TribePride1693 Recipe Reviews (Pg. 1) - Allrecipes.com (12324113)

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Chef John's Asparagus Souffle

Reviewed: Apr. 9, 2013
This was delicious and not at all difficult! My husband is crazy and doesn't like asparagus, so I used thawed frozen spinach and artichoke hearts with a bit of garlic, and blended the mixture with sandwich slices of Swiss cheese because that was the only cheese I had, and it turned out BEAUTIFULLY. Can't wait to try this with all kinds of other veggies!
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Chicken Costa Brava

Reviewed: Apr. 7, 2013
This was great! I replaced the olives with capers (hate olives) and used fresh pineapple instead of canned because I had some, but otherwise followed the instructions as written and it turned out wonderful!
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Rhubarb Spice Cake with Lemon Sauce

Reviewed: Mar. 29, 2013
Very good cake, but it definitely needs the lemon sauce to balance the flavors and make it sweet enough. The cake itself isn't very sweet and the rhubarb is of course quite tart, but the sauce is perfect for it! I agree with other reviewers that you can probably halve the sauce, but I'll just the leftovers for another cake or muffins or a lemony bread pudding or something.
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Sicilian Garlic Sauce

Reviewed: Mar. 11, 2013
Delicious, quick, and EASY. I loved this, and I appreciate that even if it's high calorie, at least they are nutritious calories from the nuts and EVOO. I didn't add any salt and it honestly didn't need any - the flavor from the garlic was quite enough. I buy elephant garlic so I wasn't sure what the equivalent of seven cloves would be and I just ended up using about 70g of garlic - it was perfect! I like the strong garlic flavor and don't think it needs to be simmered, though I'm sure it's also delicious if you do choose to cook it a bit. I would definitely make this again. Thank you for sharing!
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Tandoori Fish

Reviewed: Mar. 1, 2013
This was soooo good. I used much less oil though, and a teeny bit less cayenne and it turned out great! Spicy, but not painfully so, and really good flavor.
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Hamburguesas Mexicanas

Reviewed: Feb. 27, 2013
Loved these. Fantastic flavor, and I was doubtful initially because the recipe didn't call for any "seasonings" beyond the pico and guacamole, really. I think a lot of the great flavor was because I used bison meat (seriously, it's so much yummier than your standard ground beef and healthier too!) but it was mostly just a great recipe. And by the time I mixed in all the onions and so on into my meat, I had enough to make about twice the patties (2oz meat per patty), which was awesome - I could have two burgers for the guilt of one! :) Thank you for the recipe; these burgers were delicious!
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Honey Mustard Chicken with Pretzel Crust

Reviewed: Feb. 25, 2013
Great flavor and great method! I loved this. I watch my sodium (not that I try to eat low sodium, but I track all my calories and assorted micronutrients including salt) and pretzels are OUTRAGEOUSLY high sodium, so I used Snyder's unsalted, and it was perfect! Didn't miss the salt at all, nor did I miss the canola oil (which I also skipped, including the spray) - the crumbs adhered to the chicken beautifully, and they were perfectly crunchy and crispy when I pulled the chicken from the oven. So I made a few minor tweaks to make it a little healthier, but overall I thought this was a fantastic recipe and will definitely make it again (and maybe try it with tofu for my vegetarian husband!). Thank you for the recipe!
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