CINDI P Recipe Reviews (Pg. 1) - Allrecipes.com (1487409)

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Pastry Cream

Reviewed: Nov. 26, 2014
Mine really had a noticeable floury taste. I did follow the recipe exactly except I used a very high quality vanilla extract and skim milk with 1/4 cup extra milk. I see some saying use whole milk or half and half, but I'm not sure if a fattier milk would do much to cut that flour taste. I plan to use it in a trifle and am thinking maybe I will mix it with some whipped cream to disguise that taste. Otherwise it was easy to make, and maybe with less flour or a little corn starch to replace some of the flour it would be better.
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Sausage Stuffed Jalapenos

Reviewed: Jun. 13, 2014
I made this recipe (X4) for a party, and people loved them. A couple of notes - I used half chorizo and half plain pork for the filling, and it really gave them some flavorful heat - though the porks do tend to leave a bit of grease laying around. Also, if you are halving and cleaning a few dozen jalapenos, DEFINITELY wear a pair of gloves. My hands were on fire like you can't believe for days - especially my nail beds on my hands - and it pretty much ruined the party for me. LOL. But people loved these...
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Cherry Bars

Reviewed: Jun. 10, 2012
I followed the recipe and used a 10x15 pan, and 35 minutes was no where near enough cooking time. The inside was a runny mess, and you can't trust the toothpick test because those appeared to come out clean. I think an hour is more like it, but you'll have to cover the pan to keep the top from over-browning. I used fresh pie cherries boiled with corn starch and sugar for the filling - their tartness was great. Didn't have almond extract, so substituted some rum extract, and it was very good with the other flavors. I think the recipe makes way, way more glaze than you need - the amount almost totally covered the bars but this is already very sweet. Overall, pretty delicious, but definitely two pans or much longer in the oven.
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Seared Tuna with Wasabi-Butter Sauce

Reviewed: Feb. 10, 2012
The sauce is unique and delicious... people rave when I make this. I didn't have shallots but used a mild onion instead and it tasted fine. I am allergic to cilantro so left it out but still thought the sauce had an amazing flavor. Don't be worried about the wasabi - I fed it to someone who despises spicy things and he loved it. I paired this with braised bok choy -- basically briefly sauteed in butter and garlic on a high temperature so it was more wilted than cooked -- and it was fabulous. I have sometimes sprinkled the tuna steaks with colorful wasabi chickpeas that I got at the food co-op - it's a very classy presentation.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Oct. 25, 2003
This was absolutely awesome! I used a pizza cutter for the tortillas and put them in muffin tins to get that curl in them - this was such a classy dish on my buffet and my guests loved it. I froze the leftover salsa and put it on pancacks a couple weeks later - yum.
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Chicken and Broccoli Braid

Reviewed: Oct. 25, 2003
Outstanding! My guests loved this recipe both times I made it. I wasn't crazy about the idea of nuts in it, but it really added a surprisingly good element to the dish.
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