barefootguy Recipe Reviews (Pg. 1) - (10496491)

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Chicken Tikka Masala

Reviewed: Jun. 27, 2011
Excellent recipe, EXCEPT THE SALT!!! Beware! I would have given it five stars for the delicious flavor of the sauce, which is a perfect tikka masala, but seriously, you need to cut WAAAAAY back on the salt. Try NO salt in the marinade, and maybe one teaspoon when preparing the sauce. I ended up making this very late in the day, so that means my husband and I didn't eat until well after 10:00. We were so disappointed with the saltiness of the dish, but when it's that late, what are you going to do? We ate half of it with some delicious curried cauliflower and Trader Joe's garlic naan. I'm going to dump some of the sauce, add another cup of heavy cream and another cup of tomato sauce, and see if that cuts the intense saltiness.
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Potato Pancakes

Reviewed: Aug. 13, 2009
This morning we decided we wanted some potato pancakes, as we already had some potatoes cooked, and didn't want to deal with a fussy recipe. And this was just the ticket. We didn't want to make as much as the recipe suggests, so we used two potatoes, a quarter of an onion, and added just a touch of half and half to the batter for texture. We cooked them on a stovetop griddle, and they came out absolutely perfect. We didn't have any applesauce, but we mixed a little candied ginger purée with some apricot-pineapple jam, and also used Trader Joe's Greek-style yogurt as topping. We also made a quick scramble with fresh, home-grown bell peppers, and enjoyed the perfect breakfast! Thanks so much for this wonderful and easy recipe.
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Traditional Russian Pirozhki

Reviewed: Apr. 29, 2009
This recipe is fantastic! I followed the instructions to the letter, and they came out perfect. I can't wait to make them again, and experiment with different kinds of fillings. Thank you so much, Mariasaurus! ??????? ???????! Spasibo!
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Sweet Russian Cabbage Soup

Reviewed: Jun. 8, 2008
I have made this twice now. The first time I didn't alter the original recipe at all, except for cutting the sugar in half, as some have recommended. It turned out very, very good, and I was excited to make it again. The second time, though, I changed the recipe a bit to suit my own tastes: I still cut the sugar in half, but I added a bit more vinegar (about 50% more), plus I added two teaspoons of caraway seeds and two bay leaves. I also browned the beef beforehand, and drained off most of the fat (retaining about three tablespoons or so for flavor). And it was a knockout! It's so awesomely good, this is going to become one of my stand-bys for sure. Thanks, Ron!
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