MARFYC Recipe Reviews (Pg. 9) - (18016721)

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All-Purpose Marinara Sauce

Reviewed: Jan. 21, 2006
This is a very chunky sauce. After adding the chopped green chiles and smelling the pot, I was a little wary, but it turned out great. I had it on homemade pizza, and when I was spreading it on the crust, again, I was a little wary about it being too chunky, but, again, it was great. I let it simmer longer than called for, and I think that helped break down the whole tomates. It has a great flavor and will be much better served plain on pasta than a regular sauce would be.
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30 users found this review helpful

Almond Crescent Buns

Reviewed: Dec. 25, 2005
These are very rich and awesome! I actually messed up and put the mixture that's supposed to go in the muffin cups inside the buns instead. So they got a double dose of good stuff, which made them extremely moist and buttery. I inverted them after 15 min in the oven, because they were brown, but they weren't quite done; so I transferred them to a large pie plate and stuck them back in the oven for 5 more minutes. I wonder if they could be done in a pie plate to begin with, or if they would spread too much - maybe a 9 x 13 pan would be easier?
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5 users found this review helpful

Aloo Matar

Reviewed: Dec. 10, 2005
I made a few modifications, but it turned out to be delicious. I used a combination of fresh ginger and garlic for the garlic ginger paste. I also couldn't find the darn garam masala at the store, so I made my own mixture of cloves, cinnamon, cumin, ground mustard and tumeric (mostly tumeric). I added water to the potatoes to help them along and added the peas when adding the tomatoes, etc. I'm eating it right now, and it tastes fabulous.
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20 users found this review helpful

Amy's Spicy Beans and Rice

Reviewed: Apr. 9, 2005
This is excellent. I used black beans and white rice, since I didn't have any brown. It seemed soupy when it came out of the oven, but once you put it over the rice, it's perfect. And very easy, too!
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2 users found this review helpful

Alicia's Italian Nachos

Reviewed: Mar. 16, 2005
Well, I guess I'm the voice of dissent. I didn't think there was enough sauce for these. I considered thinning it with a little water, but I guess I would just double it next time. And I think I would maybe stir the basil into the sauce at the last minute, as large chunks of fresh basil are pretty overwhelming. AND, I would put the cheese on and then stick them back in the oven to melt it. I put the cheese on within 10 seconds, and it still wouldn't melt. I know I could have made these adjustments along the way, but I always try to make a new recipe exactly as written the first time. This could be a lot better without adding much fat.
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28 users found this review helpful

Acapulco Chicken

Reviewed: Mar. 5, 2005
I don't see what all of the hubbub is about. If I were starving I'm sure this dish would be fantastic, but otherwise it's pretty boring.
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1 user found this review helpful

Adobo Herb Salsa

Reviewed: Jan. 31, 2005
The tarragon in this salsa makes it taste weird, and not in a good way.
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40 users found this review helpful

A Great Pepper Salad

Reviewed: Dec. 10, 2004
I took this concoction and made it into a pasta sald with tri-colored rotini and the addition of red wine vinegar. It was great!
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42 users found this review helpful

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