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

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Tuna Ball

Reviewed: Apr. 25, 2015
It was a star as written but 5 star after adding a couple of things. I added minced red and yellow bell peppers, garlic powder, parsley, Badia complete seasoning and cayenne pepper. I served on Dijon mustard crostinis at a pot luck. To help keep its shape, I made it a couple of hours ahead of the event. I shaped it into a ball using plastic wrap and put it in the freezer for 1 hr. I then rolled it in the nut mixture and put it in the frig. When served it was soft enough to cut but still held its shape. Very good.
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Chorizo Stuffed Poblano Peppers

Reviewed: Apr. 3, 2015
I prepped this the morning of and left the baking instructions for the guys to have for lunch. I used hot Italian turkey sausage and added minced garlic the last minute of browning the meat. I returned home to "OUTSTANDING" written on the bottom of the recipe. They were very pleased and wanted it again the next day.
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Salmon and Shrimp Cakes from Chef Bubba

Reviewed: Mar. 17, 2015
I've been meaning to make this for over a year. Had I known it would be so awesome, I'd have made it much sooner. The entire family loved, loved, loved. I did pan fry instead of baking and added a sprinkling of panko for a crunch. I also chopped the shrimp instead of mincing. I make four 3/4 inch burgers, served on a toasted onion bun with homemade tarter sauce.
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Blooming Onion and Dipping Sauce

Reviewed: Mar. 17, 2015
We really liked this one. I used a jumbo onion and everything still turned out great. Next time I won't double dip in the batter, I don't think it was needed. To make the slicing easier, I cut off the bottom and then used an electric knife to cut into 16 wedges.
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Glazed Corned Beef with Lentils

Reviewed: Mar. 5, 2015
This was a 4.5 for me. I made as written but mistakenly put the chili sauce in the glaze instead of the lentils. Best mistake ever! The glaze was really good but a tad too sweet for me. As suggested by another reader, I didn't rack the meat but glazed it and covered with foil and baked at 325 for 40 minutes, glazing again after 20 minutes. The meat was tender and flavorful. I only made 1 cup of lentils and that was plenty. The brisket liqueur with the veggies were great when added to the lentils.
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My Thai Chicken Wraps

Reviewed: Feb. 8, 2015
This recipe is a 4.5 and a keeper. I used soy-ginger flavored, diced chicken thighs. I added water chestnuts and red pepper flakes. I halved the sugar and served over white rice. Very tasty. Next time I'll add the coleslaw at the last minute to keep the crunch.
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Peking Duck

Reviewed: Jan. 18, 2015
Amazingly good duck! Table for one please. It was just me this weekend so I made one breast, not the whole duck. I omitted the orange rounds and substituted pomegranate molasses for the plum jam, garlic rice wine vinegar for distilled and sweet and spicy thai sauce for the chutney. I used all the other ingredients. I scored the fat before seasoning both sides and left it in the frig overnight. I didn't steam it but instead seared it skin-side down until golden. I cooked it on the green onions at 375 for 10 minutes, topped with the honey mixture and roasted for 3 minutes. It was so tender and perfectly pink in the middle. The sauce was a really good compliment to the duck. I ate it with smothered potatoes and onions (fried in the duck fat) and oyster sauce glazed yellow squash.
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Chef John's Coq Au Vin

Reviewed: Jan. 11, 2015
I don't really care for red wine and kept my fingers crossed when I added it. It was great! Beautiful savory flavor. I used what was on hand and substituted some things. I used boneless, skinless chicken thighs and 1 1/4 tsp of ground thyme. Cooking time was 30-40 mins total. I served it with mash cauliflower and pan fried pea patties. Thanks Chef John!
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Mouthwatering Whiskey Grill Glaze

Reviewed: Jan. 10, 2015
This was soooooo good. I used rum extract instead of whiskey and only half the brown sugar. I used this as a glaze for meatloaf.
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Chef John's Stuffed Summer Squash

Reviewed: Jan. 10, 2015
I didn't like it and everyone else said it was Ok. I don't think we care much for the spices in the sausage. I ended up tossing out the stuffing, dicing up the cooked squash and serving it with a soy sauce glaze.
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Lamb Merguez Sausage Patties

Reviewed: Jan. 10, 2015
We didn't like the flavoring at all. I made it twice, first with lamb and them with a chicken/turkey/beef mix. Something in the spice mix that we just didn't care for.
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Spinach-Stuffed Flounder with Mushrooms and Feta

Reviewed: Jan. 10, 2015
4 stars as written and 5 stars with my mods. I added garlic, red bell peppers and sauteed onions. We loved it!
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Sausage-Stuffed Cherry Pepper Poppers

Reviewed: Jan. 10, 2015
I really tried to like this receipe. I used hot italian sausage, regular italian sausage and merguez sausage and didn't like any of them. The peppers are great and I've used them in other dishes. I disliked the sausage and my family said they were just ok.
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Pesto with Arugula

Reviewed: Dec. 27, 2014
This was my 1st attempt at making pesto and it turned out great. I only had dehydrated arugula and still got a nice peppery flavor. I subbed wasabi almonds for the pine nuts and added parmesan.
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Homemade Sweet Italian Sausage (Mild or Hot)

Reviewed: Dec. 25, 2014
I used a mix of lamb and beef. After letting it rest overnight, I cooked a small piece and added more seasoning and included rosemary and sage. It was a bit dry so I added several tablespoons of beef bacon fat. The next morning tasted it again and it was very good. I used it to stuff peppadew peppers.
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Johnsonville® Italian Meatballs

Reviewed: Dec. 25, 2014
Very tasty and a keeper. I subbed chicken for pork, added Badia Complete Seasoning and stuffed with cheese. I served it with a white sauce over pasta with garlic bread. No leftovers! Thanks Chef John.
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Chef John's Lasagna

Reviewed: Dec. 25, 2014
I always thought my lasagna was great until I made this recipe. Absolutely awesome! I did check his blog to verify the meat amounts. I subbed chicken sausage for pork, cottage cheese for ricotta and cheated with canned parm. Rave reviews from the entire family. It freezes and reheats very well. Thanks Chef John!
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Penne with Spicy Chicken Sausage, Beans, and Greens

Reviewed: Dec. 18, 2014
I liked and they loved. I did make some subs. Instead of andouille, white wine, basil pesto, canellinini, arugula, grape tomatoes. I used chipotle-jack chicken sausage, chicken stock, homemade arugula pesto with parmesan, northern beans, spinach and petite, diced tomatoes with chilis in a can. I omitted the goat cheese (we had blue cheese for lunch and I didn't want to overwhelm their taste buds) and added Badia Complete Seasoning to taste. I thinned the sauce with pasta water and juice from canned tomatoes.
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Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

Reviewed: Dec. 18, 2014
"Big Boom in my mouth. Very good!" - This is a direct quote from my Dad. He even ate the leftovers the next day. Two thumbs up from the entire family. Only changes I made was to use italian flavored chicken sausage and only 1/4 of the pepperoncini liquid (may increase to 1/3 next time). I only had marinated artichokes so I rinsed them well before adding them. Even the ones who say they don't care for olives or spicy foods raved about this dish. Thanks Chef John!
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Hasselback Potatoes

Reviewed: Dec. 18, 2014
3 stars for taste and 4 for looks. Other than adding spices to our liking, it was no different than any other potato. I'd make again just for the wow factor of the presentation.
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