Johanna McGinnis Recipe Reviews (Pg. 1) - Allrecipes.com (188915050)

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Chef John's Italian Meatballs

Reviewed: Jan. 23, 2014
I made this recipe today. Firstly, no frying. And that is so important when putting together a meal -- one less, messy step to a perfect meal. The simple combination of ingredients, particularly the emphasis on fresh parsley, brought together a wonderful taste. While the meatballs are smallish, it helps them to not fall apart, but keep their shape very well when served. So overall, I would rate this a perfect meatball preparation -- whether a seasoned cook or a beginner. An excellent recipe.
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Chef John's Classic Beef Stroganoff

Reviewed: Nov. 18, 2013
This recipe is the best I have tried for beef stroganoff, with very minor adjustment. I used beef tenderloin, which cut down on the cooking time; I used heavy cream plus vinegar to substitute for the creme fraiche; I used corn starch to thicken the gravy a bit. Otherwise I used the recipe as directed, serving it over egg noodles.This is an excellent recipe for beef stroganoff.
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Meatball Nirvana

Reviewed: Sep. 26, 2013
Before I try any new recipe, I always read the ingredients very carefully. If there are ratings and reviews, all the better to read before I begin making the recipe. This is one reason allrecipes.com is my top site for recipes and food ideas, because they also provide reviews and comments. I did not change this recipe at all, which is how I try and start all new recipes, as it looked very basic and good to me. And it was very good. Husband loved them. I did not turn them, nor make any ingredient substitutions. They did have a slight peppery, hot bite but not much at all and I thought that made for a more complex flavor and liked that. I made a double batch so I am pleased that I liked them very much. Only changes next time would be to dice the onions more finely and try Panko crumbs, which is my personal favorite for bread crumbs. This one goes in My Cookbook!
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Creamy Italian Dressing I

Reviewed: Jul. 27, 2013
I made the recipe exactly as directed. I do not think you can change or substitute ingredients if you are going to review the recipe, because you are then reviewing YOUR version of the recipe. Having said that, "1/2 of a small onion" would be better if described in weight; a small onion is subjective; and what kind of onion? I guessed and used a white onion. Other than that, I followed the recipe exactly and loved it. It can always be seasoned to taste, once made -- to your liking. But as directed, this recipe is everything a creamy Italian dressing should be.
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