chefYP Recipe Reviews (Pg. 1) - Allrecipes.com (19896982)

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Uncle Jesse's French Toast

Reviewed: Oct. 1, 2011
I don't mean to be critical, but when I looked at the grams of fat, I nearly gagged. If you add 2 TBSP. melted butter to the batter, then you can use 1/2 Tbsp. butter for every two slices in the skillet; or use a buttered griddle or spray with a cooking oil product. Either way, you shouldn't need more than 2 - 3 Tbsp. butter/oil total to cook 15 slices. Omit the drizzle of butter at the end. If the French toast is made well, you won't need it. You can use commercially made syrup, pure Maple syrup, or sugar free syrup, whichever is best for you. Also if you don't want soggy toast; then after cooking the French toast, you can place on a rack above a cookie sheet in the oven. Keep in warm oven at 150 to 200 degrees until ready to serve. (P. S. It helps to dry the bread out on both sides in a moderate oven before soaking in egg mixture...then place in warm oven as per above after cooking). If you think I'm a spoil sport, sorry...I worked as a cardiac RD in a hospital, and I've seen what heart attacks and strokes do to people! It pays to be careful and you can still eat delicious food.
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Perfect Mixed Greens

Reviewed: Oct. 29, 2011
I agree. I'd never add 1/2 cup sugar. I don't need sweet greens. If I want to bring out the flavor of veggies with sugar, I usually add a very small amount. If I needed it any sweeter than a couple of tsp. would add, then I'd certainly caramalize the onions rather than use sugar. I don't care for bacon bits, but if I needed pork flavor, I'd fry out 2 - 3" slices of salt pork, fry it, and then put the cooked pieces in my pot of greens; just don't over do the added salt.
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Fried Green Tomatoes with Shrimp Remoulade

Reviewed: Sep. 20, 2012
I love the cuisine of N.O., but I can't say this is the "only" way to enjoy fried green tomatoes. I also love them completely by themselves if made with a coating of cornmeal and flour (no batter); with a dollop of tomato gravy; or with a sour cream/mayo dressing. I also prefer to use peanut oil as the smoke point is higher so that tomatoes can get crisp without absorbing as much fat.
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