Port Gal *63* Profile - Allrecipes.com (18951805)

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Port Gal *63*

Port Gal *63*
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Member Since: Feb. 2006
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Curry Stand Chicken Tikka Masala Sauce
As written by others--this recipe is DELICIOUS made as written, Spices are right on. However, I have a problem with the amt of butter used to fry onions, garlic and spices. My mixture is very dry--when it says continue to fry until fragrant-I need to add more butter. Has anyone else experienced the same problem? Also, 14 oz. of tomato sauce hardly makes enough sauce for spooning over basmati rice even after 1 c. of heavy cream is added? I haven't seen my problem addressed on any other reviews. What am I doing wrong?

0 users found this review helpful
Reviewed On: Oct. 7, 2014
Flavor and crunch factor are great! I've had this problem with many biscotti recipes--this review isn't directed specifically for this particular recipe. I've ALWAYS had a problem cutting the biscotti logs after they have been baked for the first time, getting frustrated with each broken slice. I can't begin to tell you how many times I've ended up with crumbled biscotti. I got the idea to "score" the unbaked logs, while on the parchment lined cookie sheet. I don't cut diagonal slices. I "score" across each unbaked log with a sharp knife-being careful not to cut all the way through. I try to cut them about 1/2' each. Follow the directions to continue baking. Hopefully this will help to solve the issues with crumbling biscotti.

3 users found this review helpful
Reviewed On: Dec. 7, 2013
Grilled Tri-Tip
Tri-tip is an excellent choice for BBQ. Once you have grilled it, let it rest for about 10 mins. The MOST IMPORTANT step for delicious tender tri-tip is to cut it perpendicular to the grain of the meat, NOT with the grain. One reviewer mentioned her meat was tough, maybe it was cut with the grain?. Next time try cutting the tri-tip perpendicular to the grain, you'll be pleased with its tenderness. As others mentioned too much salt and no directions on cutting the meat. That's why I gave it 2 stars. If you follow these simple steps you will become a fan of grilled tri-tip

27 users found this review helpful
Reviewed On: Aug. 30, 2012

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