Kacie Recipe Reviews (Pg. 1) - Allrecipes.com (15220398)

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Lemon Cream Cheese Frosting

Reviewed: Mar. 10, 2013
I can definitely see how people got a glaze consistency when making this frosting, because that's what happened when I made it! Some reviewers mentioned that they had to use an extra tablespoon of lemon juice, and a cup or two less of sugar because it wasn't thin enough, but that was not the case at all for me. Maybe I should have tightly packed the sugar when I was measuring it? I don't know! It is super yummy, though -- a perfect combination of sweet and tart -- it's just a little too runny for my cupcakes. I'm hoping that some time in the refrigerator will stiffen it up!
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Curried Coconut Chicken

Reviewed: Jan. 20, 2012
When I first found this recipe, I was a little uncertain about combining tomato and coconut -- it just sounded weird to me. But I went ahead and made it, and I'm glad I did because it was one of the most delicious dishes I've ever tasted! I once had a similar curried chicken at the Tusker House restaurant in Walt Disney World's Animal Kingdom that rocked my world, but this recipe was even better. I did make a few changes to the recipe, though. First, I didn't have onion on hand, so I just left that out and I don't think the flavor suffered because of it -- I might not even bother adding it the next time I make this! For seasoning the raw chicken pieces, I used freshly ground pepper and sea salt -- I used *at least* the amount suggested, plus a few more cranks of the salt/pepper mill. My skillet wasn't deep enough for the chicken and the tomato/coconut mixture, so while the chicken pieces were cooking in the curry/oil/garlic, I combined the rest of the ingredients in a large pot. Once the chicken was thoroughly cooked, I added it to the pot. I found that, after 40 minutes of simmering, the mixture was still runny, so I added about 3/4 cup shredded, sweetened coconut flakes and cooked it uncovered until it started to thicken. When it was just about ready to serve, I used my potato masher to shred the chicken in the pot (the Tusker House curried chicken was shredded, and I just prefer shredded over chunks). I served it over pearl cous cous, and my guests and I loved it!
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