KEN921 Recipe Reviews (Pg. 1) - Allrecipes.com (18321417)

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Poached Salmon with Cucumber-Dill Sauce

Reviewed: Apr. 16, 2006
This is one of those recipes that has my friends thinking I'm a gourmet chef. I made the following modifications: On the advice of my fishmonger I treated the salmon fillets to a bath of lukewarm, lightly salted water and the juice of one large lemon for about 20 minutes. This makes for a more delicate and nuanced taste. I substituted boxed chicken broth for the water/bouillon. I used an English (burpless) cucumber for the sauce. Speaking of, the sauce is a perfectly light, delicate accompaniment to the salmon. I can think of quite a few other uses for that sauce as well. Excellent recipe!
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29 users found this review helpful

Oven-Roasted Vegetables

Reviewed: Apr. 16, 2006
Great side dish for any Italian meal. I like my vegetables al dente, so I would suggest cutting the oven time to 20-25 minutes.
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4 users found this review helpful

Oven Barbecued Beef Brisket I

Reviewed: Apr. 16, 2006
This recipe renders a fork-tender, juicy and flavorful brisket. As others have suggested, I substituted a cup of beer for the water. One (perhaps obvious) note; before slicing the brisket, let it rest for 10-15 minutes to allow the juices to re-distribute.
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243 users found this review helpful

Cherry Winks

Reviewed: Dec. 4, 2005
Like several other folks here, cherry winks have always been a part of our Christmas, and just the smell of them baking evokes wonderful memories of holidays past. Chilling the dough for a half-hour makes it much easier to work with. Thanks Sally, this recipe is just like my family's!
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9 users found this review helpful

Texas New Potato Salad with Grilled Red Onions

Reviewed: Nov. 14, 2005
If your idea of potato salad ranges in variety from mustard to mayo, stand by! This tasty dish brings the flavor of the Southwest to a pot luck classic. I've made this for functions ranging from backyard barbecues to company Christmas parties and get requests for the recipe every time. As an added bonus, since there are no egg products in the recipe it's perfect for picnics. Well worth the effort. Every so often, Houston rocks!
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7 users found this review helpful

Lamb and Squash

Reviewed: Nov. 14, 2005
Nice warm-and-cozy autumn dish. The squash needed more like 45 mintutes in the oven to get fork-tender. It also tends to be quite bland, so season aggressively before adding the filling. Speaking of, while I was making this dish for a friend we came up with a bunch of alternate uses for the filling, including stuffed green peppers and stuffed grilled poblanos. I'm going to add some frozen peas and have it as a main dish tonight. Will make again!
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10 users found this review helpful

Best Italian Sausage Soup

Reviewed: Nov. 7, 2005
Started this in my slow cooker before leaving for work. When I got home, the house smelled like my favorite pizza! The store was out of spinach fettucini, so I substituted fresh spinach-and-cheese tortellini. I just dropped the tortellini into the slow cooker and let them cook in the broth. Delicious, hearty recipe that makes a ton. Will make again often, especially in the fall and winter!
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1 user found this review helpful

Rosemary Braised Lamb Shanks

Reviewed: Nov. 2, 2005
An excellent way to serve lamb - the recipe enhances, without overpowering, the meat's delicate flavor. I had plenty of leftover sauce, so I spooned it over creamy polenta with Parmesan cheese - superb!
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1 user found this review helpful

Butternut Squash Bisque

Reviewed: Nov. 2, 2005
Remarkably complex and multi-layered flavor! Adding the cream would have been gilding the lilly. This is what Autumn is supposed to taste like.
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1 user found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Nov. 2, 2005
Exceptionally versatile recipe, great way to clean out that vegetable drawer! I threw in a carrot and some celery, but just about any root vegetable or winter squash would work well. Very filling. A tossed green salad and cornbread makes it a meal.
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1 user found this review helpful

White Fish Provencal

Reviewed: Aug. 17, 2005
I'm always on the lookout for recipies that remind me of the wonderful food of France, and this one surely does. The sauce enhances the fish's delicate taste without overpowering. Just be careful with your salt, as the olives add quite a bit themselves.
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1 user found this review helpful

Boston Baked Beans

Reviewed: Jun. 8, 2005
I used this recipe to break in my new bean pot on Memorial Day, and couldn't have asked for a better maiden voyage. This is how baked beans are supposed to taste! Will make again often.
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2 users found this review helpful

 
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