cmar7785 Recipe Reviews (Pg. 1) - (13596780)

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Beef Bourguignon II

Reviewed: Mar. 20, 2012
Very good, solid recipe, except it really was dry the next day. I'd recommend doubling the amount of butter and adding 1 cup of beef broth, in addition to the 2 cups of a full-bodied red wine. Other than that, it's a straightforward, classic recipe that works! I really do think that the only reason that I took away a star is that my left overs needed lots of doctoring. But the food right out of the oven was perfect.
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Pad Thai

Reviewed: Mar. 19, 2012
Fabulous! We followed other users comments and reduced the sugar by a bit, and doubled the amount of sauce -- it wasn't too saucy so I think that was a good alteration. I personally enjoy lots of add-ins, so I added tofu(that I pressed under a cast-iron pan for 1 hour, then sauteed in sesame oil before adding to noodles), shrimp, red pepper, broccoli, onions, green onions to the noodles in addition to raw on top, 1 roma tomato minus the seeds, and carrots. YUM! Also I prefer limes to lemons. Had a chili garlic sauce on the side for those who like a kick. I used sesame oil instead of veggie oil. This was better than many restaurants. My guests were so impressed. Will be making this again
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Apricot Cobbler

Reviewed: Jul. 26, 2009
This was a nice recipe - very yummy - I used fresh apricots and added more flour as well to keep it from being to runny. I didn't like that there was hardly any crust, and knowing that apricots are kind of sour, I added a crunchy crumb topping like on a crumb cake. -1 cup brown sugar -1 cup all-purpose flour -2 tablespoons butter or margarine -2 teaspoons cinnamon -1/2 cup chopped walnuts. Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the pie needed.
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