hokiechef Recipe Reviews (Pg. 1) - Allrecipes.com (16773585)

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Chewiest Brownies

Reviewed: Oct. 15, 2010
These brownies were just OK. The "batter" is more like a dough, and in an 8x8 pan it was barely 1/2" thick. But unlike a cookie dough, the 2c sugar and lack of liquid makes it kinda grainy even after cooking. As I said, in an 8x8 pan these were very thin. 24 servings (as written) would be bite size! I'd say this makes no more than 10 modest size brownies. They are certainly tasty and chewy, but far from great brownies. I probably wouldn't try making these again...
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Vietnamese Fresh Spring Rolls

Reviewed: Sep. 27, 2010
I was a bit underwhelmed by these spring rolls. I thought the herbs were a bit overpowering, because there's otherwise not a lot of flavor in there. I suppose the sauces are supposed to add flavor, but I think spring rolls should be able to stand on their own, and these don't. Also, unrelated to my rating since it was my mistake, note that these tend not to keep very well even when refrigerated. Only make enough for what you'll eat right then!
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Baked Fresh Cherry Pie

Reviewed: Aug. 20, 2010
Followed recipe as written and it turned out pure cherry soup. Seriously, it was 1/2" of cherry water in my 1" pie pan. I used about 2 1/2 lbs of sweet cherries. Positively didn't skip any ingredients. I let it cool thoroughly. Maybe my cherries were extra watery, maybe my tapioca wasn't the right stuff. Maybe a day of refrigeration will tighten it up to something manageable. But the whole thing will still be a soggy mess.
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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Aug. 13, 2010
Lots of great flavor, and pretty quick and easy to prepare. I thought the sauce was a comfortable level of spiciness, but I imagine some with sensitive tongues might want to cut back on the chilis. Agree with others that the sauce is not enough. As written, it barely coats the chicken and broccoli. I doubled it and it came out a bit too liquidy for my taste, I may experiment with cornstarch to thicken it up when I try it again. For broccoli quantity, I used about 2.5 large heads, cutting the florets and some of the stems, and it was a good proportion to the 2 chicken breasts.
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Black Bean, Corn, and Tomato Salad with Feta Cheese

Reviewed: Aug. 7, 2010
Very refreshing, lots of flavor and none of the ingredients are too overpowering. The dressing goes surprisingly well with the salad (although I'd like to try adding some vinegar next time to see how it turns out). I used a 15oz can of black beans and 3 small-medium ears of corn. Also I couldn't find a jicama. It turned out great anyway so I can't complain. I'd definitely recommend this recipe!
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Sweet and Sour Chicken I

Reviewed: Aug. 2, 2010
Excellent, surprisingly easy recipe! The chicken is crisp and crunchy, just like restaurant quality. I used peanut oil for frying, and didn't have a thermometer so I just guessed it around medium and they came out golden brown (I think it's hard to screw up the frying). As written (8 chicken breasts) is a pretty hefty amount. I fried them in batches as big as my 12" skillet could handle, and it took me the better part of an hour to get them all done. Like I said, it's a lot of chicken - if you serve with a side dish, I'd say this recipe is more than 8 servings for sure. Definitely keep the sauce and chicken separate until plating so as to keep the fry coating crispy, and if you have leftovers store them separately as well. Note the orange food coloring in the sauce. I always omit food coloring because most sauces have a natural color that I find more appealing than artificial dyes. But this one has no color in it and just comes out a cloudy pale liquid. Perfectly palatable, but it definitely needs some color for plating. I used soy sauce and sesame oil to give it some character (tasted great!), but I may just pick up orange/red coloring for next time.
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Chicken Tikka Masala

Reviewed: Jun. 27, 2010
The chicken marinade is excellent. As others suggested, you can also cook the chicken on skewers under your oven broiler for similar results. However, the sauce as written has some issues. 8oz of tomato + 1c of cream is way out of proportion, too much cream and not a real sauce. I used 16oz tomato + 1c cream and still thought it was too rich, I'll probably try 28oz tomato next time. You'll want more sauce than is written anyway because 8oz + 1c is just barely enough sauce to cover the chicken, you'll likely want more for whatever side dish you serve it with (rice + naan is pretty standard). Also, I cut the salt by at 1tsp and it could have used less. 1/2 jalapeno was enough kick for me. Overall, it's one of the better tikka masala recipes I've tried. Stick with the chicken, but there's room for improvement with the sauce.
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