Chris Fourqurean Recipe Reviews (Pg. 1) - Allrecipes.com (19952393)

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Chris Fourqurean

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Apple Pudding

Reviewed: Nov. 26, 2012
I made this recipe based on the recent review suggesting the use of more flour. I think that was likely a good suggestion and this came out pretty good. I've never had apple pudding but I think I'll be making more of this, maybe with some tweaks to the seasoning.
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Dairy Free Chocolate Pudding

Reviewed: Nov. 26, 2012
I really like this recipe and it's so easy to make and then so delicious. The flavor reminds me of some chocolate popsicles but in the best of ways. I ended up using almond milk for my second run but that tasted just as good.
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Szechuan Spicy Eggplant

Reviewed: Nov. 20, 2012
I was happy to discover this recipe as my own mother used to make something similar to this but without meat. The flavor that came out of this recipe was just as I remembered and was perfect over rice. I think I could make this every day if I could.
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Grilled Marinated Shrimp

Reviewed: Nov. 20, 2012
This was sooo good. I really liked the combination of herbs and seasonings that ended up making these delicious shrimp. I admit that after tasting them, I was tempted to steal them all for myself. You really can't go wrong with lemon + shrimp.
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Lemon Pie Bars

Reviewed: Nov. 20, 2012
If it hadn't been for my little oven that doesn't quite work right, I'm sure I would have had the perfect lemon bars. The flavor was just what I was expecting and the preparation was not hard. My oven, however, caused it to look weird but again, the taste was great.
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Nachos Grande

Reviewed: Nov. 20, 2012
I have to laugh at the part of this that says it's a man-sized portion because it was waaay too much. However, this really hit the spot for several servings for me and my friend as we were looking for the type of nachos with that liquid cheese. It was definitely easy to make though and didn't take much time.
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Chef John's Buttermilk Fried Chicken

Reviewed: Nov. 20, 2012
Excellent chicken recipe! The buttermilk soak really made the meat tender and juicy and I ended up adding more of the spicy components in an attempt for a bit spicier fried chicken. I didn't have anything capable for deep frying so ended up using a pan with a shallow level of oil but it still worked. I think the temperature setting might have been too high but I can't rule out the change in my method of cooking for that. Also, thanks for that awesome video preparation of this. I DID watch the chicken cutting part several times to really be able to break down a whole chicken myself.
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Southern Dirty Rice

Reviewed: Nov. 20, 2012
I really liked this recipe and it wasn't hard to do. I used chicken gizzards and hearts instead of livers and diced the meat instead of using a food processor. I also used brown rice so I had to simmer it about 45 minutes or more. The flavor with this recipe was excellent and the dish ended up being popular.
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Sweet and Sour Chicken Tenders

Reviewed: Nov. 20, 2012
This was a great recipe and accomplished exactly what I was aiming for. I was using bone-in chicken thighs instead of strips so I baked it for about 50 minutes after doing the same pan fry part of the recipe. I also had to increase the measurements for the vinegar mixture to accommodate having more chicken. I will definitely be using this recipe again.
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Chocolate Peanut Butter Cups

Reviewed: Oct. 29, 2012
I don't make all that many dessert items but I just had to try this with my love for peanut butter cups. My friends loved these as well and it wasn't all that hard to make them.
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Jalapeno Steak

Reviewed: Oct. 29, 2012
This was a great marinade recipe and I used it with buffalo steaks. Like another reviewer, I didn't use a blender and just finely chopped the ingredients and it worked well, just a little more work. This definitely is one of my favorites now for steaks.
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Creamy Scallop Chowder

Reviewed: Oct. 29, 2012
Great recipe and very delicious. The addition of wine really added to the flavor. The only sadness of this was how quickly it got eaten!
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Southern Fried Chicken Gizzards

Reviewed: Oct. 29, 2012
I've only really cooked gizzards using flour and seasoning like the second phase of this recipe. I never would have thought to precook them but it really seemed to tenderize the pieces as much as they can be tender. Addictive to eat too.
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Baked Buffalo Wings

Reviewed: Oct. 29, 2012
Awesome recipe and I'll be using it often when I get that craving for some hot wings. I wasn't sure how the flour coating would be but it turns out it works great for keeping the sauce with the wings. This was a fairly easy to use recipe too.
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Chili-Lime Chicken Kabobs

Reviewed: Oct. 20, 2012
I was looking for ideas on kabob marinade and chili lime is win-win for me. This was the perfect combination of spices and flavors and I marinated my chicken for a couple hours. Next time I'll try overnight.
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Baked BBQ Baby Back Ribs

Reviewed: Jul. 31, 2012
Wow I love this recipe. I was looking for a good way to do ribs without having to use a grill in case of bad weather and now I think I'll be using this method for ribs as often as possible. The meat was literally falling off the bone and oh so good.
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Emily's Famous Hash Browns

Reviewed: Feb. 26, 2012
I had previously tried to make my own hash browns but never thought to add the egg and flour to keep it stuck together. This was easy to do and came out great!
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2 users found this review helpful

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