Aquaria Recipe Reviews (Pg. 1) - Allrecipes.com (10426804)

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Fig Preserves

Reviewed: Jun. 15, 2012
A good starter recipe. To the people who are taking out the lemon, DON'T! Figs are a low-acid food (ph below 5) and this means that mold and harmful bacteria will likely form UNLESS the fruit mixture has some kind of acid added to it (lemon juice, citric acid). The lemons in this are absolutely necessary, for food safety. If you don't use it, then your beautiful preserves are extremely like to make you sick, or could even kill you. Do not take that risk--ADD THE LEMON JUICE.
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62 users found this review helpful

Angel's Chunky Chicken Salad

Reviewed: Apr. 4, 2012
This is a good basic recipe. I'd definitely increase the mayo, and maybe use scallions instead of regular onion. Then it's just like my local deli chicken salad that sells in droves for $8 a pound.
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1 user found this review helpful

Slow Cooker Sweet and Sour Pork

Reviewed: Sep. 12, 2010
The sauce on this is a little too sweet and not enough sour for our family. The kielbasa didn't work for us, either. Next time, I'm reducing the brown sugar by 1/4 cup and increasing slightly the vinegar, spicy mustard and Worcestershire. I'm also going to brown up some meatballs made of ground pork, panko, salt and pepper to put in it instead of the kielbasa. The kielbasa ended up a little too smoky and overcooked tasting for the sauce to us. Some pork meatballs (or even ground turkey) will be a welcome change.
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0 users found this review helpful

Slow Cooker Sweet and Sour Kielbasa

Reviewed: Sep. 12, 2010
The sauce on this is a little too sweet and not enough sour for our family. The kielbasa didn't work for us, either. Next time, I'm reducing the brown sugar by 1/4 cup and increasing slightly the vinegar, spicy mustard and Worcestershire. I'm also going to brown up some meatballs made of ground pork, panko, salt and pepper to put in it instead of the kielbasa. The kielbasa ended up a little too smoky and overcooked tasting for the sauce to us. Some pork meatballs (or even ground turkey) will be a welcome change.
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3 users found this review helpful

Hamburger Salad

Reviewed: Sep. 12, 2010
I ended up having to change a lot for this recipe to work for my sweets-averse family: 1) Eliminate the white sugar entirely. 2) Increase the mustard powder to 2.5 tsps, increase the vinegar to 3/4 cup, and add 1/2 cup of Worcestershire and 1/2 of a bottle of beer (I used Dos Equis--it's what was in the house). The beer makes the flavors "meld" together in a way that wasn't possible with the first rendition I made of this.
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3 users found this review helpful

Island Kielbasa in a Slow Cooker

Reviewed: Aug. 30, 2010
This was far too sweet for my tastes, almost sweet and sour, but without the sour. I'd cut some of the brown sugar and add vinegar to keep from going into diabetic shock.
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4 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Pan Cookie

Reviewed: Aug. 15, 2010
Even better: Add a cup of peanut butter to the dough, and put half the morsels on top, not in the dough. five minutes before it's done, run a knife through the melted chocolate to "swirl" it.
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5 users found this review helpful

Creamy Chipotle Chicken

Reviewed: Aug. 15, 2010
This is a nice recipe, but it will need some work. Next time, I'll warm up the cream soup, broth, adobo sauce and butter in a saucepan on medium heat, then whisk in the cream cheese until it's thoroughly blended. Then I'll put the remaining ingredients in the slow cooker and pour the sauce over it all. Something is still off, though. Maybe it needs something strong but light to balance the heaviness of the smoke and the richness of the cream cheese; I'm thinking fresh ground coriander seed. Definitely needs chopped cilantro and onions at the table to perk it up.
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56 users found this review helpful

Green Goddess Dressing III

Reviewed: May 31, 2008
An excellent Green Goddess, not too harsh with the scallions like some of them are, and I used the fresh tarragon with white vinegar mentioned by another user instead of tarragon vinegar--I had fresh tarragon leftover from another recipe, so why waste it? I didn't have any problems with the anchovies being salty, but I soaked them for an hour in a couple of cups each of water and white wine.
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14 users found this review helpful

 
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