AIINGEL Recipe Reviews (Pg. 1) - Allrecipes.com (1568942)

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Good Old Fashioned Pancakes

Reviewed: Mar. 30, 2006
With a few tweaks, this recipe is better than the one I've always used. What I changed: 2 tsp baking powder, 1/2 tsp salt, 2 tbsp sugar, 1 1/2 cup milk. The genius, I believe, lies in the use of more baking powder, resulting in a lighter pancake. Tip: To make round pancakes, pour batter at a height of 2-3 inches at the same spot on the griddle.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 16, 2006
Extremely flavourful marinade, which penetrates the flesh. The flavour is rather "herby", but in a good savoury way. Use 1 to 1 1/2 tsp salt per chicken, depending on size. The recipe didn't call for any fat, but I rub butter/olive oil all over the chicken (under the skin too). You can put two pats of butter under the skin on each side of the breast if roasting breast-side up. Also, cover the wing tips and leg bones with some foil for the first 2 hours to prevent burning.
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Broiled Pork Chops

Reviewed: Feb. 21, 2006
I actually pan-fried my pork chops with the sauce, and the doneness was perfect. Pan-frying, especially for beginners, is the easiest way to ensure that the pork is not overdone (you can poke at the meat to feel when it's cooked). I also marinated the chops with some of the sauce for half-an-hour before frying it - don't leave it marinating for too long, or the vinegar will denature the meat. Changes to sauce: cut back the ketchup a little, double the Worcestershire sauce and halve the vinegar, add more brown sugar (this cuts down on the sourness and helps the sauce to caramelise and become sticky). Make more sauce, you'll find it disappearing as you baste. You may want to fry some garlic before adding the chops. This sauce is reminiscent of a bbq sauce, as others have pointed out, but it's lighter and doesn't smother the meat like bbq sauce can. With the changes, it's superb with pork. I'm definitely noting it down.
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Basil Cream Sauce

Reviewed: Mar. 4, 2004
A great basic pesto recipe (which can be modified to your taste) with cream. I add some heavy cream (for flavour) and top up the rest with milk, to make it a little healthier. It's very rich!
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Jamie's Cranberry Spinach Salad

Reviewed: Sep. 3, 2003
Unusual, and it tastes fantastic! My new favourite salad. I did not include the poppy seeds and it still tasted good. I did use more sesame seeds than suggested. Oh, and I cut the sugar to half or even less as the cranberries are very sweet in themselves. Put the greens in individual salad bowls, top with toasted nuts and cranberries, then pour the dressing on top for your guests to toss themselves. That makes for a pretty presentation and avoids the problem of the "bits" falling to the bottom of the bowl and getting lost.
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Baby Back Ribs

Reviewed: Aug. 20, 2003
Simplicity itself. I used Chinese Char-Siew sauce (which is chinese barbequeue sauce) and it turned out great, even without overnight marinating.
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Sweet and Sour Pork Patties

Reviewed: Aug. 20, 2003
These were not bad - I shaped them into meatballs too. I felt they lacked a little kick though - perhaps some pepper would have made a difference, or chilli powder, or soy sauce (use less salt if using soy sauce). Some assorted vegetables could be fried/simmered in the sweet and sour sauce before adding the meatballs to make this a complete meal, as well as to add colour to this dish.
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Sweet and Sour Pork I

Reviewed: Jul. 22, 2003
This is a fantastic recipe and as I'm Singaporean, I can tell you that it's certainly authentic! I think one step was missed out, as pointed out by another reviewer - after the water, salt and baking soda mix, dip the pork pieces in beaten egg before drenching in tapioca flour (which, incidentally, is easy to find and fairly cheap in Singapore). The oil will turn cloudy and blacken while deep-frying and I had to change the oil in the wok several times. Oh, and I also recommend halving the amount of plum sauce and vinegar,as well as adding more sugar, as I personally found the sauce a bit too sour/tangy. If you don't have plum sauce, you could use the pineapple juice in the can (if you're using canned pineapples).
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Asian Beef with Snow Peas

Reviewed: Jun. 20, 2003
This is a great recipe that works even if you add different vegetables or don't add any vegetables at all. Very authentically Asian in flavour. It could do with a bit more cornstarch if you want a thicker sauce. I marinate my beef in some ground black pepper before frying. Quick and delicious!
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