AZERMORGAN Recipe Reviews (Pg. 1) - (123885)

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Grilled Tri-Tip

Reviewed: Mar. 23, 2014
I generally don't give bad reviews, but I used only 1/2 the salt this recipe called for, 1/2 the real garlic, and only 1 TBS of pepper and 1 TBS of garlic POWDER. It was still WAAAAY to salty!!!! It was my very first tri-tip, so I am pretty upset that this got such good reviews. Blown away, actually. I had to cut off all the edges and eat the middle. I like salt, and I like garlic, this just is not a normal amount of these products. I highly recommend staying away from this recipe. As far as cooking, I did a reverse sear which was pretty good. I set it on the indirect side until 123 degrees, then seared it. Did not sear it first, as instructed in this recipe. I have never seen that on any BBQ sites that I frequent. If I were to do it again, I would have seared at about 112, then let it rest for 15 minutes. Mine came out medium to med well. I wanted med rare to medium.
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Slow-Cooker Posole

Reviewed: Aug. 25, 2013
I had pretty high hopes for this recipe. I did the chicken tortilla soup that is somewhat similar in that it used enchilada sauce as a base, and it was the bomb. This I thought was just ok. I followed the recipe, but only used about half the water, and did add 2 cups of chicken broth as well, which I used to scrape the yummy pork bits off the bottom of my La Cruiset after I browned it. I also added some Sazon (I think that is the name of it, little packets, I used 2 of them, probably MSG, really) seasoning that was recommended by a Hispanic friend when I made real posole in the past. I never would have dreamed this would need more salt, but when I had it in the bowl, I had to salt the out of it to bring out more flavor. I do think I would double the hominy if you like hominy. All this being said, my wife said she liked it. However, she really likes the corn torillas I serve with it. I put olive oil on corn torillas and bake them on a cast iron pizza pan at 400 degrees, they get sort of crispy/chewy and really are a great vehicle for this kind of soup. If you like this, try the chicken tortilla soup that got high ratings, it's really good. And make sure to try my tortilla thing.
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Traditional Indiana Breaded Tenderloin Sandwich

Reviewed: Oct. 23, 2011
I'm from Iowa, and my wife went to school there. We consider ourselves well versed in the ways of the tenderloin. This was truly great!
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3 users found this review helpful

Japanese Chicken Wings

Reviewed: Oct. 22, 2011
The sauce is delicious if you add some hoisin sauce and sriracha. I fried, baked, and basted per the recipe and the skin is soggy. I ate them up, but my wife was grossed out due to soft chicken skin. Next time I would simmer the sauce and deep fry the wings.
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Swiss Cheese 'n' Onion Quiche

Reviewed: Mar. 13, 2010
This was really good, and my first time actually making a quiche. I added one egg white in addition to the 3 eggs, and a layer of real bacon bits (the kind in the little re-sealable bag), which turned out awesome. Less fatty or chewy than using real bacon. Next time, I may add some mushrooms as well. The cooking time was almost right, I let it go a little longer. It didn't brown much, but it still had a good consistency. I've seen other quiches that just can't solidify.
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Honey Baked Chicken II

Reviewed: Feb. 11, 2007
I'm often one ingredient shy of a recipe, and this time was no exception. I had no honey, but noticed in a similar recipe, a woman had used corn syrup as a substitute, and it worked, so I altered this recipe a bit. I did have some honey mustard in the cupboard, so I used: 1/4 cup corn syrup, 1/3 cup honey mustard, 2 tsp curry powder, two dashes cayanne pepper, 1 tsp salt, and about 6 tbsp of butter. It was really good, but next time I would double all of the above, and reserve half the sauce to pour over at the midway point. I also used 4 skinless boneless chicken breasts, and the timing was fine. Put this over white rice, and double the sauce.
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Banana Crepes

Reviewed: Feb. 5, 2007
This was a really good recipe. I had some problems with it though that maybe someone can help me with. I halved the recipe and made it verbatem. I added 2 of the bananas to the sauce and it worked, but after I removed those bananas, the sugar separated from the butter and I couldn't salvage it. So only 2 crepes worked. They were awesome, but a lot of work for 2 crepes. Does anyone that has made this before know what I did wrong? I would love to make them again because they were so good but I don't want the same thing to happened.
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Maryland Crab Cakes III

Reviewed: Jan. 7, 2007
This recipe is great! My husband and I loved it. Part of the crab we used was canned (1/3 of it) and it worked great. I used the recommendations and added an egg and used half bread crumbs/half saltines. They fell apart a little even when I added an egg, so I believe this addition is a must. Same goes with using half breadcrumbs. I can definitely see how they would be too salty using all saltines. This is a definite keeper and as good as any restaurant crab cake I've had.
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