Stay-C Recipe Reviews (Pg. 1) - Allrecipes.com (18461941)

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Indian Style Sheekh Kabab

Reviewed: Feb. 10, 2014
Perfect spice blend and very easy to produce. I have made this over and over again using ground chicken or beef. Very tasty. Thank you for sharing.
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Easy Indian Butter Chicken

Reviewed: Oct. 15, 2014
Thank you for shating this recipe. It was very easy to do and was really delicious. I made the leaner version using 1/4 cup of butter and a can of evaporated skim milk. I also used a home-made biryani spice mix in lieu of garam masala (which seems to vary depending on brands, so really I would just use your favourite curry spice mix). I made it as the directions dictated, but next time I will cook the chicken in the sauce like other cooks to compare the flavour.
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Photo by Stay-C

Sharon's Jamaican Fruit Cake

Reviewed: Jan. 16, 2014
This was a great-tasting Jamaican black fruit cake recipe! I have made this twice and both times it was well received. I would like to add some clarifying notes for those who found the instructions vague. 1. The 2 cups of wine that the recipe calls for is what is used to soak the fruit in advance; Do not add another 2 cups of wine when baking or you will have way too much liquid. 2. I soaked my dried fruit (currants, raisins, cranberries, cherries and glazed rinds) in favourite concord wine, white rum, and red label wine for 3 weeks on the kitchen counter. When I was ready to bake, I threw in some canned cherries that I had nothing else to do with and pureed it all in the food processor so that my finished cake would have a homogeneous texture (I don't like chewing fruit pieces in my fruit cake). 3. I added 1-2 tbsp of gravy browning to the batter to make the cake darker. 3. This cake is VERY dense in both calories and texture, kind of like bread pudding. It is not meant to be a fluffy light cake. 4. I baked mine in muffin tins and ramekins to have individual-sized portions. The cake does not puff up like muffins do; mine remained flat and shaped like hockey pucks (see my picture). 5. I used the low-and-slow baking technique and put them in at 250F for 90-120 minutes. I also put in a small pan of boiling water on the bottom rack to keep it moist. I added a picture to show what mine looked like; sorry for the lack of presentation; was in a rush :)
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Easy Pizza Sauce I

Reviewed: Sep. 8, 2013
Thank you for the recipe. It was nice to get rid of some tomato paste and now I have a solid base for making my own sauces. However, I think if I had followed the portions exactly, it would have been too watery for a pizza sauce. I made the following modifications: 1. I reduced the water to about 3/4 cup 2. I reduced the oil to 1/4 cup 3. I combined everything in a sauce pan and heated it up for about 15 minutes 4. I added thyme and sugar to suit my tastes. Thanks again!
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Big Soft Ginger Cookies

Reviewed: Dec. 24, 2006
These cookies are really good, but I found them way too sweet! I could only eat about a couple before I maxed out my sugar tolerance. I indicated that I wanted 30 cookies and followed the recipe -- I ended up getting over 5 dozen cookies. My cookies were ~2 in in diameter. Despite, I would follow this recipe again and use less sugar.
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Coconut-Raisin Rice Pudding

Reviewed: Aug. 1, 2010
This is a pretty good recipe. I followed it as directed with the exception of adding some white rum that I soaked the raisins in for a short while. I think the only thing that I wasn't too wild on was the texture; the coconut and possibly the egg created this top layer with the rice underneath. My tastes run towards a more homogenous sticky rice texture so I may try another recipe, but I think for what it is supposed to be, it is really good.
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Easy Pavlova

Reviewed: Oct. 20, 2014
Thank you for the recipe. It is very tasty. I did find it very sweet even after reducing the sugar to 1 cup and adding 2 egg whites. I will try 3/4 cup next time.
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Authentic Bangladeshi Beef Curry

Reviewed: Mar. 21, 2014
I liked the flavours, but it definitely needed salt. The beef didn't take the flavour on very well either so I may try marinating it for a few hours before cooking next time. Thank you for the recipe. I will try it again with modifications.
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