Ken Gomberg Recipe Reviews (Pg. 1) - (19987390)

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Ken Gomberg



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Old Charleston Style Shrimp and Grits

Reviewed: Sep. 21, 2013
It started out, my wife said she doesn't like grits. Or peppers. I made it anyway. Left out the sausage, didn't have any. Put in more bacon instead. She devoured it. And seconds. And than she said she would order this in a restaurant. She has never said that in 23 years of my cooking. This was one of the best tasting dishes I've ever had. She said she wouldn't eat the grits alone, but with the shrimp, it was a perfect combination. This recipe is a keeper. Thank you for this. It was fantastic
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10 users found this review helpful

Asian Ground Beef and Pepper Saute

Reviewed: Feb. 26, 2012
I didn't have much hope for ground beef in an Asian recipe, but what a delightful new use for hamburger! I did follow some recommendations. I put in the onions and broccoli. And I put in a full cup of beef broth with some corn starch. We like sauce with our rice . Other than that, the ginger, soy sauce, and garlic did wonders. Thank you.
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4 users found this review helpful

Fisherman's Quick Fish

Reviewed: Nov. 22, 2011
Who would have thought potato chips would be a good breading? I bought haddock, my wife's favorite, made the Italian dressing and we raved about it. Its simplicity and flavors are fantastic. Any fish would do, and I love cod, but you couldn't go wrong with anything. This is a keeper.
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2 users found this review helpful

Linguine with Scampi

Reviewed: Oct. 29, 2011
Great recipe. I went with the suggestion of 1/4 cup olive oil and 1/4 cup white wine along with the FULL 1/2 cup butter for plenty of sauce to soak up with bread. Definitely a keeper.
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4 users found this review helpful

Blue Cheese Surprise

Reviewed: Oct. 28, 2011
I love this. Added the onion and garlic as suggested. Also, I'd run out of bleu cheese BUT I had a thick bleu cheese dip for veggies and salad. Made a dimple in the bottom, filled with dip. Fantastic! Just remember to fry or grill at lower heat as you're cooking a patty twice as thick.
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3 users found this review helpful

Cheddar Cheese Bread

Reviewed: Oct. 25, 2011
It sunk like a stone and was very dense and chewy. It may be my fault as I used 2cups LIQUID MEASURE of cheese, when it may have meant dry measure. I made a two pound loaf, therefore scaled up. Flavorful, will probably try again using dry measure
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2 users found this review helpful

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