marina Recipe Reviews (Pg. 1) - Allrecipes.com (187324292)

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Chicken Pot Pie IX

Reviewed: Mar. 31, 2015
The first time I made any pot pie, and even though it came out great, it lacks something (some herb, maybe); I'll try with maybe rosemary and I will post the results. My only comment is that after doubling all ingredients, including the broth, milk, and flour I ended up with twice the sauce which I couldn't use (I'll figure out what to do with; I would hate to discard)
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Baked Flounder with Panko and Parmesan

Reviewed: Mar. 27, 2015
Flounder is a light tasting fish that doesn't need much or it overpowers it. To reduce the price, find an Asian market for fresh fish and never buy frozen because the fish tastes like paper/cardboard once defrosted. I know how salty Parmesan is so I had to modify the salt.
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Panettone II

Reviewed: Feb. 26, 2015
I tried this recipe three times (in the bread machine) and I agree with Miri: it takes like bread but it is supposed to be sweet. I am making it today with 1/2 cup of sugar and will see what it tastes like. I looked at other recipes for panettone and while I can't stand it they all require almond extract. I also used mixed dried fruit not just raisins (my son has braces so I cannot add almonds).
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Sarah's Banana Bread Muffins

Reviewed: Jan. 6, 2015
I made it today but saw the sugar comments later; however, I always use half the sugar in all recipes (this time I used 3/4 of a cup; I also add pecans to everything so it managing any sugar spikes). I believe that a whole cup of sugar is too much.
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Tomato Beef Stroganoff

Reviewed: Aug. 21, 2014
I followed LadyE's suggestions for herbs, garlic and cayenne pepper. I did not have tomatoes and did not use tomato paste (I did not think that tomatoes and beef could work together) so using tomato sauce gave enough flavor. Maybe next time I'll use tomatoes and paste to see what it tastes like. Anyway, I also boiled the noodles separately from the dish so it wouldn't absorb too much of the gravy that my husband loves to see in a dish.
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Sacher Torte

Reviewed: Feb. 14, 2014
I have just made it! Have never used a spring form pan before, so I opted for the small ceramic dishes that I could control better; anyway, I have cooked, "out of the box mixes", with chocolate and I suggest to put a large mixing bowl over a pot of water (no overheating/burning of choc) to melt it. It is well...worth the effort if people enjoy a truly "homemade desert". If you don't have a "La Madeleine" restaurant then fly to Vienna by all means. Trying to make the syrup soak in was difficult because the cake is not soft enough. A second thing was the icing to which I had to add quite a bit more cream or it does NOT spread (too chunky). I kept it in the double boiler, so it definitely needed more cream.
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All American Apple Pie

Reviewed: Jan. 7, 2014
I decided to use Granny Smiths, and I know they tend to be a little more sour than other varieties, but the ones I get are not too sour. The crust came out beautiful/not soggy at all (I didn't know what to expect not ever having to NOT prebake the crust).
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Candied Lemon Peel

Reviewed: Dec. 25, 2013
I've used orange peel instead of lemon and they turned out perfect. I left them out to dry before putting them in a container; the portion I used in a recipe for stollen softened very nicely.
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Christmas Stollen

Reviewed: Dec. 25, 2013
My husband loved it! I made it in my bread maker (mine is a little older, so the last rise cycle doesn't work that well) so I just set it for the dough, then took it out and baked it. I used orange peel instead of lemon and cranberries. I will try a slice with my morning coffee.
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Easy Garam Masala

Reviewed: Dec. 23, 2013
I gave it 4 stars because it shouldn't contain cloves or nutmeg (I usually buy this seasoning from a Lebanese store and I've used it for years and nowhere does it list cloves or even nutmeg).
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Saffron Rice

Reviewed: Dec. 6, 2013
I only give it 4 stars because I had no idea about the soaking of the saffron. I made the rice because I purchased the saffron after hearing how good the rice is with it. I have always used a little oil never butter (butter makes the rice mushy, while oil makes rice granules fluffy and separate). I never use olive oil not even the light taste because it imparts the olive flavor. I like using corn oil (yes, even canola oil has a certain aroma) as it seems to be the most neutral in taste. I recommend storing the basmati in the fridge (I have had two bags that were infested with weevils).
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Moussaka

Reviewed: Oct. 23, 2013
I made this; I started the day before because I know how long it takes to make (time consuming recipes stress me out); I have not been in Greece but I'm from the Balkan region and have not seen this recipe made with the b├ęchamel sauce. I also have used ground pork because I get sick smelling the ground beef cooking. Much less fat if you get your hands on some lean pork. Anyway, I also use potato (2) and ended up using 2 eggplants not three. The potatoes give the dish a "comfort food" taste and feel. Make sure you salt this dish properly because the meat and eggplants absorb a lot of it. Still I didn't use cinn/nutmeg.
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Oklahoma Brisket

Reviewed: Aug. 21, 2013
Great, and a note to Jeff C: make your sauce while the brisket is in the oven! Your lack of organization is not a reason to give this recipe 2 stars, c'mon!
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Homemade Barbecue Sauce

Reviewed: Apr. 8, 2013
Do not shout How could you rate it when you haven't made it! I have a suggestion, instead of using the ketchup, I have made a sauce doing this: reduce a can of stewed tomatoes by half. I will try this and comment (I am also looking for a barbecue that doesn't have all the preservatives; I made one of the recipes for barbecue beans and it was even delicious by itself-one from this site).
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Homemade Graham Crackers

Reviewed: Mar. 27, 2013
I am making a cheesecake recipe from a magazine and the crust is with amaretti cookies and graham crackers (I bought graham flour especially for making the graham crust but I see no one using it). Has anyone tried making graham crackers with the flour mentioned above? Can anyone suggest whether the whole wheat may be substituted for the graham flour? I will post my results (even if no one has had enough time until Easter to answer my question) when I will make the cake.
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My-Hop Pancakes

Reviewed: Jan. 1, 2013
I have made these today, New Year's Day 2013, and followed the recipe to a T. I was pleased at all that the cakes were stuck to the pan (of course I added the butter, and when they still stuck I added oil). I believe the sugar makes them stick like glue. I make homemade (french crepes) so I know what I am doing. I tried adding a little oil after turning the cakes over but then the uncooked batter drips and the rest of the cake is too greasy when removed to the plate. Otherwise they don't taste bad. If somebody would make them with a just a smidgeon of sugar and rate it we would all appreciate that.
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