Nette Recipe Reviews (Pg. 3) - (18674291)

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Glazed Corned Beef

Reviewed: Mar. 25, 2007
I'd never even heard of glazing corned beef, but this is the second time I made this recipe and the glazed corned beef is again, all gone this morning. Used to only make corned beef (reluctantly) for St. Pattys, but this recipe is a keeper. Makes me a believer in Corned beef.
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Saffron Rice

Reviewed: Feb. 3, 2007
This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great side dish. Food coloring is super not necessary. Also, a small splash of cream and a couple of tablespoons of parmesan cheese make this even better. Great comfort food side!
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Trinidad Stewed Chicken

Reviewed: Dec. 29, 2006
This is extremely good. I used boneless chicken, breasts & thighs and it came out great. I added a bit more red pepper, and more garlic. This is now on my kids (teens) most requested list. I've found that soaking/marinating the meat much longer than 30 minutes is best. I've never yet used a full bone-in chicken, which I suppose has a lot more flavor than boneless, skinless, thighs and breasts. Therefore, doctoring even further is good. Also, the sauce tends to be thin because everyone adds the whole can of broth and the whole can of coconut milk. If you do that, you need to double the initial step with the brown sugar mixture at the beginning. Make sure to serve with an overabundance of jasmine rice cooked with chicken broth and spiked with cilantro, and green onion and red pepper to taste. All of the optional steps shouldn't be optional. They make the dish. Don't skip.
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Green Bean and Portobello Mushroom Casserole

Reviewed: Nov. 24, 2006
I mixed in the cheese like the other reviewer and topped at the end of cooking with both almonds and canned fried onions. I used sliced almonds, not slivered. Also only had pancetta and used it instead of bacon. Great. Made this for Thanksgiving -- where I don't really think garlic should be with all of those other milder flavors, so I omitted all of the garlic. Kids had friends over later and ate this first.
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Sorta Salisbury Steak

Reviewed: Oct. 23, 2006
This was great but I only really used it for cooking technique. I used New York Steaks pounded and cut in thirds. More seasoning all around: about a teaspoon each of celery salt, garlic salt, fresh ground pepper in the flour. Added about 2 Tbsp. fresh rosemary, then some thyme and bay leaf sprinkles, and 2 cloves garlic to the broth. Used one fewer spoons of Worchester -- because of other comments. And splashed in about 1/4 cup cabernet sauvignon-- to make sure it tenderized. Great flavor. Also strained and de-fatted the remaining broth after adding flour and wisking. Made the gravy very smooth. Placed steaks back in gravy to serve. Will continue to tweak, but really good start. Great comfort food.
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13 users found this review helpful

Displaying results 41-45 (of 45) reviews
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