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Key Lime Pie IV

Reviewed: Jul. 18, 2012
Sadly, this is probably the best recipe AllRecipes has to offer. It is close to the traditional recipe in most ways (uncooked filling, standard crust), but to be a Key Lime Pie it has to be made with Key Lime juice. Key limes are much different than the standard Persian limes, with an entirely different flavor. No lemon juice, standard is about 1/2 cup Key Lime juice (about 3/4 lb. fruit). Under no circumstances should green food coloring be used; the filling should be yellow. Whipped cream is pretty common now, but meringue was used first- the pie was developed at a time when there was practically no refrigeration in the area (south Florida).
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Creamy PHILLY Beef Stroganoff

Reviewed: Jun. 29, 2012
A passable basic recipe if you use sour cream instead of the cream cheese spread (it is a Kraft recipe). Cooking the steak before slicing is odd. I would skip the thyme, use dill and paprika.
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Indian Style Basmati Rice

Reviewed: Jun. 22, 2012
This is far too much water- typically the proportion is 1 1/3 to 1 for dry rice, 1 to 1 for soaked, though these can be adjusted somewhat. The cumin is also way out of proportion.
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2 users found this review helpful

Guacamole

Reviewed: Jun. 9, 2012
The garlic would be better toasted in a dry skillet, and there are more Mexican tasting sources of heat- I think Serrano chiles taste best in guac. If you don't like raw onion, it can be sauteed, or toned down by a brief soaking in water.
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1 user found this review helpful

Roasted Corn and Poblanos

Reviewed: May 20, 2012
Good, simple recipe- the peppers can be varied infinitely, of course. Some sort of sweeter pepper would be good with less sweet corn. Frozen corn can also be charred in a skillet- takes a bit longer than you might think, it should go in first for this recipe. Heat of jalapenos does not increase with cooking, it decreases markedly (try a piece raw, if you don't believe me).
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3 users found this review helpful

The Best Meatballs

Reviewed: Apr. 24, 2012
Very good- a lot of variations are possible, of course; a personal favorite is shredded cooked potato in place of bread. The secret here is the amount of oil for frying- you need enough to partially float the balls when they are first put in, or they will flatten on the bottom. Not a huge deal, but balls are balls.
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3 users found this review helpful

Jimmy's Mexican Pizza

Reviewed: Apr. 20, 2012
Could be good for a person with munchies, though the seasoning is a bit unimaginative. Has no sort of relation at all to pizza.
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6 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Apr. 20, 2012
Great way to cook asparagus. The thicker asparagus is generally tenderer and better flavored, and I prefer to peel it before cooking- should develop browned patches when done- I use a 500 degree oven. I would skip the garlic and cheese- the dish doesn't need them, they won't stick well and will burn.
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1 user found this review helpful

Slow Cooker Beef Pot Roast

Reviewed: Apr. 16, 2012
Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but it's a better choice here (and many other places) than chicken.
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155 users found this review helpful

Reuben Pizza

Reviewed: Dec. 31, 2011
I did not care for this. I'd cancel the star if I could.
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Shrimp Fried Rice II

Reviewed: Dec. 13, 2011
OK recipe- too much water for the amount of rice, and more oil than needed.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 28, 2011
A minor variant on the standard toll house recipe- the cooking instructions are kind of odd- these are a little short on shortening, but not enough to grease cookie sheets; they're still cookies. Too much sugar, but that's life in the world of desserts. No idea why the butter is melted; it accomplishes nothing, and the dough will need to be refrigerated before making the cookies; If you do so, they won't run.
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Key Lime Ice Cream

Reviewed: Jul. 26, 2011
Haven't tried this yet, (thus making my rating somewhat moot, but you have to put one) but it's next in line. I'm supposing that, since it's key lime ice cream, key lime juice is intended. I don't know what "half and half cream" is- I'll try just half and half, seems like enough eggs for that to work
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4 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Apr. 9, 2011
Good basic recipe. I've experimented some with roux, and am not at all convinced that there's any reason it needs to be cooked this slowly; just be very careful not to burn it, but as long as you reach the proper color evenly, it only needs a few minutes .
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8 users found this review helpful

Chicago-Style Pan Pizza

Reviewed: Apr. 3, 2011
Not sure which I like least- using bread dough for pizza, using frozen bread dough, or trying to press a one pound "loaf" of dough into a pan. Or maybe it's using a pound of Italian sausage on a pizza, AND adding fennel. Then again, I spend little time in Chicago, maybe that's what they do there.
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The Best Red Enchilada Sauce

Reviewed: Feb. 17, 2011
Good recipe for the most part- I've found that all Ancho chiles, though I love them, makes for a bitter sauce- I use 2 oz. chiles, (1 Ancho and the rest red chiles such as California, New Mexico, or Guajillo) to 2 cups liquid (I use water with a bit of sherry or vinegar). I also like some aromatics (onion and celery, sauteed) and definitely no tomato. Kudos for not using starch to thicken- a common and counterproductive addition.
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2 users found this review helpful

 
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