CAMPYCAPYBARA Recipe Reviews (Pg. 1) - Allrecipes.com (18050789)

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Watercress Soup

Reviewed: Sep. 19, 2009
I tried this recipe about half an hour before dinner was to be served. It's fast and simple, with a good result. I'll probably keep this recipe for those days that I need a soup in a jiffy. I did omit the whipped cream and fresh watercress, but it didn't subtract from the lovely taste of the nutty-bitter watercress. =)
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Chocolate Frosting I

Reviewed: Nov. 16, 2007
Rather too sweet (and not enough Chocolate) for my taste... even though I followed the other reviewers and reduced my sugar and increased my cocoa powder. I think I'll give this recipe a pass the next time I need Chocolate Frosting.
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French Cream Filling

Reviewed: May 26, 2005
The cream did not stiffen as expected. In fact, after the addition of the beaten eggs, the cream became rather watery and could not be used at all.
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Cream Puffs I

Reviewed: May 26, 2005
As I'm already very happy with another shell recipe, I tried making the custard from this recipe to fill my puff shells. The problem with this custard recipe is that the custard came out too sweet and stiff. I'd probably reduce the amount of sugar the next time I try this; otherwise I'll look for another custard recipe to try out.
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Cream Puff Shells

Reviewed: May 7, 2005
Easy to make, quick to clear from the plate. The best part? Seeing all those beautiful puffs expand! The shells were crispy and light, and were a wonderful contrast to the cream cheese filling I used. The only difference I made to the directions was to reduce the 230 deg C cooking time to 15 mins and the 175 deg C cooking time to 10 mins, because by then the shells were a beautiful golden and hollow. I'll definitely make more and experiment with savoury fillings. *grins*
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French Bread Rolls to Die For

Reviewed: Dec. 19, 2004
This is an amazing recipe! The rolls turned out lovely and we made bruschetta with it. In fact, I'll be making these rolls for a Chicken Curry party - they'll go perfectly with the curry. I'll never buy crusty rolls from the bakery again!
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Baked Spinach

Reviewed: Dec. 11, 2004
The instructions were not very clear; what does layer flour and spinach mean? 1/4 cup flour isn't much flour to layer. In all, the dish turned out not as well as I had expected. If I try this recipe again (which I would since I love the cheese-spinach combo), I'd do what RIVERTOWNMOM suggest and whisk the egg, milk and flour together. I'd even add in garlic, onions and mushroom to add punch to the dish.
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