BRYN Recipe Reviews (Pg. 1) - Allrecipes.com (1487094)

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Coconut Curry Tofu

Reviewed: Jan. 18, 2009
Excellent recipe! I used extra-firm tofu and borrowed another reviewer's idea to drain it for several hours wrapped in folded paper towels, weighted down with a cutting board. Keep changing the towels as they get soggy. Then I wrapped the block of tofu in dry paper towels and put it in a plastic bag in the 'fridge overnight ... Perfect firmness the next day!
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2 users found this review helpful

Pistachio Cake III

Reviewed: Dec. 26, 2008
Quite good. I followed another reviewer's tip to add sour cream, use two eggs (instead of four), and bake at 300 degrees for 60 minutes ... The cake came out looking (and tasting) great!
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0 users found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Dec. 26, 2008
Concept is good; execution -- not so much. Came out *way* too sweet for my taste; I like a salad that tastes like vegetables, not dessert. Halve the honey and oil, and eschew the brown sugar entirely. Another reviewer's suggestion to add goat cheese was right on. It lends a nice tang to the dish.
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6 users found this review helpful

Gingerbread Pudding Cake

Reviewed: May 19, 2006
Very nice recipe. You get full-bodied gingerbread flavor, in an airy yet moist cake. The top is slightly chewy; the bottom is fabulous and ooey-gooey. I used dark molasses, because I prefer a strong flavor -- unfortunately, when I measured it out, there was only about 1/2 cup left in the jar ... so I just rinsed it out and added 1/4 cup of molasses-water to the mix. Still worked well!
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2 users found this review helpful

Steak Tip Marinade

Reviewed: Oct. 16, 2004
If Less is More, sometimes More is ... too much. I marinaded the steak overnight -- and the result was waaaay over-Worcestershire-sauced meat. Overpowered all the other flavors. Sorry.
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1 user found this review helpful

Black Pasta in a Pink Gorgonzola Sauce

Reviewed: Oct. 2, 2004
Intriguing ingredients... Fashion-forward color combo... Urban-chic name: "Squid-Ink Pasta with Pink Gorgonzola Sauce." This recipe sets up high expectations immediately -- and the dish delivers deliciously. The hardest part about preparing this is finding squid-ink pasta, which of course, tastes nothing like squid. It's worth the effort, though -- sans black pasta, it's just Pasta with Pink Sauce. (A rich, full-bodied pink sauce, admittedly ... but the dish just won't present as dramatically as it can.) That said ... some people (like my dear, but daunted dad) simply will not accept unusually colored food, no matter how tasty. In that case, you might want to go the uncolored pasta route, and dress the plate up with, say, fan-shaped strawberry garnishes or a little unexpected something else. When I make this dish again, I might stir in some pine nuts for texture, but otherwise, wouldn't change a thing. And that includes the pasta color! ;)
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19 users found this review helpful

Indian Chicken Curry II

Reviewed: Sep. 19, 2004
I was really looking forward to this, but the dish didn't deliver -- to my taste, at least. Adding raisins provided a sweet counterpoint to the recipe's heavy, flat tang ... so I'll give it another try. Next time I'll also add apple slices and brown sugar, as another reviewer suggested, and hope for the best (or at least better...)
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Sep. 18, 2004
Very, very good -- but even better the day after, when the flavors have had time to blend. I found the storebought garam masala seasoning a bit bland, so I doubled the amount in this recipe, and added 1/4 tsp. cinnamon. (That's just my preference; others may find it overpowering.) I followed the advice of another reviewer and eschewed the cornstarch in favor of cashews. Also, I boiled the 1/4 cup water before adding the nuts, and let it all steep a few minutes before adding to the sauce.
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