SCREAMINGINSIDE Recipe Reviews (Pg. 1) - Allrecipes.com (1514336)

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Tofu a la Bourguignonne

Reviewed: Jun. 27, 2003
I found the sauce to thin, but I suppose if you follow the ingredient amounts then it wouln't be, I added to much tofu (got no idea what 2 8oz boxes of tofu are in metric) so I added more wine with water, more mushrooms and tomatos. It was tasty, I don't think it lacked flavour and I found that the tofu did soak up a little of the wine flavour.
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Salmon with Fruit Salsa

Reviewed: Jun. 23, 2003
I loved this, I used Troucons of Salmon because I found other Salmon very expensive. It was extremely easy to do, I found I could do it in the 20 minutes it took to cook the fish. To make it look nicer, I moulded to rice into circle blocks using a cooking ring, then I put the salsa on top pileing like a pyramid and placed the salmon next to it, with the slice of Lemon over the wider part of the salmon. Everyone commented on how nice it looked and how tasty it was. I thought the Salsa would of been better with more flavours, but the mix of peppers and pineapple made the flavour interesting and light. I used Grapfruit Juice instead of Pineapple Juice. It perfect served only just slightly hot on a hot day when you don't really want a hot and heavy meal.
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Coconut Curry Tofu

Reviewed: Jun. 19, 2003
The recipe was good, I used a onion instead of Green Onions because I got confused on what Green Onions were because they have different names for them in the uk, the normal onion worked fine. I've found in the past that Pak Cho tastes bitter, so I used Spinach instead. And I couldn't get Chilli Paste so I used a Chilli Sauce which made it a little too hot (I tasted it and the words which came out my month inbetween gasping for breath was 'oh my god') so be careful with the chilli sauce! I fried out the tofu first - watch out because that stuff spits! I thought it had plenty of flavour, filled me up quickly, its good for slimmers (if they don't fry the tofu), extremely easy and quick to do.
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1 user found this review helpful

 
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