ALLAYA Recipe Reviews (Pg. 1) - Allrecipes.com (105582)

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Lover's Beef Burgundy Filet

Reviewed: Jan. 5, 2001
This was quite good. I think I marinated mine for too long, though, because I found the flavor a bit overpowering. Otherwise, the concept is good, and I'm sure the results will be better if I kept the meat in the marinade for the appropriate amount of time Although I know many people would enjoy it, I found the butter a bit too rich for my taste. Next time, I think I will make an herbed hollandaise sauce or even a creamy garlic sauce for it instead. I will definitely make this again! Please don't be put off my my comments, because this really is an excellent recipe!
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Jim Goode's BBQ Beef Rub

Reviewed: Dec. 15, 2000
This is amazing! I even left out some of the ingredients the first time, and it's still spectacular. I used this rub on a leg of lamb that I was roasting, and it enhanced the meat very nicely. The rub is flavorful enough to leave a presence, but does not over-power the natural taste of the meat. Great job with this one!
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12 users found this review helpful

Italian Fig Cookies I

Reviewed: Dec. 15, 2000
These cookies are quite good! I am a big fan of Fig Newtons, and I would prefer these to the Newtons any day! The only complaint I have though is that the dough definitely has a shortening flavor to it that I can't really get used to. Perhaps I'm just a purist in these situations, but I still think that using real butter in baked items such as these is still the best way to go...and somebody has yet to prove to me otherwise! I think I will try making these cookies again using butter instead of shortening to see how it turns out.
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Awesome Honey Pecan Pork Chops

Reviewed: Dec. 1, 2000
What a great flavor! Due to time constraints, I had to modify the recipe a bit, but it's a favorite in my household. First, I used a full cut of pork loin. I seasoned it with salt and pepper and browned it in butter on high heat. I put the pork loin in a baking dish and deglazed the pan I browned my pork in with some dry white wine. I poured this over my pork loin. I baked the pork loin at 350F until the center read 155F. After removing the pork loin, I deglazed the roasting pan a second time with more white wine and transferred the drippings into a saucepan, where I added the honey and pecans. I sliced the pork and covered it with the honey pecan sauce. It was FABULOUS!!
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Pumpkin Cheesecake Pie

Reviewed: Nov. 22, 2000
The flavor is excellent, but it takes forever to cook! I don't know if it's my oven or what (it usually runs a bit hot, as a matter of fact), but it took a lot longer than the 45 minutes specified for the pie filling to set. I normally am pretty apethetic to pumpkin pie, but this one is a pumpkin pie I could look forward to! :)
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Fudgy Brownies I

Reviewed: Oct. 22, 2000
Yummy! The consistency is more like a spongy cake than a brownie, but i'm not complaining! I substituted some egg beaters for the eggs...maybe that's why. Still, they're very moist and soft. You'll love 'em!
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Coffee Roast

Reviewed: Oct. 22, 2000
Very tasty! I had to modify the recipe a bit to acommodate what was available to me. I used a rump roast instead of chuck. This was very nice, since it tasted just like a nice roast beef! First off, I had to use a crock pot. I didn't notice any significant change in cooking time when cooked on the "high" setting. Also, I don't have a coffee maker, so I used instant coffee. Unfortunately, I also think I made it too strong, but I was able to counteract it with some milk and sugar (hey, it works with regular coffee) and a splash of apple cider vinegar. Instead of regular canned mushrooms, I used a jar of italian marinated mushrooms and a jar of chantrelle mushrooms. They added a nice tangyness that I think I'll definitely duplicate next time. Absolutely try this recipe! Just remember to use decaf if you plan to eat it for dinner, or else you'll be dancing all night. :)
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Ground Beef Mexican Style

Reviewed: Mar. 23, 2000
Rather bland. I needed to add salt, cumin, chili powder and cilantro in order to have it taste like anything interesting. In hindsight, olives would also make a nice addition, and I would have used beef broth instead of water, I think.
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