Port Gal *63* Recipe Reviews (Pg. 1) - Allrecipes.com (18951805)

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Port Gal *63*

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Biscotti

Reviewed: Dec. 7, 2013
Flavor and crunch factor are great! I've had this problem with many biscotti recipes--this review isn't directed specifically for this particular recipe. I've ALWAYS had a problem cutting the biscotti logs after they have been baked for the first time, getting frustrated with each broken slice. I can't begin to tell you how many times I've ended up with crumbled biscotti. I got the idea to "score" the unbaked logs, while on the parchment lined cookie sheet. I don't cut diagonal slices. I "score" across each unbaked log with a sharp knife-being careful not to cut all the way through. I try to cut them about 1/2' each. Follow the directions to continue baking. Hopefully this will help to solve the issues with crumbling biscotti.
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2 users found this review helpful

Grilled Tri-Tip

Reviewed: Aug. 30, 2012
Tri-tip is an excellent choice for BBQ. Once you have grilled it, let it rest for about 10 mins. The MOST IMPORTANT step for delicious tender tri-tip is to cut it perpendicular to the grain of the meat, NOT with the grain. One reviewer mentioned her meat was tough, maybe it was cut with the grain?. Next time try cutting the tri-tip perpendicular to the grain, you'll be pleased with its tenderness. As others mentioned too much salt and no directions on cutting the meat. That's why I gave it 2 stars. If you follow these simple steps you will become a fan of grilled tri-tip
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25 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 4, 2012
***** DELICIOUS!! Followed directions, amounts, cooking time and it was Fabulous!! I made it with my grandchildren-oh no!! We have renamed this recipe "Sweet, Spicy, Sticky Kitchen Counter Chicken!! The two of them wanted to measure and stir the honey into the sauce mixture! I neglected to tell them to put the sticky spoons on the small plate to to keep the counter from getting sticky. They laid those spoons all over, there wasn't a spot on the counter that wasn't sticky. We all LOVED this recipe. We're always going to enjoy a good laugh remembering the time we made "Sticky Kitchen Counter Chicken." Be sure to double the sauce recipe. It's a must try!!
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2 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: May 16, 2011
I am not rating this recipe-I need help from you with the listed ingredients. Listed ingredient is 1 cup of tomato puree---in the cooking directions it says add tomato sauce?? Does mitchman21 want us to use tomato puree or tomato sauce?? Since I have never made chicken makhani before I don't know what kind of tomato flavor you're looking for, or what the sauce consistency should be-- I rated this 5 stars because I couldn't leave a comment without a rating----based on all the other comments --I know that it will be delicious thank you
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2 users found this review helpful

Lemon Posset

Reviewed: May 9, 2009
Delicious as written! I have a SAFTY HINT for this recipe. Since the lemon, cream, sugar mixture is extremely hot as you pour it into your dessert dishes, I have thought of a safe way to put the hot dessert dishes into the fridge without getting burned. Place the empty dessert dishes in a low sided baking dish or tray, when filling them with the posset mixture. Once you have filled all of the dishes, pick up the baking dish and slide it into the fridge. This way you don't have to worry about getting burned, from the hot mixture, when picking up each dessert dish and putting it in the fridge individually.
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Sopapilla Cheesecake Pie

Reviewed: Apr. 19, 2009
Just as all the other reviewers have said "this is delicious." I followed the ingredients to a T and everything came out perfect! I don't enjoy reading reviews when the ingredients and preparaton are altered and then the recipe is given a poor rating--I hope this suggestion doesn't fall into that category--as other viewers have written there is no need to roll out the crescent dough-just carefully press the perforations together after putting the dough in the prepared pan: both on the bottom and top crust-saves time and looks great!
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1 user found this review helpful

 
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