Mark Recipe Reviews (Pg. 1) - Allrecipes.com (10535570)

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Kim's Eggnog Cheesecake

Reviewed: Dec. 10, 2013
This is my favorite cheesecake recipe, and not only that; I've adapted this slow-bake method to every cheesecake I make. Sure, it takes a lot of time, but every one I bake this way turns out super-creamy, and NEVER cracks. For the eggnog cheesecake, I like to cut a stencil of a holly and berries and stencil them on to the cheesecake using green and red colored sugar. Then grate some fresh nutmeg on top, and pipe some whipped cream around the edge. I also like to use vanilla wafers instead of graham crackers in the crust. Probably a good thing I can only make this recipe about three months out of the year, or I'd explode!
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Tiramisu Cheesecake

Reviewed: Jul. 6, 2014
Per the reviews, i upped the Kahlua to 4 tbl in the crust, and 8 tbls in the filling, but still got only a very vague coffee taste. 12 oz of ladyfingers in the crust is WAY too much; I used 7 oz and still had a pretty thick crust; however, even with the added Kahlua, the crust was a little too dry. I found that the mascarpone added nothing, so given how expensive it is, I'd recommend subbing in regular cream cheese. I added an extra egg to compensate for the added Kahlua, and omitted 1 tbl of flour. The cheesecake was good, but tasted much like any ordinary cheesecake, as others have said. I made a chocolate ganache for the top, and piped some Bailey's-flavored buttercream swirls around the edge, adding a chocolate-covered coffee bean in the center of each. The cake LOOKED great, but was only average tasting. I might try again, with some modifications.
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Dec. 10, 2014
Finally! I have tried dozens of chicken tikka masala recipes, all of them promising to taste "just like what you'd get at a restaurant", and none of them coming close. This is the closest one I have ever found, and it's very close indeed! Didn't change a thing; it was perfect first time out. I'll be making this many, many times in the future.
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Slow Cooker Beef Stew I

Reviewed: Dec. 18, 2014
I made the recipe exactly as written, and while it smelled amazing while it was cooking, it turned out really bland. It needed a lot of salt and pepper to make it palatable. I really want to avoid sauteing the meat (what's the point of using a slow cooker if you're going to fry your food first?), but next time I will absolutely try adding some rosemary or some other spices to try and perk up the flavor. I'd also agree with some others that more veggies are needed; the beef to veggie ratio was pretty lopsided.
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Sue's Hot Fudge Sauce

Reviewed: Dec. 23, 2014
I usually follow a recipe exactly at least once before I make any alterations, but btertin's scientific analysis impressed me so much that I followed his instructions and used 2 cups of sugar instead of 3, and only 1 and 1/3 sticks of butter. The sauce came out GREAT. Once it spent the night in the fridge and then was reheated, it was the perfect hot fudge consistency. I'll definitely be making this again.
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Buche de Noel

Reviewed: Dec. 27, 2014
I found the cake very easy to prepare, but rather bland. I used Chef John's chocolate mousse recipe for the filling instead of the chocolate whipped cream in the recipe, and that helped make it a bit more substantial. Topped it with chocolate ganache. It looks more impressive then it tastes, but looks REALLY impressive, if you do it right!
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Colleen's Slow Cooker Jambalaya

Reviewed: Apr. 2, 2015
Made this almost exactly as written: the only substitutions I made were to use chorizo instead of andouille sausage, and, since I was serving over cauliflower instead of rice, 1/2 cup chicken broth instead of one. I didn't find it especially runny, and I'm pretty sure if I'd used rice instead of cauliflower, any excess moisture would be soaked up. Very easy, and very flavorful...though I might add a habenero or two to increase the heat next time.
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Chef John's Chicken Tikka Masala

Reviewed: Apr. 25, 2015
Taste is good, but not quite up to restaurant-standard tikka masala (if you want a closer approximation of a good restaurant-style tikka masala, try the Curry Stand Chicken Tikka Masala recipe, elsewhere on this site). I was mainly interested in this recipe because it's essentially paleo and whole30 compliant, if you don't serve it over rice. It really is good, but it's a really high-maintenance dish that essentially ties you to the stove for an hour. I'm wondering if I can get this to work in a slow-cooker... Possible I'll revisit this and bump it up to a full five stars if it really is significantly better the next day (I'm kinda thinking it will be). Lot of work to put this together, though...
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