Andy Recipe Reviews (Pg. 1) - (11362585)

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Grilled Peanut Butter and Jelly Sandwich

Reviewed: Oct. 7, 2013
I rarely write a review, but this doesn't work and yet so many have given it such a high score. Here is the problem: Peanut butter is not made to be cooked like this. It breaks down into it's oil base and just burns you. The nutty flavor is diminished. The jelly liquifies. The best way to do a hot PB&J is to toast the bread first, spread the butter thinly and then spread on the P & J to your liking. The peanut butter will lightly thin this way giving you a better mouth-feel and the jelly will stay relatively firm.
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Thai Pineapple Chicken Curry

Reviewed: Jan. 25, 2010
This came out very nice. I only had one can of coconut milk so I just went with it and added about 1/2 cup of angel flake coconut. The flavors were perfect. It seemed like it was plenty "wet" so I am curious to see what will happen with a whole nother can of coconut milk. The picture is nothing like what I had show up on the plate. The Red Curry Paste turned the milk a very nice dark cream color so the whole plate looked VERY indian curry colored, not the blah white of the pic...
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Sweet and Sour Pork III

Reviewed: Dec. 23, 2009
OK, this is the recipe that was so so good, that I joined just so I could rate it! I have four grown kids that will order sweet and sour pork at a chinese restaurant at $12 a pop all night long. For less money than just one order, I can make 9 orders from scratch! Only problem: finding a recipe that is not just "as good as" what a restaurant offers, but is better! After all, I want them to WANT mine more than the restaurant version. I have now made this recipe 5 times and it has soared to the top of the request list, even more popular than my lasagna! Sub like crazy, but the "secret ingredient" (apple cider vinegar) must not be replaced. Tip of my hat to Pam's Grandma....
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