AEEVR Recipe Reviews (Pg. 1) - Allrecipes.com (18117490)

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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Feb. 9, 2012
Delish. Definitinely get 'em nice and brown.
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Lamb Stew with Green Beans

Reviewed: Oct. 22, 2011
Good, but I put ~1/4 cup each of the herbs, freshly chopped... and diced tomatoes.
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4 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 12, 2011
This is great. I have made this several times. I bring it to every summer bbq I attend. Here's the thing: key limes are VERY variable in the amount of juice they yield and in tartness so you need 1-2 lbs of limes and you must taste the filling as you make it. I start with 2 cans of condensed milk. If it's too tart I open up the second can and add to taste.
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Flatlander Chili

Reviewed: Oct. 23, 2010
I have made this several times and, accordingly, it has evolved. For one, when you make any sort of stew/curry, you should sweat the veggies with salt (get all the water out). Mix the dry seasonings with the meat and add to the sweated veggies over high heat until the meat gets nice and browned. Again, this means getting the water out and you should start to get some brown bits sticking to the pan. This condenses the flavors and the direct heat on the spices bring out their oils, intensifying their flavors. Then add your wet ingredients scraping up those browned bits from the side of the pan. I never discard fat. That's just throwing away flavor. Tonight, I will add chopped fresh oregano and fresh garlic before serving to give it a little zing. Things I add: tbsp cocoa powder, pinch of cloves, smoked paprika. Things I sub: ground pork or chorizo for part of the ground beef, pasilla or anaheim chiles for bell pepper, beer for tomato juice, diced tomatoes instead of sauce.
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Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: May 2, 2009
Holy-Mary-Mother-of-God, this is good. Do yourself a favor and use high quality chocolate. I'm willing to bet that was the problem with those 2 bad reviews.
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Braised Balsamic Chicken

Reviewed: Feb. 9, 2009
Edible - but not impressed. Too vinegary, no depth of flavor.
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Chicken a la Creme

Reviewed: Jun. 14, 2005
I was skeptical; it sounded bland. The rave reviews and being on Atkin's made me try it. Really delicious. I cut the chicken into tiny pieces and browned some garlic in the butter before throwing in the chicken.
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2 users found this review helpful

 
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