Gil Recipe Reviews (Pg. 1) - (13571657)

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Three Bean Salad

Reviewed: Sep. 13, 2013
I do not like this recipe but it may be my fault. I did not use celery, which I do not think makes any difference and I also used olive oil. The oil seemed to coagulate. I don't know if other oils will do this when they get cold but I don't care for the taste. I think I will keep looking for a good recipe.
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Rich Chocolate Frosting

Reviewed: Jun. 21, 2012
I always follow a recipe like it is written the first time. Today I made my wife a three layer chocolate birthday cake and I had enough frosting left to make another. Put it in the fridge and will probably find some other kind of cake to make this week. I mixed the coco with the powdered sugar before adding to the butter to keep it from flying all over my kitchen. I used the heavy duty beater that came with my Kitchenaide to beat in the sugar and coco then did not measure the milk at all but drizzled a little and let it mix. Kept adding more until it was perfect. This is the best chocolate frosting recipe I have ever found. Just cut the recipe in half if you are only making one cake.
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Coconut Sauce

Reviewed: Feb. 15, 2012
This is a good start but it is way too sweet. I will use half the sugar next time and may even go to a white sugar. I think half the brown sugar would be fine but it also turns the sauce brown which is a little strange for coconut sauce. If that does not taste good I will go back to the brown. All of the sweetness takes away from the coconut flavor.
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Coconut Shrimp I

Reviewed: Feb. 15, 2012
I have been looking for a good coconut shrimp recipe and this is the one. The batter and coconut stays on the shrimp without any problem. Nest time I will use some tweezers to hold the shrimp while they drain because it is hard to hold the tales by hand unless you actually leave the tails when you clean them. Too much trouble for me. This is definitely a keeper and I will look no farther for a coconut shrimp recipe.
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Camarones al Ajillo (Garlic Shrimp)

Reviewed: Feb. 14, 2012
This was a great recipe and a definite keeper. We live on the coast in Brazil and shrimp is one of the major food groups here. My wife does not like hot stuff so I left out the red pepper flakes and used fresh parsley instead of dried. This will be one we make for the next time we entertain. We made saffron rice (rice cooked a little sauteed onion and cooked in chicken broth with a little saffron) and covered it with the shrimp. I just did not have the courage to pour this over the banana deal without making a batch to try first. We will give it a shot this week.
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Best Marinara Sauce Yet

Reviewed: May 14, 2011
A little too much wine for me. I cut it in half and it was the best marinara I have ever eaten. I usually don't like marinara but this one is great. Next time I will tweek it with a little basil. Basil seems to make anything Italian better. Overall, a great sauce.
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