andrea Recipe Reviews (Pg. 1) - Allrecipes.com (18301497)

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The Real Mojito

Reviewed: Jul. 4, 2011
really good recipe - delicious. next time I will make simple syrup though as some of the sugar settled to the bottom and it would have been nice to have it in the drink.
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7 users found this review helpful

Slow Cooker Carnitas

Reviewed: Jan. 16, 2012
Everybody LOVED this recipe, and that is saying a lot in our house, with a 5 year old, 3 year old, and 18 month old : ) My husband and I adored it too. Really delicious combination of flavors. I tripled the spices (for a 4 lb roast), and seared the meat before slow cooking it. I ABSOLUTELY included the cinnamon and wouldn't dream of omitting it - I have cooked other savory dishes with cinnamon before, notably my great-aunts' pasta sauce recipe (and they were from Italy), and pastitsio - cinnamon is a wonderful addition and melded well with the other spices. And I did triple the cinnamon along with the other spices! I left the pork whole in the slow cooker, and it turned out so tender and flavorful. After pulling the meat apart, I returned it to the slow cooker on the "warm" setting, in the broth, to serve - it was great, so juicy. I would not recommend putting it into the over to "crispen" actually - I would think that would just dry it out! I served it in flour tortillas (fajita size) with queso fresco, diced tomatoes, fresh cilantro, sliced radishes, and homemade guacamole ("Guacamole" recipe on this site). Also had lime wedges, but didn't end up using them. I had shredded cheddar/monterey jack blend cheese for the kids. I had a side of black beans cooked with lots of cumin, salt and pepper along with it. Kids loved it so will definitely make it again and again!
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5 users found this review helpful

Bolognese Stuffed Bell Peppers

Reviewed: Mar. 10, 2008
This was absolutely delicious. I just made it last night, and I only had a few tweaks. First, I left the peppers whole, and just cut off the caps, then I blanched them in boiling water for 2 minutes. For the filling, I added about 1/4 cup of onions in with the carrots and celery to saute. I also added some oregano and cinnamon to the sauce, and I was very generous with the parmesan cheese (more like 1/3 cup in the filling and 1/2 cup on top). They turned out beautifully--definitely a do-again.
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Raspberry Crumb Cake

Reviewed: Feb. 23, 2012
This turned out SO delicious, especially right out of the oven! The raspberry filling was wonderful! I made the recipe exactly as written, with the mace and all. Mace really has a very nice flavor, and I thought it added nicely. I can see using nutmeg as a substitute though - mace has that "pound cake" flavor though, and it really complimented the raspberries and the crumb topping. Next time I would add more sliced almonds - they were really good. The only thing I did differently was to put it in a heart-shaped pan (for Valentine's Day) instead of a 13x9in pan. I could not contain the filling to within a 1 in. border, so I just dumped it all in, then topped with the rest of the batter and the crumb topping. The cake overflowed, but I had a rimmed baking sheet underneath to catch it. I think it would have been fine in a 13x9in. I also had to bake it way longer, I think more like an hour and a half. Probably b/c it was thicker. But, other than the overflow, it turned out perfect, nice and golden, and the filling was nice and oozy. Definitely a do-again!
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Tzatziki Sauce

Reviewed: Apr. 15, 2012
I used Greek yogurt and it turned out great for lamb pitas. Use extra garlic.
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2 users found this review helpful

Cardamom Chicken with Salt and Pepper Crust

Reviewed: Aug. 10, 2005
This was very good--very moist and flavorful. I increased the amount of cardamom to 3/4 tsp, so it had a stronger cardamom taste. It still could have used more. I also reccomend cooking the chicken longer--I cooked it for 55 minutes, covering it with foil for the last 15.
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24 users found this review helpful

 
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