gjmstarman Recipe Reviews (Pg. 1) - Allrecipes.com (188531400)

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French Egg and Bacon Sandwich

Reviewed: Nov. 8, 2014
These are good but for some reason I like to taste my flavors separte on this one. Something about syrup on the eggs does'nt appeal to my taste buds. Bacon by itself...better.
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Fabulous Wet Burritos

Reviewed: Sep. 12, 2014
Satisfied my Tex/Mex crave, but don't even look at the sodium count... just enjoy! I want another but one is really rich and I made them one at a time. Definetly looking forward to leftovers. Surprizingly fresh tasting considering all the canned ingrediants. Make sure your meat mixture gets very thick. I did have to reduce mine alot under very low heat depending on the moisture content of the diced chilis and refried beans you use. I had some great sweet potatoe chips as a side.
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Chef John's Ricotta Meatballs

Reviewed: Aug. 18, 2014
Now I've been making meatballs for years and these are fantastic. Followed recipe as written except I did not add the 1 cup of water to the sauce since I like a thicker sauce. I also added 1 Tbl. spoon of parma cheese to the mix along with 1/2 a teaspoon of Italian Spice blend. Next time I will add just a little less ricotta since I like a firmer meatball. I could'nt stop "testing" them before dinner was served. Very tender and flavorful. Excellent Meataball!
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Chef John's Shrimp Etouffee

Reviewed: Aug. 15, 2014
Great Spicy Flavors! Most Etouffe's have you simmer the Roux 15 min or so with lots of oil and constant stiring, but this goes right for it and the flavor is still right on. Sauce has a bit of heat just as is and is well balanced with simple to make Jiffy Mix corn muffins...ohhh yeah!! Will make this again for an easy but super flavorful meal when entertaining.
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Buffalo Chicken Sauce

Reviewed: Aug. 4, 2014
Made this as is written with the addition of a little white vinegar and about 3 tlbs of leftover sour cream and chopped leftover chicken tenders. Used this to top a plain cheese pizza - OMG Good!
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The Best Parmesan Chicken Bake

Reviewed: Aug. 2, 2014
Sauce became way too watery. I used chichen tenders that I marinated in italian dressing. I should have lightly brouwn the tenders first because the jucies from them turnd the entire dish into a mushy mess. I ate it but salvaged the chicken tenders to use later and threw out the rest. Will NOT make this again. Real chicken parmesan for me next time.
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Bay Scallops with Garlic Parsley Butter Sauce

Reviewed: Jul. 19, 2014
This is a winner. Comes together quickly so it's a great choice when entertaining. I serverd it on a bed of rice since the sauce is a abit thin but sooo flavorful. My side of choice was a chickpea/pesto toss served room temp. This worked well together. I find that serving a dry white wine complements the big flavors.
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Pesto Chicken Penne Casserole

Reviewed: Jun. 20, 2014
Love Pesto, Love Alfrado, but this combination was just a meltdown of flavors that you would have expected. Considering the cost of the ingredients this just does not deliver. Stick with just making your favorite Pesto or Alfrado recipe. I won't be making this again.
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Grilled Tuna Steaks with Dill Sauce

Reviewed: May 9, 2014
Real good and real easy too! The only thing I added was some fresh basil to go along with the dill. This sauce is also excellent on shrimp n pasta or just about any kind of seafood.
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Hollandaise Sauce

Reviewed: Jan. 12, 2014
I liked it! I used a double boiler to melt all the butter for a 1/2 batch...2 egg yolks, 1/2 stick butter. Once butter was melted I tempered the yolks with a little of the melted butter and then slowly added the yolks, constantly wisking. It started to separate but I added a few drops of warm water and it smoothed out perfectly. To finish I added two drops Worchesterhire sauce and a pinch of ground Cayene pepper. Great results.
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Easy Tuna Casserole

Reviewed: Oct. 26, 2013
Now that's Comfort Food! I added a additional can of tiny shrimp,just a dash of mustard powder, crushed red pepper flakes and a little Old Bay seasoning. Turned out great. I will never use Tuna Helper again.
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Pork Chops with a Riesling Peach Sauce

Reviewed: Aug. 24, 2013
Delish! Love the spicy-sweet peaches in wine. I followed the recipe but next time I would double the amount of sauce. I served the pork (boneless country ribs that where on sale) with brown rice and made a quick tangy vinegar cole slaw as a cold side dish. This made for a wonderful balance of sweet and tart which complimented the entire dish.
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