that being said, even after reading the reviews and tweaking the ingredients, it was just a 3.5 star recipe with a half a star for creativity. I omitted the sumac because we don't care for lemon/lime flavoring in food with the exception of fish. I doubled all the ingredients except for the liver and added a can of sliced water chestnuts with a small bag of snow peas. I dredged the liver (cut in to cubes) through seasoned flour, pan fried in shallow oil and placed on paper towel to drain. I knew from experience that if I added the raw liver to the veggies that it looks like a horrible pink mess. After tasting the veggie mix, I added 1 tbsp of Badia Complete Seasoning and an inch of anchovy paste. I served it in a bowl with 1/2 cup of chicken flavored rice topped with a generous helping of veggie mix. I added the liver on top so it didn't get soggy too fast.
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Rumaki

Reviewed: Jun. 14, 2014
Glad I made it. I'm always on the lookout for new chicken liver recipes that aren't fried or a pate. This one did not disappoint. Although I omitted the pineapple, I made as directed and it was great.
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Chef John's Shrimp Etouffee

Reviewed: Jun. 14, 2014
Amazing! Made this for an early Father's Day Lunch and was told it was outstanding. With the exception of using seafood stock, I made it as listed. I was however surprised at how spicy it was. I literally put two drops of hot sauce in it. After reviewing the recipe on Chef John's blog, I found that this site lists green chili peppers and his site lists sweet (bell) peppers. Next time I'll use a green bell pepper. I personally like the heat but when cooking for others, I try to tame it down. Thanks Chef John!
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