HillaryMorgan Recipe Reviews (Pg. 1) - Allrecipes.com (187342077)

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HillaryMorgan

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The Ultimate Macaroni, Cheese and Peas

Reviewed: Dec. 20, 2014
VERY BLAND!!! Little to no flavor, cheese separated in the oven and was gritty. I was looking for a base recipe for mac and cheese, thought that the way this was seasoned sounded okay. Not! I even made this with full fat items and it did not help the taste. Needed more salt and a lot of flavor help for which I had no idea how to correct.
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Best Brownies

Reviewed: Dec. 18, 2014
While the end product was moist and tasty, it is a pet peeve of mine when working with recipes that are poorly written. RECIPE CORRECTIONS: First, novice bakers need to know whether to use salted or unsalted butter. I used salted butter and then later found the standard is unsalted for baking. Fortunately, it still tasted great and would probably be bland using unsalted. Second, it says 25 to 30 minutes. This is my first time baking brownies so I was unsure if the toothpick test was appropriate for them. My oven is calibrated right at 350. At 25 minutes the toothpick came out goopy, at 27 it came out clean. Third, cocoa powder should be sifted to get the lumps out. I am a former chef, not a baker and still have a lot to learn. I feel that if you are going to post a recipe you write it for the newest baker. SUGGESTIONS FOR EASIER PRODUCTION: Now about the recipe. I would suggest mixing the sugar and all the wet except the butter and mix the dry in a separate bowl. Cut the butter in chunks and melt on a very low temp, then just before they are all melted pull it off the heat and stir. This melts the remaining chunks and lowers the temp so it cannot cook the eggs. Add it to the wet, mix well, then gently mix the dry in just until moistened. The ingredients get thoroughly mixed without over-mixing the final batter. I hope this helps.
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Pineapple Filling

Reviewed: Nov. 9, 2014
This was fabulous! I used it as a filling in Ina Garten's Coconut Cupcakes and everyone raved about them.
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Bourbon-Mango Pulled Pork

Reviewed: Jan. 19, 2014
Made this for a pot luck and was enjoyed by everyone. One word of caution, when you pull the pork make it pretty big strings as it will break down further during the final warming phase from the stirring. If you shred it too small (or just right) it will all turn into mush during that time. That was the mistake I made the first time with it. It tasted great but it looked horrible. Much better the second time.
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Chef John's Rocket Beans

Reviewed: Jan. 14, 2014
This was awesome! I don't like Lima beans however these were delicious, with hints of smokey, tangy and salty. I am on a slow carb diet and these are a perfect addition to it. Yum! One note of caution, only cook the beans the 3 minutes before adding the arugula other wise they will start to mash while waiting for the arugula to wilt. The bacon I bought had 12 slices which I also cut up and put into 2 additional plastic bags for more meals.
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Asparagus and Cashews

Reviewed: Apr. 22, 2013
I did not care for this recipe. The 4-to-1 ratio of oil to soy sauce did not work and was too much for one bunch of asparagus. On top of that, there was no way to get a bite of asparagus with some nuts unless you cut into little pieces on your plate and scooped them up together. This recipe had no flavor, was oily, and was visually unappetizing.
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Creamy Au Gratin Potatoes

Reviewed: Mar. 31, 2013
Very good. I actually used a 50/50 mix of mild and sharp cheddar as that was all I had in the fridge. The one major thing I do not agree with is putting salt and pepper directly on the raw potatoes "to taste" as there is no way to know what the taste is. I actually seasoned the sauce directly since I could taste that and purposely over salted it slightly, as once on the potatoes it would taste significantly less salty. The reason for this is that you get an even distribution in the sauce where you would not if just sprinkled. The other thing I did was to dry the potato slices with paper towels to help with the sauce to stick better. This would be a great make-ahead dish, just soak the potatoes in water with a little vinegar (prevents browning), drain but do not rinse and dry with paper towels then prepare dish as usual and refrigerate. Bring to room temperature (at least two hours) before baking. I used a standard 9x13x2 Pyrex glass pan and it took exactly 6 servings. Perfecto! The only issue I had was that since I use whole wheat pastry flour in my kitchen and not white I had to almost double the amount of roux needed. Not the fault of the recipe, just an issue with whole wheat flour.
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Lamb Chops with Balsamic Reduction

Reviewed: Mar. 31, 2013
Yum! This recipe was great. I used 1/2 pound each lamb blade chops and cooked the meat medium rare and then did the sauce. A couple of things I did, most important, pull the meat out of the fridge at least two hours before cooking this will allow the meat to come to room temperature and stop sweating. Dry with paper towels to remove any moisture to help with browning, rub with a thin coat of olive oil this will allow for better browning along with giving the herb/spices something to stick to. Good flavor, I will definitely make this again.
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Candied Carrots

Reviewed: Feb. 4, 2013
Flavor was fabulous, however it is a good thing that I was paying attention as the cooking times were way off. I actually used multicolored carrots which made for a pretty presentation.
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Breakfast Sausage

Reviewed: Dec. 2, 2012
I added 50% more spices so that the flavor is more like breakfast sausage should be. I also added 1/8 cup water per pound to add moisture. The one thing I would do next time is to use an 80/20 meat to fat mix as a lean grind does not lend either flavor or juiciness.
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Fish Tacos

Reviewed: Dec. 1, 2012
These were pretty good, however I felt that the dressing while good when tasted on a spoon did not have enough citrus in it when put on the actual taco and I ended up having to add salt and lime juice to the taco. The other thing I did since I do not have a deep fryer was to dip the fish in just the flour and salt, dunk in the egg and then back into the flour mix and pan fry it. Worked great. My boyfriend loved them, however I am a bit more discerning.
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Cilantro-Lime Dressing

Reviewed: Dec. 1, 2012
This was awesome! A little sweet, a little sour, a little salty and a LOT of flavor. Yum!
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Rush Hour Refried Beans

Reviewed: Dec. 1, 2012
This was really good, however CAUTION, CAUTION, CAUTION, do not under any circumstances just throw the whole can with the juice into the pot as it is way too much liquid; fortunately I figured that out before I dumped it in and actually only used about half of it. What I did to make the mashing easier is to drain ALL of the liquid into a bowl, mashed the beans (much easier when they're not swimming), add your seasoning and then add the liquid to the consistency you like. Me, I like mine thick not runny like you get in most restaurants. These were absolutely delicious and I will never buy refried beans in a can again (they always taste like the can!) when these are so simple and tasty. Remember to add the salt, this has none listed.
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