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Bordelaise Sauce with Mushrooms

Reviewed: Sep. 30, 2011
I will never use another sauce with steak or schnitzel again! This is absolutely delicious, and is fairly forgiving if you get lazy measuring the butter vs. red wine vs. stock. I've made it twice so far. Second time I used a bit of soy sauce instead of salt to add it a slight depth and a rich brown colour. It was even more fantastic. Thank you for the recipe!
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Thai Green Curry Prawns

Reviewed: Jun. 22, 2011
Delicious and very fragrant! I used 1 lime instead of 2 because it seemed like a lot, yet it still turned out a little on the sour side so I added some sugar and chopped cashews to soften it. As others mentioned, the consistency was watery. Don't skim on the coconut milk because that's what balances out the lime, I used flour to thicken it and it turned out great. Stir in a teaspoon of fish sauce at the end for perfection!
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6 users found this review helpful

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