AMG Recipe Reviews (Pg. 1) - Allrecipes.com (10870891)

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Irish Lamb Stew

Reviewed: Sep. 6, 2012
AMAZING ! This is one of my favorite recipes I got from this site. One observation, this stew will thicken substantially after the first day, so you might want to increase the liquid ( or reduce the meat and veggies )
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Beaker's Vegetable Barley Soup

Reviewed: Feb. 22, 2010
great soup, perfect as is. You can use chicken stock if you aren't too fond of vegetable stock. We used dried chickpeas which I find have a lot more flavor, but a pain, you need to soak and cook in advance which is why canned is so much more convenient.
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Italian Vegetable Soup

Reviewed: Jan. 7, 2010
loved it as is. You will have to add mroe water for sure.
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Hanukkah "Star" Challah

Reviewed: Dec. 19, 2009
I just want to say, the dough will rise obviously and then rise even more in the oven, so you want the star to be a bit thin so to speak, otherwise if the triangles are to thick with little space in the gaps, it will look more like a round bread and not at all like a star, the pic I posted was after one attempt, pretty good for first attempt.
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Sunny Corn Bread Muffins

Reviewed: Feb. 12, 2009
loved them, changed nothing
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Feb. 12, 2009
delicious, if you like veggies, just add more of them, we did. I only added half a beef stock cube due to what other said about this recipe
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Autumn Cheesecake

Reviewed: Feb. 12, 2009
everyone loved it, I followed it as is. If you want a less flat cake, increase everything, it is a bit low
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The Best Vegetarian Chili in the World

Reviewed: Feb. 12, 2009
Delicious as is, a bit spicy, so if you dont like spicy, I do, reduce the hotter spices. It serves great with the sunny cornbread muffins from this site, my only note, dont buy crushed tomatoes. I always find they have a different taste, but either whole canned tomatoes, or diced canned tomatoes and throw them in cuisinart to resemble crushed tomatoes
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Rosemary Braised Lamb Shanks

Reviewed: Mar. 26, 2007
We loved it, great recipe for how little effort is required, you don`t need to supervise the simmering, just make sure the heat isn`t too high. Concerning people`s comments on the amount of liquid, you just have to boil the liquid at the end, and it will reduce, remember no cover at the end and boil on high. You can start off the recipe by reducing the amount of liquid, just make sure you have enough so the meat is submerged. If you are making for less people, then simmer in a smaller pot, and you won`t need as much liquid. I give 4 stars instead of 5 only because it isn`t the best lamb shanks I have had in my life but it is delicious, great served with polenta. will absolutely make again
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