Recent reviews by Rivet

I ♥♥♥♥♥♥♥ love this game.

>Luv me sum Highlander
>Don Mah Glas

Heh Heh Heh.

They took the game servers down and now you can't even play the singleplayer content.

Its fun.

Kind of hard to think of it as a girl orientated fighting game when the best characters are a legendary wrestler and a black music man with too much soul.

Howdy. My computer does not meet minimum specs.
CPU wise specifically.
Using a AMD FX(tm)-6300 Six-Core Processor
But I am getting good frames on medium settings.
So uh, min specs are not a lie.

On another note, I am having a blast with this game. There are a good few visual glitches but the story is great so far.

I love this old game.

Yeah naw, this game is bad.
I just don't like it and I feel like letting others know that.

This was not made to be helpful in any way, just to let other know how little I enjoy this ♥♥♥♥ game.

If you read this then here, have the a Sweet Potato Pie recipe I found.

Ingredients
4 medium sweet potatoes

1/2 stick butter, softened

1/4 cup sugar

3/4 cup brown sugar

2 eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup evaporated milk

1 unbaked pie crust

Maple Whipped Cream, optional, recipe follows

Maple Whipped Topping:
1 cup heavy whipping cream

1/4 cup confectioners' sugar

2 tablespoons maple syrup

Directions

Preheat oven to 350 degree F.

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

If you are looking for a game review you have come to the wrong place, but if you wanted a shashlik recipe then you came to the right place.

Ingredients
2tbsp natural unsweetened yogurt
Garlic cloves, crushed
1tsp root ginger, peeled and finely grated
½ tsp coarsely ground black pepper
1tsp ground coriander
A pinch of chilli powder
1tsp ground cumin
¼ tsp salt
2tsp tomato puree
4 skinless and boneless chicken breasts, chopped into 2cm cubes
1 onion, cut into chunks
2 tomatoes, cut into quarters
1 green pepper, deseeded and cut into chunks
2tbsp rapeseed oil

Method
Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato puree. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
Thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until cooked through and golden brown.
To achieve the sizzling effect, heat an iron plate. Then place the chicken skewers onto the plate and splash a few drops of water and oil on it.

That is all.

Slovak Stuffed Cabbage

YIELD18 Rolls
INGREDIENTS

1 Head Green Cabbage
3/4 cup raw rice
3/4 cup water
1 finely chopped medium yellow onion
4 tbsp butter
1 1/2 lbs ground chuck
1/2 lb ground pork or pork sausage
salt & pepper
1 large egg
1/2 cup breadcrumbs or panko
2 cloves minced garlic
1 teaspoon carraway seeds
1 tablespoon paprika (sweet or hot)
1 14 oz jar tomato sauce
1 14 oz can crushed tomatoes
20 oz Beef stock (or enough to just cover cabbage rolls)
PREPARATION

Pre-heat oven to 350F 1. Core cabbage and place whole head in a large pot with salted, boiling water. Cover and cook 3 mins or until soft enough to pull off outer leaves. Remove leaves and return cabbage to pot for another 3 mins until next layer of leaves soften. You'll need approx 18 leaves. 2. When leaves are cool enough to handles, use a paring knife to remove thick center stem from each leaf, cutting all the way through in a "V" shape. 3. Rough chop remianing cabbage and placed in the bottom of a large, greased dutch oven. 4. Rinse rice and cook it in water until water has been absorbed. Remove from heat and let cool. 5. Saute onion in butter until tender and cool. 6. In a large bowl, mix cooled rice, cooled onions, beef, pork, egg, garlic, carraway seeds, salt & pepper to taste, paprika, panko and 1/3 of tomato sauce and blend throughly. Dont overmix as meat will become tough. 7. Place about 1/3 of a cup of mixture in each cabbage leaf and flip the sides to seal. Roll away from you to package. Add to dutch oven, seam side down. 8. Layer with remaining tomato sauce top with crushed tomatos. Add enough beef stock to cover rolls. 9. Cover and bake for 2-2 1/2 hours & serve with sour cream (add juice and zest of 1/2 lemon to sour cream to brighten dish a bit)