Mairead Recipe Reviews (Pg. 1) - Allrecipes.com (13816638)

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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Sep. 11, 2010
Very tasty! I added a bit more vinegar and chili to give it some added oomph, and I cut the sugar by 1/3. (It was still VERY sweet--I may halve it next time.) It goes very well with pot roast/brisket, as the thick texture of the sauce helps complement the texture of the meat.
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Coconut Curry Tofu

Reviewed: Jul. 20, 2010
Oh, man. This is just what the doctor ordered, especially on a cold day! Only change I made was to keep an extra can of coconut milk on hand, as there did not seem to be enough liquid. If you aren't vegetarian, I'd also add a little fish sauce ("nam pla" is the proper term) for flavor. If you're into a zippier curry, adding some Sriracha also does wonders. (This recipe is very tasty as is, though.)
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Buttery Soft Pretzels

Reviewed: Jul. 20, 2010
Pretty good, and a lot more economical than mall pretzels! It takes some practice to roll them properly, as the dough contracts considerably while baking. Note: as the recipe stands, these hve no butter flavor. As per previous reviewer, I substituted butter for the oil, but the favor was still quite subtle. Perhaps next time I'll add 2 tbsp, or do a butter wash before baking.
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Gazpacho

Reviewed: Jul. 20, 2010
Very good! I followed a previous reviewer's advice and blanched the tomatoes on my first try. The second time, I skipped the step, and the recipe did suffer a bit. I also added hot sauce (1 tsp or so of tabasco) to give a bit more zing.
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Very Chocolate Ice Cream

Reviewed: Jul. 20, 2010
Delicious! I'm not sure what the one star reviewer was on about -- if you follow the directions, this works fine. Just be aware: yes, you do need to FOLLOW the directions. The pre-cooled bowl seems to help. I used a thick Pyrex one, and that conducted the heat outwards very well. Maybe that's part of the secret. Also, be sure to whisk vigorously whenever combining ingredients (the egg and chocolate steps especially) or you will have lumps. C'est la vie. Great recipe! Thanks for sharing!
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Sweet and Spicy Swiss Chard

Reviewed: Aug. 3, 2009
I found that the flavos were unbalanced -- way too much ginger, not enough anything else. I tried combatting that by adding 2 tsp. soy sauce and 1/2 tsp sugr, which made it better, but still far from awesome. Maybe I did something wrong, but it was definitely not tasty.
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