amcoco Recipe Reviews (Pg. 1) - Allrecipes.com (11133617)

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Grill Dough

Reviewed: Feb. 19, 2011
Finally, a perfect pizza dough! This has a little less moisture than most other recipes, which I found made for the perfect combination of crunchy exterior and soft, chewy interior. Much more like a Pizzeria Bianco crust than anything else I've tried to replicate. I proofed the yeast with the sugar, rather than adding the sugar to the flour mixture, but aside from that minor adjustment this recipe turned out great.
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Sturdy Whipped Cream Frosting

Reviewed: Feb. 13, 2011
Very tasty frosting, though I wouldn't exactly call it "sturdy" (hence the 4, not 5, stars). A little goes a long way. I doubled the recipe for the first two dozen of a three dozen cupcake project and ended up with enough frosting for all three dozen plus a little left over--an easy excuse to make another small cake. All the kids (and grownups!) loved the almond flavor. I'll definitely make this again, though I think I might add a little more cream cheese, a little less cream, or some powdered sugar to thicken it up a bit.
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Pizza Dough III

Reviewed: Jan. 21, 2011
I hate giving this such a poor review, and figure my problems MUST be user error. But I followed this recipe to a "T" and ended up with a pizza with burnt toppings while the crust was still uncooked on the topping side. Very frustrating. I feel like perhaps the dough needs to be pre-cooked before adding toppings and hope that fixes things next time.
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Slow Cooker Pulled Pork

Reviewed: Mar. 27, 2010
I wish I had listened to my gut instinct and used a shoulder or butt roast instead of a tenderloin, but I figured I would trust the recipe and give it a try. Tenderloin is not suitable for making pulled pork! I ended up having to hand pull it when the meat was done cooking, and the white meat was way too tough. I wish I could give it more stars, but although the root beer infusion was an interesting taste, it was still pretty bland.
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Wine and Dijon Marinated Pork Loin

Reviewed: Jan. 18, 2010
I rarely review recipes, since I so often find myself having to fine tune them to my liking. But this was the best tenderloin recipe I've ever made! I agree with some of the comments that it was a little salty, but I love salt, so it was just perfect for us. The chunky "gravy" resulting from the cooked out marinade was fabulous on potatoes as well!
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