Allison Rutar Profile - Allrecipes.com (19586120)

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Allison Rutar


Allison Rutar
 
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Member Since: Oct. 2011
Cooking Level: Not Rated
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Recipe Reviews 22 reviews
Cabbage and Kielbasa
I don't believe in leaving any rating unless you've tried the recipe exactly as written. So I did. And it was a fine dish. Hence the four stars. The second time I made it, tonight, I followed the suggestions of two other reviewers. I added a healthy pinch of red pepper flakes and replaced the 1/2 C. of water at the end, with red wine. For us, this sent it over the top and into the six star category. The wine adds a polished, earthy note that upgrades it beautifully from an ordinarily good peasant dish. I'd suggest trying it both ways since everyone is so different. Regardless, we truly enjoyed it both ways and will be making often. Thank you so much for sharing, CaraMia. :)P.S. Definitely crisp your sausages (whichever variety you elect to use), prior to adding to skillet. Adds another, delightful, layer of flavor not to be missed!

0 users found this review helpful
Reviewed On: Nov. 5, 2014
Pancetta-Wrapped Leek Gratin
A leek is a fibrous vegetable. This recipe is five star all the way! I halved the recipe and that was my supper last night. I shamelessly ate every single bite and used some French bread to wipe my plate clean. I could have gotten away without having to put it in the dishwasher, it was that good!

0 users found this review helpful
Reviewed On: Sep. 4, 2014
Individual Baked Eggs
I always make a new recipe exactly as written, except for this time. I read many of the reviews and made a few, minor changes but nothing I feel that compromised the integrity of the recipe. I keep a jar of bacon grease in the fridge, so I just wiped the bottom and sides of my muffin tins with that. Because I was running low on bacon grease, I did fry my thick slices this time but if the mess is too much for you, you can always bake them in a 400 degree oven on a broiler pan, which is what I usually do. This will also keep your thinner slices of bacon even and straight, not curled up. I dropped the eggs in the bacon prepared tins and then sprinkled Greek seasoning on the yolks. (Because of the references to blandness.) If you haven't used this seasoning, try it. It works with everything and is a staple on our table. We like a yolk that isn't completely set so I baked mine for nine minutes then pulled them out. Put a little square (1/4 of a slice) of American (because, sadly, it's all I had) and popped them back in for exactly two more minutes. Let them finish (set) in the tin on the counter for another minute or two. There was still some runny yolk, not much, but enough and the whites were completely set. Perfect! Because of greasing the entire tin with bacon grease, mine popped out effortlessly. What a great recipe! Thank you so much!

9 users found this review helpful
Reviewed On: Aug. 31, 2013
 
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