MattyHam Recipe Reviews (Pg. 1) - Allrecipes.com (16396516)

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My Best Clam Chowder

Reviewed: Feb. 10, 2012
It was good, although I made a few changes. I ended up putting 30 oz of clams. The 20 oz just didn't seem like enough. I only used 1/3 C of flower...and it was still too much. 3/4 C seems like a nightmare. Also, diced and rendered some bacon, and used some of the drippings for my roux...and used bacon bits for garnish, along with some green onion.
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Carrot Cake III

Reviewed: Nov. 29, 2011
Amazing! My wife and I made this for thanksgiving dinner with the family, and it turned out great! Recipe made two 9" rounds. I made a couple other test batches and tried using less oil and supplementing it with apple sauce...worked pretty well, but not quite the same moistness. We made this again last night for some friends, but used sweet potato in stead of carrot...worked like a charm! The only thing I did change on purpose was the frosting. We needed a little extra sugar (3/4 C.) to make the frosting a little more firm.
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Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

Reviewed: Nov. 29, 2011
Awesome...anchovy really brings this together. I made this a while ago and my wife and I loved it. She made it for me several weeks later, tho her version was a little salty. I don't think she realized the anchovies were as salty as they were. Bottom line: Salt control is important, but still super tasty!
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Asian Cucumber Thai Salad

Reviewed: Mar. 3, 2011
we went a little lighter on the sugar...but this recipe is simply awesome!
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Cold Cucumber and Avacado Soup

Reviewed: Mar. 3, 2011
Note Regarding Gazpacho: Remember...prepare plain gelatin, cool slightly, add avacado/cuke puree. Fill bowl half way with gazpacho soup....and then carefully add a layer of the avacado/gelatin mixture. Put in fridge until solid...then add some more gazpacho on top, with dollop of sour cream to finish. Tasters won't know what hit them until they try the soup....suckers. ha
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Portobello Sandwiches

Reviewed: Sep. 13, 2010
Awesome!! Personally, I added some grilled onion...and perhaps a bit more capers. Rinsed, salt cured capers are way better than brined! Sometimes, when I'm feeling it, I grill up some onion....brilliant!
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