Joe C. Recipe Reviews (Pg. 1) - Allrecipes.com (10134501)

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Joe C.

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Caramel Cups

Reviewed: Mar. 17, 2011
I was making these for my friend Tania who loves caramel. I won't be sharing these because I did not care for this recipe. READ the recipe: the "crust' is cream cheese, flour and butter... no sugar (made me doubtful...and I was right). The crust is tasteless. Its not flaky, its crumby and crumbling. This might be better with a traditional pie crust. The filling is caramel and evaporated milk - cant argue there, its good. But the worst part... is the frosting. I have NO problem with fatty or shortening buttercream and what not. But I did not care for this icing. Again, look at the recipe - its only half a cup of sugar with a cup of shortening. A traditional buttercream would have a shortening to sugar ratio of 1 to 4 ... not 2 to1. The icing is tasteless and greasy. I dumped an extra cup of sugar in it, and it still just tasted like shortening with a gross oily mouth feel. I'm an experienced baker - I did not care for this recipe. Sorry Tania.
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Shrimp Scampi

Reviewed: May 1, 2010
Shrimp Scampi is such a simple dish - I normally freestyle it but I thought this time I would try a real recipe to get the proportions just right. I really liked this one. I used unsalted butter and added some salt when cooking the shrimp. I always cook with shortcuts and usually make scampi using pre-chopped garlic. I bought a few cloves of fresh ones and chopped it myself - its a HUGE difference. The garlic taste is more prominent (in a good way) and the garlic has a more fresh and bright taste to it. I also microwaved some peas for a minute and tossed them in. I also added some sliced up sun-dried tomatoes. The only thing you should watch with this recipe - is the cooking time. I should have just trusted my instinct and pulled my shrimp off sooner. Shrimp over-cook so quickly. The 3 to 5 mins stated here really depends how small or big of shrimp you have.
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1 user found this review helpful

Chicken Tikka Masala

Reviewed: Apr. 22, 2010
Great recipe, great taste. WAY too much salt. Use low (or no) salt versions of the tomato sauce and other ingredients and add MUCH less salt than they say. Just add it in at the end to control the amount so you dont have a heart attack. Really delicious. I cook the meat in my clean cast iron pan (not my well seasoned one). You dont have to overcook it in the first set of steps, as it will cook thoroughly when it simmers. Also, I've made this recipe probably 5 times, and recently (to try to make it a wee more health) I've substituted half of the cream for coconut milk and I think it came out even better than before.
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Photo by Joe C.

Coconut Macaroons III

Reviewed: Apr. 22, 2010
Perfect recipe. Couldn't be easier. Better than any store bought macaroon I've ever had. I drizzled mine with chocolate (check out my photo). My only tip is keep an eye on the cooking time. I found that it wasnt enough, and about 16 minutes got them a nice color. I noticed alot of the photos posted look a little pale. I think a macaroon should be nice and golden. Also, dont be afraid to make them big and to to keep them tight (just dont overpack a ton). But keeping them big will let them be more fluffy rather than chewy. I like it either way. And I melted dark chocolate and drizzled it using two chopsticks shaking very quickly. Give it a nice FINE drizzle and it will look professional and taste delicious.
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Sushi-Inspired Tuna Salad

Reviewed: May 18, 2008
Excellent take on tuna salad. I just made this it was great. I took it one step further. I whipped up some salad dressing the type used at Sushi/Japanese restaurants (I used a recipe on this site called "Famous Japanese Restaurant-Style Salad Dressing"). I chopped some lettuce: (I used mixed greens which was all I had and was fine but) iceberg would be most appropriate. I mixed the chopped celery and the dressing - like a chopped salad- and put it on top of the tuna between two pieces of bread as a true sushi-inspired tuna sandwich.
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Fried Squid with Pineapple (Muc Xao Thom)

Reviewed: Apr. 12, 2008
We did not like this at all (I'm American my girlfriend is of Vietnamese decent). A very mild mellow flavor. The flavors didnt blend or meld together well. "Fried" is the wrong term for it. Like another reviewer said, there are better uses for squid. Too much fish sauce also.
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3 users found this review helpful

 
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