cinnagirl Recipe Reviews (Pg. 1) - (18472297)

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Indian Tomato Chicken

Reviewed: May 20, 2006
This was my first time making anything even remotely Indian, and when it was done, it tasted just like what I have had in restaurants. I loved it. I used drumsticks instead of thighs because that is what I had, and once cooked and chopped up in the sauce, it was delicious. Served it with basmati rice and naan. It could easily be adapted for vegetarians by using chick peas and/or cauliflower instead of the chicken and cooking for a much shorter time. I will definitely make this again.
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4 users found this review helpful

Country House Fudge

Reviewed: Dec. 6, 2007
This was my first time ever making fudge and despite my misgivings, it turned out quite well and was rather easy to make. The butter/milk mixture started to get gloopy and separate so I thought that the fudge would be grainy, but it set up very well and was smooth. Like another reviewer, I used only 1 pan instead of two, but it still makes a lot of fudge if you cut the squares small enough. My only complaint is that it is very, very sweet. I think that next time, I will combine unsweetened and semi-sweet chocolate instead of semi-sweet and German sweet bars. My friends really liked it, but it was too sweet for me.
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2 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 18, 2007
This recipe tastes great. I did have a big problem with the sugar turning into hundreds of tiny pebbles, like another reviewer, so I quickly switched to an electric mixer, which helped greatly. It is almost lump-free, but not entirely. The taste is worth it. I highly recommend a hand-held mixer, though. I also used reduced-fat peanut butter and you can't even tell the difference--the powdered sugar is so sweet that the missing sugar from the PB is not noticeable.
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Grandma's Green Bean Casserole

Reviewed: Jul. 14, 2010
The recipe would be fine as is, but it's superb if you saute onions in butter first. When I make this recipe, I use fresh green beans from my farmer's market. I steam them first, using chicken broth instead of plain water. While they are steaming, I cook the onions in butter until transluscent, then add the flour, sugar, salt & pepper, cook 1 minute, then turn off heat. Then add sour cream and 1/2 the cheese in the saute pan. Pour this mixture over the beans in the casserole dish, add the other 1/2 cheese, then the crackers & butter. I could eat the whole thing myself, it's so delicious.
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134 users found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: May 18, 2011
This is "meh" as a recipe. It doesn't have much flavor (except salt). I seasoned it as the recipe was written (just garlic salt, celery salt, and pepper) and found it to be very bland. I ended up adding dried parsley, terragon, and thyme to give it more flavor, and then sauteed some onions and fresh garlic & added these to the crock pot in the last hour. It was very easy to make, but really needs some oomph.
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5 users found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Jul. 9, 2011
My only complaint about these is that they are too salty with ham hocks *and* chicken broth, so you need to use low-sodium broth (or reduce it to one can broth and substitute more water). Otherwise they are super tasty.
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3 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Feb. 15, 2013
Wasn't a fan at all.The pork turns out very tender, but that is easy to achieve no matter what sauce/rub you use; tenderloin is easy to cook. The appearance and flavor were not good. It's a very unattractive light pink and blackish color, and the sauce is very salty, even with reduced-sodium gravy mix. I also followed other reviewers' advice and did half wine and half stock, and it still tasted far too much like wine. I used good wine on this and felt like I wasted it. I will stick to my other pork tenderloin recipes in the future.
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Cheddar Pecan Wafers

Reviewed: Dec. 25, 2013
This recipe should be a HALF pound of butter and one pound of cheese. You can find this recipe on other web sites and they all say half pound (2 sticks).
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2 users found this review helpful

Antipasto Pasta Salad

Reviewed: Mar. 21, 2015
I love this salad and crave it every spring once the weather gets warmer. The only problem I have is that there is too much oil; I think for 1 pound of pasta, you need only 1/2 cup oil and 1/4 cup balsamic. That is the only modification I make and it's delicious.
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1 user found this review helpful

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