RealFloopyGuy Recipe Reviews (Pg. 1) - Allrecipes.com (188243151)

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Lemon Curd

Reviewed: Jun. 7, 2014
I just made this. I only had 1/4 cup of lemon juice, so I just adjusted down to compensate. 3/4 cup sugar and 2 eggs and 2-3 tablespoons of butter. I will add the zest tomorrow since I don't have a lemon at the moment. It tastes awesome. It took considerably longer than 10 minutes before it thickened. The reason why some people never get it to thicken is because of their stove and the type of bowl they used. Many glass bowls take a lot longer to heat up than the metal does due to the thickness of most Pyrex mixing bowls. I ended up putting mine on 4 instead of 2(where it says simmer on the stove) and whisking it constantly. I ended up with not a single lump. It couldn't of came out better.
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Pam's Bierocks

Reviewed: Sep. 7, 2013
I used this recipe as a basis for the bierocks I made. I used a pound of ground beef, and a half pound of hot sausage. I removed a little so I could sample it relatively unmolested. To the remainder I added some paprika to it, some Worcestershire, a little white wine,salt, pepper, and some MSG. It still tasted relatively flat before putting into the bread and baking it even with the extra seasoning. I can't say there was a huge difference in the fillings and I couldn't really tell you which was which once I put some mustard on it. One was slightly more savory when eating without mustard. I used 1 Pepperidge farm butter flaky crescent, 1 Pilsbury regular crescent, and 1 Pilsbury French loaf. The crescents were individual and looked neater, they tasted good. You can't get a lot of filling into them, however. Maybe a tablespoon and a half. The French Loaf I did all in one shot. I rolled it out and put a lot of filling in it. and then pinched the edges and layed them on the seam so it would hold together easier. It came out much juicier due to the increased amount of filling. If you got a 4-5" piece, it held together fine. If you are going to do this for a party or something, I think making individual serving would be the right thing to do. Overall, I loved them. I think the french bread was better than the crescents. A sweeter bread would of probably been great. I served this with horseradish mustard, curry mustard, dijon mustard, and spicy brown.
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Lamb Chops with Balsamic Reduction

Reviewed: Jul. 14, 2013
I made it to 'add shallots'. I realized I didn't have any shallots or onions or anything of that nature! Then I remembered that I had a bag of frozen mushrooms/garlic/onions precut and frozen that was labeled 'Marsala Mix'. I added that in place of the shallots and then cooked it down to a consistency that I favored. The mix was light on mushrooms, but they added a great dimension to the dish. It was great, and I will try it as written next time. I had the dish with wild rice. The blandness of the rice seemed to do well as a pairing.
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Roast Leg of Lamb with Rosemary

Reviewed: Jul. 14, 2013
I made this recipe, and followed the directions exactly for Christmas last year. This was my first Christmas dinner at my house and I had never cooked a leg of lamb. I used standard lamb cooking guidelines with the lamb since all lamb legs will not be created equal. The flavor was perfect, and I would never make a change to this recipe.
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Irish Beef Stew

Reviewed: Jul. 14, 2013
I made some changes though. 1) I didn't have any stout (apparently I got drunk last night.) but I did have a bottle of Red Hook Audible. (Slightly hoppy lighter ale.) 2) I don't peel potatoes. I like the peels, and it seems pointless/wasteful. I cut them into thick slices. 3) I doubled the broth.(On accident. Slightly hung over.) 4) I made a dark roux instead of using cornstarch. This gave it a slight roasted nutty flavor. I added this about an hour prior to finish. 5) I put a dash of liquid smoke in there. The stew came out awesome. I cooked it for 6 hours on high in the crock pot. The changes I made, like all changes, were due to preference and necessity. Many times when I am looking for a recipe, I don't want to run to the store and so I make substitutions. I think the spirit of the recipe remained intact, and this stew has a strong spirit indeed.
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