Kelly S. Recipe Reviews (Pg. 1) - Allrecipes.com (19800394)

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Kelly S.

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Chicago-Style Pan Pizza

Reviewed: Jun. 26, 2012
I highly recommend a few add ons to attain a thoroughly cooked (not gummy!) & higher crust: Oil the pan, sprinkle with cornmeal -- stretch the dough out & proof for at leas 20 minutes -- until its light and a bit puffy. Pre-cook for at least 10 minues until its light brown, then pull out & add your toppings & cook as directed. It will be lighter, thoroughly cooked & NOT gummy. If you like it thicker - do it in a cast iron frying pan & cook a little longer. I do recommend making your own dough, but if you don't have the time, this works quite well!
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Campbell's® Green Bean Casserole

Reviewed: Nov. 15, 2011
I've made this for years - but always use fresh green beans & pre-cook them (boil) first with some seasoning & bacon. Use real cream i/o milk - part Sherry. Saute sliced onions & fresh mushrooms together until the mushrooms are limp - then follow the directions given. Makes a huge difference!
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Sauteed Cherry Tomatoes with Garlic and Basil

Reviewed: Sep. 28, 2011
I have done something similar to this for years, but use 1 T butter & 1 T olive oil, 1 T dill weed (fresh is best), & saute` mushrooms first, then add thinly sliced zucchini, the tomatoes last & finish with a splash of fresh lemon juice.. Green veggies covered & it is so wonderful, quick & easy. I slice the cherry or grape tomatoes in half & just get them hot - not really cooking, it makes them mushy. Sooo good!
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Mom's Country Gravy

Reviewed: Sep. 19, 2011
I grew up with this as well, however - always did it with ham, bacon or sausage. If using lean sausage - or ham - you should add butter or margarine. If your gravy tastes floury - you need to cook the gravy longer (not the roux - this is only true of white gravy/sauces). I like to bring it to a low boil a couple of times -- this is true when making any gravy with flour, or even corn start types to cook out the pastiness. If you cook the roux i/o the gravy longer - it will tend to brown & will darken the gravy & this one is best white. I also add chopped up boiled egg to this breakfast gravy - which is how my mother did it. My family & friends too - all love it this way. I also sometimes add sliced fresh mushrooms when I'm cooking the sausage down - it may sound strange, but it is delicious. It's even great for dinner (try adding tiny frozen peas)!
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