earthmotherfromnj Recipe Reviews (Pg. 1) - Allrecipes.com (19875814)

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Simple Beef Flavored Gravy

Reviewed: Jul. 5, 2014
Simple is good,people! My only tweak next time would include sauteeing the minced onion first in half the allotted butter than adding the remaining butter when adding in the other ingredients.
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Basic Bechamel Sauce

Reviewed: Jul. 5, 2014
This was what I used tonight to prepare lasagna. The bechamel turned out absolutely lovely,smooth,thick and creamy. Because bechamel is a delicately flavored sauce I needed to heighten the flavor for use in such a robust dish as a lasagna. Another reviewer JodieNMain advised sauteeing a pureed sweet onion down and adding a generous 1/4 tsp nutmeg before adding the flour so that's what I did and the result was delightsome! Anyone who complained of a watery sauce perhaps needs to allow their sauce enough time on the heat and to be watchful when adding in their milk as sometimes flour needs a bit more or less liquid than called for in the given recipe. For my part, I will certainly stick with this simple and delicious sauce in future.
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Sweet Pork Slow Cooker Chili

Reviewed: Jan. 29, 2013
I am obliged to exchange the pork for kosher reasons. Every other ingredient remained the same and it proved excellent.
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Lemon Chicken II

Reviewed: Jan. 24, 2013
An excellent intro to lemon chicken. I served it over vegetable fried rice. Definitely one to revisit. Another reviewer complained of the batter getting soggy,so I sauced at the very last possible minute. Additionally, I reduced the sherry by half so as not to elbow out the lemon flavor. I also cut my chicken into bite size pieces prior to marinading and battering. It came out really pretty and delicious.
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Simple Chicken Brine

Reviewed: Jan. 24, 2013
I brined four pounds of chicken thighs and drumsticks for an hour and half. I gave it a quick rinse,air dried the meat for a few minutes then rubbed a paste of equal parts garlic and onion powder,1/8 tsp of ground chili peppers and about 1/8 tsp nutmeg moistened with 2 tablespoons canola oil. Browned on all sides then baked in a 350 F oven for one hour,it proved very tender and flavorful,but I thought it a tad too salty. Maybe I'll rinse it more next time or else reduce the brining time for pieces to 45 mins.
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Grandmother's Pound Cake II

Reviewed: Dec. 12, 2012
I made this out of curiosity as I really wondered how it would turn out without any baking powder. I followed directions exactly as laid out and got the most beautiful results. My Nigerian grandmother made cakes like this,with delectable flavor,rich texture and thoroughly moist. I added orange zest (as Mama would have done for its incomparable flavor profile) to subsequent cakes but it's really fantastic as is. I do mine in Bundt pans and bake for 25 minutes then tent with foil and bake for 10 minutes more. This is super easy and a great cake to whip up for company.
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Amazing Ribs

Reviewed: Mar. 10, 2012
I am kosher so I use beef or lamb in place of the pork. I also do not boil my ribs but use a dry rub of the salt and peppers for an hour before continuing with the recipe.Delish!!!!
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Alison's Colcannon

Reviewed: Mar. 4, 2012
I have made colcannon without sour cream or milk when I need a parve dish and it still comes out terrific. I eat this as a main dish most of the time,but it goes wonderfully with crispy oven fried fish or chicken. Cabbage and potatoes are an excellent partnership.
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Sausage and Lentils

Reviewed: Mar. 4, 2012
This is my first time preparing lentils. I know that pulses can be bland,so I was generous with my seasonings,using liberal amounts of paprika, turmeric, sea salt and fresh ground black pepper. My cooking liquid of choice is always bouillon made from Osem brand chicken-style consomme powder(it is parve for us kosher cooks) and I used Tofurkey brand kielbasa style vegetarian sausage. I garnished the dish with some freshly chopped tomato. It looks attractive and is flavorful enough, but maybe next time I'll saute the onions first and add some tomato sauce to the pot when the lentils are softened as acidic foods keep lentils from cooking soft I'm told. Wonder how this would turn out in a slow cooker?
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Coconut Rice with Black Beans

Reviewed: Aug. 12, 2011
I had kidney beans and I used chicken stock instead of plain water and the entire can of coconut milk. If you don't have shallots use a cup of diced onion. I like a well seasoned dish so I added kosher salt, a cup of sliced celery hearts and a large clove of garlic sauteed along with the onion,a teaspoon of sugar and a scattering of fresh rosemary and oregano. My folks mowed this down- I am still staring with utter shock at the empty pot.
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Carnation® Raisin Bread Pudding

Reviewed: Aug. 8, 2011
My family doesn't like cinnamon so I omitted it. In went an entire stick of butter and the bread was replaced with four stale bagels that have been languishing in the freezer for such a time as this. The result? I could easily eat the whole thing without any assistance from anyone else. I never feel that vanilla is enough in anything,so you might want to up it a tad or a lot,your call. However, I have to wonder how this would turn out with a bit of rum or Irish creme slipped into the milk mixture.This is happily kosher, so it'd be a great addition to the Sabbath table. Now,where can I hide this stuff from myself between now and Friday night...
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