Richard Shewmaker Recipe Reviews (Pg. 1) - Allrecipes.com (19710910)

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Almond Bear Claws

Reviewed: Mar. 6, 2013
A little suggestion -- If you do not stock a bottle of Amaretto in your bar or pantry, but a "nip," one o those little bottles behind the counter at the liquor store. If you make your own puff pastry, reserve the two teaspoons called for in the recipe, and use the rest to replace some of the liquid in the dough recipe for a little added flavor.
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Easy Mint Chocolate Chip Ice Cream

Reviewed: Aug. 16, 2012
Great recipe. But here are a couple of hints that I've learned from experience. Replace 1/4 cup of the sugar with corn syrup. This helps prevent the product becoming "icy." Also, it is important with any ice cream recipe to chill the mix for at least four hours or better, overnight before putting it into the ice cream freezer. The colder it is to start, the fewer ice crystals will form.
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Pasta Primavera

Reviewed: Aug. 14, 2012
I give this recipe only one star, but I'm not sure it deserves even that one! Pasta Primavera is about fresh spring vegetables. If you have time to boil up some dried pasta, you have time to prep some real spring vegetables. Asparagus, bell pepper, peas, onions, leeks, zucchini, tomatoes, and green beans are all appropriate, but "dry vegetable soup mix" is not a substitute. Skip the soup mix, include vegetables of your choice, and add a couple of tablespoons of sour cream, and this is about a million times tastier!
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Classic Whiskey Sour

Reviewed: Aug. 1, 2011
Sprite? Makers? Bushmills? Get real! A PROPER whiskey sour should be made real American bourbon. Maker's Mark is not a real bourbon because it is made with corn/wheat instead of the corn/barley/rye of a proper bourbon mash bill. Thus it lacks the rye "bite" that makes bourbon worth drinking. I call it whiskey with training wheels for those who have not learned to drink real whiskey. Bushmills and Gentleman Jack are not bourbons at all. Yes a whiskey sour is a strong drink, and those who are not up to it should drink something else rather than dilute it with (yech!) Sprite. I use Wild Turkey 101 or Wild Turkey Rye, and find this recipe perfect.
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Corned Beef Hash

Reviewed: May 12, 2011
This is what corned beef hash should be! I used beef I corned myself for St. Patrick's day boiled dinner--I had frozen part of the corned beef because I didn't need it all for the holiday. For this dish, I pressure cooked the meat instead of boiling it, using home made veal stock for the liquid. I added a tablespoon of pickling spices to the pressure cooker. I strained the stock after removing the meat and used that with the potatoes. The addition of chopped jarred pimentos and the green parts of two scallions near the cooking added color and flavor. It got raves!
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