HORSEFLESH Recipe Reviews (Pg. 1) - Allrecipes.com (18837281)

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Tomato Chutney II

Reviewed: Oct. 9, 2007
I left out the chili powder in favor of a fresh hatch pepper, used less than a teaspoon of sugar and omitted the cilantro because I didn't have any. I also used fresh ginger and garlic. Using ground spices would be simpler and probably help the sauce set up a little better, but the fresh ingredients make the sauce incredibly flavorful and delicious. I will make this again.
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2 users found this review helpful

Citrus-Ginger Tuna Steaks

Reviewed: May 14, 2007
I was very sloppy when I made this, and it was still delicious. I'm in college and didn't want to wash many dishes, so I just approximated the marinade and used ground ginger and garlic. I also cut one steak in half flat-wise so I could cook it better on the stove top. It turned out wonderfully! Delicious, simple and fast.
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4 users found this review helpful

One Bowl Buttercream Frosting

Reviewed: Oct. 30, 2006
This was pretty good. I used a whole stick of butter, 3 c powdered sugar (no cocoa), and 1/6 c fat-free half and half with 1/6 c milk (really, I changed almost everything, which makes this a different recipe). I put this on a decadent two-layer chocolate cake. Such a rich buttercream was probably not the best idea, but the icing alone was fine. Together, the cake and icing were a little overpowering.
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1 user found this review helpful

Tomato Curry Chicken

Reviewed: Oct. 16, 2006
This was really good. I like spices so I added a variety over what the recipe calls for (2 tsp curry, 3/4 tsp garam masala, and 1/4 tsp cumin, cardamom, chili powder and cinnamon). The best part about this is that it doesn't require a special trip to the grocery store!
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9 users found this review helpful

Scallops with White Wine Sauce I

Reviewed: May 2, 2006
I really enjoyed this. I cut the butter back to 3 tbsp, and it was enough. I also couldn't find 'white wine vinegar,' so I used white balsamic instead. My boyfriend and I served this with scallops and shark steaks and it was delicious.
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0 users found this review helpful

Ginger Carrot Soup by Jean Carper

Reviewed: Mar. 14, 2006
This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the carrots and ginger. I agree with a previous review about this being 'orange juice soup'. I might make this again, but not without changes to bring this back to 'ginger carrot soup'.
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11 users found this review helpful

Naughty Chocolate and Peanut Butter Chip Cookies

Reviewed: Feb. 25, 2006
Ms. Snoop, I think you will only find out how they taste by making them. Don't be afraid to experiment in the kitchen! If you are still cautious about the port, try making a batch and only adding the port to half or a third of the dough.
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10 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jan. 15, 2006
I enjoy this topping a lot. It can add some pooping up, but it's fun to play with.
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0 users found this review helpful

Abby's Chicken Rollatini

Reviewed: Jan. 15, 2006
This was one of the best things I've cooked. I didn't dredge the chicken in parmesan but just put it on the inside. I loved the garlic and the saltiness of the prosciutto in this, and I will definitely make it again.
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4 users found this review helpful

Building Gingerbread

Reviewed: Dec. 18, 2005
This was my second gingerbread house attempt. I ended up adding an extra cup of shortening to it to try to fix the crumbly mess I got, and I was only able to make wall-shapes after re-melting the crumbles (and burning it) on the stovetop. However, the walls certainly were hard and stable, especially after re-burning them in the oven. It doesn't really matter what they looked like or tasted like, though, because if you cover it up with enough icing and candy no one can tell anyway.
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2 users found this review helpful

Pineapple Horseradish Sauce

Reviewed: Jan. 4, 2005
My aunt made this with a jar of apple jelly (apricot works too, she said) as well as the pineapple preserves and a few teaspoons of horseradish instead of the jar. She swears by it as a ham sandwich spread, too. It's pretty good :)
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18 users found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Sep. 17, 2004
This is really good, and not hard to make. I had problems the first time I made it because 1) my oven temperature was inaccurate, so it burned and didn't roll up very well, and 2) I used two smaller pans instead of the right size. It was still good, though. Better the second time I made it, in a better oven and in the right pan. It tastes like Christmas.
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Chocolate Macaroon Tunnel Cake

Reviewed: Jul. 12, 2004
Oh, wow!! My dad used to make a pillsbury chocolate bundt cake with a vanilla center mix for my birthday when I was little. The mix we used wasn't coconut, though, just vanilla. He'd also put a can of maraschino cherries around the top instead of frosting. I've been looking for a recipe like this for years -- thank you for the jump-off point to play around and try to recreate this recipe from my childhood!
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