Richard B Recipe Reviews (Pg. 1) - Allrecipes.com (183988875)

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Richard B

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Italian Sausage, Peppers, and Onions

Reviewed: Aug. 6, 2014
Very good recipe. I also use both hot and mild or sweet sausage combos. I remove the skin from the sausage before I cook it. Natural casing get a bit tough. The sausage hangs together nicely and you end up with nifty bite sized pieces that are surprise packages.Also,a bit of Olive oil doesn't hurt.
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Quick Quiche

Reviewed: Jul. 28, 2014
Very nice recipe. I have always used the Impossible Bacon Pie recipe from bisquick. I like this one better. I did add 1/2 tsp baking powder and used 1/2n1/2 instead of plain milk. It came out great!
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Naan Bread

Reviewed: Jul. 28, 2014
God stuff! A step above tortillas. More like bread than a baking powder product. I used the same high gluten flour that I use for bread----maybe that's why. For those of you who want to make real bread rather than unsweetened cake, Get a high gluten hard wheat four for baking. you will be happy with the results
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Fantastic Focaccia Bread

Reviewed: Jul. 28, 2014
flavor OK, easier to make
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Menudo

Reviewed: Jul. 27, 2014
A good Menudo recipe. I used beef ribs instead of beef feet. I cooked the tripe before adding salt and didn't add the beef ribs until the tripe was nearly done. For extra heat, a couple cans of hot diced green chiles. I added a 12oz can of spicy V8 juice for a more tomato background. My Hispanic friends allowed that it was great Menudo. A pretty good compliment for an Anglo
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Strawberry Rhubarb Coffee Cake

Reviewed: Jul. 7, 2014
Fantastic. Don't change a thing!
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How To Make Focaccia

Reviewed: Jul. 7, 2014
Very good Focaccia! I used a very high protein European style bread flour and it was great.I thought before I baked it that the dough was a bit slack. It wasn't. The rise held up nicely with the hg flour. I had tried it with regular supermarket flour, and, no slam at Pillsbury, there's no comparison
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Tourtiers (French Pork Pie)

Reviewed: Jul. 6, 2014
Very similar to Nana's meat pies except for the celery. Celery sort of stales the custom, so to speak. When I tinker with Tourtiere, what I usually do is up the cinnamon. My sister uses frozen pie crusts. I like the tender flaky DIY crust made with lard. This recipe is very close to original. Not busy . that's the way passed down recipes are supposed to be.
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Traditional French Canadian Tourtiere

Reviewed: Jul. 4, 2014
A bit busy and many more steps than truly "Quebecoise" Tourtiere. I have my old family recipe, passed down from both sides of my family, that is less detailed and takes a lot less time. I'll post it here.It's posted as Nana's Meat pies.
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Ciabatta Bread

Reviewed: Jul. 4, 2014
I finally made the Ciabatta. This was a great one. I have a couple more that I am going to try. This one got rave reviews. The next bread will be the Paninni
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Meat Pie (Tourtiere)

Reviewed: Jun. 11, 2014
My mother and both of my grandmothers were French Canadian. It was always a treat to Have Tourtieres. They were not just for Christmas. They were for any time my mother wanted a rib-sticking plate or finger food for supper at home or for our school lunch boxes. Al the other French Canadian kids in our old country school also brought the same lunches. The tourtieres were all similar except for the herbs and spices. This one is very close. The next one I make, I will tinker with a bit looking for that elusive mother magic taste.
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Authentic Mexican Chili Rellenos

Reviewed: Jun. 10, 2014
Good recipe. Similar to one that I have used for years. I have always used Jack cheese, either pepper jack or plain. Cotija is a bit too salty and doesn't melt well. Cheddar is too ordinary as is Colby. Queso Quesadilla is the best of the Mexican cheeses. Cheese for Rillenos must melt well. and add a bit of character.
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Real Homemade Tamales

Reviewed: Jun. 8, 2014
I made the recipe yesterday. I did tinker a bit,I used a standard 14.5 oz can of beef broth in the Masa and used Maseca ( instant corn flour). I tested it on my wife's caregiver this morning. Patricia is a Hispanic woman from Oxaca, Mexico. Married with four children and a growing adult husband. I gave her a tamal and after one taste, she ate it all. Her comments; Great flavor, could be a bit hotter. Also, a hint on rolling. Soak the husks over night. Trim the overlong tails just a bit. Use the smooth side to spread the masa. Lay flat,spread masa. fold the left side over, fold the tail up toward the center and fold the right side over. No need to tie.
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Biscotti

Reviewed: Jun. 3, 2014
This is one of my favorite biscotti recipes because it is so simple. I pep it up a bit with sliced almonds, chopped walnuts ,or pecans. I also use Fiori de Sicilia in place of vanilla. There are almost endless ingredients that can be added to such a basic recipe. If it tastes good and smells good, it can't hurt. Also, a hint for the cutting, use a pastry wheel or pizza cutter. No breakage.
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Anise Seed Borrachio Cookies

Reviewed: Jun. 2, 2014
These are really good cookies. I made a batch today. followed the recipe except for modification of the cloves (1/2 tsp cloves to 1 tsp allspice) I will certainly make them again very soon but will sub anise extract for the seeds as a try.I use the things I bake as gifts to the neighborhood kids (and their parents)and the people who work in my dentist and doctor's office. This one is definitely a keeper. Makes about 50 1" cookies. I bake on parchment so they never stick. Richard B
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