AUWILLIA Recipe Reviews (Pg. 1) - (18863041)

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Sturdy Whipped Cream Frosting

Reviewed: May 5, 2014
This was good. I used regular cream cheese instead of reduced fat. I made this the night before and refrigerated it, and it didn't break or have any issues the next day. Some people thought it was regular whipped cream frosting. It wasn't too sweet. I thought it was easier to spread than the stabilized whipped cream that I usually make.
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1 user found this review helpful

Turnip with Coconut

Reviewed: Dec. 2, 2011
This turned out good despite my not having any turnip greens and totally forgetting the coconut. The only thing I didn't like so much was a slight bitterness, which I'm guessing was either the mustard seed or asafoetida. But nobody else seemed to notice it but me. I will make this again.
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10 users found this review helpful

Black Forest Crepes

Reviewed: Sep. 2, 2008
The chocolate whipping cream should be made with cocoa powder instead of melted chocolate. Nutella with cherries and plain whipped cream is what I might try next time.
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 5, 2008
Best zucchini bread recipe I've tried. It made 24 muffins and I baked them for 40 minutes and they turned out perfect. The only thing I did different was to substitute one cup of brown sugar for one cup of white sugar. I also drained the zucchini and tossed the shredded zucchini in the flour before adding the wet ingredients.
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2 users found this review helpful

Seared Salmon with Indian-Inspired Cream Sauce

Reviewed: Apr. 21, 2008
This turned out good. It is not too spicy, and the sauce was also good on asparagus and potatoes. It does make a lot, so that's what I used the extra for. I used regular white button mushrooms instead of porcini, as well.
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4 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Apr. 21, 2008
This recipe turned out really good, and I even flubbed it a bit. I accidentally added a whole can of tomato sauce instead of measuring out 1 cup, and a whole tub of yogurt instead of measuring out 1/4 cup. I also added some ground coriander and doubled the garlic and ginger, as one reviewer suggested. This would be good with chicken breast meat if you don't like the dark meat.
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