PhantomMoon Recipe Reviews (Pg. 1) - Allrecipes.com (1889809)

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Chocolate Martini II

Reviewed: Jul. 11, 2001
It looks like you're drinking a martini (if you don't use the dark creme de cacao), but it tastes so much better!
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13 users found this review helpful

Miner's Chili

Reviewed: Jul. 31, 2002
I expected more. It's really just an average chili recipe. Not worth the effort. I could get the same thing out of a can and no one would know the difference.
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16 users found this review helpful

English Muffins

Reviewed: Jul. 31, 2002
I love these! The yeast will proof faster if you add the sugar to the water/yeast mixture, but I've made it both ways and it works just fine.
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59 users found this review helpful

Best Ever Muffins

Reviewed: Jul. 31, 2002
These are great muffins! I just throw in whatever I've got that needs to get used up, and everyone loves them every time. You can add a lot of nutritional value by adding things like wheat germ and bran.
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47 users found this review helpful

Garden Herb Loaf

Reviewed: Jul. 31, 2002
I make this with fresh herbs and it's always a hit. People request it every time there's a pot luck.
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13 users found this review helpful

Baked Fish with Shrimp

Reviewed: Jul. 31, 2002
Not bad, but a little bland. The parmesan just doesn't seem to go with the rest of the dish. It might be better if the cheese were replaced with some herbs and spices.
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5 users found this review helpful

Cinnamon Griddle Cakes

Reviewed: Aug. 1, 2002
Wonderful! I always make these when I have guests for breakfast, and they're gone as fast as I can get them off the griddle.
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2 users found this review helpful

Chunky Broccoli Cheese Soup

Reviewed: Aug. 1, 2002
Tasty, but the moisture that comes out of the mushrooms makes it thin and watery. Pre-cooking the mushrooms would probably help.
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7 users found this review helpful

Satay Sauce

Reviewed: Jan. 29, 2004
Pretty disappointing. Very bland, really just tasted like peanut butter with some spices in it. I love peanut/satay sauce, but I'll keep looking for a recipe to use at home.
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4 users found this review helpful

Westcoast Style Clam Chowder

Reviewed: Mar. 23, 2005
Tasted terrible, and looked worse. I should have followed my instincts. Tomato-based clam chowder is just wrong.
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9 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 10, 2005
I just made these for the umpteenth time, and they turned out perfect, as always. In fact, this time I added a dash of cardamom extract, and they are SO GOOD I can't even describe it! Seriously, if you can't get this recipe to turn out right, you should just give up on baking altogether. The first time I made these, I followed the recipe to the letter and they were great. Then I figured out to soften, not melt, the butter and chill the dough before baking, and that makes them perfection. You really can't go wrong with this recipe if you have even the most basic baking ability.
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0 users found this review helpful

Mango Cheese Tart with Blueberries

Reviewed: Apr. 29, 2006
It seemed obvious to me that the 1/2 tablespoon of butter is a typo. 1/2 cup of butter makes a beautiful crust. I made this for a pot luck, and it was a hit! I almost didn't want to tell people how easy it was. More fun to let them think I spent hours and hours making it.
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19 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jan. 27, 2007
This cake is wonderful! Dark, rich, fudgy and decadent, just as it should be. In other words, if you make a *flourless* chocolate cake and expect it to have the texture of a layer cake, that's not a failing of the recipe. That's just you not being bright enough to be trusted with hot things in the kitchen.
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7 users found this review helpful

Doubly Delicious Peanut Butter Cookies

Reviewed: Mar. 14, 2007
This is a great recipe! I ate half the dough before it even made it to the oven! If you're not getting intense peanut butter flavor, the problem is probably your peanut butter, not the recipe. Brands like Jif and Skippy are *terrible* for cookies. You want natural, no additive peanut butter. Freshly made if you can get it.
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5 users found this review helpful

Turkish Delight

Reviewed: Dec. 14, 2007
This is really good and easy! One note: after adding the cornstarch, it never did get "very thick". It got thicker than it previously had been, but not anything close to what I'd call very thick. I thought I'd done something wrong and ruined it, but it set up just fine and everyone loved it.
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63 users found this review helpful

Vanilla Ice Cream IX

Reviewed: Oct. 2, 2008
Flavor was good, but the texture was not. Like other uncooked ice creams, this turned out grainy and melted incredibly quickly.
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2 users found this review helpful

Roasted Duck

Reviewed: Nov. 5, 2008
A decent, basic duck recipe that doesn't overpower the flavor of the duck with too many spices. The butter, however, is *extreme* overkill. Duck is already a very fatty meat. The last thing it needs is to have a half cup of butter dumped over it. Stuff the cavity with some onion, lemon wedges, and garlic cloves, skip the butter entirely, and it's perfect.
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415 users found this review helpful

Cannoli Shells

Reviewed: Dec. 18, 2008
Fantastic! These are *real* cannoli shells! If you're a beginner cook and not really confident in your skills, then use one of the other recipes that are full of shortening and eggs. If you know what you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go.
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44 users found this review helpful

Creme Brulee II

Reviewed: Sep. 23, 2011
I made this recipe as directed, and after 30 minutes I removed the foil to find ramekins full of liquid. It did eventually set and was tasty, but getting it there required removing the foil (using it is pointless) and an additional 45 mins in the oven. Creme brulee can almost always be saved, but save yourself the aggravation and choose a different recipe.
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4 users found this review helpful

Easy Paella

Reviewed: Jan. 28, 2012
This is a reasonably tasty seafood and rice dish, but it is not paella. Real paella is a dish with a lot of regional variations, but the technique is always the same, and that technique is what makes it paella. This isn't even close.
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4 users found this review helpful

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