ak808 Recipe Reviews (Pg. 1) - Allrecipes.com (18554467)

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Seared Tuna with Wasabi-Butter Sauce

Reviewed: Sep. 22, 2009
FANTASTIC. I substituted swordfish for the tuna and used rice wine vinegar (mirin) as I didn't have white wine vinegar. I am a novice cook but with this recipe, managed to pull off something that was truly fine-dining restaurant quality! The sauce is to die for. I can imagine this would be wonderful atop garlic mashed potatoes as the sauce is so rich, savory and flavorful.
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Artichoke Chicken

Reviewed: Mar. 27, 2009
Phenomenal! So effortless and so delicious. I took other reviewers' suggestions and used marinated artichokes, half light sour cream and half light mayo, added 4 cloves minced garlic and cooked and crumbled 4 strips of bacon. Using chicken breast tenders makes for easy serving for larger crowds. Great as leftovers too!
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White Chili I

Reviewed: May 8, 2008
Much better the next day! I would've rated this a 3 on Day 1 as the flavors and textures didn't seem to really come together... perhaps I should've let it simmer on the stove for an hour (after adding the beans) instead of 20 min as I did last night. Like others, I doubled the spices and used fresh cilantro and garlic. I added one diced green bell pepper with the chicken and onions to up the veggie count of this dish -- I thought it was a great addition in terms of variation and color.
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Chickpea Curry

Reviewed: Mar. 23, 2008
OMG, this was really spicy! I'm usually pretty tolerant of spicy food but this was a bit much, even when served over rice. Adding 1 can of diced tomatoes really improved this dish, adding more depth and texture to it. Next time I'll try to add more veggies. But overall, a very good base that can be easily built upon.
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Pasta Primavera Sauce

Reviewed: Mar. 13, 2008
Loved it! Next time I'll double the sauce; we didn't have quite enough sauce for the 1 lb of pasta that was cooked. I could have done without the broccoli and perhaps added crushed red pepper, eggplant, mushrooms and/or more bell pepper. But overall a great recipe that incorporates lots of vegetables and is still very hearty and tasty. Once the vegetables are all chopped, it's a cinch to prepare, so you could easily prep all of the vegetables in advance then throw it all together in the evening for a great dinner.
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Baked Salmon Fillets Dijon

Reviewed: May 2, 2007
Excellent recipe. To distribute the butter evenly on each fillet, I drizzled the butter on then smoothed it evenly with the back of a spoon. I broiled, rather than baked, the salmon which rendered the buttered breadcrumb topping as a nice golden crust. I followed other reviewers' suggestions of cutting the dijon with honey but I'm not sure it was necessary as the dijon flavor was very mild. Next time I'll try it without honey.
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Crazy Crust Pizza Dough

Reviewed: Feb. 3, 2007
This recipe turned out great! Granted, I am the type of person that prefers thin crusts. I followed other reviewers' recommendations of using only 1 egg and baking the crust first before adding the toppings. I doubled the recipe for one crust in a medium-sized rimmed cookie sheet. The crust was so easy and effortless -- I am so happy to have found this recipe.
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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Reviewed: Nov. 7, 2006
This recipe turned out better than I had imagined! Instead of fresh ravioli, I used dried spinach/cheese tortellini. Also added about 8 large quartered fresh mushrooms, a handful of fresh basil, capers and substituted regular minced onion for the green onion. Oh and I didn't bother with seeding or peeling the tomatoes - I just chopped them and threw them in the saucepan. Superb and so easy to make -- will definitely be making this again.
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Honey Walnut Shrimp

Reviewed: Oct. 25, 2006
Overall, the recipe was just what I was looking for. We enjoy honey walnut shrimp at the Chinese restaurants so I thought I would try to make it at home. The walnuts did not turn out crunchy as I had expected but it wasn't a huge letdown as the walnuts are not the highlight of this dish. The sauce was really good - identical to what you get in the restaurant. The advantage of making it at home is that you can vary how much sauce you want to use on the shrimp -- I know that sometimes the restaurants pile it on! As for the shrimp batter - I took an easy shortcut by using prepackaged tempura batter - the end result was a light crispy batter that was perfect for this dish.
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