AtePhronesis Recipe Reviews (Pg. 1) - Allrecipes.com (10699567)

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Creamy Italian Dressing I

Reviewed: May 27, 2012
I did not care for this recipe. I used fresh homemade mayonnaise and followed the recipe exactly. Perhaps it comes out better with commercial mayonnaise, though that wasn't specified in the recipe.
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Drumsticks with Peach and Honey

Reviewed: Sep. 27, 2011
I made this almost exactly as written, except I used "peach honey" instead of honey and peaches. I also used stock instead of water. So I guess not exactly as written. Very flavorful. Officially in the dinner rotation!
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Slow-Cooked Pulled Pork Shoulder

Reviewed: Aug. 24, 2011
This was great. Followed the recipe exactly (halved the meat and so used less vinegar/water) and was not disappointed. My 9yo daughter loved it. I made homemade buns to go with it. Mixed in a touch of sauce. I'll be making this for football parties.
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Sourdough Pancakes

Reviewed: Mar. 7, 2011
The only reason I didn't give 5 stars is because the recipe is not clear about the "starter." The reason that ratings and comments have been all over the spectrum is that the "starter" is a highly variable ingredient. People may be using starter with different water/flour ratios and and different stages of the feeding cycle. That being said, mine were DELECTABLE. My starter was 1:1 (or in bread baker's terms, 100% hydration). I took 100 g of the starter out of the fridge the evening before, at dinner time. I added 100 g water and 100 g flour. It was very thick. By the next morning (about 12 hours later), it had increased about 50% in volume. It was almost gloppy in consistency. I measured out 3/4 cup for the recipe. After combining all of the ingredients EXCEPT the water, I judged that the consistency was perfect, and it was. The pancakes rose nicely and had a great consistency. I made two plain ones so I could sample the taste, then I even added blueberries into the "wet side" 30 seconds after pouring the next batch onto the griddle. The consistency was strong enough to hold the blueberries half submerged. Just fabulous. I meant to take a picture of the remaining one, but it was no longer "remaining" when I got back to the table with the camera. Next time.
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Shrimp Scampi V

Reviewed: Mar. 3, 2010
I made this using the ingredients as listed. I sauteed the shrimp in a large oriental wok. Then, while the mixture was still hot, I tossed in the drained angel hair and the cheese. Although the shrimp scampi mixture will appear way too liquid, you'll be amazed at how the angel hair soaks it up. The pasta will probably be too dense to get the shrimp to mix in, but not a problem. Once the pasta was covered thoroughly, I served the angel hair onto individual plates and scooped the shrimp from the sides of the wok onto the top of the pasta... sprinkled the (dried) parsley... and served. Flavorful, but not overpowering. PS: there was not a drop of liquid left in the wok after serving the pasta!
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