CurvyChef Recipe Reviews (Pg. 1) - Allrecipes.com (1008853)

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Japanese Green Tea Petits Fours

Reviewed: Feb. 26, 2004
I, too, found the baking temperature to be too high and too long for this cake. The cake flavour is a bit on the bitter side (could be my brand of tea) and the texture is non-descript.
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7 users found this review helpful

Tangy Ginger Lime Salad Dressing

Reviewed: Feb. 11, 2003
So delicious! Very tasty without overpowering the salad. Also great as a marinade for grilled prawns and chicken kabobs.
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15 users found this review helpful

Spicy South of the Border Spinach Cheese Dip

Reviewed: Feb. 11, 2003
Simple to make and delicious! This is a favourite of my guests - I always get requests to make it for parties and there are rarely leftovers.
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5 users found this review helpful

Spicy Honey Mustard Pork Roast

Reviewed: Feb. 11, 2003
Easy to make and very tasty for an otherwise dull pork roast. I substitute jalapeno mustard for the dijon and this works quite well.
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0 users found this review helpful

Keligun Chicken

Reviewed: Feb. 11, 2003
Easy, unique and tasty! I highly recommend using low-sodium soy, as regular soy tends to be WAY too salty. I add a bit of ginger (about a tablespoon, chopped) for adding zing.
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5 users found this review helpful

Caesar Salad with Cilantro and Green Chile Dressing

Reviewed: Feb. 11, 2003
Delicious! Just enough spice for a subtle kick and plenty of flavour. I add fresh lime juice for a bit more tartness and garnish with chopped green onions.
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0 users found this review helpful

Berry Eggnog Punch

Reviewed: Feb. 11, 2003
Very good and a wonderful twist on traditional eggnog. The berry flavour is a bit too subtle for me but my guests seemed to love this recipe despite my pickiness.
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Apple Cranberry Relish

Reviewed: Feb. 11, 2003
An unique alternative to traditional cranberry sauce. I've made this a number of times now and always get much praise for this recipe. Note: Important to refrigerate overnight to let flavours blend well.
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25 users found this review helpful

Colorful Frosting

Reviewed: Feb. 11, 2003
The addition of Kool-Aid ruins this recipe; it just comes out tasting like bitter, powdered drink mix. Better to use natural or commerically available food colorings and flavors.
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7 users found this review helpful

 
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