Alphafive Recipe Reviews (Pg. 1) - Allrecipes.com (15900537)

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Pork Chops With Black Cherry Sauce

Reviewed: Jul. 20, 2014
I was looking for a cherry sauce to serve with grilled lamb chops, and this was perfect. I used just a small amount of onion, as I didn't have any shallots, and I used a few sprigs of fresh rosemary instead of dried. It got rave reviews, and is definitely a keeper.
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Finnish Pulla

Reviewed: Mar. 21, 2014
I've made this bread several times and it always gets rave reviews, even from my Finnish mom, and takes me back to when my Mummo (grandmother) used to make it when I was a child. The only things I did differently was double the cardamom, and I melted the butter and added it at the same time as the milk, instead of adding it separately later. I probably only use about 8 cups of flour. I also bake it at a much lower temperature because otherwise it will definitely burn (I need a baking stone...) I am surprised by people who found it dry, because it's not. It freezes very well, too. Delicious, and well worth the effort.
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Pork Chops with Raspberry Sauce

Reviewed: Mar. 21, 2014
This is a very simple dish that allows for minor changes without impact on the overall quality of the dish. I used balsamic vinegar, and finished the sauce with a tablespoon of butter. It was excellent.
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Low-Fat Corn Bread

Reviewed: Mar. 18, 2012
I wanted a cornbread recipe that was low in saturated fat but still moist and flavorful. I made a few simple tweaks and this was fabulous. Increased sugar to 1/4 cup, used 2 whole eggs instead of just egg whites, and used fat-free plain yogurt instead of applesauce. Everyone loved it, and it tasted more like "traditional" cornbread than I expected. Plus, it took about 5 minutes to prep!
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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 14, 2012
Increased the flour to 1 tbls and the baking time to about 10 minutes. Also I used sugar instead of flour to coat the ramekins, which made for a really nice little crunch to the outside. When unmolding, I ran a sharp knife around the outside, inverted the ramekin onto the serving plate, then waited about 30 seconds. When I tried to remove them too soon, they didn't unmold well. This was super-easy and absolutely delicious. I served mine with a small scoop of vanilla ice cream. Amazing.
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Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Feb. 14, 2012
This recipe was AMAZING. I used whole tenderloin steaks (2 steaks of about 6 oz each) instead of cubing the meat, but left all other quantities the same except I reduced the port from 2 cups to 1.5 cups. I used a ruby port (LBV), and had the rest of the bottle with dessert! I also used regular white mushrooms instead of shiitake. I found the flavor and texture of this sauce exceptional. By reducing the quantity of the port, it reduced the amount of time needed for the reduction (took about 15 minutes).
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Oven-Roasted Asparagus

Reviewed: Feb. 14, 2012
Flavor is really good, but it was tough to find the balance between ensuring the asparagus is cooked enough, to when it starts to get a little stringy. Use freshly-grated Parmesan for best results, not the dry stuff in the can.
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Simple Savory Quinoa

Reviewed: Feb. 12, 2012
This was excellent. I made a couple of small changes: I diced all the vegetables quite finely before sauteeing. I added some red pepper, and I substituted green onions for regular onions, to add a bit of color. I increased the bouillon to 1.5 cups, and increased the quinoa to 3/4 cup, in order to make this a 4-serving recipe. My husband has never cared for quinoa but he LOVED this.
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