Frank Recipe Reviews (Pg. 1) - Allrecipes.com (13059840)

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The Best Clam Sauce

Reviewed: Jul. 11, 2011
Just a few things I'd change after I made this the first time...I'd add a palm full of pepperocino (crushed red pepper flakes), wich would of been sauteed briefly in the olive oil with the garlic until fragrant, then ad the onions. I'd also of prefered fresh clams, the canned clams tend to leave a lot desired for me. You can taste the difference...I'd also of swapped out 1/2 cup of butter for 1/2 cup of rosemary infused olive oil, or maybe garlic infused olive oil. The butter really wrecked my cholesterol intake for the day, but I've been good and deserved a dish to spoil myself with. To me this was just your run of the mill resturaunt style white clam sauce, though instead of dry white wine, I liked it better with a good sparkling wine in the sauce the second time around, I used a Prosecco, a sparkling, fruity white wine made in the Tre Venezie region of northeastern Italy. They are relatively cheap wines starting off at 10 dollars a bottle, though the bottle I used was Ruggeri Prosecco Cartizze at about $32. It was a vast improvement over dry white wine.
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Pear Honey

Reviewed: May 7, 2011
The first time it came out very dark and much more like a jam. I cooked it 3 hours on medium heat, mainly cause the first batch made 4 quarts rather then 2 quarts. (2 pints to a quart) This second batch I cooked for 2 and half hours on low, figured that the reason it was so dark was cause the sugar started to burn/scortch, lower temprature for not as long a cooking time in theory would of produced a more honey like consistancy. So far it is very very soupy. More like a juice then anything else. Sadly I lack any lids to recan or I'd cook it for longer, though it is still delicious. Either way, it's excellent, and well deserving of use in a special bbq sauce made for a special event.
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4 users found this review helpful

Whiskey Mojo Marinade

Reviewed: Jun. 15, 2010
was very good, however I went 1 step further...I turned it into a bbq sauce. I added 1/2 cup palm sugar (can use equal amount of honey or brown sugar), 1/4 cup cider vinegar, 1 cup catchup and 1 tsp mustard. I hate wasting good whiskey. It was so flavorful on my pork loins, I wish I had more meat to cook...
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9 users found this review helpful

Toasti

Reviewed: May 29, 2010
Pretty good, it doesn't form into a patty at all, it's too moist, I added a 2 cups of bread crumbs though, some red pepper flake (1 tablespoon), some onion, bit of garlic, it was very good. I baked it instead of fried it at 450 for 45 minutes (I had potatoes baking along side it), never ever seen this in or near korea though. Spent a year in south korea. Either way it's good.
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4 users found this review helpful

Asian Fire Meat

Reviewed: Apr. 28, 2010
The only way to get any closer to traditional chinese street fair is to live in china. Instead of red pepper flakes though I used a ghost chili hot sauce. Only a drop of the ghost chili hot sauce, and well I've got a stomach that glows more then all the erupting lava from seven volcanoes.
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3 users found this review helpful

Tuna Fish Salad

Reviewed: Apr. 26, 2010
This was simply Delicious, it really really made a nice filling for sushi hand rolls. I dislike nori and used soy wrappers instead wich added a whole new spin on things. Little different then a regular sandwich. Was delicious when dipped in day old sweet and sour sauce, and general taos sauce. I highly recommend this for any type of sandwich or sushi.
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Antipasto Platter

Reviewed: Nov. 15, 2008
almost the way nanna made it. Most authenic I've seen on here.
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16 users found this review helpful

 
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