opensaysamy Recipe Reviews (Pg. 1) - (10936528)

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Spoon Muffins

Reviewed: Mar. 11, 2012
I thought this looked like a good "base" recipe, so I tried to dress it up by increasing the sugar to 1/2 cup, and adding a tsp cinnamon, and a diced apple. I even sprinkled cinnamon and sugar on top. Despite all of these modifications, the muffins still came out tasting very bland. I used 2 cups whole wheat flour- that may have been part of the problem. If I make these again, I will definitely up the sugar to 3/4 or 1 cup, and add a 1/2 tsp salt. Overall, these were disappointing- not much bang for the caloric buck.
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Burgundy Pork Tenderloin

Reviewed: Nov. 30, 2010
Awesome. This is one of those dishes that you taste and think, "I can't believe *I* really made this!" The grocery store didn't have pre-packaged pork tenderloin this week, so I just grabbed a 1.7 lb pork loin, and it turned out tender and delicious. I am not a wine aficionado by any means, so I was sort of lost looking for a "Burgandy" wine at my (huge) local liquor store. The clerk I talked to said that when recipes call for a "burgandy" wine, it's alright to use any medium bodied red wine. He recommended a $10 Chilean pinot noir, and it worked just fine. Two things did go sort of awry with this recipe: 1) it took a little over an hour to cook (this could have been because of my cut of meat), and 2) the "gravy" was extremely watery even after a ton of stirring. Next time I will reduce it further on the stove top. I may also try just using flour/ cornstarch and a little salt/pepper instead of the gravy mix next time as this gravy was just slightly too salty for my taste.
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Egg Salad Sandwiches

Reviewed: Nov. 1, 2010
If you like your dill weed egg-textured, then this is the recipe for you! I like dill, but thought it was overpowering in this dish. I guess it's just a matter of personal preference, but I like a tangier, crunchier egg salad than the one this recipe produces. After tasting the salad as prepared almost per the recipe (used fresh onion instead of the flakes and half the mayo- which was PLENTY), I added some vinegar and later some lemon juice. That helped a little, but nothing could really "fix" the dill weed overload. My husband didn't really care for it either. We ate it, but I won't be making it again.
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Pumpkin Cheese Bread II

Reviewed: Nov. 1, 2010
Delicious! I love the combination of tastes and textures. I didn't use the orange zest (subbed 1/4 t vanilla extract as another reviewer suggested), but I might have to try that next time. I sprinkled the top of the loaves with pecan chips, too. I do have to say that it was sort of a pain to make. It was hard to gauge how much batter to put in the bottom of each loaf pan.... I ended up putting way too much in the bottom of one pan and the cream cheese layer wound up closer to the top and didn't stay as moist as my other loaf, which had a much thinner bottom layer. As another reviewer stated, the pumpkin batter came out thick and it was tricky to spread the top layer on. And there was a LOT of clean up afterward. But overall, totally worth the frustration and the mess. : )
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California Grilled Veggie Sandwich

Reviewed: May 23, 2010
This recipe is fantastic! Simple, versatile, and satisfying. Stubbornly carnivorous husband said he didn't even miss the meat! I made my own focaccia bread for the sandwiches- the "Focaccia Bread I" recipe from this site worked well- and shaped the loaf a little thicker than the recipe recommended for easy horizontal slicing. We substituted baby portabella mushroom slices for the yellow squash and used a vidalia onion instead of a red onion. The garlic-mayo sauce had enough "kick" on its own and was balanced nicely by the sweet/mellow flavors of the veggies we used. One thing that made cooking this recipe a lot easier was a grill skillet (looks like a regular skillet with holes... works sort of like a grill basket but sliced veggies won't fall through). Served the dish with baked sweet potato fries tossed with olive oil, garlic, rosemary, and kosher salt, and the combination was to die for! I'm sure we'll make this recipe over and over this summer, with whatever produce happens to be in season and available at our farmers market! Delicious!
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