Mr.,and Mrs. Burns Recipe Reviews (Pg. 1) - Allrecipes.com (18979890)

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My Best Clam Chowder

Reviewed: Jan. 7, 2006
This chowder was VERY GOOD. Just like anything I have ever had in a restraunt that I have liked. Nice, and thick, and full of flavor. I messed up a bit though. This was the first soup I have ever made, and I over cooked my vegies :(... next time I knwo though. Only cook your vegie's about 10 minutes. They will finish cooking in the soup. I liked the carrots though. I used 3 cans of minced clams, and 2 cans of Chopped clams. I agreed with many of the below reviews, and felt it needed this touch. I can't wait to make this soup again, but not over cook my vegies!
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2 users found this review helpful

Simple Chicken Parmesan

Reviewed: Jan. 6, 2006
I thought this was a great simple recipe. The sauce was real good. I made Mozzarella sticks ( http://appetizer.allrecipes.com/az/FridMzzrllChsSticks.asp ) with this dish, and the sauce went great with them. The only things I plan on changing next time I make this is I will put sauce on the chicken before I put the cheeze on it. Also If your chicken is to thick butterfly it. Thick chicken in my opinion is no good for this recipe. I had thick chicken, and just pounded the out of it, and I felt it was still a bit to thick. 1 1/4 inchs thick is really pushing it. I think 3/4 - 1 inch would have been perfect. If you can get the chicken down to 3/4 - 1 inch by beating it that would be better, but if you have to just butterfly it. Buy butterfly I mean slice it in half like a __________________Top of chicken _ _ _ _ _cut here^ so the top half flaps over. __________________bottom of chicken It will look like a butterfly when you are done.
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25 users found this review helpful

Fried Mozzarella Cheese Sticks

Reviewed: Jan. 6, 2006
I made these exaclty as instucted, and they didn't quite taste right. I feel that was the missing ingredent. I worked in a restraunt, and that is how we breaded most stuff. First in the egg mix, then the flour/starch, then the egg mix, then the crumbs... I can't wait to make these again, but try making them the way we did in the restraunt. The bread crumbs tasted great. The bread was just to thin...
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4 users found this review helpful

Seafood Fettuccine

Reviewed: Jan. 6, 2006
MMM, I really liked this recipe. I added Fresh chopped clams, tomatoes, and Portabella mushrooms. I also added a bit more Garlic, and used the corn starch. I Like my sause a bit thicker. I don't think you need quite a table spoon though. I will use a bit less next time, you can add some more if you still think it is to thin. I can't wait to have this recipe again, and the wife was in heaven with it. Goes great with some Garlic bread, and ceaser Salad. MMM A+++++
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49 users found this review helpful

Brandied Candied Sweet Potatoes

Reviewed: Jan. 6, 2006
I thought this recipe was really good. I followed it exaclty as instructed. I did not taste the brandy at all, and I was a bit worried about that. My wife LOVED them. She said its a keeper. I sort of felt they could have had a bit more flavor, but I can't quite pinpoint what it needed.
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2 users found this review helpful

Maple Glazed Ribs

Reviewed: Jan. 3, 2006
I really liked these ribs... MMM fall off the bone baby!!!! I think the best ribs are the kind you can use JUST a fork to eat. They are a little sweet though. I think they are best served with something else like steak, or chicken with a regular BBQ sauce on the beef, or chicken or however you like your steak/chicken. Just something to break up the flavor. Also I flavored the ribs with Hickordy Smoked Salt made by McCormick. I find that gives the pork a nice smoked flavor. I don't know if I liked the seaseme seeds or not. My wife liked them, I didn't think they were horrable, but I plan to leave them off my ribs next time to see if it makes diffrence. Jessica felt the seeds gave it a nice flavor, so I would suggjest trying them at least as you may be like her, and like them.
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9 users found this review helpful

 
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