DDAVE Recipe Reviews (Pg. 1) - Allrecipes.com (1996739)

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Roasted Brussels Sprouts

Reviewed: Mar. 19, 2012
These are not the lunch lady's Brussel Sprouts from school! Who knew they could be so tastey? For a nice twist I borrowed from an area restaurant, try adding a few toasted walnut pieces, a little garlic, a touch of orange zest, and some parsely. Yum!
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Amy's Cilantro Cream Sauce

Reviewed: Jul. 18, 2011
My family loves this dip. I also like to use it in place of sour cream on nearly any Mexican food. The perfect recipe for us is to up the cumin by half, add 1/4 tsp cayanne pepper, and 1 seeded jalapeno. We like it with a little more umph! I generally like to let it set for a couple hours in the fridge to let the flavors meld. Everytime I've made this for guests, they always want the recipe!
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3 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 13, 2010
I LOVE Chicken Tikka Masala. This is a very good recipe, but is even better if you add some Cardamon. Throw in 2 teaspoons with other spices in the sauce and you won't regret it! The Cardoman adds a nice complexity to the flavor so its not just dominated by the Cumin. Also, don't shortcut the reduction time. Let the sauce simmer down for at least 20 minutes.
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Sweet Corn Cake

Reviewed: Feb. 7, 2010
Good, but next time I think I'll try cutting back the sugar and adding some honey. I was missing a bit of that honey flavor.
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0 users found this review helpful

Chicken Papadoris

Reviewed: Oct. 4, 2005
This a great recipe, but it is was too bland for me. If you are looking for a tasty recipe to experience the wonderful tastes of curry for the first time, this is a perfect one to get started on. If you already love curry dishes, then you'll want to kick this one up several notches. Some previous reviews mentioned doubling the spices--I will go 3 or maybe 4 times the curry next time. This dish has great flavor, just not enough of it.
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2 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Dec. 7, 2004
This is an awesome potato soup. I've made it for several different guests and everyone always wants the recipe. After making this many times, I've started using just a bit more garlic and a little red pepper for some kick. One helpful tip: Don't overcook your bacon--I did this once and it just didn't seem as good. When it's just starting to crisp, you're ready to go. Comfort food at it's best!
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Chicken and Red Wine Sauce

Reviewed: Jun. 27, 2003
This is a wonderfully easy recipe that just needed a few tweaks. Some nice additions to the glaze are onions, mushrooms, and a bit of garlic. I not only cut the brown sugar in half (per recommendation), I also added extra wine since the mushrooms will soak up a fair amount of the liquid. Add the onions and garlic with the wine and sugar. Add the mushrooms the last 5 - 10 minutes. Went great with mashed potatoes and the Grean Bean and Mushroom Medely, also from this site. Good luck!
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French Spring Soup

Reviewed: Feb. 3, 2003
I give this 4 stars only because 5 stars is the ultimate. I do really like this soup though. I was unable to resist adding a clove of garlic when sauteing the vegetables and also threw in some sliced mushrooms. Like the other reviewer, I used chicken stock for 1/2 the liquid. Replacing the heavy cream with half-and-half didn't hurt the flavor at all. (Have to cut a few calories where you can.) I had never cooked with Leeks before and was a bit concerned about having an over-powering oniony flavor. Thats not a problem with this recipe. After simmering for 30 minutes, the many flavors combine and mellow nicely. I'll make this again.
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