Darryl Recipe Reviews (Pg. 5) - Allrecipes.com (10375374)

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Newfoundland Jigg's Dinner

Reviewed: Aug. 29, 2007
Should have read the reviews before trying to make this one. Although corned beef is completely different than salt beef, it's also completely tasty and can be used in the dinner instead if desired, although this makes it more English/Irish than Newfoundlander. I also had a hard time even finding corned beef, but eventually I did find some at a specialty meat market.
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Traditional French Canadian Tourtiere

Reviewed: Aug. 17, 2007
Very nice although a little dry. I cut the recipe in half and made two pies. I guessed that liquid chicken seasoning means chicken stock.
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3 users found this review helpful
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Sucre a la Creme

Reviewed: Jul. 30, 2007
Not sure what I did wrong since the recipe is extremely simple, but my fudge turned out quite runny - just the opposite of another review. But really, who can go wrong with something this sweet? Suggest possibly adding maple syrup to the mix to give it that unique flavour and also in keeping with the Quebecois theme.
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Poulet a la Saucisse

Reviewed: Jul. 27, 2007
A curious recipe, but very tasty! There seems to be too much sausage stuffing for only 2 chicken breasts, so I'd suggest either halving that part, or getting yourself some really big breasts.
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1 user found this review helpful
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Salmon and Potato Pie

Reviewed: Jul. 21, 2007
Simple and amazingly tasty despite a lack of colour. I was a bit skeptical about a fish pie, but it turned out not too bad!
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Malaysian Beef Rendang

Reviewed: Jul. 16, 2007
A fantastic combination of spicy and sweet. The sauce served over rice is really nice. I also tried using a lemon grass paste (an Australian product sold under the brand name "Gourmet Garden") instead of the real grass and that seems to have worked nicely. Its quite a bit more expensive, but turning lemon grass into a paste using your chopper is a real challenge. I also substituted plain yogurt instead of coconut milk. A low fat solution, but costs a bit in terms of taste. Yogurt tempers the spicy peppers, so there's a balancing act to perform there as well.
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Tarte au Sucre I

Reviewed: Jul. 10, 2007
Not as super-sweet as some. I think the tea and the maple syrup tones it down a bit. Very good though!
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Satay Sauce

Reviewed: Jul. 4, 2007
A basic satay recipe. I didn't find the peanut butter too overwhelming. The coconut milk is definitely better than using regular milk.
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1 user found this review helpful
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Mild Coconut Tofu Curry

Reviewed: Jun. 28, 2007
First off don't put the lemon grass in your chopper unless you want to be picking tiny little pieces out of your mouth with every bite. Actual stalks of lemon grass are not meant to be eaten. I've heard there is a lemon-grass paste available in some grocery stores so maybe that would work. Otherwise, chop your grass into approx 10cm segments and add to the mix so it can be removed more easily. Also, cut the water out completely. Adding a cup of water totally drowns out any flavour at all. If you like a thinner curry, MAYBE add a bit more milk/coconut milk if you so desire. *update* I did find lemon grass chopped finely enough to actually eat in an Asian supermarket in Missasagua (one of the suburbs of Toronto, Canada). Unfortunately it's really hard to find, and even the biggest Asian markets don't seem to always carry it. You might find such a thing amongst the spices. Good luck!
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Malaysian Nasi Lemak

Reviewed: Jun. 23, 2007
A Malaysian classic. Nice recipe that turned out well.
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Cucur Udang

Reviewed: Jun. 23, 2007
As it stands, pretty bland. Throwing in lots more shrimp or cut the flour would greatly improve this recipe. Not a bad idea for quick snacky thing.
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Devil Curry

Reviewed: Apr. 1, 2007
The curry was nice and spicy, and turned out OK. As was mentioned before, making a paste from all those ingredients was pretty tough! 6 red onions seems like a lot. Allspice is not mentioned in the commontary, but galangal is, so maybe the ingredient list is supposed to read 1 tsp galangal? And how much shrimp paste to use? I used about 1 Tbsp, but I think it could have used more. The dried chilies are spicy! I used only about 15 and that was quite good enough for me!
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Chicken Curry III

Reviewed: Mar. 22, 2007
An OK, basic curry. The yogourt and milk temper the flavour of the curry, so if you like spicy, up the curry powder, or reduce the yogourt/milk.
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Vegetarian Carrot Cake

Reviewed: Mar. 20, 2007
I don't know what the previous reviewer did, but I had no problem with the amount of batter. Just enough for one cake. The cake is fairly dense, but not incredibly so. This isn't really a desert though you could westernize it with icing if you wanted to turn it into one.
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Sherry Chicken Curry

Reviewed: Mar. 20, 2007
The peanut butter is the secret ingredient in this recipe. Coconut milk is very fatty and can be substituted with milk or yogourt but definately tastes best with coconut.
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Simple Malaysian Fried Chicken

Reviewed: Mar. 20, 2007
Simple and delicious.
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Screw Pine Cake

Reviewed: Mar. 20, 2007
Pandan has an excellent and unique taste. I originally tried making the paste myself using Pandan leaves, but it's difficult to get the flavour to come out of the leaves. Use Pandan extract instead. This recipe is challenging! The multi-layers take time and patience. I would have rated the recipe higher, but my cake didn't turn out too well (tasty though)! *update* My Malaysian mother-in-law hates the pandan extract, although I thought it wasn't too bad. We also managed to find canned pandan filling at a Missasagua Asian grocery, although it's not easy to find and not always stocked. Check the canned fruits section.
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