Nalina Profile - (187397735)

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Member Since: Nov. 2012
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Recipe Reviews 6 reviews
Grilled Salmon I
This recipe turned out quite nicely. I let it marinate for 3 hours and cooked it to perfection. It was perfectly cooked. However, for my taste, it was slightly too salty and sweet. It may be all right for most, but I would cut the amount of sugar and salt to maybe 2/3 of what is called for. I'm not much of a sweet-for-dinner person anyway and I have sensitive taste. I also added about three Tbs of lemon to break down the meat just a little and add some spunk. It was amazing because it helped the salmon melt in the mouth even more! Ah, and when I cooked it, I cooked it covered the entire time to keep moisture and cooked at medium low heat to avoid burning.

1 user found this review helpful
Reviewed On: May 26, 2013
Chocolate Cobbler
It was absolutely delicious! I didn't have self-rising flour so I used all purpose, 1 1/2 tsp baking powder and 1/2 tsp of salt (turned out perfect for the rise). Also I didn't have enough cocoa powder, so I substituted with blocks of unsweetened chocolate, which I melted and mixed with the sugar and boiling water before placing it at the top of the entire batter. It was rich, moist, and delicious! Make sure you place a tray at the bottom of the dish, though. It boiled over and created a little bit of a sticky mess at the bottom of my oven. >.

1 user found this review helpful
Reviewed On: May 26, 2013
West Indian Curried Chicken
This recipe is fantastic! I used normal curry that I got from a local Korean store, and added half a cup of it instead of just a quarter. I also used about 10 cloves of garlic instead of the amount that it called for. I tend to like things a bit stronger. I did use the amount of salt that was called for and actually just a tad less. It turned out perfect. Those who wanted more could most certainly add more, so I think less is a little better. In any case it was delicious and popular! I will definitely be making it again.

0 users found this review helpful
Reviewed On: Apr. 28, 2013

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