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Chef John's Stuffed Peppers

Reviewed: Nov. 2, 2014
This is so good on every front, spices, vegetables, meats. It was just great!!! Didn't change a thing other than cooking down the broth mixer to thicken some.
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1 user found this review helpful

Cream Corn Like No Other

Reviewed: Jun. 17, 2014
The best I've ever made, or tasted. I did add a little red pepper to it.
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3 users found this review helpful

Chef John's Baked Lemon Pepper Salmon

Reviewed: May 28, 2014
Take the suggestion in the video to add sweetness. I added a tablespoon of local honey and it was wonderful. Also don't back off the black pepper or cayenne. The combination of sweet and hot with the fish is perfect.
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5 users found this review helpful

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Apr. 23, 2013
This loin was the best I have ever made, and I've made a lot over the years. Just followed the recipe exactly except for cooking time and it turned out wonderful. Took it out of the oven at 140 then put it under the broiler to brown. PERFECT after resting for 15 minutes.
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2 users found this review helpful

Perfect Pressure Cooker Pot Roast

Reviewed: Apr. 7, 2013
This was my first experience cooking with a pressure cooker. Couldn't have turned out better. Doubled the beef broth and added red potatoes and carrots after thirty minutes of cooking as suggested by another reviewer. Then made the juices into a gravy. It was great. Will do this again.
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1 user found this review helpful

Chicken Breasts with Olives

Reviewed: Jan. 5, 2013
Loved it. With just a little bit of tweaking, they turned out wonderful. Don't be afraid to tweak all you want. I used large garlic stuffed olives and removed the garlic from the olives and minced those.
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0 users found this review helpful

Lighter Chicken Fettuccine Alfredo

Reviewed: Dec. 20, 2012
Once more, I'm totally impressed with Chef John's recipe. Reducing the stock by half took longer than expected, but that is normal for me. I can pretty much expect that I need to add 30 minuets to the "ready in" time to any recipe. This time it was reducing the stock, took me longer than expected. Everyone loved this, including me. Very flavorful and I'll most certainly make it again.
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6 users found this review helpful

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