dimitra Recipe Reviews (Pg. 1) - Allrecipes.com (10664228)

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Greek Green Beans

Reviewed: Mar. 10, 2010
I have to change my review a bit: I agree with the other reviewer, the onions should sweat a little before cooking the beans. You should use two small onions, 4 ripe tomatoes, and a whole head of sliced garlice for these beans -- one clove is definitely not enouh. A note to the other reviewers that do not like this recipe after cutting back on the oil - the name of this recipe in Greek translates to "Oily Beans." You must add the oil to get the flavor, then do not transfer the oil to the plate when serving. This dish must also rest for a period of hours to meld the flavors - as with most Greek dishes. Parsley should be added and the addition of oregano is a big no no. This is a main course, typically served with feta cheese and bread.
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9 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Oct. 13, 2009
I remember making this recipe from allrecipes in college, 10 years ago! I still love it and it comes out great every time. I often freeze bananas once they have turned black for this recipe or just use black bananas when we haven't had a chance to eat them all. I never use fresh bananas as the recipe won't come out as sweet, moist or fluffy. I never have buttermilk handy, so I use milk or sour cream. Great recipe!
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1 user found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Oct. 9, 2009
Really very tasty biscuits that go perfectly with gravy! Extremely easy to make, I used the dough blade on my stand mixer. I also only used organic white flour, not whole wheat and they taste great. Make sure you add the milk very slowly to the batter and that you roll the dough to the proper thickness since they do not rise that much. You can use a cookie cutter if you don't have a biscuit cutter.
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Smothered Pork Chops

Reviewed: Oct. 9, 2009
The idea of this recipe is great; however, the simplifications in making the gravy is why so many of the reviewers are disappointed. To make proper gravy, you must make a roux, otherwise the gravy will taste like flour. To remedy this problem simply pull out the pork chops (they should be rubbed with spices and dredged in the flour first) after browning them, then add the flour and stir over low heat with the onion and garlic until golden brown. Then add in the liquid, extra salt, pepper and paprika, and bring to a boil. Place the pork chops back in, cover, and simmer for about an hour.
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5 users found this review helpful

Caesar Salad Supreme

Reviewed: May 20, 2009
Awesome! Awesome! Just follow the recipe. I've made it so many times, I just eyeball the ingredients and use anchovy paste which I prefer.
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0 users found this review helpful

Tortilla Espanola (Spanish Tortilla)

Reviewed: May 20, 2009
Very tasty, but too much oil. My recommendation is to deep fry the potatoes in 3/4 cups olive oil (saving the olive oil for later french fry/potato frying purposes) and using the 2 tablespoons oil used for frying the onions as the olive oil reserved for finishing the tortilla. This is especially true if you plan on using a non-stick pan.
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17 users found this review helpful

Aioli

Reviewed: May 20, 2009
There was too much olive oil and it tasted of raw egg. I followed the recipe precisely, and used a hand mixer but the consistency was not one of a creamy Aioli. I definitely think the ingredient portions are off somewhat.
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1 user found this review helpful

Avgolemono

Reviewed: Oct. 23, 2007
The traditional recipe is made with white rice and the broth from slowly boiling a whole chicken for about 45 minutes, making sure the fat is rendered off the top.
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1 user found this review helpful

 
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