Amy Stauffer Recipe Reviews (Pg. 1) - Allrecipes.com (10043852)

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Amy Stauffer

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Biscotti Toscani

Reviewed: Oct. 18, 2008
I highly recommend this recipe for a nice light dessert. Since I'm rather fond of the combination of orange and chocolate flavors, I added orange extract to really bring out that flavor. I also drizzled the chocolate rather than spread it for a more elegant look.
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Jay's Signature Pizza Crust

Reviewed: Oct. 18, 2008
Awesome. I've been using a store bought mix for my pizza crust for the last couple years and my husband started asking for a completely homemade crust. This recipie got two thumbs up. It certainly takes more time, but if you're not in a hurry it's definitely worth it. It was as close to authentic pizzeria pizza that I've ever come.
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Photo by Amy Stauffer

New England Clam Chowder II

Reviewed: Dec. 8, 2008
Excellent. My husband requested this soup but I've never had it myself to know what to expect. He was quite pleased, and so was I. The bacon and parsely as garnish added a wonderful flavor.
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Sage Pork Chops

Reviewed: Jan. 15, 2009
I made these because my husband likes pork chops but I have never found a way of preparing them that I personaly like. These are hands down the best pork chops I have ever had. They were extremely moist. I used fresh sage rather than dried and did not use the bullion but rather served it with a light gravy. Excellent.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Jan. 31, 2009
Lovely cookie. I added 1/4 tsp orange extrant for a tropical tast.
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Perfect Sesame Chicken

Reviewed: Feb. 10, 2009
This recipie was very good, though I'm not too experienced with making fried chicken and the batter made a mess of my deep fryer basket by causing the chicken to stick to it. I also couldn't find chile paste at my grocery store so I had to ommit it, but I don't feel like the final product suffered as a result.
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Photo by Amy Stauffer

Dark Chocolate Cake I

Reviewed: Apr. 4, 2009
Amazing cake! I made a few changes due to personal preference. First, I used cake flour rather than all purpose flour, margarine in place of butter, and added two teaspoons of International House suisse mocha drink mix. I also beat the egg white separately until it started to form peaks, though not to the point that it was as stiff as meringue and added to the batter just before pouring into the pan. I made a single bunt cake rather than three round and had to bake it an additional twenty-five minutes. There was just a little too much batter for the bunt pan and I had to remove about an inch off the top when it was finished before turning it over. This is the best chocolate scratch cake I have ever had. It has just the right amount of chocolate flavor and is irresistably moist; so much better than box mix.
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Lamb Chops with Balsamic Reduction

Reviewed: Apr. 4, 2009
Wonderful. This is the first time my husband and I ever had lamb and we found this recipie for be an excellent introduction. I served it with roasted red potatoes, rice pilaf. It paired wondefully with a rose wine from our local winery.
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Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Reviewed: Sep. 18, 2009
This has to be one of my favorite recipes on this site; we'd have it more often if it weren't so expensive and if halibut didn't have such a high mercury content. It is delightfully elegant and yet deceptively simple. It took some practice to get accustomed to working with phyllo but the results are worth the effort. The phyllo is light and flaky out of the oven and soaks up the sauce wonderfully. It also holds all the fish's moisture it, so the end result is very moist. Unless you allow the dough to start getting very dark, I think this one might make it almost impossible to overcook. I've made this several times as written, but I've recently started exchanging the heavy cream for evaporated milk. The texture is not quite as creamy, but the amount of fat in the meal is significantly reduced, which I think is worth it. I also reduce the lemon juice very, very slowly. I've boiled it down too fast already and the result was a bitter sauce.
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Chicken Cordon Bleu II

Reviewed: Jan. 23, 2010
This dish turned out to be much easier than I expected. I tied the rolls fast with kitchen twine rather than using toothpicks. The twine is much more secure, doesn't get in the way when turning the chicken for browing, and is also helpful when you're trying to move them around the pan. I added some fresh chopped rosemary to the sause which we felt really rounded out the flavor just right.
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Zucchini Risotto

Reviewed: May 28, 2010
My first attempt at risotto and was easier than I thought. I took the advice of another reviewer and sauteed some carrots and a little garlic with the onion. Also added the thyme and some of the basil when sauteing. We've been trying to transition to more meatless meals and this one is great for those of us who may be more accustomed to meat at dinner since it has a hearty flavor and is very filling.
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