squeakers215 Recipe Reviews (Pg. 1) - Allrecipes.com (11693298)

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Vietnamese Beef Pho

Reviewed: Jul. 18, 2013
A good pho proxy for when you don't have time to make the real stuff. Broth tastes like pho until you have it with the herbs--then it becomes clear that the broth is thin tasting because it loses out to the taste of the basil and cilantro. Still the real stuff takes hours and hours to make, so this is good if you want a quick dinner after work.
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Real Homemade Tamales

Reviewed: Mar. 18, 2013
The good: despite a few substitutions this recipe held up (fresh serrano and jalapeno peppers instead of dried, chicken instead of pork, shortening instead of lard, and the addition of cumin). The bad: Don't listen to the reviewer who said coffee filters work as wrappers. I did (thinking that I could get rid of a huge coffee filter surplus) and suffered for it. Using coffee filters is a TERRIBLE idea!! Here are the problems that I had: 1. The filters are not as waterproof as corn husks, so when you steam the tamales the fat in them will liquefy and leak out. When the water in my steamer cooled there was 1/2 inch of fat on top of the water for a double batch of tamales. This also means that the surface of the tamales will feel greasy and grease will get all over your steamer. 2. The coffee filters bond to the masa so when you want to eat them you end up peeling off the outer layer of masa. If you try to avoid this by removing the wrapping while tamales are cold it is impossible to remove without leaving paper on the tamale. 3. Because the coffee filters bond to the masa the normal test of doneness (seeing if the masa is still sticking) is useless. This means that you need to take a tamale out and actually eat it to figure out if it is done or not. Despite the fact that my tamales are probably now low fat they are still pretty tasty. They were better after sitting overnight because the flavors melded together.
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Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Reviewed: Mar. 9, 2013
I only marinated for 30 min but the flavor was delicious! Tasted just like the spicy pork at my favorite Korean bbq place! I did substitute a mix of fermented soybean paste and sriracha for the hot pepper paste.
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Hot Cocoa Mix

Reviewed: Oct. 15, 2011
I made it exactly according to the recipe and it was too milky with not enough sugar or cocoa. I think that next time I will decrease the amount of powdered milk--hopefully that will help.
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4 users found this review helpful

Pizza Dough I

Reviewed: Jul. 6, 2011
Why buy prepackaged pizza dough when it's this easy?
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Parmesan Herb Bread

Reviewed: Jun. 19, 2011
Delicious and easy. Used another reviewer's tips for hand making it and I would say 50 mins at 350 degrees. Especially delicious topped with spaghetti sauce and mozzarella and parmesan cheese for bread pizzas!
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Pie Crust I

Reviewed: May 18, 2011
Easy recipe that stood up to my terrible technique. I felt too lazy to roll out dough for a quiche that was only for me, so I just used my fingers to press it into the pie pan and up the sides. Despite the heat from my hands it still turned up great--and easy enough that I put it together while I was frying the quiche filling!
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Broccoli Chicken Divan

Reviewed: Mar. 23, 2011
I thought this recipe was pretty good, but next time I will add quite a bit more salt. I substituted cream of mushroom for the cream of broccoli. I did salt the water I boiled the broccoli in and add a pinch of sea salt, but it was still very bland. Next time I will add two to three pinches of salt as well as pepper.
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Vanilla Ice Cream VIII

Reviewed: Dec. 1, 2010
While this recipe was tasty and refreshing it also melted incredibly quickly and became more of a slush than an ice cream.
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Butter Bean Custard Pie

Reviewed: Nov. 14, 2010
I attempted this recipe with the substitution of a can of butter beans instead of making them from dry. It must not have been enough beans or something, because despite following the recipe the pie has not set at all. I'm not talking wiggly in the center--I'm basically going to have to pour it into a jar and use it as ice cream topping and eat the filling covered crust as some sort of cookie... It's so disgustingly sweet that I certainly can't eat it alone! I'm giving it 3 stars because maybe it was my problem for using the canned beans as a shortcut. FYI I used a 16 oz can of beans so I thought it would substitute, but maybe I should have bought two cans instead.
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Creamy Rice Pudding

Reviewed: Jul. 28, 2010
I made a small change--substituted about 3/4 of a cup of coconut milk leftover from a pie for an equal amount of the regular milk. It cooked up just fine but with an interesting hint of coconut :) I used short grain rice and the cook times shown were too long, so make sure to watch well if you use it too! I gave it 4 stars because next time I would put a little more salt to play up the flavors more or follow the other reviewers advice to cook the rice in salted water. I wouldn't call it the best rice pudding but it is a quick and easy dessert that comes together from items I have in my cupboard, so it's a keeper for me!
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Spicy Tuna Sushi Roll

Reviewed: May 23, 2010
For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid.
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Pizza Dough III

Reviewed: May 18, 2010
This dough was easy to make and very yummy! Even when I baked it with toppings on it it did not become soggy. The one thing I had to do was bake it for an extra 7 minutes because the crust was not golden brown after 20. The only thing I would recommend is 1) make sure to flour your hands and the baking pan generously since the dough is very sticky! 2) Don't try to handle the dough very much since it is prone to breaking easily (probably why this crust tastes more soft and bread like)--I put it straight into the pan from the bowl and patted it out while flouring both sides and there was still some breakage. I made barbecue pork and pickle pizza and garlic mozzarella cheese sticks with it. The cheese sticks were especially good--just put mozzarella cheese and put raw chopped garlic on top with a drizzle of olive oil.
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Basic British Scones

Reviewed: Feb. 13, 2010
I made it with butter since I didn't have margarine (plus since I'll eat these over 6 meals I figured that less than a slice of butter worth of fat per meal would be fine). The only suggestion I would make is to bake a little longer than suggested--mine could have used another 2 minutes since they were a little too soft and doughy in the center. Otherwise these were wonderfully yummy and I was impressed by how quick they were to make and how low in fat they were compared to my better homes and gardens cookbook recipe!
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