Arasmas Recipe Reviews (Pg. 2) - Allrecipes.com (11113195)

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Orange Pecan French Toast

Reviewed: Feb. 6, 2010
I've made this French Toast a half-dozen times now and it's always a winner. I make a few adjustments for our tastes, but, keep the recipe almost the same. I always refrigerate over-night, and love how easy this is to prepare the night before and pop in the oven for any occasion. I increase the orange zest to about 1 1/2tsp, add lots more pecans, and cut my bread closer to an inch thick. Bake for closer to 40-45 minutes to get the center a little firmer. So easy, so good. And always impresses.
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5 users found this review helpful

Pork Chops in Beer

Reviewed: Feb. 5, 2010
These pork chops are really tasty and very easy to prepare. I make these all the time. I follow the recipe as written, accept for seasoning the pork chops with a little salt, pepper, garlic and cayenne pepper. I have had some trouble with the beer-sauce erupting and splattering all over the oven, so I usually cover with foil until the last 15 minutes of cooking.
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2 users found this review helpful

Cashew Crusted Chicken

Reviewed: Feb. 5, 2010
I've made this twice now. It tastes great and is so simple to make. The apricot preserves took a long time to melt down completely and smooth out. I got impatient and dipped the chicken into the not-quite-smooth preserves. It still stuck to the chicken, and the cashews (which I crushed up a bit), stuck well to the preserves. Tin foil in a baking dish made for easy clean-up. I seasoned the chicken with a little salt, pepper and curry powder before dipping in the sauce.
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1 user found this review helpful

Honey Ginger Carrots

Reviewed: Feb. 5, 2010
These are tasty. I double or triple the amount of ginger for extra spiciness. Used baby carrots, but they were still hard after 5 minutes of boiling. I had to boil for closer to 8 minutes, and then allowed them to cook with the butter and honey for another 3-4 minutes. The extra cooking time leaves them just soft enough, but still slightly crunchy. I served these with Hawaiian Chicken and Teriyaki rice. They lend themselves well to Asian meals.
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1 user found this review helpful

Banana Pudding IV

Reviewed: Feb. 5, 2010
I have made this pudding so many times. It's better than my mom's! I make a couple of changes based on personal preference, but the recipe as written is fabulous! The only changes I make are adding 2 additional bananas, using almost a whole box of wafers, and reducing the condensed milk a bit. My mom always layered her pudding in a deep, glass bowl, so I do the same with this. I have made this with vanilla pudding, banana pudding, and a combination of the two. I enjoyed the combination the most. Some may not like the taste of the artificial banana pudding and it may not be traditional, but I think it's yummy with the added banana flavor.
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1 user found this review helpful

Honey-Garlic Glazed Meatballs

Reviewed: Feb. 4, 2010
I have made these meatballs a couple of times now, and everyone loves them. The recipe as written is fantastic, but I do make a couple of changes to suit our tastes. I double the sauce and serve over rice. Reduce the amount of salt, or use a low-sodium soy sauce, a touch to salty for my taste. Add some garlic powder, chili powder and/or a bit of ginger to the meatballs to give them a little extra flavor. Also, I add a few extra garlic cloves to the sauce, and one to the meatballs as well - but I am a pretty serious garlic lover. --- Made this again, but had a guest who wasn't a big fan of garlic in much of anything. I cut the garlic in half, and added in a bunch of chili powder to balance the sweet flavor. A different and tasty twist.
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1 user found this review helpful

Displaying results 21-26 (of 26) reviews
 
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