4n20blackbirds Recipe Reviews (Pg. 6) - Allrecipes.com (18981907)

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Chicken Tikka Masala

Reviewed: Nov. 20, 2007
Way too much salt. Glad I adjusted; however, even using one-fourth of the salt was too much, and the end result was inedible. I had to whip up another batch of the sauce, without the salt, and added it to the mix. This helped somewhat. As a last result, I used that old trick of adding a peeled potato to the pot, and that helped draw off enough of the salt that the other flavors could be enjoyed. Thanks for the wonderful recipe, but please... just advise readers to "salt to taste" next time.
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To Die For Fettuccine Alfredo

Reviewed: Oct. 6, 2007
Loved the idea of a true alfredo dish, but thought there was simply way too much butter and cream in this recipe. So, I cooked the pasta as instructed, reserving approximately 3/4 cup of the starchy water for the sauce (this helps bind the cheese sauce to the pasta). To cut fat, I omitted half the butter and cream, and substituted Stonyfield Farm's light plain yogurt. I also added a 1/2 tsp of cumin - a spice more closely associated with Mexican and Mediterranean dishes, not Northern Italian, but I just love it in creamy sauces. I served the pasta in smaller portions alongside baked chicken breast stuffed with sundried tomatoes and capers, and topped with homemade potato "sticks." Melange of roasted red pepper and zucchini for vegetable. Very happy with the result. Thanks for the inspiration!
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Irish Stew

Reviewed: Mar. 15, 2007
Good, but missing a small something. Perhaps it could use slightly more herbs? My mom makes a similar stew, but usually with beef, and she braises the meat in flour, adds the onions and potatoes, then deglazes the pot with wine and/or Campbell's tomato juice (almost an entire can), then lets it all simmer together for about an hour. It turns out very nice - savory yet light.
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Squash-Carrot Casserole

Reviewed: Jan. 25, 2007
Made this yesterday for a dinner side dish and it is sooooo good! Yum-Yum-Yummy-Yum-Yum! I have added this to my "make often" list of recipes.
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Alfredo Blue

Reviewed: Dec. 15, 2006
This recipe was given to me by a friend who found it here. I don't like bleu cheese so knew I'd be altering the recipe right off. The recipe as written is probably very good, but I wanted to personalize it. I drained the cooked pasta to barely al dente. Then reserved about 3/4 cup of the starchy water to mix into a cheese base of aged romano, sharp white cheddar, cream cheese, and milk. I simmered these for a while and added about 1-1/2 tsps of corn starch. I went really decadent and added lobster (about 2 lbs)that I first quickly sauted in butter and white wine and white pepper to the finished result. I then put it all into a baking dish and added buttered Rits cracker meal to the top. Served it with asparagus on the side. Yummy!
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Haddock Marinara

Reviewed: Jul. 21, 2006
I loved this, but did as other reviewers and made changes to the dish, so I cannot give the recipe as written five stars. I wanted to taste the fish, not a heavy sauce, so I used a 14 oz jar of simple Contadina tomato sauce and flavored it with a sprinkling of capers and sauted mushrooms. I also left out the mozzerella- I've tried that combination with fish before and didn't like it. The revised recipe was delicious. Thank you for the inspiration Kristi!
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Mama's Macaroni Salad

Reviewed: Jul. 20, 2006
I've made this twice. I can't save it to my recipe box as written because the preferred version is my second attempt at making it with revisions as follows: Less mustard- 3 Tbsps. and the type I used was a German, whole-grain dijon style. The addition of sweet red pepper relish in place of sweet pickle relish. Chopped in 1 medium red onion instead of the small green onions called for (store was out), and only 1 cup mayonnaise mixed with 2 Tbs sugar and approx 3 Tbsp apple cider vinegar (I suggest the vinegar be "to taste" as taste preferences vary from person to person). I kept the black olives (used jumbo size) but stuffed them with jarlsberg cheese because it together with the olives somewhat mimics the sweet/bold taste of the salad. I actually really liked that olive touch!! Thank you for providing me with inspiration to try a new type of pasta salad!
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French Onion Soup Gratinee

Reviewed: Jul. 12, 2006
This is really good soup! I made it per the directions but I don't eat beef, so used an equal mix of chicken and vege-table stocks. This soup tastes a lot like what you might order at a nicer restaurant. I do question the use of mozzerella and asiago cheeses - two Italian cheeses - in something that is so decidedly French. I personally was not a fan of the resulting taste and next time I will combine parts of this and my recipe, which calls for the use of Gruyere or true Emmental swiss (no substitutions). If desired, throw into the soup the rind of one hard French or Swiss-made cheese of your choice, doing so after removing kettle from flame to rest (about ten minutes). I also use sherry wine, not balsamic vinegar, because my grandmother always used this flavor in soups and casseroles. The sherry imparts a subtle sweet-smokey flavor that is a nice counterpoint to the Gruyere's mild tanginess. Remove cheese rind, and ladle the soup into bowls. Top with a 1/2 in. slice of dense, day-old, crusty french baguette that has been lightly toasted beforehand. Top with Gruyere swiss or Emmental and continue with recipe, broiling as directed. I found just 3 minutes in the broiler was enough. Keep an eye out for over cooking - there is nothing worse than the taste and smell of burnt cheese.
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