Colinb Recipe Reviews (Pg. 1) - (13709245)

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Sweet Potato Gnocchi

Reviewed: Mar. 15, 2013
My suggestion is to keep the dough a bit on the thin side by using less flour and more egg. Then, put it into a pastry tube with a large star tip and squeeze it out while cutting gnocchis off with scissors. Let the gnocchi fall directly into the boiling water. This cuts the time needed in half and is much less fussy. You may find it takes two people to do this, but it is well worth it. Delicious flavor; add more salt as well.
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Szechwan Shrimp

Reviewed: Aug. 8, 2008
This was amazing cooked with some edimame and sesame seeds... I also served it over green "bamboo" rice, which made a great contrast. I should have definitely doubled the sauce and added some more soy sauce. Very, very tasty and so simple!
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Chocolate-Mascarpone Phyllo Triangles

Reviewed: Jul. 13, 2008
This was great!! Next time, I'd serve the phyllo dough with some of the mascarpone-chocolate mix and some mascarpone with a little sugar and vanilla mixed in as a little break from the delicious, rich "chocolatey-ness" of the recipe. Mine weren't bitter at all and they didn't leak very much. Yummm!!! The trick is to make the chocolate mix pretty thick, like a paste. Then it really shouldn't leak too badly. If you need to add more sweetening, add confectioner's sugar and you should be all set! Serve with a drizzle of dark chocolate syrup and powdered sugar. :)
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Rosemary Chicken with Blueberry Sauce

Reviewed: Jul. 13, 2008
Hmm, I thought this was pretty good, and the blueberry sauce was delicious... If you use grey mustard instead of yellow, remember that it's pretty strong and add quite a bit less mustard. We didn't have any problem with the quantity of sauce, but I used more chicken (cooking for 4 hungry people :) and served it over some Thai red rice. I wouldn't recommend serving this to someone who doesn't have adventuresome tastes; It's a bit "sp├ęcial," but very tasty! Thanks! I also used fresh basil for the marinade, but didn't notice the flavor when it was done.
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