TRIMEG Recipe Reviews (Pg. 1) - (18059783)

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Reviewed: Dec. 30, 2007
These were quite good, though a little plain for my taste. On my second batch, I added about a teaspoon of sugar, which rounded out their flavor in savory crepes. For the sweet crepes, I added some vanilla as well. My favorite filling: a little lemon zest, a little lemon juice, a sprinkled teaspoon of white sugar and a bit of brown sugar. I've also frozen a few crepes for quick meals later on.
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Octoberfest German Potato Salad

Reviewed: Feb. 19, 2007
This was quite good! I took the advice of other reviews and reduced the vinegar by a little; I "tasted" the result every few hours and definitely found that it mellows out over time. By day two, the balance of flavors was just right. I had no dried parsley, so I used a tablespoon of tarragon and was very happy with the result. I'd definitely make this again on (or the day before!) a hot summer day.
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2 users found this review helpful

Haitian French Toast

Reviewed: Dec. 31, 2006
This was quite good, and makes for a great morning "signature dish" for a bachelor. I used freshly squeezed tangerine juice, which gave it a nice, light flavor. The batter doesn't firm up much, so if you use another type of bread besides a baguette (I tried brioche), you may want to add an extra egg for structure. A touch of vanilla extract rounded out the flavor nicely, too.
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5 users found this review helpful

Caribbean Rum Punch

Reviewed: Aug. 11, 2006
Another reviewer hit it on the head: This is a dead ringer for the rum punch from the "Jolly Roger" in, where was it? Some island in the caribbean; that day remains a little hazy. If you don't have dark rum handy, make this with light rum, serve it in a tall glass, and put a dash of grenadine in to color the bottom. Your guests won't know what hit them.
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63 users found this review helpful

Beef Stroganoff III

Reviewed: Apr. 4, 2006
This recipe was great; I used blade steaks and added a little extra wine and mustard. I accidentally added low-fat sour cream and it curdled immediately. Regular sour cream saved the dish, and I won't make that mistake again. Served over buttered egg noodles. Even better as leftovers.
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4 users found this review helpful

Chicken Piccata II

Reviewed: Mar. 10, 2006
As others have said: Pound the chicken flat; double dip the breading; add wine to the broth (and add more broth--the sauce cooks down so much you'll find yourself scraping the pan to get every last bit); add capers during the second half of the simmer, and I served it on Far East brand Sesame Ginger Rice and it was amazing. Restaurant quality for sure.
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J.P.'s Big Daddy Biscuits

Reviewed: Dec. 18, 2005
Great recipe! The biscuits fluffed up to an amazing height. Two words of caution, though: don't overknead the dough, or your biscuits will get tough, and only add as much milk as needed; one whole cup makes the dough too wet to work with.
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5 users found this review helpful

Original Irish Cream

Reviewed: Dec. 14, 2004
I always hate when people say they like a recipe--and then tell you how they totally changed it. But I guess it's possible to be a good cook _and_ a total hypocrite. So...I loved it! And instead of 1 cup of cream, I used 1/2 cup of cream and 1/2 cup of milk; I found it a little too thick with straight cream. I left out the almond extract (simply because I'm not a big fan) and increased the vanilla a little bit. I also reduced the whiskey by a third, so you should spike to taste. There's no need to use a blender; I just stirred it with a long-handled whisk and it stayed mixed just fine. I have never had to take home any of this drink after a party.
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