Ula Recipe Reviews (Pg. 1) - Allrecipes.com (187563802)

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Cannellini Beans and Italian Sausage

Reviewed: Aug. 13, 2014
I came to AllRecipes looking to duplicate a dish I had in Italy, one of those memorably simple meals that satisfy every comfort food bone in your body. This is as close as I've found. The only real change is the beans. The beans I had in Italy were huge and meaty. I have no idea what they were, but I used dried Scarlett Runner beans, which gave me the type of bean I was looking for. Other than that, I made this recipe to a tee. (Well... I also threw in a couple of generous handfuls of arugula I had laying around at the end, but that's just me. Gotta have my greens!) Thank you so much for posting it, Johnsonville! Took me right back to that little trattoria in Treviso!
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Baked Potato Soup I

Reviewed: Jul. 7, 2014
I love a good baked potato soup recipe, but this isn't quite it. First, you don't need even half of all that bacon, margarine or milk. And let's face it, this particular potato soup recipe has the word "baked" in the title. So bake those potatoes, cool them and start making soup later in the day. When I bake the potatoes, I also bake some leeks, halved lengthwise, one whole leek for every large potato. Then everything cools while I make a very thin bechamel sauce out of milk and chicken broth in equal parts (2 cups liquid to every large baker), a little bacon grease and flour, and some cheddar cheese. You're looking for just a hint of cheese flavor, not a lot. Then I liquify the baked leeks and half the (peeled) potatoes with a hand blender, stir in the cubed baked potatoes (with some skin) and then start playing with the other flavors we all love about a baked potato. Chives, bacon bits, green onions, sour cream or Greek yogurt, depending on your preference. This version really comes together at the end, when you add the "stuff". Tasting for salt is a must at this point. But the base flavor should echo a baked potato, and you can't imitate that by boiling them. If you want a good, quick potato soup, then yes, boil away, this recipe will please you. But if you are looking for the flavor of a baked potato, you have to actually bake the potatoes. It's not a huge extra step, it just requires a bit of thinking ahead. You'll be glad you went to the bother.
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Cream Cheese Basil Summer Squash

Reviewed: Jul. 5, 2014
Squash for squash haters! A friend gave me a huge bag of crookneck squash from her garden; although normally I wouldn't touch the stuff I didn't want to hurt her feelings, so I started looking for a recipe I might enjoy. This recipe is made for those of you who, like me, can't stand yellow squash, but only of you get the texture right. I decided to forgo the microwave and I made this in a frying pan. I started with a small chopped onion and doubled the garlic. I sautéed it all in butter until crisp-tender, then added the cheese. There is no need to drain. Like others recommended, I cut the cream cheese in half and used at least 2 TBLS fresh basil, added right at the end. I absolutely loved it! Everyone at the table did. The dish pairs especially well with grilled chicken, and is just as good the second day...if you have any left.
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Clam Bake

Reviewed: May 24, 2014
I've made this several times, and while the basic recipe is outstanding, you just can't help but tweak it to preference and what's available. My favorite version uses deveined jumbo shrimp, big scallops, small lobster tails, mussels and/or clams and large cubes of cod that have been tossed with olive oil, a little lemon pepper and a dollop of Dijon mustard. I layer the bottom of the pot with corn husks (for protection) then new potatoes, corn chunks, a quartered onion, and a halved, whole bulb of garlic. I add the chicken broth and about a cup of Pinot blanc and bring to a simmer. Once that's going, I layer on the seafood and a link of sausage cut into 2" pieces. Sprinkle liberally with Old Bay Seasoning, some salt and chunks of butter. Since I have a bay tree, I tuck in some sprigs of bay leaf with a quartered lemon. I top all that with a banana leaf that's been cut to fit the pot. Then I seal the pot with aluminum foil and a lid and simmer until the potatoes are tender (about 30 min). I love this. Love it. Perfect tailgate food.
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Banoffee

Reviewed: Mar. 4, 2014
First off, this pie is insanely delicious! Don't make this pie if you don't plan to eat it within 24 hours, it doesn't save. Even 24 hours is pushing it. Don't use lemon juice on the bananas, unless you really like the flavor of lemon in your banoffee pie. Personally, I think lemon juice distracts from all that delicious banananess. Use as many bananas as you like, the more the better. Once the sliced bananas are slathered with whipped cream, they won't brown within the short shelf life of this pie anyway. Canned Dulce de Leche is an excellent substitute that cuts the prep time dramatically. If you were really lazy, like me, you can even buy a pre-made graham cracker crust (Keebler is pretty good) sprinkle a little ground ginger (use a light hand!) on the bottom, spread on the caramel, layer on the bananas, top with whipped cream and viola! You have a pie you can serve right away. But don't. Chill it thoroughly no matter how much you want to dig in. Last, you should really make this pie from scratch at least once, as stated in the recipe so you can decide for yourself which method suits you best. But either way, quick and easy or not, will yield you a grand pie you can proudly serve to your family or guests. Don't miss this one!
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The Best Rolled Sugar Cookies

Reviewed: Nov. 19, 2013
Good recipe, excellent for decorating, but it takes some careful handling. Do yourself a favor and make the dough the day before you bake. I rolled dough out on a rectangle of parchment the size of my cookie sheet, then I freeze it, then I cut it, peel the excess away and bake the cookies on the parchment. Otherwise, the dough is just too soft to handle, especially with cutters that have cut-outs (like snowflakes), even with added flour. I also lowered the temperature of the oven to 375. In my oven, 400 kept browning the edges and the base. Otherwise, I loved these.
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Gina's Lemon Pepper Chicken

Reviewed: Nov. 16, 2013
I very much liked one reviewers idea of mixing everything up in the same pan you cook the chicken in (saving an extra bowl to clean), I halved the honey, used minced rosemary and oregano, lemon-flavored olive oil and then covered the pan for half the baking time. This trick produces a lot of liquid in the pan and cuts way back on the number of times you have to baste. Once the chicken was cooked (which took me an hour because the breasts were on the bone and HUGE) I sliced it and tossed the meat with some of the baking liquid. This ratchets the flavor up enormously.
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Caramels

Reviewed: Oct. 23, 2013
This is a terrific recipe! I was simply looking to get rid of some leftover heavy cream and only had a 1/2 pint. So I cut the recipe in half... worked like a dream. I cooked it to about 245 degrees and did as someone else suggested by cranking up the heat a bit at about 225 degrees. I also used the water test to make double sure I was at the hardball stage. It took about 30 minutes from the moment it started to boil. I also sprinkled the pan with coarse sea salt after I poured in the hot caramel. Yum! Yum! Yum! I'm only sorry I had to half the recipe and wish I could have doubled it instead.
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Stuffed Leg of Lamb

Reviewed: Jun. 30, 2013
This was great, but I too had to solve that pesky stuffing problem. So I took a piece of parchment paper and folded an equal length of foil around the outside of it. I laid the roast in the pan with the stuffing cut to one side, fat cap up. Then I oiled the parchment and with the help of the foil--parchment side pressed firmly against the stuffing and meat--molded a shield around the entire exposed cut, which kept the stuffing in pretty effectively without interfering with the roasting process. Viola! No leaky stuffing and a lovely, browned roast. I also cut down the size of this recipe considerably. Usually, I buy a full, $70 leg of lamb. I cut up some for stew or tajines, cut big chunks for kabobs, and leave the meat under the fat cap for a stuffed, butterflied roast like this one. That leaves me a nice bone to roast for broth and a decent amount of scrap meat for stuffed grape leaves. The only thing that gets thrown out unused is some silver skin. That overpriced leg of lamb becomes a much more economical cut. For this cut-down roast, you can use a 4 oz roll of goat cheese and just eyeball the rest. It should serve 4-6 people generously. I also roast it on top of halved baby new potatoes tossed with olive oil. Scrumptious!
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Lamb Tagine

Reviewed: Jun. 9, 2013
Excellent base recipe! It lends itself to tinkering to suit your tastes. If you happen to have a stove-ready clay tagine pot, it was made for this. **A note about saffron... others have said it isn't really a marinade ingredient. This is true, but if like me you love saffron and have handfuls of the stuff you bought at a spice market, by all means, throw in a large pinch and then throw in some more while the lamb simmers. Its unique flavor is irreplaceable.** I used a little smoked paprika (1/4 tsp max), ground up a little caraway seed and added a dash of allspice. In place of the tomato paste I used finely chopped oil-cured sund-dried tomatoes. I skipped the carrots but added a can of rinsed and drained garbanzo beans near the end with a half pound of dried apricots and a couple of TBL chopped preserved lemon peel in place of the lemon zest. I even tossed in a few wedges of an old-ish tomato I had laying around. Once you have the lamb tender enough, you can really play around with the rest of the recipe. It was served with couscous topped with toasted slivered almonds, steamed zucchini matchsticks on the side and I raked in the kudos....
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World's Best Lasagna

Reviewed: Jan. 31, 2013
I live overseas and can't always get the right ingredients, so I am a veteran substituter. When I want lasagna, dang it!, I want lasagna, and a few missing ingredients won't stop me. I've found you can substitute blender cottage cheese for ricotta, jarred spaghetti sauce for the canned tomato sauce when you can't get all the right spices, fresh basil is always great--just don't cook the life out of it, add it at the end. And I never cook my noodles, it's an unnecessary extra step (but the flat kind work best with this method, not the ruffled--the ruffles can poke out and burn.) All that said, there is no substitute for mozzarella cheese or Italian sausage. If you can't get them, don't bother. Otherwise, be brave. It's lasagna. It's hard to ruin and this recipe is an excellent guide.
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