TonyNYC Recipe Reviews (Pg. 1) - Allrecipes.com (16229479)

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Chicken with Chipotle

Reviewed: Feb. 22, 2015
I'm a big fan of spicy food, and I love canned chipotles. Be aware that not all chipotles are the same--some of naturally hotter than others. If you're concerned about the heat, start with one. You can always add more, but you can't subtract. Be sure to include some of the adobo sauce from the can--this is what makes canned chipotle peppers particularly special. Again, beware of the heat in the adobo, too. I followed the advice of other reviewers and added about 1/2 of a small onion and several cloves of garlic (sautéed first) to the sauce. In the end, my sauce was good, but it needed salt. While the recipe says "salt to taste," more specific guidance would have been helpful. I also would suggest seasoning the chicken before roasting it in the oven--it's important if you want to develop layers of flavor. At the very least, use salt and pepper on the chicken. I noticed one review where the reviewer curdled the sauce. Sorry, but that's not a problem with the recipe, it's a problem with technique. If you pour the sauce into a really hot pan, of course the milk will curdle. If you start it in a cold pan, and heat it slowly, it will be fine. I served this over rice. It's a good, but not perfect recipe. But, it's super easy--and that is a big plus in my book.
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Brazilian Chicken with Coconut Milk

Reviewed: Jan. 29, 2015
I really can't understand the reviewers who said this was bland. It is literally impossible to end up with bland results if the recipe was actually followed. If modifications were made and the result was bland--that's another story (and not justification for a bad review). I still crack up every time someone completely changes a recipe and then reviews it (sorry if this is hard on your ego, but it really screws up the review system). I was very happy with this recipe, as written.
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Lemon Curd

Reviewed: Jan. 6, 2015
This is a great recipe for lemon curd, although I increased the lemon zest in mine because I like it extra tart. As I was reading the reviews, I started laughing when I read the review written by luv2cook. I wondered if this reviewer is my twin. Everything s/he said is spot on, and I had planned to say the same things. By all means, please use fresh lemon juice! It's fresher than bottled, it tastes so much better, AND it's cheaper than buying a bottle (or a plastic filled lemon). It's also not really hard to squeeze fresh juice from the lemons. Finally, the zest is really important, so unless you omit it you need fresh lemons. (The essential oils in the zest add a ton of flavor.) Bottom line--lemons are the star of this recipe, so use the best ingredients possible. Likewise, I would caution against using the microwave for this. While it can work, it is very easy to overshoot it and end up with lemony scrambled eggs. There's a very good reason that virtually no curd (or custard) recipe calls for using the microwave. I actually get nervous when I see recipes that instruct one to cook curd/custard directly in a saucepan. Using a saucepan is less risky than the microwave, but I always take the precaution of using a double boiler. No need for special equipment here--a heat proof bowl on top of a saucepan with simmering water works perfectly (make sure the water is low enough not to touch the bottom of the bowl). Yes, this takes a bit longer (but not much), but curds are intended
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Real Homemade Bagels

Reviewed: Dec. 30, 2014
These were really outstanding, and I thought that it was a relatively easy bread recipe (breads can be tricky, especially for novices). The only modification that I made was allowing the dough to rise/ferment in the fridge overnight--which is what professionals do with bagels. Well, actually, I guess I made another minor change in the process. Rather than mixing the yeast in with everything else, I mixed the yeast, 1 tablespoon sugar, and 3/4 cup of lukewarm water in a separate bowl to let the yeast proof before mixing with everything else (make sure to make necessary adjustments in the sugar and water before adding them to the flour). After about ten minutes, the yeast should be foamy (indicating the yeast are alive). I'm surprised that no one seems to have mentioned this, but don't go by the reviews that are saying only use 4 cups of flour. The climate can make a huge difference here--specifically humidity level. I would advise starting with 3.5-4 cups, and then add more flour if necessary. But, because the climate is different from one kitchen to the next, a blanket statement that 4 cups is enough may not be true for everyone. One final tip--for those who have had a problem with the bagels sticking to the parchment, you can prevent this by lightly greasing the parchment. Obviously, this isn't usually necessary when using parchment, but the wet bagels can become a little glue-like. I just spray it with a light coat of non-stick cooking spray. I haven't tried it with thi
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Ultimate Iced Coffee

Reviewed: Dec. 25, 2014
In response to the most popular review. . .there's one very good reason to cold brew coffee. Cold brewing doesn't extract acidic, bitter compounds that are extracted by traditional brewing. Yes, it's more effort, but there is a significant difference in the results. Give it a try!
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Curried Coconut Chicken

Reviewed: Dec. 20, 2014
This is an excellent curry for anyone new to making curry. Probably the MOST important thing to keep in mind when making a curry is that the quality of the curry powder (or paste) will mean the difference between a great dish and a poor dish. There are a lot of mediocre (at best) powders out there, and they will result in a mediocre dish. I can just about guarantee that the reviewers claiming this was "bland" used a mediocre (or old) powder. The second thing that I need to say is in response to the comment advising people to use sweetened coconut milk. With all due respect, this is not a good suggestion. I'm a seasoned (pun intended) curry maker, and I've never seen any recipe that called for sweetened coconut milk. Of course, the "correct" thing to do is what works best for your palate, but it's certainly not traditional to use sweetened coconut milk.
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Chicken Pot Pie II

Reviewed: Nov. 30, 2014
This is a good recipe. One of my favorite parts of pot pie is the crust, so I prefer it with a bottom and top crust. Adding the bottom crust didn't change the cooking time. I also prefer making my own crust, so I did that. Aside from these minor things, I followed the recipe closely. The truth is that making a pot pie is really more about a technique than carefully following a recipe, and some changes are easy to accommodate. That said, I got a real laugh when the top rated comment made a COMPLETELY different recipe. Sorry to disagree with all the upward turned thumbs, but completely changing the published recipe (cheddar cheese is great, but totally changes the spirit of the original), and then reviewing it, is NOT providing a useful review of the recipe. The reviewer would be better off just publishing her/his new recipe instead.
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Simple But Awesome Lemon Pepper Pork Chops

Reviewed: Oct. 27, 2014
Pork chops are one of the few things that I really struggle with. Like many people, I find them hard to cook without drying them out. This recipe prevents that problem. As for the person who threw the tinfoil packages straight in the oven, and then was surprised that they leaked. . . Please! That was an error on the part of the person who did it, not the author of the recipe. Sometimes you need to think logically and not expect a recipe to give every possible minute detail.
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Low Carb Cheesecake

Reviewed: Dec. 28, 2012
Rarely do I post a very negative review, but (1)this isn't a good recipe, & (2) it's a horrible choice for people eating LC. To start, a cheesecake is, by definition, mostly cream cheese--one package doesn't cut it. Some have ricotta, but in a smaller proportion to the cream cheese. Why flour? I've never seen flour in a cheesecake recipe (except some crusts, but that isn't the case here). The addition of APF, even in a small amount, while calling this "low carb" is laughable. I just have to ask: why bother making any recipe if it doesn't taste good? Good news! You can have your cheesecake, and eat it too while sticking to LC. Anyone serious about LC should know that it works best when aim for low carb, high fat (yes, that's right), and moderate protein. The basic tenet of LC is that dietary fat doesn't make us fat (or unhealthy). Yes, some fats are worse than others, but attempting to reduce/eliminate fat is counter productive. Furthermore, low fat products are generally higher in carbs than the full fat versions. There are many LC cheesecake recipes online that are outstanding (look beyond this site). I'm proud to say that I made an LC lemon cheesecake (nut crust, sour cream topping, and lemon curd on top of that) and I've lost a couple of pounds in the 3 days since. Bottom line: There's no need to deprive yourself on LC, but cheesecake shouldn't be a staple your diet either.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Dec. 23, 2012
I made this for our Christmas dinner a year ago, and it was such a huge hit that I am returning to it again this year. First, though, I have to say that I really don't understand why people modify a recipe, and then give it a poor rating because their modifications didn't work out. I followed the recipe pretty closely with one exception: I don't eat sugar, so I substituted granular Splenda in the rub (DO NOT use Equal/Nutrasweet--it breaks down when exposed to high temps), and I used sugar free apricot preserves. This worked very well for those looking to cut back on sugar (there's not a lot of sugar in the recipe anyway). I do have a few suggestions. The recipe is best if you can leave the rub on for as long as possible before cooking. I took the meat out of the fridge for about 30 minutes before I started to cook it. I also baked mine in the oven--it's a bit cold for grilling outside at this time of the year. However, before putting it in the oven, I seared the tenderloin on all sides in hot pan with a little oil. Finally, I put it in the oven at 375 (covered) for 20-40 minutes, until temp was 135-140. I removed the pork from the oven, and turned it up to 475. While waiting for the oven to come to temp, I glazed the pork. Then back to the oven for about 10 minutes until the temp reached 145. Do not go any higher. In 2011 the USDA changed the recommended temp from 160 to 145. For good reason--145 kills bacteria, but it doesn't turn the meat into shoe leather. Hope this helps
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Peanut Butter Vegetable Chicken Soup

Reviewed: Dec. 22, 2012
I love chicken soup, and I had high hopes for this recipe because I wanted to shake things up a bit from my usual soup. I did not care for the peanut butter addition. This isn't a matter of not liking peanut butter (I probably love PB a little too much, if you know what I mean--I'd be happy to sit with a jar of PB and a spoon!). I just didn't like the flavor it added to the soup. I know many reviewers say it's not noticeable, but it was to me (actually, why add it in the first place if it's not noticeable?), and I didn't like it with the other ingredients.
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Pumpkin Pie Spice I

Reviewed: Nov. 19, 2012
This isn't bad, but I prefer Pumpkin Pie Spice II because it feels like cloves are missing. I'm a little confused by the comment that said she "checked the ingredients of allspice at the store." I suspect that she meant to say "I checked the ingredients of pumpkin pie spice," instead. Allspice is NOT a spice mixture, it is a spice all on its own (it comes from a Jamaican tree).
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Stewed Cabbage

Reviewed: Jan. 1, 2012
This recipe is OK. It's not the best cabbage I've ever had, but not the worst either (by a long shot--there are some truly awful recipes out there!). I added a bit of nutmeg that I grated myself (this is one of those things that I won't use pre-ground). It added a nice touch. I just grated it right over the pot, but it was probably about 1/4 tsp. Warning the cooking time at the top of the recipe is calculated incorrectly. The directions of the recipe are accurate, though. If you add up the times in the directions the cook time is more like one hour, not 40 minutes. Finally, in the first step, I went with the short end of the time because the celery and onions will continue to soften during the rest of the cooking. So, I cooked onions and celery for about 2 minutes, then added the chopped garlic for the last minute (don't cook garlic the full time or it may burn and get bitter). Again, not my favorite recipe, but I will likely make it again because I'm always looking for a variety of ways to get cabbage in my diet.
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Ultimate Cranberry Pudding Cake

Reviewed: Dec. 22, 2011
The mixed reviews are interesting for this cake. It seems that people either love it or hate it. I thought it was excellent, although I made two very minor changes. First, I used 8 tablespoons of butter rather than six--there is just very little fat in this recipe, and I thought it would help. Since I haven't tried it with only six, I can't really compare the original with what I made, but the 8 tablespoons worked very well and I suspect that the cake is a bit moister as a result. I also did not want to open two cans of evaporated milk to get two cups. Instead, I used a 12 oz. can and added 4 oz of regular milk. Again, this worked well. I have a feeling that the people who don't like the cake are folks who were expecting a super sweet dessert. This cake is not super sweet, and that is what I prefer in a dessert. If you're looking for ultrasweet cake, you will probably be disappointed. However, this is why the sauce works so well--the sauce, which is excellent, is very, very sweet. I think the sauce pairs well with the tartness of the fresh cranberries. I'm also likely to use the sauce with other cakes--I have an apple bundt cake that would be perfect with the sauce. Overall, a very good recipe that I will add to my holiday arsenal.
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Peanut Butter Bars I

Reviewed: Dec. 15, 2011
I thought these were excellent. As others have said, it reminded me of the treats they used to make in my elementary school cafeteria (OK, that was about a million years ago!). Those who have said that the crust is "too wet," cannot be doing this right. My guess is that these people have not used the full 2 cups of crumbs (btw, 14 graham crackers is approximately 1 cup--a full box 14.4 oz box is needed for 2 cups). The butter--regardless of the amount--will be totally absorbed by the cracker crumbs. In other words, "wet" crust is NOT because the amount of butter is too much. You could cut it back a bit if you like, but it won't drastically change the texture. As a couple of other commenters have said, after melting the 1.5 cups of chocolate, I felt like it needed a bit more. So, I added another 1/2 cup before pouring/spreading the topping. Thanks for the trip down memory lane.
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Peanut Butter Cups

Reviewed: Dec. 15, 2011
I actually like the changes you made, and I'm a big fan of combining different chocolates. I would cut back on the sugar, though. In the scope of the entire recipe, 1/2 cup of powdered sugar is really negligible. The is not a "light" recipe, and people who want a lower cal/fat/carb treat should really look somewhere else. For me, an occasional big splurge is great.
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Vegan Curried Rice

Reviewed: Dec. 5, 2011
This was quite good. My low rating reflects a couple of things. First, as others have pointed out, the amount of water in the recipe is insufficient. Rice is almost always 2:1 ratio of water to rice. Unless you like your rice al dente (and no one does), double the water. This is a heavily seasoned dish--I like hot food, but this would be too much for most people. It's hard to season "to taste" when the seasoning goes in before the rice, so this is just a word of caution. Finally, a not a big deal, this needs some salt. Both the bouillon and the soy add salt, and this can be done to taste at the end.
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6 users found this review helpful

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