Achyvi Recipe Reviews (Pg. 1) - (12425006)

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Loco Moco

Reviewed: Jun. 18, 2013
I would highly recommend making this with medium-grain rice, because that is the best-tasting rice (in my not so humble opinion :P ) and because that's more in the spirit of the original dish. You can use either Spam or hamburger patties--either is acceptable, and don't let anyone else convince you otherwise. I always make it with scrambled eggs, but that is because I suck at making fried eggs. If you can manage it so you can get a bit of runny yolk it is a wonderful compliment to the gravy! This may be crazy unhealthy, but it is also crazy delicious.
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Savory Crescent Chicken

Reviewed: Mar. 22, 2013
I've now tried this recipe once as written, and once modified. As-is they're very tasty, although maybe a little bland depending on what you use for breadcrumbs. The second time I left out the breadcrumbs entirely, based off of other reviews, and I also added a bit of rosemary. This recipe is a good one to experiment and make your own! I totally failed at doing the dumpling shape, though... I ended up making them look like little burritos, which worked just fine for us. For the burrito shape we cooked them for 15 minutes. One thing that others should DEFINITELY take into account is that you will probably want two cans of crescent rolls. I used the default measurements of two cups of chicken, and that was enough for about six-ish bundles, and with two cans I used all of the filling perfectly.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 27, 2012
I did this recipe as-is, and I thought it was firmly mediocre. It wasn't bad--we still ate it--but it wasn't terribly good, either. The meat was fairly tough after basically boiling in the water/wine mix all afternoon, which is a bit of an effort with something like tenderloin. I'm glad I tried it, but I think I'll stick to oven roasting next time.
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Kalua Pig in a Slow Cooker

Reviewed: Aug. 24, 2011
It smelled right (apparently--my significant other is Hawaiian, and that's what he said), but we both found the meat to be kind of plain. It wasn't bad! It was just a bit boring. This is a good start, though, and to be honest, if one is really expecting pit-quality pork from a slow cooker, that's really a bit unrealistic and setting oneself up for disappointment.
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Reviewed: Apr. 25, 2011
I agree with everyone else--this is definitely a starter recipe! We seasoned the heck out of the meat and used gouda cheese (because that was all we had on hand), and it still was lacking a little "something", so I can't imagine doing it as-is. However, it wasn't bad! I will definitely add it to my go-to list of quick dinners, and experiment more with spices. I used two cups of macaroni, which was PLENTY for two people, plus a leftover lunch or two. Also, I baked it for about five minutes just to see how it would go, and it dried out a little, but not too bad. If you decide to go the oven route (and I think it'd be fine either way), make sure to keep an eye on it, because it dries out FAST.
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