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

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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

Beignets

Reviewed: Dec. 1, 2011
This modification does not make sense. It calls for 6 3/4 yeast, but doesn't specify the teaspoons/packets/etc. I'm assuming it means teaspoons, tripling the original. There is no reason to add this much yeast. Do not adjust the original unless you want dough that tastes only of yeast, and that may rise so much that it overtakes your fridge. I'm seldom critical of a recipe, but this one is poorly thought through.
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Idaho Fry Sauce

Reviewed: Nov. 26, 2011
Another former Utahn here. While I thought this was pretty good, I will tweak a few things next time. I think it's too sweet. I would only use half the sugar. I like the mild heat from the mustard powder, but rather than adding more I would add just a touch of prepared horseradish. Even without the tweaks, this is the best fry sauce I've found in my quest to copy the old Arctic Circle sauce.
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5 users found this review helpful

Libby's® Famous Pumpkin Pie with Splenda

Reviewed: Nov. 24, 2011
Thank you, MsChristy, for sharing this lighter version of the classic pie. For those who are trying to figure out a low carb version, there are a couple of minor tweaks that can be made. First, the pie will work with no crust if you really want to go low carb. The pumkins sets up like a firm custard, so the crust isn't really necessary to hold it together. Another option is to use almond flour use about 1.5 cups almond flour, a bit of Splenda (granular, not liquid), and mix in three tablespoons of melted butter. Press this into the pie plate. While I'm a serious low carber, pumpkin pie is a once a year treat for me so I'll live with the extra carbs in the original crust.
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Sweet Dinner Rolls

Reviewed: Nov. 24, 2011
Great modification! Obviously, this makes a slightly yeastier roll--which I like better. And props to you for pointing out what was modified from the original! Too many people don't do this, and it makes it much easier to sort through the recipes when the info is there. Thanks!
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2 users found this review helpful

Cider Vinegar Chicken

Reviewed: Oct. 30, 2011
I am a big fan of vinegar, but I have to admit that this really didn't sound very good when I read the recipe. However, because it looked very easy (and it was), I gave it a shot. The final product confirmed my suspicion. (I wish tht I had seen the suggestion to use the chicken in a sandwich or salad--with some other flavors, this wouldn't be a waste.) I really am shocked by the sheer number of glowing reviews for this. Never again for me.
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4 users found this review helpful

Low Carb Cauliflower Leek Soup

Reviewed: Apr. 17, 2011
Both my partner and I thought this was excellent. I agree with the reviewers who have suggested cutting back the on the liquid. In fact, next time I will add 5 cups of broth. For those who are truly "low carbing," non need to cut back on the cream unless the calories are a concern. The cream helps make the dish really luxurious! For the reviewer who said she avoids low carb recipes "like the plague," I have to wonder why. Most LC recipes are very delicious, it's the low fat dishes that tend to lack flavor. True, there are some weird LC recipes out there (mock french toast made with pork rinds--it is seriously pretty tasty), but most LC recipes aren't strange--just short on starches and sugars.
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Red Sauce Base

Reviewed: Dec. 31, 2010
I'm sorry for the low rating, but I'm a pretty experienced cook and I have no idea what brummle is. I'm sure it means something to you, but it didn't to me (or google, for that matter). Not very helpful on a publicly shared recipe!
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