smang Recipe Reviews (Pg. 1) - Allrecipes.com (10106058)

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Baingan Bharta (Eggplant Curry)

Reviewed: Sep. 17, 2008
Fantastic. I like the eggplant skin, both for color and texture, so I didn't peel it. I used Greek yogurt, which I prefer, and it gave my curry a slightly thicker consistency and since it doesn't have that chalky taste I feel most store yogurts have, the spices were very lively.
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Sangria! Sangria!

Reviewed: Sep. 8, 2008
HOLY MOTHER OF SILENUS! What a concoction. Fruity, flavorful and very very strong. Not that this needs any more alcohol added to it but it is also fantastic with champagne substituted for the club soda.
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2 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Sep. 8, 2008
Fantastic version of chili. Good base and easy to adjust to taste.
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Macaroni and Cheese V

Reviewed: Aug. 10, 2008
I just prepare this on the stove rather than baking it. I like that there aren't any processed cheeses in it. To add spice, sometimes I'll use a minced jalepano or for variation I add scallions and garlic. Good base recipe to play with.
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Sean's Falafel and Cucumber Sauce

Reviewed: Aug. 10, 2008
I didn't use the cucumber sauce from this recipe, instead I used Tzatziki found on this site. The falafels held together well even though I baked them. The mix of flavors was outstanding. I might use the combination to spice up our burgers.
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Tzatziki

Reviewed: Aug. 10, 2008
Used Greek yogurt, no need to drain plus a bit of freshly chopped mint. Cool and light flavors and the raw garlic adds a nice bite.
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Bacon Water Chestnut Rolls

Reviewed: Jul. 17, 2008
Incredible. Used whole water chestnuts and doubled the recipe. It fed 8 people for about 15 minutes. I recommend tripling or even quadrupling this recipe accounting for the number and appetites of your guests.
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3 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Jul. 17, 2008
Excellent!!! Rather than using canned or jarred verde sauce, I use a Peruvian jalapeño dipping sauce recipe so everything is fresh, fresh and refreshing. Fantastic recipe Amy!
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Cuban Pork Roast I

Reviewed: Jul. 17, 2008
Great, especially for a party. Used a 4lb loin in the crock pot, drained and shredded the pork and served with tortillas, jalapeño and cilantro dip. Next time I will reserve some of the liquid, as the pork dried out a bit after it was shredded.
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Lemon Orange Cake

Reviewed: Jul. 17, 2008
Dense? Who said the cake was dense? On the contrary, if you follow the directions you end up with a light, softly flavored lemon cake. Other reviews mentioned dryness and a lack of lemon so I subbed the 1/2 cup of shortening with an 8oz cup of lemon yogurt. And while frosting is often too sweet for my taste, I really liked the citrus flavor. To cut the sugary sweetness, I subbed half a package of cream cheese for 2 1/2 cups of the sugar and gradually added the liquid until the it had the consistency and flavor of a mildly sweet and tangy frosting. It was enough to cover the tops of all three layers (I usually forgo frosting on the sides).
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Pisco Sour

Reviewed: Jul. 17, 2008
Used the ENTIRE bottle of pisco to make a pitcher (three batches in the blender). Just as frothy, tart and tangy as my Peruvian friend makes.
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7 users found this review helpful

Ceviche Self-Portrait

Reviewed: Jul. 17, 2008
Lovely, light, clean flavors. I juiced a handful more limes in order to cover the shrimp and also added half a cup of torn cilantro and one chopped avocado. The shrimp cooked in about three hours for me but I didn't serve it until a total of twelve hours. The shrimp were still tender but the next day the few bites that were left were a little rubbery.
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Cranberry Pistachio Biscotti

Reviewed: May 23, 2008
First biscotti attempt and every slice was lovely. This recipe has a nice light flavor and isn't sugary. I didn't have any almond extract so I subbed Amerreto and added teaspoon of Cointreau (what a lush!).
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Rosy's Palak Paneer

Reviewed: May 23, 2008
So close...
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Sam's Famous Carrot Cake

Reviewed: May 22, 2008
Sam, you are my baking hero. What a moist, moist and flavorful cake. The spices and flavor reminded me a little of fruit cake but so much lighter! I subbed craisins for raisins, pecans for walnuts, and a mashed banana instead of the coconut. I baked it in two 9 inch rounds for 45 minutes and topped it with Cream Cheese Frosting II. If my guests weren't talking about the cake they were stuffing themselves with it. Thanks for the recipe!
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Cream Cheese Frosting II

Reviewed: May 22, 2008
This frosting has a soft cream cheese flavor(I also added the zest and juice of one lemon)and isn't sugary at all. My dessert plate usually has a pile of uneaten frosting which I've scraped from my cake but not this time.
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Key Lime Cheesecake I

Reviewed: May 22, 2008
Lovely flavor and very very creamy. I was hoping for more of a New York cheese cake texture rather than the silky cream cheese dessert that I ended up with. (Almost too cream cheesy) I reduced the key lime to 1/2 c and I used a ginger snap crust which paired elegantly with the tartness. Next time I will try something to create a more cheesecake like texture, perhaps another egg? Any suggestions? **Round 2: In the effort for a more NY cheesecake-like texture, I nixed the cornstarch and replaced it with a 1/4 c of flour and added a fourth egg. I forgot to account for the additional cooking time/temp needed for the extra egg so I ended up cooking it 20 minutes longer. The top browned a little but otherwise the changes cut back on the dominance of the cream cheese flavor and gave it the texture I was looking for. Next time I'll bake at a higher temp for an hour. I'm sooo close!
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Butternut Squash Soup II

Reviewed: May 12, 2008
This recipe works in the slow cooker as well.
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Broccoli and Cheddar Soup

Reviewed: May 12, 2008
Lovely. Choose a flavorful cheese and grate it yourself. Prepackaged shredded cheeses have caking agents that prevent them from melting well. I usually choose an extra sharp and of course FRESH broccoli and FRESH garlic.
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Alfredo Sauce

Reviewed: May 12, 2008
I've tried this recipe with heavy cream, light cream, milk, and various Parmesan cheeses. I prefer the light cream with a nutty, hand grated Parmesan. My experience with Kraft and other pre-grated Parmesans have made the sauce less flavorful and the texture gloopy.
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3 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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