natashquan Recipe Reviews (Pg. 1) - Allrecipes.com (19762520)

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Poblano Chicken Enchilada Casserole

Reviewed: May 15, 2011
I had high hopes for this one. I tried to improve it by seasoning and shredding the chicken, roasting the poblanos, and increasing the cilantro sauce by half, but the result was barely edible. Soggy tortillas, WAY too much chicken (so much so that the peppers were completely lost), still not enough sauce, no flavouring or texture that even suggested the thought of enchiladas, and overall a wholly disappointing meal. I wasted a long time in the kitchen and a lot of good ingredients on this. My boyfriend commented that it tasted like something you would make out of leftovers. I won't be making it again.
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Cranberry Sauce Extraordinaire

Reviewed: Jan. 1, 2014
This was fantastic. I did make a few modifications based on what I had lying around: used a grapefruit instead of an orange, added a tablespoon of orange juice concentrate to get the orangey flavour back in there, used a cup of mixed berry applesauce in place of the apple and pear, and the dried fruits were all dried apricots. All other ingredients were as shown in the recipe. I used a hand blender to puree the dried apricots, applesauce, grapefruit, orange juice concentrate, and pecans, stirred that in with the boiling sugar water (used xylitol instead of sugar because I'm diabetic), let that simmer for a while and then stirred in the remaining ingredients to simmer again for about 40 minutes. It smelled lovely and tasted amazing. If I were to make it again, I think the only things I would modify are to add a bit more sugar (xylitol in my case) to cut the tartness of the cranberries and citrus a bit more, maybe toss a few prunes into the dried fruit for smoothness, and I'd probably leave the nuts in pieces like the recipe says instead of blending them since they added a grittiness that wasn't entirely pleasant. You'll note that I'm still giving it 5 stars though! Try this recipe, you won't regret it!
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Ratatouille

Reviewed: Jul. 4, 2013
I have no idea how authentic it is since I'd never had ratatouille before I made this, but I must say this was fantastic, and very easy to put together. The only change I made was to use romano cheese instead of parmesan, and I probably used a lot more than the recipe called for since I had a big bag of it and just grabbed handfuls of it to sprinkle between layers, but the end result was very nice. My husband wasn't incredibly keen on it because he hates eggplant, but even he thought it was pretty good.
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Luscious Four-Layer PHILLY Pumpkin Cake

Reviewed: May 15, 2011
Very nice! The only change I made was to toss the pecans in a bit of the caramel sauce after toasting them and put them back into the oven for a few minutes to make a sort of no-effort candy coating for them. Also had the bonus of making the pecans sticky enough that they would stay wherever I placed them on top of the cake. That said, it dries out rather quickly, so probably best if you have enough people to finish it the night you make it.
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Schweinebraten Pork Roast

Reviewed: Jan. 1, 2014
This one was a pleasant surprise. I've been disappointed by beer-based roasts before (I'm looking at you, guinness brisket recipe), so I didn't have any real expectations going into this one but I'm glad I listened to the reviews! This was wonderful. Only change I made was to toss in some cut up carrots and quartered potatoes with the roast. I used Corona beer. For a recipe where you basically throw everything into a pan, toss it in the oven and forget about it, this was very very good, and all of the vegetables that cooked with it had great flavour as well.
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Chili Rick's

Reviewed: Jan. 1, 2014
Quick (I didn't know chili could be quick!), easy, delicious. The first time I made it I did find the barbecue sauce flavour to be a little overpowering, so I reduced that to taste the second time I made it. Also added about a teaspoon of cayenne because I just wasn't feeling the spiciness I wanted from the chili powder (probably my fault for using dollar store chili powder). I like recipes that give great results without having to spend all day in the kitchen, and this definitely fits the bill.
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Eggs Benedict Casserole

Reviewed: Jan. 11, 2014
Made this for Christmas morning, scaled down to 2/3. It was nice being able to make it ahead and just pop it in the oven in the morning, but it wasn't amazingly good or anything, just ok. I don't think I'd go out of my way to make this again.
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Steamed Brisket in Guinness®

Reviewed: Jan. 1, 2014
Results were inedible. My oven is partially to blame (it was recently repaired and now it runs much hotter than it used to, so the roast was overcooked), but even if the roast weren't overdone the spice mixture and flavour imparted by the Guinness were awful. I tried to make some use of the leftovers by cutting it up and masking it with a bunch of other good flavours (I'm usually good at that) but this was unsalvageable.
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Banana Cake II

Reviewed: Jan. 1, 2014
We messed up when making this recipe. My friend threw all of the ingredients into a bowl at once and attacked it with a hand mixer until it resembled batter, then baked it... And it came out PERFECT. Moist and sweet (but not overly sweet), even though the bananas we used probably weren't as ripe as they should have been. Covered it in Brown Sugar Cream Cheese Frosting (also from this site), and everyone who tried it loved it.
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Brown Sugar Cream Cheese Frosting

Reviewed: Jan. 1, 2014
This stuff tasted like magic. I substituted coconut palm sugar instead of brown sugar, and used it on a banana cake (I believe it was Banana Cake II on this site, actually) and it was a perfect match. One of the people at the party commented that she'd like to eat a bowl of this frosting on its own, so that's pretty high praise.
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Okinawa Shoyu Pork

Reviewed: Jan. 1, 2014
I quite liked this. The first time I made it was exactly as the recipe shows, but I found the pork belly not to be as good as I'd expected. Made it the second time with pork loin and liked that considerably more. Only giving it 4 stars because it's a bit sweeter than I like, but still a recipe I'm going to keep and use again.
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Pie Crust IV

Reviewed: Jan. 1, 2014
This is the pastry recipe that will stay in my personal collection. The ingredients are simple, the preparation is quick and easy, and the results are light and flaky and delicious every time. This one's a keeper!
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Perfect Sushi Rice

Reviewed: Jul. 4, 2013
Let me start off by saying I LOVE sushi and I love sushi rice as a snack with some salted nori. This recipe was a disaster. I followed the directions to the letter, and ended up with an inedible mass of rice that was far too sweet. I'd give it zero stars if I could.
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