AMPHORAS Recipe Reviews (Pg. 2) - Allrecipes.com (1473563)

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BBQ Pork for Sandwiches

Reviewed: Jan. 27, 2004
Wow, this was so easy, and it turned out fantastic! I never need to buy BBQ pork again! I used 4 lb of pork butt, trimmed the fat and bones, and cooked it for 5 hours on high. After shredding the meat, I took another reviewer's suggestion and put it back in the slow cooker with the KC Masterpiece BBQ sauce and 2 ladles of broth. Then I let it cook for 1 hour on low, and it was scrumptious! Thanks! I will definitely make this again.
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8 users found this review helpful

Jay's Jerk Chicken

Reviewed: Jan. 27, 2004
For this recipe, we made the following changes based on various people's reviews: 1/2 cup of soy sauce, 1/3 cup vinegar, 1/3 cup lemon juice, 1/2 tsp cayenne pepper, 1 TBS Frank's red hot, and 2 cloves of garlic. However, it tasted like there was too much soy sauce. Sorry, but I will never make this dish again.
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Brown Family's Favorite Pumpkin Pie

Reviewed: Dec. 31, 2003
I made this pie without the topping, and this was my first attempt at making a pumpkin pie. This pie tasted really great even though I did not have ground ginger on hand. It had just the right amount of sweetness and was refreshingly light, not dense. I would rate it a 5 except that the pie came out looking like a monster, and the random pockets of custard (whipped egg whites) are really odd. The reason this pie looked so awful for me was because of two things. I made the mistake of using a shallow pie crust, so the filling almost overflowed. I also folded the whipped egg whites as specified, but the whipped egg whites didn't settle, so the pie had weird bulges on top that burned while baking. So the burned bulges on top of the pie made it look horrible, but it still tasted very good. I think next time, I will whip the egg whites less and actually mix it into the pumpkin filling so everything is smooth and consistent.
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3 users found this review helpful

Leslie's Strawberry Breakfast Chops

Reviewed: Dec. 31, 2003
Hmm, this dish is pretty good, but it is missing something. I doubled this recipe and made everything as specified except that I rubbed salt on the pork chops along with the cayenne. The sauce was very tasty, but the pork chops themselves were bland. Even though the sauce is poured on the chops and the sauce is flavorful, it's not the same as having flavors infused in the meat. I think the chops need to be marinated in salt, cayenne, and probably something else. This dish also did not come out as tender and juicy as I like, and I think it's because the pork did not cook in a sauce. So I'll make it again, but I will make some changes next time. Still a good recipe though. Thanks!
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7 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Dec. 31, 2003
This recipe really saved me the day I had very limited supplies on hand, and most recipes called for stuff I didn't have. We used .8 lb of chicken breast, cut each breast in half to make them thin, and pounded the breasts. Then we made the batter as specified and baked for 40 minutes. It was really tender and juicy, and I would definitely make this again. However, next time I'm going to put melted cheese and pasta sauce on it to make it more like the Chicken Parmesan that I'm used to. Thanks for a great recipe!
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2 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Dec. 31, 2003
This was a pretty good dish, but the recipe needed some tweaking. I used dried parsley instead of fresh cause I did not have fresh on hand. I also used 1 lb. of shrimp cause the 1/2 lb. is not enough to feed four, IMHO. Then I made everything as specified, but the sauce was bland. So I added about 1 tsp of salt. Also, I would prefer a thicker sauce, so next time I'll probably use less water. Overall, this was about a restaurant quality pasta that I will make again. Thanks!
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1 user found this review helpful

Calamari

Reviewed: Dec. 31, 2003
We had some trouble with this recipe at first because the squid we bought was frozen in ice, so the batter wouldn't stick. We ended up scaling up the batter to use 3 cups of flour, and then it worked. This turned out really tasty, but I would use a little less salt next time. Also, I'd recommend you do a test batch to see how long you need to cook the squid, cause our first batch came out too hard. We served this with "Best Marinara Sauce Yet" as a reviewer suggested, and it was awesome. We will definitely be making this again. Thanks!
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Best Marinara Sauce Yet

Reviewed: Dec. 31, 2003
This sauce is amazing! I could drink this stuff. The only change that we made was using 4 tsp of dried parsley instead of the fresh parsley. I will definitely make this again!
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0 users found this review helpful

Cajun Chicken Pasta

Reviewed: Dec. 13, 2003
We used a little more cajun seasoning than specified, and this turned out absolutely amazing. It's better than restaurant quality!
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1 user found this review helpful

Sugar Snap Peas

Reviewed: Dec. 13, 2003
Um, I have to disagree with everyone's rave reviews. I used frozen sugar snap peas, shallots, and dried thyme. The shallots were great, but the sugar snap peas tasted one-dimensional. I also found that I don't like baking the peas. They're much better stir-fried.
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4 users found this review helpful

Butternut Squash Soup

Reviewed: Dec. 13, 2003
I used half the amount of cream cheese as others had suggested. This was ok, but it was a bit bland.
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Golden Sweet Cornbread

Reviewed: Dec. 13, 2003
Pretty good, but could be sweeter.
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Rich and Simple French Onion Soup

Reviewed: Dec. 13, 2003
This soup needed some salt, but it turned out quite well after that addition.
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Flaky Crescent Mushroom Turnovers

Reviewed: Dec. 13, 2003
We used Pillsbury croissant mix, and the only change we made was that we added a little sugar to the filling to add another interesting dimension. This was absolutely to die for! I am going to make this again, and again, and again!
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Florns' Chinese Steamed Fish

Reviewed: Dec. 13, 2003
It does not say this in the recipe, but make sure that you put the sauce over the veggies, because otherwise the tomatoes and mushrooms are totally tasteless. The fish turned out and was good, but it was not spectacular. Then again, my husband and I have had lots of amazing, authentic Chinese fish dishes, so we are probably too spoiled. :)
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18 users found this review helpful

Displaying results 21-40 (of 70) reviews
 
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