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Chef John's French Fries

Reviewed: Jul. 24, 2014
My mother (and me) was born in Belgium. She always made her French fries like this. I'm 68 and I'm still making my fries this way - nothing better than the old "tried and true" recipes, for sure!
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4 users found this review helpful

Tomato, Mushroom and Bacon Galette

Reviewed: May 8, 2014
sorry, I did not care for this. Maybe with some major tweaking and addition of spices it could better, but pie crust?..no thank you. Dry, tasteless; ingredients could be better on fresh pizza dough.
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Chicken Quesadillas

Reviewed: Jan. 13, 2014
I go a little lightly on the fajita mix as we don't like things too spicy and we prefer a crisper crust, so I don't use the oven. Instead, I prepare everything ahead of time, then using a 12" skillet, with a bit of oil/margarine I place one tortilla in, scoop filling, cheese, and spread to 1/4 inch from the sides, place a tortilla on top and heat on a medium heat. When the bottom is browned, I place a similar sized plate over the skillet and flip it onto the plate, then slide the uncooked side back into the pan with a little more oil, margarine...easy peasy and I don't have to turn my oven on. Slide onto a plate when cheese is melted and bottom crust is browned, cut up like a pizza and serve with salsa, sour cream, bacon bits, chopped green onions (optional) or whatever you choose really, and a side salad. Great easy recipe for nights when you don't have a lot of time. Takes about 1/2 hour in total to prepare from cutting/prepping to serving.
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Macaroni and Tomatoes

Reviewed: Sep. 18, 2013
This certainly brings back memories. My mom used to make a similar version of this, in fact exactly the same, with one exception - she would add about a cup of Cheez Whiz. Served with a salad, fresh buns and beef sausages - great comfort food in the fall and winter!
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Grilled Chicken Quesadillas

Reviewed: Aug. 16, 2013
I don't have a grill so I use a 12" skillet on the stove. I also use Kraft Tex Mex cheese for added flavor/spice (can't find Adobo Spice here), and a can of green chilies. I also add a chopped tomato as well. Tastes great and easy to fix.
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Fresh Strawberry Sauce

Reviewed: May 18, 2013
I've been making this recipe for my strawberry tarts for years. I add cornstarch and cook it long enough to get a thick consistency. I refrig overnite before spooning into my baked tart shells. The only difference I make is using lemon juice to taste instead of balsamic vinegar. Everyone loves my tarts! Put a dollop of whipped cream or cool whip on top (I like mine as is) and it's a delicious dessert. Oh, I also add just a tiny pinch of salt while cooking to bring out the flavor and I sometimes use red food coloring to brighten it up.
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Homemade Albondigas Soup

Reviewed: Jan. 10, 2012
My mom used to make a version of this meatball soup, and it was delicious. My father would make meatballs the size of the top of his thumb (about 3/4 - 1" diameter), then she would boil them in a little salted water, just enough to cover. She saved the water to add to the soup (more flavor). The meatballs never fell apart and were just the right size for your mouth. We got about 40 - 50 meatballs out of a pound of ground beef. (She also used a dash of worchestershire sauce to taste) and mixed beef and chicken broth together, then added a cup or so of dried vegetable soup mix, along with approx 1 c. diced fresh carrots (1/4" cubes), 1 diced celery stalk, bay leaf to taste, and rice. Served with fresh crusty rolls - we were in heaven!
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Spanish Rice Bake

Reviewed: Nov. 7, 2011
My mother's recipe was somewhat similar, but no baking involved. It was a quick meal that we loved. She boiled her rice in chicken stock and chopped green onions(scallions). (salt chicken stock to your taste). When rice is cooked, add 1 - 2 cans of seasoned stewed tomatoes (more flavor), salt/pepper to taste, 1 cup of Kraft Cheez Whiz or to your taste. Heat through, taste test and add more cheese or stewed tomatoes. This can also be doctored up with your favorite flavours, salsa, etc. She served this with beef sausages, cooked and fat drained off, and fresh crusty rolls. It was yummy.
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Baked Mac and Cheese for One

Reviewed: Oct. 19, 2011
Great recipe! I have been using my mom's recipe for baked mac n cheese for years. Family loves it! 2 c. cooked elbow mac 1 c. prepared Cheese product (Cheez Whiz) 1 c. grated Cheddar 1/4-1/3 c milk Prepared cornflake crumbs 2-3 Tbsp. Butter/Margarine Cook mac in salted water 8-10 mins. Drain and return immediately to hot pot. Add cheeses and 2 Tbsp butter/marg. Stir in hot pot until melted. Pour/Spread mix into 8x8 glass baking dish. Pour milk over mix until just level with mac mixture. Top with cornflake crumbs (be generous). Add 9 little pats of butter on top of the mixture. Preheat oven at 350 deg. Bake for 1 hour or until crust is golden brown and crispy. Service with boiled weiners and dijonnaise mustard. My family has loved this recipe for 40 years (before boxed Kraft)
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