KaponE Recipe Reviews (Pg. 1) - Allrecipes.com (18913821)

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Italian Herb Bread I

Reviewed: Aug. 20, 2012
You definitely don't need 6 cups of flour for this. 5 maximum, and it was still semi-stiff. I used fresh basil and oregano, and Reggiano. Wonderful!
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Vichyssoise

Reviewed: May 17, 2009
Good recipe, but who needs all of that heavy cream? It is good on its own, or with a little bit of milk. Another tip is to add a few gratings of nutmeg....yes, nutmeg. Try it sometime!
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4 users found this review helpful

Mexican Bean Salad

Reviewed: May 14, 2009
Completely awesome. Did like the rest of the reviewers and cut back on the oil/vinegar, and I only used the juice of one lime, but I also added the zest....which makes ALL the difference in this salad. Anyone who throws out a juiced lemon/lime without using the zest is complete FAIL in the kitchen! Anyway, made it the day before service as indicated for any recipe of this sort. Everyone loved it, and I got bonus points from my wife. Thanks!
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Jo's Rosemary Bread

Reviewed: Mar. 15, 2009
Awesome! I used fresh rosemary, and increased the amount to 2 TBsp. I used the 'dough' cycle in my bread machine, and transferred it to a heavy commercial non-stick bread pan, gave it its final rise and baked it in my oven at 350F for 45 minutes. It came out beautifully.
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1 user found this review helpful
Photo by KaponE

Albondigas Soup II

Reviewed: Jul. 24, 2008
Pretty darn good....I added a bit of masa harina to thicken it up, and a couple of jalepenos. Wonderful with corn tortillas roasted over the open flame of my gas range. 5 stars if hot peppers were in the ingredient list!
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Emily's Famous Hash Browns

Reviewed: May 26, 2008
Yummy! I used less onion and used a blend of oil/butter just to coat the bottom of the pan. One tip: You can use a potato ricer to 'wring' the water out of the taters; it works like a charm and no messy towels involved. I make this all the time for breakfast.
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2 users found this review helpful
Photo by KaponE

Thai-Style Chicken Wings

Reviewed: Dec. 31, 2007
I followed the recipe pretty much exactly, with the exception of substituting Thai birdseye chiles (prik ki nu) for the jalepenos and increasing proportions of ingredients because I used a 4-lb bag of thawed drumettes. I used the sauce as a marinade overnight, and then shook the marinade off of the wings. I then placed them on a jelly roll pan sprayed with non-stick spray and baked them at 450F until they had a nice color. I had reserved the marinade; I boiled it down to a semi-thick glace, and spooned it over the wings. I then garnished with extra chiles and served with the 'Satay Sauce' (adding garlic and ginger) found on this site. SUPER good, but get your mileage out of the sauce by marinading first.
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18 users found this review helpful

Johnny's Spice Rub

Reviewed: Sep. 3, 2007
This rocks as an all-purpose seasoning, as well as a rib rub.
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Porketta Roast

Reviewed: Sep. 3, 2007
This was pretty good; better than the paprika-laden versions of pre-seasoned porketta that I get from the grocery store. I toasted my fennel seed and ground part it for a more pronounced anise flavor.
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Simple Salisbury Steak

Reviewed: Jul. 19, 2007
It was quite good, but could be better with a few changes. Increase the breadcrumbs/crackers so that would hold together better, and add a shot of worcestershire and a tiny dollop of dijon mustard. I did omit the browning liquid. I served mine on top of a bed of mashed potatoes with a sprinkling of chopped flat-left parsley on top. Yum!
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8 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Mar. 10, 2007
This rocked! I used a can of PBR instead of water, and Bufalo chipotle sauce (less than the amount on the recipe) and put some fresh oregano in. 8 hours later, my crockpot was happy :) Didn't do rice; whupp'd up some guac and did tacos, nummmmmmm
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Jan. 25, 2006
I made the patties according to the recipe, but for the gravy I sauteed fresh button/crimini mushrooms in butter and set aside. I then added more butter/flour and added a can of beef broth and an equal part of milk. I also added worcestershire sauce and dijon mustard before adding the reserved mushrooms and the pre-browned patties back in. Yummy!
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49 users found this review helpful

 
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