Moody Blue Recipe Reviews (Pg. 1) - Allrecipes.com (18447328)

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Polish Cabbage Noodles

Reviewed: Feb. 12, 2007
This is one of my favorite dishes. I'm third generation Polish American. We've always referred to this dish as Halushki. One of the pierogi fillings that I grew up with consisted of sauted shredded cabbage, sauted onion, and dry cottage cheese. When I'm in the mood for pierogi and don't want to go through all of the labor, I'll make this dish (adding the cottage cheese) with a dollop of sour cream. Great comfort food.
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Amatriciana

Reviewed: Dec. 12, 2006
For a twist try Ricotta Salata instead of Parmigiano-Reggiano. It is salty with a noticeable tang that stands up well to the amatriciana. Look for Ricotta Salata at a specialty (Italian) store. Some Whole Food Markets carry it.
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Maria's Broccoli Rabe

Reviewed: Dec. 12, 2006
This is a great way to prepare rapini. I put mine in an ice bath to stop the cooking after blanching. The blanching gets rid of a lot of the bitterness. Although it's great by itself, I like it with rigatoni, Italian hot sausage, and drizzled with a quality evoo.
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McCormick's Beer Can Chicken

Reviewed: Jul. 19, 2006
I've been making beer can chicken for years. I cook it in the oven more often than the grill. I also don't use beer. I use an empty beer can and fill it with water. I used beer the first time and although it smelled really good while cooking, I did not notice any benefit as far as taste was concerned. I season the chicken inside, outside, and between the flesh and the skin. For oven cooking, I first prepare a skillet by spraying it with a nonstick spray. I then place the beer can in the middle of the skillet and spray it too. This makes removal of the chicken much easier. After easing the chicken over the can, I place about a quarter inch or so of water in the skillet. This eliminates flare-ups during baking. I also surround the chicken with cut or small potatoes. The potatoes taste great because of the chicken flavored water. I bake in the oven at 400 degrees, 15 minutes per pound. Let it rest for 10-15 minutes and it comes out juicy, juicy, juicy every time without fail. This is by far my favorite way to roast a chicken.
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