YUMfactor Recipe Reviews (Pg. 1) - Allrecipes.com (14173650)

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Grilled Onions

Reviewed: Jul. 24, 2012
This is so simple and awesome! I used beef bouillon instead. Loved it and so did my guests. I've made it twice already!
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3 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 25, 2012
The only issue I had with this recipe is that it tasted so good I ate too much! Loved it. My first time making lasagna and it turned out great. Remember to spray non stick on the foil before placing in the oven! I skipped that step and a lot of the cheese stuck to the foil. Also, tripled the garlic ... I'm a garlic fanatic though.
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Cajun Crab Stuffed Mushrooms

Reviewed: Aug. 2, 2012
This recipe is really delicious. I followed everything except I wanted to make it an entree so I bought 6 large portobella mushrooms, removed the caps, diced them and added to the mixture. Also, I used real claw crab meat. I saw no reason to use imitation ... the real claw crab meat was only $6. I heard a lot of people say there was too much mixture but for the bella mushrooms I used it was the exact perfect amount. I also put a little extra cayenne pepper because I like things spicy. I didn't have "cajun" seasoning so I used "southwest." Baking time for me was about 15 minutes and then broiled for about 5. YUM!
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Creamy Au Gratin Potatoes

Reviewed: Sep. 24, 2012
Just made this and it is delicious! I did add some fresh spinach between layers and I added allspice and nutmeg to the cheese sauce. I liked the additions. I read another review that said they didn't like the onions. I disagree. The onions add texture and flavor. Loved it.
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Chef John's Make-Ahead Turkey Gravy

Reviewed: Nov. 23, 2012
My first time making gravy, turned out great! A little time consuming but well worth it. I was soooo glad I wasn't running around trying to make gravy when the turkey was done. I was able to focus on heating the rest of the meal to serve. I would recommend.
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Turkey Brine

Reviewed: Nov. 23, 2012
Great flavors! I used my boyfriend's beer breweing bucket, worked great. The only thing I did differently was exclude savory because I couldn't find any and instead of veggie stalk I used a wine and herbs stock. I thought that added even more flavor. Also, I cooked the turkey breast side down for 3/4 of the time. Great results! Never had such moist breast meat.
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Meatball Nirvana

Reviewed: Jan. 21, 2014
Amazing! Best meatball I've had. The only thing I did differently was add a little bit of bacon bits. I also used asiago cheese instead of Parmesan, I think it has a nicer flavor. Also, about the cooking time: 25 minutes is way too long. I lightly sear my meatballs then put then in the oven for 8 minutes. They cook all the way through. Great recipe! This will be my meatball recipe from now on!
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Pineapple Stuffing

Reviewed: Mar. 18, 2014
Loved this BUT ....cut the sugar waaaaaaaaaaaaaaaay down! I used 1/3 of the sugar. I wanted a side dish, not dessert. I also added nutmeg and allspice for extra flavor. Other than that, very very yummy. Great for serving with ham.
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Chef John's Brazilian Feijoada

Reviewed: May 29, 2014
I'm Brazilian and I think this is a great Americanized version of this dish. Feijoada in Brazil is notorious for the "throw away" cuts of meat such as pig ears, tail and foot (my personal favorites) but I recognize that this probably wouldn't be a crowd pleaser in the U.S. Make sure you make a caipirinha to go with your feijoada ;-)
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Chef John's Deviled Eggs

Reviewed: Jun. 17, 2014
These deviled eggs are the perfect combo of tangy, sweet and just a touch of spicy. I love them and so does my husband and friends that tried it. Follow the instructions exactly, you won't be disappointed! *TIP: Make sure your eggs are not very fresh for easy peeling. I learned the hard way! Use older eggs (but obviously not expired). It makes the peeling process pain free.
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Chef John's Shrimp Etouffee

Reviewed: Jun. 19, 2014
Wow! Absolutely delicious. But as another reviewer mentioned, I think you're supposed to use green bell peppers and the recipe says green chile peppers, and that can definitely change the heat. I used mild green chile peppers and I thought it was great, but I like spicy. Also, I used seafood stock, instead of chicken and I thought it worked. This recipe is perfect! Great find!
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