Matty Guerin Recipe Reviews (Pg. 1) - (19034307)

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Matty Guerin




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The Ultimate Chili

Reviewed: May 4, 2012
I spent years working as a cook in a restaurant that specialized in both green and red chili, and this is awfully close to the recipe that we used. Couple differences: use white pepper instead of black, add a small can (maybe 6 oz) of golden corn, and add about a Tbsp of chopped garlic to the beef for a the last few minutes during the browning process. Excellent recipe, and nearly foolproof.
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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Oct. 19, 2012
I love it! I'm glad I made a big batch because I'm putting it on everything. Chili, pork chops, wings, mac and makes everything better.
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Turkish Rissoles

Reviewed: Jun. 12, 2014
I've made these as kabobs cooked over a coal grill and they are magnificent in pita or naan bread with tzaziki.
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Chef John's Shrimp Etouffee

Reviewed: Aug. 8, 2014
Only change is I used smoked paprika, and I think it is better that way. It really is critical to drain the shrimp adequately and cook them well (but not too much). Otherwise you just end up with pink gelatinous lumps in a spicy broth.
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Creamy After-Thanksgiving Turkey Soup

Reviewed: Mar. 18, 2015
I also had some leftover ham, so I increased all of the ingredients except the turkey by 50% and added 2 1/2 cups of diced ham when the cooled turkey was added as well as a diced green bell pepper (just trying to get rid of all leftovers). It was fantastic and fed me at work for a week.
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Lazygirl's Ground Turkey Stroganoff

Reviewed: Apr. 23, 2015
Awesome, but instead of cream of mushroom soup I used golden mushroom soup (which some stores don't carry) and added a dash of worchestershire sauce and sour cream to make it closer to traditional stroganoff. I personally prefer it over rice, but it would be fine over egg noodles as well.
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