PerkyStone Recipe Reviews (Pg. 2) - Allrecipes.com (1518863)

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Rosemary Corn Soup

Reviewed: Jan. 1, 2007
i made this soup as the first course of a birthday dinner for a friend. after i saw on another webpage the exact same recipe and i was by bon appetit, i decided on this recipe. the only difference in recipes was this one calles for 2 garlic cloves and fresh herbs. i used the fresh herbs, but roasted a whole garlic head and added that in. i also used a homemade vegetarian stock since my friend is a vegetarian and it is low in sodium but tasty. this soup was a big hit, and after making to-go bowls, there wasn't any left. i made it again for my grandma and family during the holidays and again they loved it. also i used an immersion blender rather than blending it. it was a good soup. i prefer it with crackers than a crusty bread. if you like corn (and who doesn't), this soup will be a hit.
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12 users found this review helpful

No Bake Cookies V

Reviewed: Dec. 18, 2006
these were just what i was craving. very easy to make. they do sofen when you hold them in your hand.
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0 users found this review helpful

Baklava

Reviewed: Dec. 18, 2006
Yum! i have used walnuts, or pecans (much more expensive) the last time i made it i put a zest of a whole orange in the honey sauce and used all pecans. my whole family loved it. it is easy, but time consuming. the hardest part is cutting it. it always hurts my wrist. it's worth the pain though!
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3 users found this review helpful

Chocolate Bar Fondue

Reviewed: Dec. 18, 2006
i have made this many times in order to mimic the melting pot's fondue. it always turns out fantastic. i substitute a liquor such as amaretto for the instant coffee. it goes well with basic fondue recipe room this site (i half the recipe and subtitute beer for the milk). i also always make the cream cheese pound cake I recipe from the site to dip in the chocolate fondue. mm, heaven!
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3 users found this review helpful

Amaretto Chicken

Reviewed: Oct. 5, 2006
i combine this recipe with the almond sauce chicken breast recipe also found on this site. i follow the first three steps of the almond chicken recipe. i dredge the chicken in an egg and almond mixture. then i saute in butter over the stove top. then i start at step three on this recipe and put the sauce over the chicken and heat in the oven. i serve it with linguine. not the most healthy, but very yummy and tasty.
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9 users found this review helpful

Almond Sauce Chicken Breasts

Reviewed: Oct. 5, 2006
I combine this recipe with the amaretto chicken also on the site. i follow this recipe to step 3. then i use i cup heavy cream, 1 cup shredded gruyere cheese, and 1/2 a cup of amaretto and melt on the stove top. then i pour this sauce over the chicken and put in oven at 350 for 40 minutes. i serve it with linguine.
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22 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Oct. 5, 2006
if i make pizza, this is the recipe i use for the sauce. i omit the anchovey paste. it is a little spicy and sweet. not your normal pizza sauce. very yummy.
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0 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Oct. 5, 2006
yum! i have made this recipe many times and it always comes out well.
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Zucchini Patties

Reviewed: Oct. 5, 2006
i thought these were ok, nothing special. my boyfriend, however, loved them. but then again, he loves almost anything i cook for him.
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0 users found this review helpful

Indian Eggplant - Bhurtha

Reviewed: Oct. 5, 2006
this was tasty. i thought it tasted a little strange, so i decided to puree it in the blender since that is how i've had it at indian restaurants. i preferred it pureed. i served it with basmati rice. i thoguht the spice combinaiton was a little boring. very similar to 5 other curry recipes i have. i guess i was expecting something with a little different spice combination. i would probably make it again but i am still searching for something different. the more days it sat in the fridge, the spicier and more flavorful it became.
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Pineapple Zucchini Bread

Reviewed: Sep. 30, 2006
YUM! this is requested often in my family. would also make a nice gift.
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3 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Sep. 30, 2006
very good. a different hummus for when you're in the mood for something different.
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0 users found this review helpful

Bananas Foster II

Reviewed: Sep. 30, 2006
This is incredible. i have discovered though i prefer other nuts to walnits, so sometimes i use pecans. a good easy dessert that will impress.
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0 users found this review helpful

Cream Cheese Pound Cake I

Reviewed: Sep. 30, 2006
This is the best pound cake ever. it even beats my grandmas! the only thing i changed is i halved the recipe and make in in a 6" load pan (b/c thats the only baking pan i had) makes the perfect amount. Goes really well with chocolate fondue!
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Basic Fondue

Reviewed: Sep. 30, 2006
Yum! tastes just like the melting pot's! i half the recipe so it will all fir in my fondue pot. i also substitute a cup of beer for the milk. I serve it with apples and panera sourdough bread. it is also good with broccoli and carrots. I also usually add 2 small cloves of garlic, but i love garlic.
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8 users found this review helpful

Pan-Fried Asparagus

Reviewed: Sep. 30, 2006
This was my first attempt at making asparagus. it is very good, but i don't make it often because i like it just as well other healthier ways.
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Zucchini Risotto

Reviewed: Sep. 30, 2006
Yum. I love thyme. it compliments the sundried tomatoes and zucchini well. i would make this for company.
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2 users found this review helpful

Spring Risotto

Reviewed: Sep. 30, 2006
This was my first attempt at risotto. It was also my first encounter with fennel. It is very good, but pretty rich. it's hard to eat a lot of it at once.
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2 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Sep. 30, 2006
YUM. This is requested often in my house! i use chicken breasts, because that's what i like, and i use 1/4 cup ground cashews as a thickening agent instead of the cornstarch and water. Very good flavor.
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1 user found this review helpful

Asparagus and Ravioli with Dijon Alfredo Sauce

Reviewed: Sep. 30, 2006
YUM! This is one of my favorite recipes on this site. the first time i made it, i didn't think it went well with cheese ravioli, it was too rich. now i always make it with farfalle, and also add sundried tomatoes to the asparagus. as suggested by others, i cut down on the mustard amount. i first used 2 tbsps and thought that was scrumptious. then my sister suggested we use a little more, so i added 1/4 cup. i think i liked it that way better. i also have only used the grey pupon country dijon. it has mustard sseds in it and makes the sauce have a more visual texture. i also cut ethe asparagus in smaller pieces, 1" long perhaps and i add extra garlic. i also have experimented with substituting asiago cheese for the parmesan, yum!
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1 user found this review helpful

Displaying results 21-40 (of 52) reviews
 
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