Marshall Gatten Recipe Reviews (Pg. 1) - Allrecipes.com (1903079)

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Irish Soda Bread in a Skillet

Reviewed: Mar. 18, 2012
This was a pleasant surprise. I thought I'd ruined it and it would be terrible. Instead, it was devoured by very appreciative eaters who loved it. First, I expected the milk to be noticeably curdled by the vinegar, and was surprised when it wasn't. I added another tsp of vinegar and waited another ten minutes, and still no apparent curdling. Not wanting to make the bread sour with more vinegar, I moved on. The dough was very sticky so making a smooth disc was impossible. A depressing amount of the dough ended up being washed off my hands down the drain. I transferred it to my iron skillet (which I'd lightly rubbed with butter), and the shape, such as it was, was destroyed. I ended up shaping it again in the pan, leading to yet more dough being washed off my hands into the drain. Then I realized I'd forgotten to add sugar and it was too late to add. (With the added vinegar, sugar seemed especially important.) Then it took almost 30 minutes to get a golden crust, so I thought it would be dried out. Oh well, I thought, at least the ingredients were cheap. Surprise! Even with all the problems, it came out spot-on perfect. Possibly the best soda bread I've ever had. I'll be making this one many more times, and no doubt getting much better at it. Despite all the problems I had, I'm giving it five stars. In fact, it's partially BECAUSE of those problems. A recipe that can live through that many problems and still turn out perfect is a real gem.
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Irish Pie

Reviewed: Mar. 18, 2012
I made this for St. Patrick's Day instead of the old standby of corned beef & cabbage. It went over like gangbusters - super tasty! The only reason I don't give it 5 stars is because of the misleading prep time of "15 minutes". Yeah, right. If you happen to have two cups of diced cooked potatoes and 3 cups of cubed cooked chicken and a bunch of shredded jack and cheddar cheese laying around, then that's about right. I can imagine having a bunch of leftover chicken (though that much of it is unlikely), but leftover potatoes? A leftover pound of cooked sausage? The first several steps should be to cook a bunch of stuff and then spend time dicing all of it and shredding a bunch of cheese. Only THEN can you start cooking the recipe as given. My prep time was closer to 40-50 minutes or so. It was totally worth it, though! It's a great recipe that I'll be making again. But it's certainly not something you can throw together at the last minute. By the way, the method I chose to cook the chicken worked out well: I cut it into medallions and put them in a skillet with a can of Murphy's Irish Stout beer and boiled them. Then I took them out and cubed them. Seemed an appropriate way to go, and the stout gave the chicken some black speckling that gave a visual appearance of having been grilled and nicely charred while still being super moist. (Don't over-cook the chicken! It's going to be cooked for another hour or so.)
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RJ's Peanut Brittle

Reviewed: Jun. 16, 2011
Super easy. This is the first candy I've ever tried making, and it came out perfectly. (Thanks to the candy thermometer that I bought yeterday!) I made it with cashews, and it rocks! I strongly recommend using parchement paper instead of aluminum foil: It's easier to work with, and there's no chance of bits of foil tearing off and embedding themselves in the candy for future contact with metal tooth fillings. :) It was just enough to cover one cookie sheet. Once cooled, I pulled it off the parchment paper, turned it upside down, and took a mallet to it to get it into bite-size chunks. Yummy! Edit: Learned an important lesson today. I tried doubling the recipe. It made it a lot harder to get the syrup mix hot enough. It did eventually get up to the right temperature (barely), and I added the butter & nuts and brought it back up to temperature (barely), but once it cooled it became chewy. Like, pull out all your dental work chewy. It still breaks up nicely, but once you try to eat it, it sticks to your teeth and is hard to chew. So I won't try to double it again. Stick with single recipes unless you have an unusually hot stove or a pan that is unusually good at transmitting heat. (I suspect a cast iron skillet might be ideal. I'm using a thin Teflon one. That might actually be the source of the problem.) Another tip: The recipe says to "add butter and peanuts." Better to add the butter and allow it to melt and be better mixed in, and THEN add the nuts. Makes life easier.
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Lana's Sweet and Sour Meatballs

Reviewed: Mar. 30, 2011
Very tasty sauce, but the meatballs are a little bland. I suggest adding extra Worcestershire, using Italian-style breadcrumbs, and maybe 50% more ground black pepper, a little extra onion, a little extra seasoning salt, and a little extra ginger. (And, actually, I had slightly less meat than the recipe called for - so it would have been even blander. So don't be afraid to spice it up!) For the sauce I prefer using red, yellow, or orange bell pepper. Not only do they look nicer, but they are a little sweeter and also easier to digest since they are ripe. (Green bell peppers aren't technically ripe and your body can't handle them as well.) All that said, it WAS enjoyable and I'll certainly make it again.
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Oven Meatballs

Reviewed: Jan. 12, 2011
The recipe is easy and the sauce really is tasty. The only problem is that the flavors don't penetrate the meat. The result is that instead of what most people think of as a meatball, you get a ball of meat. A ball of meat with a tasty coating, but still not really a meat ball. To drastically improve it, I'd keep the sauce the same but mix some breadcrumbs and spices into the meat before forming the balls. But the sauce is definitely a keeper!
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11 users found this review helpful

Surprise Meringue Kisses

Reviewed: Dec. 22, 2008
I love these and make them every Christmas. I use mint chocolate kisses in one batch and add a little green food coloring. Before popping it in the oven I add green and white sprinkles. Another batch gets well-drained (and patted-dry) maraschino cherries and a little red food coloring and red & white sprinkles. A third batch gets regular chocolate, no coloring, and chocolate sprinkles. The result is a very Christmassy platter of colorful treats. It gets decimated at any party I take it to.
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Pepper Chicken Piccata

Reviewed: Dec. 16, 2008
It was pretty tasty, but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it, but knowing the cost and effort that goes into it I now know it's really not worth it. A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion, and it made it look like there was very little chicken. Use half as much onion. Also, be sure not to overcook the peppers and onions - I didn't have this problem, but I could easily see it happening. Finally, add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe. I served it over bow-tie pasta. I was glad I did, as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better. All in all, a tasty meal - but one I probably won't have again.
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Seafood Salad III

Reviewed: Apr. 6, 2008
This is really tasty. I made it with Splenda to lower the carbs even more, and I also used Lactade for the milk. And it came out great. Seeing the other comments, I initially used a pound of crab meat - but even that wasn't enough. I ended up using a pound and a half (glad I bought the extra!). I think if I'd tried it with just a cup it would've been crab soup. Definitely need to reduce the amount of dressing or increase the amount of crab in the recipe. But it tastes great, and was super easy!
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Cranberry Pork Roast

Reviewed: Nov. 14, 2002
I thought this recipe looked really good. Even reading the other reviews, the bad ones mostly mentioned that they had used substitute ingredients so I didn't pay them much heed. Unfortunately, I really should've paid attention to the advice on using less clove. I actually like cloves, but they don't taste quite right mixed with cranberry. I think this recipe might be a lot better leaving the cloves out entirely and cutting the sugar about in half. I might try it again in the future like that, but it'll be a while.
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Salmon in the Dishwasher

Reviewed: Nov. 10, 2002
I first saw this done on TV on a show called "The Surreal Gourmet". It was just one part of a very surreal dinner, and it looked so good that I had to try it, and it works great. And no, it's not a waste of water. Wrap it in heavy foil, make very sure it's airtight, and wash your dishes with it. He even mentioned on the show that you can do that. If anything, by making the dishload dual-purpose you are saving on electricity. But what this recipe is really all about is the looks on your guests faces as you pull their entree out of the dishwasher. Absolutely priceless!
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