Joe Sperrazza Recipe Reviews (Pg. 1) - (13909431)

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Joe Sperrazza



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Easiest Egg Nog

Reviewed: Dec. 24, 2010
I'm sorry, but this is the first time I've made eggnog at home, but this compares very poorly to every eggnog I've ever had. We made
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Hummus III

Reviewed: Jan. 29, 2010
This is a superb recipe. I have made it several times, and suggest these changes: 1. 1 lb. dried beans (2-1/3 cup dry) = 6 cups soaked overnight = 4 cans (drained). Multiply ingredients accordingly to use more beans and yield more hummus. The changes below are for the original size of 1 can (2 cups) drained beans 2. If you use dried beans, soak them overnight (8 hrs.) or quick soak (boil for 2 min., then soak 1 hr. in the hot water). Then cook for 2-3 hours, until soft. 3. Add 1 tsp cumin. 4. For added flavor and heat (plus some color), add cayenne (1/3 tsp recommended, with no more than 1 tsp). 5. For thinner hummus, add 1/4 to 1/3 cup non-fat plain yogurt. 6. The garlic can be left out, if you prefer, with the dish still being very flavorful.
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Best Pennsylvania Dutch Chicken Corn Soup

Reviewed: Nov. 13, 2009
An excellent recipe, and very close to "Grandma's Chicken Corn Soup" recipe (from Lancaster, PA) given to me. Best part of the recipe: refrigerating and removing the chicken fat. Suggested improvements: 1. Much less salt (perhaps just 1/2 Tbsp), then salt servings to taste 2. Include the celery leaves in with the celery 3. Add 1/2 TBsp dried parsley 4. (crucial for a "thicker texture") substitute canned cream corn for some of the fresh corn.
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