Mmm.Wine Recipe Reviews (Pg. 1) - Allrecipes.com (11453660)

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Marshmallow Fondant

Reviewed: Jun. 18, 2012
Such an easy and wonderful recipe! I couldn't find marshmallows OR sugar in a the sizes stated for this recipe. so i used 2 small bags of mini marshmallows they had at the grocery store, and a 1kg bag of icing sugar. The proportions worked out to be essentially what the recipe called for, however the fondant was still sticky after using up all the sugar. I had to run back to the store, and ended up adding nearly another cup of sugar until it reached the proper consistency. It was worth the trip, though! This fondant was so easy and delicious. This makes enough to cover at least 2 large cakes, but fondant keeps in the refrigerator for a really long time, so I'll have to bake another cake to use it on. Great recipe, thanks!
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Heavenly Chocolate Mousse

Reviewed: Apr. 11, 2012
Absolutely divine! I replaced coffee for the water, and it gave it a very light mocha taste. Delicious!
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1 user found this review helpful

Heavenly Chocolate Mousse

Reviewed: Apr. 11, 2012
Absolutely divine! I replaced coffee for the water, and it gave it a very light mocha taste. Delicious!
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2 users found this review helpful

Tomato Cakes

Reviewed: Apr. 9, 2011
These were great! I had some old tomatoes in the fridge that needed to be eaten, so I quickly boiled them, removed the skin, and mixed them in a bowl with the leftover bits of crackers in an old box. The mixture was far too sloppy, so I added in some crumbled up sourdough bun (happened to have it in the cupboard) and leftover cooked rice. They turned out fantastic! I drizzled some lime juice and fresh cilantro on top - definitely a winning recipe for its simplicity and taste. JalapeƱo would be great chopped in. Next time, I will follow the recipe exactly, and repost a review.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 10, 2010
I sandwiched red pepper between the chicken chunks on the skewers, and used some cut up steak I happened to have in the freezer as well. I must say, the chicken tasted a lot better with the flavors than the beef did. I had so much left over, so i kept it in the fridge to marinade for a day or two, and holy smokes was it delicious. I basically dumped the entire contents of my marinade bowl (chicken chunks and an excessive amount of ranch marinade) on a tin foil lined baking tray, and cooked it at 3:50 for 20 minutes. It turned out beautifully, and was wonderful on rice. Definitely an easier and saucier alternative to the skewers.
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Amber's Sesame Chicken

Reviewed: Jul. 10, 2010
Ok, this recipe was fantastic. It took some time to prepare; I made my own teriyaki sauce by boiling Soy Sauce, Ginger, Garlic, Mirin, Rice Vinegar, and brown sugar for 15 minutes - and sliced far more green/red pepper and onion (I used red, super finely chopped) than is called for, and sliced the chicken in long thin strips like you would see in typical 'North American' Chinese restaurants. As stated by nearly everyone else, you really do have to go heavy on the sauce to make the dish spectacular, and it works better with Jasmine rice if you have the extra sauce to put on it. I find that the chicken would be a bit better if it were crispy, so maybe a bit more oil (nothing wrong with a little splurge now and again) at a really high temperature will give the chicken chunks a better texture. Oh, and i put the sesame seeds in at the very end, and it coated all the chicken and peppers perfectly. All in all this is definitely one for the books.
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Wild Mushroom Puff Pastry

Reviewed: Jun. 24, 2010
The pastry is a bit tricky to work with, but if you roll it thin enough, and don't stuff them too much, it works quite well. I used dried thyme, and it tasted great - to liven the recipe up, though, I added a large splash of balsamic vinegar into the mushroom mix while looking them. It gave the recipe that extra touch. SO delicious!
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