JUNGMAN Recipe Reviews (Pg. 1) - Allrecipes.com (18343171)

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Absolute Best Liver and Onions

Reviewed: May 12, 2005
The tips in this recipe are great for making really tender liver. But the milk takes away *too* much of that liver taste that I actually like, leaving me with a pan of rather bland liver. It's great if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk next time.
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Marinated Pork Tenderloin

Reviewed: May 9, 2005
This was bad. Like Ashton Kutcher bad. The cinammon combined with the salty soy sauce, the acidic sherry and fruity olive oil yielded a unique, yet terrible, melding of flavors. And I even used less cinammon than recommended. Even with all the sugar in there, the pork wasn't sweet at all. Just a hint of maple behind the explosive (like a shrapnel bomb) flavor of cinammon and soy sauce. The char from grilling this doesn't so much complement the flavor of the marinade as much as it masks it (much to the appreciation of the diner). I have never been so embarassed to serve something at my table.
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Tuna Curry in a Hurry

Reviewed: Apr. 20, 2005
What a unique flavor! As written, it's somewhat bland; but I followed the suggestions below and doubled the curry powder and added a teaspoon of cumin (which proved to be just a little too much). Amazing! A dash of cayenne masks the offputting fishiness of chunk light tuna (i.e. the cheap stuff) and adds a nice bite. I'm sure it'd be even better with solid white albacore. Dicing the onions and peppers adds a nice texture. Definitely a keeper for great sandwiches during Lent.
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Lemon Garlic Salmon

Reviewed: Apr. 20, 2005
While lemon and garlic are a wonderful match with most freshwater fish, it was not an especially intriguing combination with salmon. I can't imagine how bland the fish would be without the caramelized onions. This is not a terribly compelling recipe for a fish that has such promising posibilities.
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African Chicken Stew

Reviewed: Apr. 7, 2005
Personally I liked it, however my Indian father hated it. And I thought he'd like the spice combo. I followed the base recipe, but also added green peppers and cautiously added a diced tomato. The tomato went great with the stew, next time I'll add more, and perhaps some fresh green beans like in Filipino Kare-Kare. More vegetables makes this much more flavorful.
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Creamed Eggs

Reviewed: Apr. 5, 2005
Ew. This was bland at best. I tried dressing up my toast with some butter, adding cheese to the creamed eggs, but nothing really helped this along. It just tastes like eggs and scalded milk.
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Chicken Shwarma

Reviewed: Apr. 5, 2005
You can easily clarify butter by slowly melting it in a frying pan and skimming off the solids that float on top of the clarified butterfat, though to prevent my regular butter from scorching I merely added some olive oil and fried the chicken in that. Though this recipe has nothing to do with authentic shawarma, it is quite flavorful and excellent accompanied by some fried onions and roasted peppers and asparagus.
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Coconut Macaroons II

Reviewed: Apr. 5, 2005
This wasn't quite what I was expecting. The flavor is a little off for macaroons, tasting slightly of caramel and coconuts. What's more the texture was way too chewy. With some melted dark chocolate and a little caramel topping, they do resemble Girl Scout Samoas, however.
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Baked Mushroom Thighs

Reviewed: Apr. 5, 2005
This intensely bland recipe is more suited to WWII rationing days than the 21st century American palate. I did my best to salvage the sauce by adding more butter, 2 T sour cream, 1 T ketchup, and some garlic powder and paparika. It was ok, but I probably won't be making this again.
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