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Amaretto

Reviewed: Mar. 24, 2015
I've made this a few times now and I love how simple it is. I recommend less almond extract though. I use 1 and a half tablespoons almond extract, otherwise the almond flavoring is too overpowering.
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Garlic Cheese Biscuits

Reviewed: Oct. 17, 2010
The biscuits do expand when heated. 450 degrees is too much. I used 425. Double the cheese. Add a little salt too. Don't forget the dry parsley flakes.
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Peruvian Pineapple Chicken (Pollo a la PiƱa)

Reviewed: Mar. 11, 2010
There was a typo. Instead of Green peppers it should say Green Onions. Thanks
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Tres Leches (Milk Cake)

Reviewed: Apr. 5, 2009
I have used this recipe many times and it is EXCELLENT. Remember to use that fork and punch the cake at least 40-50 times to allow the milk to be completely absorbed. If you don't use that fork, it won't soak in even if you leave in overnight.
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Peruvian Lomo Saltado

Reviewed: Feb. 26, 2009
I have made this meal several times. I never peel or de-seed the tomatoes. That's a waste of time. Make sure to use RED onions for better flavor. Don't use parsley, use cilantro!!1 Never use Ore-Ida frozen potatoes, they fall apart. Cut your own fresh potato fries or some other brand. I like to use peruvian aji salsas called aji panca and aji amarillo to spice up the beef. I just fry the salsas in oil for a bit and then add the beef to it. You can add garlic puree too. Finally, don't forget the touch of vinegar, it really makes a difference.
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Brown Sugar Meatloaf

Reviewed: Dec. 9, 2008
Not enough taste Weird having ketchup on the bottom. Perhaps both top and bottom would be better.
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Homemade Bread

Reviewed: Jun. 29, 2008
I halved the recipe because I only wanted a loaf or two. I still needed about 7.5 cups of flour before the dough was thick enough to stop sticking to the sides of the bowl. I only waited 45 minutes for the dough to rise and it seemed to be only enough dough for one loaf. After 30 min in the cooker, it came out a little doughy.
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