Samy Recipe Reviews (Pg. 1) - Allrecipes.com (18901674)

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Chicken Fried Chicken

Reviewed: Aug. 22, 2009
What a wonderful recipe...crisp, great-textured crust! Like other reviewers I highly recommend lightly flouring the chicken before dipping in the egg and crumb mixture. The coating then adheres perfectly creating a crisp exterior and a juicy, greaseless interior. I used wingettes and fried them in 375 degree oil that came halfway up the sides for 20 minutes or so turning frequently. Make sure to season the chicken itself to your personal taste before you flour it. Don't rely solely on seasoning the flour or the finished dish will be bland. A nice dipping sauce is a blend of apricot preserves mixed with a teaspoon of Dijon mustard and a dash of Chinese five spice powder. Thanks CASSJW for sharing this recipe.
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6 users found this review helpful

Oxtails with Gravy

Reviewed: Mar. 9, 2009
Nice recipe! A few tips...BEFORE adding garlic, onions and dry seasonings in step 1, bring the oxtails to a boil and skim off the gray scum that comes to the top, then add seasonings. This makes for a clearer, purer tasting broth. Also, if time permits, refrigerate broth overnight when the oxtails are cooked. The next day the layer of fat will have hardened and can be removed completely...so much healthier and and the flavors marry overnight for better taste. I also omitted the additional teaspoon of seasoning salt since my broth was just fine with the 1 tablespoon of salt.
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244 users found this review helpful

Veal Stew

Reviewed: Nov. 30, 2007
Nice and easy veal stew recipe. The taste was luscious. I made as directed but added sauteed, sliced mushrooms that I had on hand and wanted to use up. That worked great and added another layer of flavor to the stew. Will definitely make again.
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2 users found this review helpful

Yellow Split Pea and Frankfurter Soup

Reviewed: Nov. 30, 2007
I loved this soup-so simple to make but with great pure, depth of flavor. I don't normally put hot dogs in my split pea but tried it this time with Boar's Head franks. I didn't think they added anything special to the soup so next time will leave out and just serve with croutons on top and a side salad.
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2 users found this review helpful

Hazelnut-Mushroom Pilaf

Reviewed: Nov. 30, 2007
This is a very good, flexible recipe that will work well with many different ingredients. I used only 1 tablespoon of unsalted butter and 2 tablespoons of olive oil to saute. The butter did not add any noticeable flavor improvement to the dish so next time I'll just use the olive oil, (it's healthier too!). I had no hazelnuts on hand, so I substituted toasted pignoli nuts and they worked splendidly. Will try incorporating finely chopped carrots and other veggies next time. My husband enjoyed it very much and referred to it as gourmet Rice-a-Roni. Thanks Stephanie.
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7 users found this review helpful

The Best Zucchini Fritters Ever

Reviewed: Oct. 26, 2007
Made receipe as directed using a little less milk as suggested by other posters. I tasted the batter before frying and upped the dried spices because it was so bland. Sorry but I would not make these leaden fritters again.
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1 user found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 11, 2007
This is a wonderful recipe. I have successfully substituted "I Can't Believe It's Not Butter" for all or half the full fat butter and have also used plain yoghurt in place of the sour cream with great results.
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3 users found this review helpful

Tomato Zucchini Casserole

Reviewed: Jun. 3, 2007
This is an excellent summer recipe for a day when it's not too steamy to light the oven. After making the original as written I altered it a bit. I use shredded Swiss cheese instead of cheddar and drain both the zucchini and tomatoes to prevent the dish from getting soggy. I've also sauteed chopped leeks in olive oil in place of the butter and onions.
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16 users found this review helpful

 
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