GELOGENIC Recipe Reviews (Pg. 1) - Allrecipes.com (1858668)

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Slow Cooker Beef Pot Roast

Reviewed: Feb. 20, 2014
Husband said he could have eaten the entire thing himself. Works really well with any type of root vegetable and the mushroom sauce on top is key to flavor. Seasoned the beef but did not rub it with flour and I think that gave a better sear. Cooked in Slow-cooker on low for about 10 hours because neither of us could have made it home from work sooner.
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Coriander and Cumin Rubbed Pork Chops

Reviewed: Jun. 13, 2013
Great payoff for so little effort. Tasted so flavorful -- even though I forgot the garlic! Didn't bother making a paste, using the spices as a dry rub instead on bone-in chops that I had patted dry.
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Cream of Cauliflower Soup II

Reviewed: Apr. 30, 2013
Made this last night and brought some to work today for my lunch. Yum! I let the potatoes and carrots simmer twice as long as called for (40 minutes) to make sure they were tender when I used the immersion blender. I also reserved about 1-2 cups of veggies before blending. I highly recommend eating this with big, crunchy croutons. My husband thinks it tastes more like a gravy so, why not! we plan on serving the rest of this over grilled chicken breasts for dinner tomorrow night.
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Mar. 29, 2013
Allrecipes.com is my go-to recipe site because the reviews are where the value is. We also caramelized the onion, added a clove of pressed garlic for last 30 seconds, set these aromatics aside and used same pan to wilt some fresh spinach. Per Boonie12, we mixed these with the ground turkey plus doubled amount of goat cheese, 1/2c seasoned bread crumbs, one egg, and a Costco no-salt dried-herbs-and-seasonings blend we use on everything, working the meat as little as possible (to avoid toughening it up). Liked Boonie12's suggestion to put them on a cookie sheet and into the fridge for a couple of hours to firm up. Then we grilled them on our Foreman. Much more flavorful than trying to treat ground turkey as if were ground beef, and not as dry. In future, we'll try the suggestions to use oats instead of breadcrumbs, probably sauteing with the spinach; saltier feta in place of the goat cheese; and doubling the recipe to freeze half of the uncooked burgers for another day.
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Brined Bratwurst

Reviewed: Mar. 7, 2013
We (tip from GINAH1) broiled the brats for browning rather than grilling which gave us more time for the other finishing steps we did. Instead of discarding all the liquid, I saved about a cup of it. After browning the onions in butter, I reduced the liquid (tip from MomB) stirring in a pat of butter at the end for a nice dipping sauce. Served on crusty sourdough bread with a green side salad. We'll keep this on as an occasional alternative to Beer Brats.
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Pueblo Green Chile Stew

Reviewed: May 22, 2012
My husband loved it. I loved it. We'll definitely be making this again.
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Spicy Brown Mustard Chicken

Reviewed: Apr. 24, 2012
Extremely flavorful chicken! We also used panko bread crumbs. Next time I'll use a pan with low sides because I suspect the high side on the corningware kept it from fully browning in the last 15 minutes even though it was uncovered.
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Fresh Asparagus Soup

Reviewed: Apr. 22, 2012
Simple and yummy! I used asparagus and leaks that were in this week's box from our local crop share. Per comments, I chopped the veggies small and simmered for about 20 minutes. Since I didn't have yogurt or sour cream on hand, I used an allrecipes substitution of 1 tablespoon lemon juice in 1 cup of heavy cream which supplied the tartness. At this point I let it cool and put it in the refrigerator until we were ready for dinner. Then I reheated it and use the immersion blender again before finishing with the lemon juice and cheese.
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Warm Potato & Green Bean Salad with Balsamic Vinaigrette

Reviewed: Dec. 18, 2011
As I said in the intro, this is a variation on a lot of other ideas, but this was what my partner and I envisioned. The reception from extended family far exceeded our hopes.
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Winter White Sangria

Reviewed: May 5, 2010
Best if you can make a few hours ahead or the night before to allow flavors to blend and the drink to chill - then you don't need to add ice which dilutes the drink. I used a moscato which is an extremely sweet wine to begin with, so I use 1/2 the sugar. I recommend superfine or powdered sugar which dissolves more easily. I zest the citrus into the liquid before cutting the fruit which puts more fruit flavor in the sangria. I don't use grapes because I don't think they absorb the wine nor add flavor to the mix. I save adding the soda until just before serving to keep the fizz. Club soda is good, but sometimes I use ginger beer (from Trader Joe's) for a nice spicy snap. Salud!
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Refried Beans Without the Refry

Reviewed: May 5, 2010
Amazingly good and low-fat! S.O. loves these 'de la olla' as well as refrito. These will be a family staple going forward. Thank you for this recipe.
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President Ford's Braised Eye Round Steak

Reviewed: Mar. 22, 2010
Came out a bit dry but intensely flavorful. Husband loved and said he definitely wants us to make this again.
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Photo by GELOGENIC

Turkey Posole

Reviewed: Nov. 26, 2006
Even as a picky eater, my husband finds this quite delicious. Easy to make, tastes great and authentic (to what I've had living with a family in Cuernavaca, Mexico) even using turkey.
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Instant Russian Tea

Reviewed: Nov. 26, 2006
My four stars is more a reflection of ingredient (un)availability than of the recipe as written. I went to three different grocery store chains and could not find instant tea mix wasn't pre-sweetened as well as lemon-flavored. To compensate, I eliminated the added sugar from the recipe all together. I also reduced the lemonade powder (for the 24 servings scale) from 3 oz. to 1 oz (i.e., three envelopes of unsweetened Kool-Aid-type lemonade mix). I'm definitely keeping this handy all winter!
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Butterscotch Sauce

Reviewed: May 12, 2004
I also had problems with cooked egg in the sauce and strained it out. Next time I'll try warming the whole egg in hot tap water to temper it to see if that makes a difference.
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Microwave Lemon Curd

Reviewed: May 12, 2004
This went together easily and resulted in a zingy, tart spread. Using fresh lemons (instead of bottled juice and zest) make a big difference.
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