Eidolonkami Recipe Reviews (Pg. 1) - Allrecipes.com (16676947)

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Spanish Flan

Reviewed: Oct. 4, 2013
My only additional notes on this recipe are, 1) when melting the sugar, make sure the bottom of your saucepan is nice and wide so that your sugar makes as thin a layer as possible. That way, it won't be burned by the time it's all melted. Also, on my stove, medium heat for melting the sugar was plenty. =) 2) MAKE SURE TO BAKE COVERED. It loses too much moisture if you don't!
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Indian-Style Mousse

Reviewed: Sep. 13, 2011
Delicious flavor if you like Indian desserts! I loved the texture. However, after first prep I would DEFINITELY amend the instructions to say "refrigerate until serving, 1/2 - 2 hours," as the whipped cream does start turning back into normal cream with no gelatin to hold it.
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Slow Cooker Mole-Style Pulled Pork

Reviewed: Jan. 6, 2011
This recipe is amazing! It's very rich - the flavor is quite dark. I doubled all of the spices and the chocolate because I tend to like things very flavorful. In retrospect, I may not have doubled the chocolate. Still an awesome recipe and exactly what I wanted. I served it on kaiser rolls without the tomatoes or cilantro and loved it that way. Enjoy, all!
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Double Tomato Bruschetta

Reviewed: Dec. 7, 2010
ABSOLUTELY DELICIOUS. However, it is INCREDIBLY important to toast the baguette slices before loading up with topping, otherwise they come out soggy and falling apart. Otherwise, surprisingly tasty. =)
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Curried Red Snapper

Reviewed: Oct. 4, 2010
I followed chopin4-2's advice on the sauce to the tee and VERY MUCH enjoyed it. I prepared Greek Lemon Pilafi to accompany it and the rice could have stood to be more lemony. The sauce is quite thick but not super-heavy. I used Halibut (on accident) and it worked VERY well.
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Daddy Mack's Oysters

Reviewed: Oct. 4, 2010
These are REALLY delicious. I mourn not living in an area where I can get fresh oysters, but it still worked out very well, minus the extra work to open the oysters that wouldn't open on their own. HIGHLY recommended.
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