AmaraJ1 Recipe Reviews (Pg. 1) - (10434419)

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Halibut with Cream Sauce

Reviewed: May 18, 2012
This is a delicious preparation for halibut! I subbed dried marjoram for the basil and onion powder for all but a bit of the garlic powder (since I didn't use any fresh onion) and baked uncovered to an internal temp of 140 degrees (it heated up to 145 after I took it out) and it was meltingly tender and perfectly done.
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Chicken Tetrazzini I

Reviewed: Nov. 16, 2010
As modified, we enjoyed this very much, but I think it might have been too soupy and pretty bland without the modifications. I used one can each of cream of chicken and cream of mushroom soup, only half the indicated amount of sour cream (8 oz instead of 16 oz) and 12 oz. of fettucini instead of 8 oz. Even so, it was borderline too soupy, but then I only used one pint jar of homecanned chicken breast (about 1-1/2 chicken breast) instead of four, for economy. Also, since I had no mushrooms, I used only a tablespoon of butter to grease the casserole dish. I added a scant teaspoon of onion powder and a half-teaspoon of marjoram, along with plenty of pepper and a few of shots of Tabasco. A topping of buttered bread crumbs gave this a nice variety of textures. The mushrooms would have made this dish even better. Another time, I might also try it with broccoli florets. This is a rich, creamy, satisfying and versatile dish, well worth trying, but also worth "healthifying" some by reducing the amount of fat from the butter and sour cream.
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3 users found this review helpful

Spicy Peruvian Pork

Reviewed: May 19, 2010
I've made this twice now, and second time's the charm. First, save yourself work: rather than cubing the meat, cut it into larger pieces and marinade all day. The larger pieces makes browning the meat go faster. I'm not even sure browning adds that much. Second, I used cider vinegar and cut down the orange juice by a third the second time I cooked it, giving it a more mellow and lass acidic flavor. Third, and this was special: This last time, when the meat was tender (and before thickening the sauce) I removed the meat from the pan, put the liquid through a fat separator, added enough water to bring it to 4 cups, brought it to a boil, added 2 cups well-rinsed basmati rice, cooked the rice until nearly done and returned the meat to the pan to re-heat. The rice was a beautiful color and had great flavor, with one less pan to clean. Serve with plain yogurt, if desired. Broccoli or cauliflower make good side dishes.
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5 users found this review helpful

Grandma Jeanette's Amazing German Red Cabbage

Reviewed: May 1, 2010
This is seriously good food and very easy to prepare (can't imagine that it would take anyone 20 minutes to prep - more like five)! Taking the advice of other reviewers, I reduced the sugar by one tablespoon and used only one teaspoon of kosher salt. I was probably a tablespoon shy of 1/3 cup on the vinegar, too. Had no ground cloves, so threw 3-4 whole cloves in. The result was addictive! Didn't want to quit eating it! I was skeptical of the extended cooking time, but having tried it after about 45 minutes, there's no question it is much better later. The apple (I peeled mine) basically disappeared during the cooking process, so next time I might just use applesauce to make the prep even faster. This makes a great side dish for turkey, as a less-sweet substitute for cranberry sauce. I added cold leftovers of it to a turkey sandwich - yum! It would also be delicious served with roast chicken or duck, grilled or steamed bratwurst, kielbasa, baked ham. Recommend doubling the recipe. Leftovers can be used cold on turkey or ham sandwiches and take well to reheating.
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127 users found this review helpful

Scalloped Corn and Broccoli

Reviewed: Feb. 23, 2010
This is delicious, and so simple and easy to make! Other reviewers suggest reducing or omitting the sugar, and I agree. I used about two teaspoons instead of two tablespoons, and it was bordering on too sweet. I'll cut it down to one teaspoon next time. I used pepperjack cheese, which gave it a nice little kick, and fresh broccoli, which cooked fine from raw without any pre-cooking. I can also see many variations on this recipe - cauliflower or asparagus instead of broccoli, different cheeses, or to make it into more of a main dish, adding some browned sausage, crumbled bacon, ham, kielbasa, or cubed cooked chicken. Two warnings: The recipe says it makes six servings, but I would say, as a side dish, it makes only four modest servings at most. And mine cooked through just fine in 40 minutes in a gratin dish; an hour would have left it pretty dried out, I think. I'm not a fan of creamed corn on its own, but as an ingredient in various dishes, it's a handy thing to keep in the pantry.
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3 users found this review helpful

Alicia's Aloo Gobi

Reviewed: Feb. 19, 2010
Wow! We absolutely loved this dish! I used only a shy teaspoon of cayenne and that gave it some heat without being overpowering. Also cut back a little on the cinnamon, a lot on the salt (one tablespoon of salt would have made this way too salty, I think) and cut back on the cardamom only because I had none ground and got tired of picking out the seeds for grinding my own. I probably used 1-1/2 tablespoons of minced garlic. The flavors seemed just right before adding the garam masala, so I didn't use any. And because the teenager turns his nose up at a main dish without meat, I chopped up a previously cooked chicken breast and tossed it in to warm up at the end. Still, one chicken breast for five good-sized servings is quite economical and was plenty. If I were making this without the chicken, I might want to add an extra can of garbanzo beans. Or maybe not. It was pretty darn perfect just the way it was.
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Bubba's Best BBQ Sauce

Reviewed: Sep. 20, 2009
My variation of this sauce is still simmering on the stove, but having tasted it, I can already tell it's going to be wonderful. I left most proportions as directed except for sweeteners. Didn't have any steak sauce or savory, so made do with some crushed marjoram and a splash of orange juice. Used dijon mustard instead of yellow, and 1/4 c. honey instead of the brown sugar; I'll check for sweetness later, and it's easier to add more than take it away. This seems to have just the right amount of kick, so far seems to have just enough sweetness but not too much, and great depth of flavor. Looks like a winner! Thanks Bubba.
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3 users found this review helpful

Pasta de Sardine

Reviewed: Sep. 16, 2009
Made this dish with sardines in oil and added some diced tomatoes and a little tomato paste. All of us found it just too fishy in taste. While it was edible, the leftovers that usually get happily eaten for lunch the next day languished in the fridge and ended up thrown out. Don't foresee making this again.
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2 users found this review helpful

Basic Pasta

Reviewed: Jul. 16, 2008
Very easy, very cheap, very delicious and, with a simple pasta maker, surprisingly fast to make. I reduce the water slightly and add a teaspoon or less of olive oil per cup of flour. Be sure not to overcook the noodles - they cook much faster than commercially dried varieties - and boil in LOTS of water. This is also a fun item for children to make. I keep my Atlas pasta maker attached to my island covered with a clean dishcloth and when I make pasta, I set up a dowel resting between the flour bin and paper towel holder, lay the dishcloth over the dowel, and am ready to go in 10 seconds. Last night a niece and friend visited unexpectedly, hungry as usual, and they were having fresh homemade fettucini Alfredo within a half hour. The lack of rest time for the dough didn't seem to matter.
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