Darryl Recipe Reviews (Pg. 1) - Allrecipes.com (10375374)

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Darryl

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Real Poutine

Reviewed: Nov. 21, 2007
To all those poutine purists out there, COME ON! It's fries, gravy, and cheese! I mean it's not even really a recipe. That said, this is a pretty good one. Original Quebec poutine is made with white cheddar cheese curds. Although I prefer the beef gravy described here, there is also poutine gravy which I believe is a thinner chicken gravy.
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New Brunswick Lobster Casserole

Reviewed: Sep. 24, 2008
Lobster is so darned expensive here in southern Ontario I couldn't bring myself to use it in a casserole. Instead I substituted with only slightly less expensive crab. Here's a hint: stay away from Philipps brand crab meat (product of Indonesia) - unless you like tiny pieces of shell in every bite. Other than that this is a great seafood casserole. Might try it using mixed seafoods (scallops, calamari, etc.).
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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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23 users found this review helpful
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Afghan Tomato Soup (Aush Goshti)

Reviewed: Aug. 11, 2009
No complaints. Delicious as written. The only difference with mine was that I used spinach fettuccine. Yummy.
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18 users found this review helpful
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Durian Puree Cheesecake

Reviewed: Mar. 27, 2009
The durian flavour comes out well! Although my Malaysian wife and her family were quite repelled at the idea of durian in a cheesecake, I thought it tasted not bad at all. Durian is definitely an acquired taste and this is a good way to try it. Mine also didn't turn out quite as yellow as the picture submitted with the recipe.
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Arroz con Leche

Reviewed: Feb. 11, 2008
Absolutely delicious. I like my rice pudding thick, so I reduced it a little more than normal. Don't worry if it looks too watery at first, the rice will soak it all up. As for the comment regarding condensed milk. Use it (one can should be enough)! Rich and sweet is what rice pudding should be.
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Afghans

Reviewed: Aug. 11, 2009
Somewhat unappealing. Chewy yes, chocolaty sure, but not really what I'm looking for in a cookie. The chewy cornflakes threw me off a bit.
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15 users found this review helpful
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Tourtiers (French Pork Pie)

Reviewed: Oct. 15, 2007
I wouldn't say it's the best Tourtiere recipe I've ever tried, but it's not bad. I think I'd prefer a few more ingredients to make it a bit more flavourful A Quebecois collegue at work thought it smelled great though!
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Aush (Afghani Chili)

Reviewed: Jun. 21, 2009
Doesn't look anything like North American style chili so don't be expecting that. Still delicious though!
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11 users found this review helpful
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Pork and Wild Rice Casserole

Reviewed: Jun. 2, 2008
As written this casserole makes a lot! At 2-3 times a day, this pretty much lasted me all week. But it's good. I used regular ground pork. Would have been even better if I had preseasoned it as suggested. Italian sausage would have been amazing.
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Afghan Beef Raviolis (Mantwo)

Reviewed: Aug. 30, 2009
My split peas also never formed into a "slurry" but more like a rather thick paste. Tasty meal nonetheless! I really think these ought to be steamed if you have the time as the taste is just so much lighter.
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10 users found this review helpful
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Maple Meringues

Reviewed: Nov. 26, 2008
Turned out nice and crispy outside and soft and chewy inside, although a little hollow. Tasty though.
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10 users found this review helpful
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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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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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Honey-Garlic Moose Meatballs

Reviewed: Jan. 23, 2009
Moose is impossible to get unless you know someone who hunts. If anyone knows of a game farm that raises moose meat for commercial sale, please let us know! Had to substitute ground elk instead. Unfortunately, my sauce turned out far too thick to pour evenly over the meatballs. Very tasty though!
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8 users found this review helpful
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Pumpkin Kaya

Reviewed: Dec. 30, 2008
My Malaysian family was initially turned off by the pumpkin colour (they are used to seeing the green version), but overall gave this kaya a good rating. The pandan flavour came through and was very tasty. Pandan is also known as screwpine and apparently as "bay thoy leaf" and can often be found in the frozen foods section of your typical asian grocery.
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8 users found this review helpful
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Tourtiere

Reviewed: Oct. 25, 2007
Adding bacon makes this tourtiere a little different from the rest. Tasty and delicious!
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Malaysian Nasi Lemak

Reviewed: Jun. 23, 2007
A Malaysian classic. Nice recipe that turned out well.
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Savory Stuffing Bread

Reviewed: Oct. 15, 2011
Delicious!
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7 users found this review helpful
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Vegetarian Tourtiere

Reviewed: Apr. 4, 2009
I'm not vegetarian, but I do eat vegetarian meals once in a while. I have to admit though, this vegetarian tourtiere leaves something to be desired. I always wanted to find an excuse to try TVP, but never could find a use for it. Having tried it, however, I don't think I'll be eagerly awaiting another opportunity. Looks like ground meat, but tastes... uh, unique. To make matters worse, half the recipe instructions are missing. Thanks Jkalea for your step 3!
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Displaying results 1-20 (of 97) reviews
 
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