Nalina Recipe Reviews (Pg. 1) - Allrecipes.com (187397735)

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Sturdy Whipped Cream Frosting

Reviewed: Nov. 22, 2012
I'm gonna give this a 4 star mainly because the instructions weren't all that well put. The ratio of ingredients is perfect. I didn't use almond extract because I don't have any, but it tasted perfect and I kept getting people asking for seconds and thirds. It did melt, slightly, so I'm not too sure what happened there. However this is the first recipe I've run across where the icing keeps it shape! I found that to do this recipe properly, all the ingredients (less the heavy cream) need to be beaten together until smooth, as instructed. However, the heavy cream needs to be whipped until foamy in a separate dish. Then, the whipped heavy cream should be folded into the cream cheese mixture until you get firm peaks. Oh! I almost forgot. Everything MUST be chilled. The bowl, the beater, and all the ingredients need to be really cold before even starting the recipe. :)
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Lemon Pie Bars

Reviewed: Mar. 10, 2013
I absolutely loved this recipe! It was quick and easy, and it tastes superb! I'm gluten-free, so I used gluten-free all-purpose flour from Fred Meyers, using the same amounts as instructed. Also, I used Earth Balance butter instead of real butter in the same ratios. I cooked it at 350F just a little longer than 20 minutes, but I do have an old oven. I didn't wait till it turned golden brown, except barely along the edges, due to its gluten-free nature. It turned out flaky, light, and deliciously moist to where it melted in my mouth! I used fructose as my white sugar substitute, and used 2 1/2 fresh squeezed lemon to have more of a fresh and tangy taste. I don't usually follow everything to the letter, so I used rough measurements and it still came out wonderful. I didn't even wait for it to cool before I ate a sample! :D I should use this more often!
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Extreme Chocolate Cake

Reviewed: Mar. 23, 2013
It was an absolute LOVE at the birthday party that I baked this cake for. I actually had run out of confectioners sugar by 1 cup, for the icing. I substituted with a cup of standard granulated sugar. It turned out a bit crunchy and gritty. However, the guests were enthused, saying that they loved the crunchiness and the little crystal spurts of sugar in the icing. So if you think your guests will like the extra crunch and crystal, go for that last cup of sugar in the icing to be granulated. ;)
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West Indian Curried Chicken

Reviewed: Apr. 28, 2013
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.
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Chocolate Cobbler

Reviewed: May 26, 2013
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. >.
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Grilled Salmon I

Reviewed: May 26, 2013
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.
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