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Chocolate Cream Pudding

Reviewed: Feb. 3, 2010
I don't want to be rude, but if this recipe turns out as anything other than a perfect basic chocolate pudding, it is entirely your fault. If you have egg bits: you put the egg in too much at a time and the temperature difference between the eggs and mixture was too high. Temper the eggs first or they will cook instantly when you put them in. Corn starch bits: you added the corn starch too late and the mixture was too hot. Mix the corn starch in thoroughly with the first cup of milk until it's dissolved. Liquid consistency after chilling: you didn't stir it enough while it was cooking. Stir it more until it becomes thick in the pan. Chocolate didn't melt: you cooked it too hot and the chocolate was too thick. Break it into smaller pieces, shave it, or cook the pudding on a lower heat for a longer period of time. Gritty or otherwise imperfect texture: you didn't use a whisk. Use a whisk. Remember that the pudding is only as good as the ingredients you put in it, so if you want it to turn out awesomely, splurge a bit and get some GOOD chocolate. Furthermore, it's a recipe that will take some tweaking before you get it exactly to your tastes. Don't make it once, trash it, and blame it on the recipe; make it twice, three, four times and change it each time until you get it. This is a pudding worth mastering.
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Turos Csusza (Pasta with Cottage Cheese)

Reviewed: Oct. 22, 2009
I'm not entirely sure how I stumbled across this, but I'm a huge fan of making new and interesting things. Having no background in Hungarian cuisine, the combination of sour cream and cottage cheese on pasta sounded bizarre--so I knew I had to try it. It's extremely easy to make; at no point did I have to write down the ingredients and amounts, just eyeballed it and adjusted it to my taste. Cooking the bacon as the water boils means this dish is done in under 10 minutes. Super easy. The taste of it is incredible, too--warm and creamy and strangely satisfying. It's so simple and so delicious that it's going to become part of my regular meal rotation, and probably something I will pass down to my children. Thank you!
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Cheesy Crab Burritos

Reviewed: Apr. 6, 2009
The filling on its own was quite bland and required some spicing up. (I added garlic and some cilantro to mine, others might find cumin more to their liking.) It's also WAY too heavy to serve solo in a burrito. If I listened closely, I could hear my arteries cussing at me every time I took a bite. After eating one burrito with this stuff, I decided I wasn't going to inflict it on guests, so I put it in the refrigerator to figure out what to do with later. The next day I decided to make taquitos with it, and they were inhaled by family and friends. I would take that as a thumbs up, at least. Summary: Cheesy crab burritos bad. Cheesy crab taquitos good!
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Curried Salmon Bake

Reviewed: Apr. 11, 2008
I had a leftover bottle of green curry paste and a can of coconut milk, so I figured why not? I doubled the amount of curry paste, added some garlic powder and lime juice and mixed it all in with the coconut milk. I decided to marinate the salmon in it for about two hours prior, and I ended up baking it with all the marinade poured on. Ended up with a wonderful flavor, and I was super-pleased that it came from such a simple recipe. 4/5 only because I ended up substituting a major ingredient; I have no idea how this tastes with sour cream.
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