Amy Kopperude Recipe Reviews (Pg. 1) - Allrecipes.com (1629056)

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Amy Kopperude

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White Bean Chicken Chili

Reviewed: Jan. 10, 2009
Needed more spice. Was rather salty but otherwise lacked flavor. Very good texture and color. With a bit more cumin, chili powder, and cayenne pepper, it would have been perfect.
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Double Chocolate Biscotti

Reviewed: Sep. 7, 2005
Excellent flavor and texture. Surprisingly, the white chocolate doesn't have as much flavor as one would think having added 4 squares of chocolate. Try drizzling on melted chocolate when the baking is done, though the chocolate chips and cocoa give the biscotti enough chocolate flavor.
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Grandmother's Buttermilk Cornbread

Reviewed: Jun. 13, 2005
Delicious and moist every time.
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Chocolate Macaroon Cake

Reviewed: Mar. 24, 2004
The texture of this cake is great, with the sugary sweet icing and coconut. Of course, I made the mistake of not letting the cake cool all the way before removing it from the Bundt and it broke in half, but it was easy to mold back together, and the icing held it together. I will definitely use this recipe again!
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Irish Cream Bundt Cake

Reviewed: Mar. 3, 2004
I used this recipe to make mini bundt cakes, and they couldn't have turned out more perfect. The glaze is truly tasty!
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Healthy Banana Cookies

Reviewed: Feb. 26, 2004
A little too moist. I wonder if adding a bit more flour would make these more enjoyable. The taste is good, though a little bland, and the dates come off strong.
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Ham and Pineapple Kabobs

Reviewed: Jun. 23, 2003
This was a great addition to my daughter's luau. The sauce is sweet and compliments the ham and pineapple well. We even added marischino cherries to the kabobs. But it was pouring rain the day of our luau, so I had to broil the kabobs in the oven instead. I would suggest marinating at least the ham in the brown sugar sauce before grilling so that the flavor gloms on.
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Barbecued Beef

Reviewed: Mar. 19, 2003
I didn't even need a sandwich to enjoy this. Sauce is thick. Meat breaks apart easily when it has cooked long enough (if you have difficulty separating it, it probably hasn't cooked long enough). Taste is incredible.
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Ortega® Vermicelli

Reviewed: Oct. 14, 2002
These tasted very good, but the "nests" didn't hold together very well. The green chiles provided great flavor, but I would not recommend feta cheese for a topping—too different for this type of dish. Maybe a shredded Mexican cheese or something similar. I also had sour cream on the side. The dish ended up being more like pasta mixed with a Mexican tomato sauce; this was fine but not what we expected. Still worth a try. Others might have better luck.
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Crab Cake Sauce

Reviewed: Oct. 14, 2002
Very good with crab cakes. Slightly runny even after refrigeration, but good nonetheless. I served this sauce with crab cakes for my in-laws, and my father-in-law couldn't get enough of it. It's really good for dousing because it's not strong-flavored. A creamy, cocktail sauce taste!
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Banana Frittata

Reviewed: Oct. 14, 2002
My toddler loves these. Her pediatrician put her on a high-calorie diet, so despite the frittatas being nutritional (the bananas), she's also getting calories from the other ingredients. I found them to be a little doughy on the inside, but this doesn't seem preventable as the bananas are so gooey (but the batter definitely cooks). I cut up the bananas finely so that my toddler could handle the bites, and this seemed to help with the frying. Mine didn't fall apart at all, but I remember having added more milk than what was required for the batter to get it a little less gloppy. I didn't sprinkle them with sugar, either. They're sweet enough without. Thanks for a great recipe!
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Greek Isles Pizza

Reviewed: Mar. 21, 2002
The eggplant and olives make the pizza taste a little too bitter for my family's preferences.
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