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Chef John's Salt Roasted Chicken

Reviewed: Aug. 16, 2014
It really is surprising how this technique produces such moist and flavorful chicken. I used 2 Tbsp. salt, and it was amazing. We loved it. I didn't take time to make the sauce, but it looks good.
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Southwest Chicken Bake

Reviewed: May 26, 2014
Good recipe: fast, tasty, and easy!
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Quick Gnocchi

Reviewed: May 15, 2014
I used less flour and added some Italian seasoning. Very good.
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Pork Tenderloin with Pepper Jelly and Gorgonzola

Reviewed: May 4, 2014
Impressive and delicious dish. Used bourbon instead of brandy, dried herbs instead of fresh, and feta cheese. Surprisingly fast and easy.
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Mom's Legendary Stuffed Hamburgers

Reviewed: Apr. 29, 2014
I didn't use the onion mix in the hamburger, just salt and pepper. Inside, I put the bacon, raw green onions (mild, no need to sauté), lightly sautéed shredded potato (idea from Game Day Hamburgers recipe), and some shredded cheese. All kinds of variations possible, though. It was raining, so cooked them in a skillet. Delicious! Can't wait to surprise the kids with this!
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Flank Steak Pinwheels

Reviewed: Feb. 13, 2014
I think this is the best dish I ever made. So tender, delicious, and elegant. Truly amazing. I roasted some small potatoes, cut up, alongside the meat roll. Also, I simmered the marinade and served the meat au jus.
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Rosenmunnar

Reviewed: Dec. 22, 2013
Excellent. I followed some of the reviewers' advice and subbed in 1/4 cup potato flour, and added vanilla and almond extracts. In addition, I would suggest adding a pinch of salt to the dough if using unsalted butter. Very pretty cookie. I used some of my red and green hot pepper jellies.
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Galaktoboureko

Reviewed: May 30, 2013
I added some of the butter to the custard filling. We all loved it. I saw a review on the other recipe that said you need to use at least 10 layers of phyllo on the bottom, and I may try that next time. Also, I added a little Grand Marnier and a cinnamon stick to the syrup for extra flavor. I may try using a bigger pan next time. Not difficult to make, and very impressive.
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Mama Marie's Moroccan Tuna Brik

Reviewed: Apr. 28, 2013
This recipe was a huge hit at my Moroccan-themed dinner party.
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Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 19, 2013
I found out after several tries that if you follow this recipe exactly (but you can be generous with the vanilla and cinnamon - just be careful to use the equivalent of large, rather than jumbo, eggs) and if you don't overcook them, these are everything you want and hope them to be. I didn't have to chill the dough, either. They are beautiful and irresistible, which, however, caused a major problem for my diet.
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Chef John's Caramel Chicken

Reviewed: Mar. 5, 2013
Very good!
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Avocado Smoothie

Reviewed: Feb. 25, 2013
I prefer guacamole.
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Spanish Cod

Reviewed: Feb. 24, 2013
I love cod, and I love the flavors in this recipe. I didn't have the marinated vegetable salad, either, so I just chopped up a little yellow bell pepper and threw it in along with a dash of olive oil and a little balsamic vinegar. You can also make do with some canned tomatoes, no problem. Delicious!
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Puerto Rican Steamed Rice

Reviewed: Feb. 21, 2013
This was such a different method of making rice, I had to try it, and we found it to be very good.
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Slow Cooker Pernil Pork

Reviewed: Feb. 21, 2013
Loved it. I would use less salt next time. I used my pressure cooker to make this in 35 to 40 minutes, adding some water to the bottom of the pan. Also tried the Puerto Rican Steamed Rice with it for fun. The marinade combined with the water in the pan to make a perfect sauce for the meat and rice. I sliced it tonight, and I will shred the rest to enjoy tomorrow in a bun or whatever.
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Sweet, Salty, Spicy Party Nuts

Reviewed: Feb. 2, 2013
Very tasty but I didn't get the pretty glazed look that is shown in the photo. Mine have sort of a crystallized sugar look, but they don't taste grainy. They taste great. Any suggestions for me? I'd like them to look glossier.
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Mediterranean Quinoa Salad

Reviewed: Jan. 21, 2013
This is a great idea and you can adapt it. For ex., I found that lime juice works great. Add cucumbers, tomatoes, cilantro, and cumin if you like, and try making lettuce wraps using this salad. Delicious!
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Valerio's Pulled Pork Sandwich

Reviewed: Jan. 6, 2013
We really like this recipe. I find that 1 Tbsp. of each of the dry rub ingredients is plenty. Also, I only pressure cook the meat for about 1 hour. We usually don't make the bbq sauce because we have some excellent sauce on hand, but we make the cole slaw using 1/2 the mayo and dressing ingredients, and also bake home-made kaiser rolls. I do have a question, however. I was wondering if I am correct in assuming that the pork does NOT get returned to the cooking liquid? I noticed that some recipes have the shredded pork stay warm in the liquid.
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Cheesy Thumbprint Appetizers with Hot Pepper Jelly

Reviewed: Dec. 23, 2012
Easy, pretty, and delicious! I had red, green, and yellow hot pepper jellies, and used all three for our Christmas gathering. I think these appetizers would look more professional with less than a teaspoon jelly, but they are more yummy this way!
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Chef John's Harissa Sauce

Reviewed: Nov. 21, 2012
We used Tunisian bak louti peppers from our garden instead of the Fresno chiles, and it was so good. Thanks for all your great recipes and videos, Chef John!
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Displaying results 1-20 (of 121) reviews
 
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