TeamSeabron Recipe Reviews (Pg. 2) - Allrecipes.com (13940501)

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Naan

Reviewed: Jan. 27, 2010
Great naan. Better than I've had in some restaurants, and not very difficult (other than the time spent waiting for rises). It's fairly straightforward and can be cooked in a heavy skillet with just a hint of oil. Please note that the naan it makes are pretty small (but oh so good) and you can flatten the dough balls by hand, saving time over rolling them out.
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Chicken Tikka Masala

Reviewed: Jan. 27, 2010
Oh my goodness. This was sooooooooo delicious and not terribly difficult. The Indian restaurant I used to work at called this dish Chicken Makhini and it was my absolute favorite, I thought I was going to have to tweak this recipe to get makhini, but fortunately it was already perfect. As for the actual recipe, I used only a sprinkling of cayenne and salt in the marinade and another sprinkling of salt in the sauce. I didn't skewer the chicken, or grill it, instead I put it all in the broiler and it turned out beautifully-I think I'll try chicken cooked only in the marinade another time. A million thanks for the fabulous recipe.
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Baklava

Reviewed: Jan. 25, 2010
I thought making Baklava was going to be an ordeal, but it was actually quite easy and delicious. Notes for next time: make the sauce an hour or more ahead of time so it can fully cool, layer more phyllo on the bottom (I like a flakier baklava), use maybe 1 1/2 pounds nuts since I only had enough for two layers of nuts and lastly, I think I'll cut (score) it before buttering the top layer so the phyllo doesn't tear as easily.
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Quick and Easy Pizza Crust

Reviewed: Jan. 24, 2010
Easy. Made a great pizza at home faster than I could have gotten one delivered for practically nothing. I gave a slice to my toddler and he ate the crust, leaving the toppings, a pretty funny compliment. I will absolutely make this again.
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Sour Cream Waffles

Reviewed: Jan. 24, 2010
Great waffles. Nice and fluffy. I included the vinegar others left out (figured it was probably a chemical reaction thing) but also added 1/2 teaspoon vanilla and 1 tbsp sugar when I blended in the eggs. Next time I make them I'll be sure to cook them a smidge longer so they're a little crispier and they'll be perfection.
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Cinnamon Rolls II

Reviewed: Jan. 20, 2010
Great cinnamon rolls! Perfect sweetness, nice and soft, moist too. I did need to add more flour, as I find is pretty typical of my experience with breads. I kneaded with the dough hook on my Kitchenaid. I also let it rise after mixing to make the dough easier to work with so I wouldn't have to keep adding flour. For the filling, I used light brown sugar (didn't have any dark) and 3 tsps of cinnamon after reading reviews that it was not "cinnamony" enough with 2 tsps. Also, make sure they're close enough to touch in the pan so that they stay moist. Five stars+ with those minor tweaks.
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Angie's Perfect Dinner Rolls

Reviewed: Jan. 11, 2010
These rolls were tasty out of the oven, but delicious the next day. Pretty easy and straightforward to make, however it takes almost twice as long as stated to prepare if you let it rise and punch it down three times then let it rise another time in the pan like it says to in the directions. I started with 2 1/2 hours in mind and the rolls were still rising through dessert.
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Cold Roasted Moroccan Spiced Salmon

Reviewed: Jan. 8, 2010
Very tasty fish. I served it hot and didn't have any mustard-it was a tiny bit too sweet, so next time I'll use a pinch less cinnamon and sugar. My husband is Moroccan and he enjoyed it-and he's not much of a fan of fish.
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Apple Crisp IV

Reviewed: Jan. 7, 2010
Great recipe. Make sure you use enough apples. I didn't have enough on hand and it turned out to be mostly crisp, but the flavoring and everything was nice. As I made it 4 stars, but I think if I followed the recipe exactly, it would get all 5.
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Italian Wedding Soup I

Reviewed: Jan. 7, 2010
Great recipe. It's one of my husband's new favorites. Pretty easy to make. I've made this at least a dozen times; I always add more carrots and escarole to make it even healthier and substitute 1/2 the chicken broth for beef broth for extra flavor. To make this even easier use frozen mini-meatballs and pulse your carrots in the food processor.
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Roasted Pumpkin Seeds

Reviewed: Jan. 7, 2010
Easy. Quick. Tasty. I made half with regular salt and half with seasoned salt-the seasoned salt was a nice twist; works just as well with olive oil.
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Beef Wellington

Reviewed: Jan. 6, 2010
Great recipe. I omitted the pate, and instead used chopped mushrooms and onion sauteed and seasoned. Olive oil in place of butter. I also precooked the tenderloin for an extra ten minutes since I prefer my beef medium-well. An added plus was pre-marinating the meat for extra flavor. If you don't have a rack to cook it on, you can use a broiler pan instead to avoid sogginess, but be sure to spray it with a little Pam for easier removal.
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Fettuccine Alfredo V

Reviewed: Dec. 24, 2009
By no means should you use 5 cloves of garlic, I used 2 and it was still a little too garlicky. The sauce was super thick so I thinned it with whole milk
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Pumpkin Butter

Reviewed: Dec. 24, 2009
It was easy to make and tastes great, I'm looking for excuses to slather it on. I used a full cup of apple juice to make it a little more spreadable, and think next time I'll go a teeny bit easier on the cloves, but overall it's a great recipe. It made 10 4oz mason jars.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 2, 2009
Delicious, very simple to make. Warning: a half batch makes a full 9 x 13 cookie sheet, so you'll have a lot of toffee on your hands with a full batch.
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Pecan Pie V

Reviewed: Nov. 20, 2009
This pie was delicious and very easy to make (the hardest part was waiting to eat it). I love that it's not made with corn syrup because it seems more natural and I generally have brown sugar on hand. One important note is that the pie has to chill for a long time to firm up. Two hours later it was still pretty liquid, it wasn't until it sat overnight that it was the proper consistency. This was my first pecan pie so I don't know if that's common sense to everyone else, but I was surprised, especially since no one mentioned it. I thought I'd ruined the pie until I googled it and realized it needed more time.
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 7, 2009
This cornbread came out dense, gorgeous and delicious. I gave it 4 stars instead of 5 because as written it would've been way too sweet. I reduced it to 1/2 cup and it was still a little sweeter than I prefer. It helps to use a small pot/saucepan to melt the butter in and mix your ingredients in there and to preheat your pan while you do. I'll definitely use this recipe again.
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Easy Pumpkin Muffins

Reviewed: Nov. 4, 2009
Tastier than I expected. I used lemon cake mix and an extra 1/2 cup of pumpkin puree since it didn't seem very moist at 15 oz (I have a ton of puree from Halloween), I also added a little ginger. I definitely recommend dusting them with brown sugar for a sweet crust that also makes them a little more attractive. Thanks for the easy recipe.
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Buttercream Icing

Reviewed: Sep. 20, 2009
This recipe is quick to make and delicious. I recommend using whole milk, I've done it with 2% and the icing with whole milk was much better. I also don't like my icing very fluffy, and if you don't either I suggest letting it sit after mixing it for about 1/2 hour before spreading on cupcakes (or whatever you're making).
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