andrewfairley Recipe Reviews (Pg. 1) - Allrecipes.com (18905092)

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Thai Spiced Barbecue Shrimp

Reviewed: Mar. 10, 2006
It was ok, but I think the lemon juice was overpowering - 3 Tbs is a lot.
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6 users found this review helpful

Chicken and Shrimp Jambalaya

Reviewed: Feb. 25, 2006
This recipe didn't 'pop' like I expected it to - jambalaya with no butter? I think diced tomatoes would have been better. I used butter, chicken sausage, and dropped the ham entirely. I also used chicken stock in place of the bouillon cubes. It tastes nice enough, but the best part is the sausage, which would have tasted nice all on it's own. There's just nothing special about this recipe.
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0 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Jan. 29, 2006
I don't eat red meat but once a month or so - for me, this was a pretty good roast, if a bit salty. I had to cook it 12mins past a full hour to get it to 145 degrees, and probably shouldn't have - it would have been more juicy without the extra cooking time.
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Green Chutney

Reviewed: Jan. 22, 2006
Pretty fair, but it -definately- needs some extra fluid to make it usable.
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1 user found this review helpful

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Reviewed: Jan. 22, 2006
Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.
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18 users found this review helpful

Reshmi Kebab (Silken Kebabs)

Reviewed: Jan. 22, 2006
Not so wonderful as everyone else seems to think. Marinating 24h added nothing, I think I could have cooked the chicken and used the marinate as a dip. It's a traditional dish that uses heavy cream and not yogurt? Without the cream/yogurt, the marinate is just green chutney.
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5 users found this review helpful

Tomato Soup with Rice and Scallops

Reviewed: Jan. 19, 2006
Yeah, I liked it. Used 3 stalks celery, half a small bag of baby carrots, and maybe 1/4 C of fresh basil. I also used shrimp I had shelled and sliced in half lengthwise. I think next time I would either make it without the rice, or cook it ahead of time. There wasn't enough rice to be significant, and it ended up only half cooked. Overall, it was a great winter recipe.
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Authentic and Easy Shrimp Curry

Reviewed: Jan. 17, 2006
The dish turned out pretty well, I used a can of diced tomatoes in place of the tomato because they're pricy this time of year. Next time I'd use just a pound of shrimp - it's also pretty expensive, and I like a more equal tomato-to-shrimp ratio. This dish could hold it's own if it were served as one of three or four for a meal. Given the amount of fluid in the dish, you'll want to add extra pepper if you like it hot.
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29 users found this review helpful

Grandma's Strawberry Milkshake

Reviewed: Jan. 15, 2006
It's pretty good, but I had to add more honey to sweeten the deal.
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7 users found this review helpful

Chocolate Chip Pecan Pie

Reviewed: Jan. 15, 2006
This is a pie I only dare make once a year because I will throw down with anyone trying to get a piece of it. (The best strategy is to let me eat a couple pieces and I'll be on such a sugar high I won't be conscious of what's going on around me.) This recipe is a definate keeper, although I found I had to cook it for 50+ minutes.
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2 users found this review helpful

Baked Fresh Cherry Pie

Reviewed: Jan. 15, 2006
Pretty decent, would have been better if only I had the patience to pit the cherries myself. I also found it only took 35 minutes (and not 50min) to get golden brown.
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5 users found this review helpful

Slow Cook Thai Chicken

Reviewed: Jan. 15, 2006
I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning. The recipe strikes me as a dummied down peanut satay. A more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock. Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh? When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory.
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135 users found this review helpful

 
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