maiyamac Recipe Reviews (Pg. 1) - Allrecipes.com (10376369)

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Peach-a-Berry Pie

Reviewed: May 17, 2008
With some small modifications, this turned out to be the best double crust pie I have ever had! First of all, I used the "Basic Flaky Crust" recipe on this site for the crust, but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries, and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar, cinnamon, and 1 TB of cornstarch (instead of flour) to the mash, and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries, I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top, put 4 1-TB pats of butter on top before covering with the top crust. Finally, I used an egg wash over the top of the crust, and sprinkled some sugar on top as well, baking as directed. The result was a decadent, delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again...
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263 users found this review helpful

Buttermilk Pound Cake II

Reviewed: May 7, 2007
This was INCREDIBLE. The only change I made was to halve the recipe and bake in a loaf pan for 50 minutes instead of a bundt cake pan for an hour. The BEST pound cake recipe I've ever tried!!!
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153 users found this review helpful

Toffee Chocolate Chip Cookies

Reviewed: Jun. 18, 2007
Absolutely delicious cookies, I just wanted to make this tip: if you are like me and generally swap butter for shortening in recipes, don't this time! I tried and my cookies were completely flat. When I used the amount of shortening outlined in the recipe they came out perfect. I know that it usually doesn't make a difference, but if you use butter instead of shortening in this recipe you will regret it! When done correctly these are excellent!
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93 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Mar. 4, 2007
This is my first time reviewing any of the many wonderful recipes on the site, and I can't stop raving about it! I doubled the oyster sauce and accidentally used 1/2 tablespoon of sesame oil instead of 1/2 teaspoon - it still came out great! Actually I recommend doing this based on the other comments about it being dry because they actually were very moist without being greasy. No dipping sauce required, flavorful and delicious...my family can't stop talking about how good they are. The best part was when my husband (who is Chinese) said it reminded him of going to his grandmother's house as a kid. A+++++!
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11 users found this review helpful

French Bread Rolls to Die For

Reviewed: Jun. 30, 2007
The only reason I'm giving these 4 instead of 5 stars is that they are a bit bland alone. With butter or anything else they are a 5! I used my breadmaker to make the dough and used 2 cups of wheat/2 cups of white bread flour. Also, I made 8 instead of 16 so they would work as sandwich rolls. If you do this, don't forget to score the rolls before baking or you will have less-than-perfect results. These were delicious as sandwich rolls! I will definitely make these again.
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4 users found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: May 6, 2007
This rub is incredible. Here are the changes I made: 1. I placed the lamb chops in a tupperware container with about 1/8 of an inch of soy sauce at the bottom and let them marinate in the fridge all day. 2. I seared them in a skillet with olive oil for 2-3 minutes, until lightly browned. 3. I put them in a roasting pan (the one I use for the Thanksgiving turkey) and cooked them for 30 minutes at 400 degrees. My husband, who usually loves rare meat, raved and raved about how tender and juicy these were, even though they were cooked all the way through. (If you like rare, cook for less time.) They were so good, this will definitely be a repeat!!!!!
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3 users found this review helpful

Pad Thai

Reviewed: Mar. 4, 2007
Good starting point for Pad Thai, although I ended up using a lot of modifications suggested by other members (thanks guys!). Just wanted to say that I marinated the chicken for 2 hours in a mixture of sweet chili sauce, minced garlic and ginger and then cooked it separately before adding to the pad thai in my wok. My family all thought it was great and added tons of flavor!
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3 users found this review helpful

Strawberry Pie II

Reviewed: Feb. 16, 2008
I made this recipe exactly as it was, and everything turned out wonderful! The only suggestion that I have is for the whipped cream: for a little flavor, add a teaspoon of powdered sugar before whipping (and a drop of almond extract if you feel crazy!) Also, I like to add a couple of drops of lemon juice to the cut strawberries before placing them in the pie pan, which gives the pie a hint of much-needed acidity. Delicious!
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1 user found this review helpful

Old Fashioned Peach Cobbler

Reviewed: May 31, 2007
Delicious - I had some trouble with the crust but that's because it was so hot and humid I kept having to freeze it so it wouldn't melt! Only change I would make is to double the pastry cause I couldn't get it on the sides - again, maybe the weather? I also cooked the peaches for a lot longer to bring out the flavor. Divine with vanilla ice cream!
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1 user found this review helpful

Spinach Mushroom Quiche

Reviewed: Apr. 14, 2007
I would have given this five stars, except that the crust leaves a bit to be desired. I could not get the quiche to cook fully without the crust turning dark brown and getting very soggy - not appetizing. So I use the "Basic Pie Crust" recipe on this site and it is INCREDIBLE! I also add a couple of pieces of torn up bacon to the quiche for flavor. Great recipe that I have used again and again!
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Baked Dijon Salmon

Reviewed: Mar. 10, 2007
Wow, this was by far one of the best reviewed dinners I have ever made! I doubled the dijon and honey and used garlic & herb bread crumbs; instead of "lightly brushing" the fillets in the mustard mix I used my hands to thoroughly coat them in the honey mustard and then the bread crumbs/parsley (left out the nuts.) The result was a nicely breaded salmon fillet that was crunchy on the outside and moist and delicious on the outside. I served it with some rice and the broccoli w/garlic sauce that's on this site. My family loved it - will definitely make again and again (and again!)
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