Patrice G. Ward Recipe Reviews (Pg. 1) - (10046212)

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Patrice G. Ward




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Sean's Falafel and Cucumber Sauce

Reviewed: May 30, 2014
Tried this recipe several years ago when catering a Mediterranean-themed vegetarian dinner for my church. Loved it! Added some minced garlic to my tzatziki (cucumber sauce). This appetizer was a hit all the way around!
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Slow Cooker Collard Greens

Reviewed: Apr. 12, 2013
Haven't tried it yet, but I shall -- with one minor change: since we do not eat pork I'll substitute the ham shanks with either smoked turkey pieces, or a cured, smoked beef tongue. (I cooked some collards for a New Year's party that I catered many years ago. Used the whole tongue and was able to slice it up to serve as an extra side dish. Got raves for both the greens and the meat...!)
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Reviewed: Jun. 18, 2012
This is an excellent recipe to begin with; but my mom -- and Dad, when he decided he wanted to cook! -- always added cinnamon and raisins to sweet dumplin's! Amazing how well they went with savory stews and soups!
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Anise Drops

Reviewed: Apr. 5, 2012
Anizeplaëtchen! Thank you, thank you for posting this! My Barbadian-American mom and I used to make these every Christmas; but somewhere along the line I managed to lose her recipe. Have searched high and low but never found just the right recipe -- and now, here's the closest approximation I've found to date! I remember her recipe called for beating the batter for 20 minutes, dropping the batter onto a baking sheet and then letting these self-frosting cookies sit overnight before baking (in order to form the topping). Whatever... Thanks again for posting this; can't wait to get home and try it out!
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Green Lentils and Rice Assyrian Style

Reviewed: Jun. 13, 2011
Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-like flavor is just an added boost; and caramelized onions (the miracle vegetable!) are fabulous! We'll be making this one again. (Didn't have Basmati rice the first two times I made this; used jasmine the first time and good old Uncle Ben's converted long-grain the second time. Both worked exceptionally well!)
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Quinoa with Peas

Reviewed: Apr. 8, 2011
Sounds good and I want to try it. But it says nothing about rinsing the quinoa so that the bitter saponins are removed. (Some quinoa, sold in North America, is pre-rinsed, but some is not...) Let's be careful out there!
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Vegetarian Kimchi

Reviewed: Oct. 28, 2010
I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were thrilled to see the kimchi offered in the salad bar! It packs a kick -- more than the kimchi at our local Korean restaurant -- so warn your guests when you serve it! None of our folk thought it was too hot, though. It had just the right amount of OOMPH -- and the persimmons had enough sweet to offset the heat of the cayenne pepper that was used.
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Avocado, Tomato and Mango Salsa

Reviewed: Jun. 23, 2010
I got this recipe from you guys a year or two ago and it's a hit every time I make it for a church potluck or picnic! Folks can't wait for the summer months when mangoes and avocados are in abundance! Fresh jalapeños and lime juice really make it work! (PLEASE -- even if you like it spicy -- DON'T use canned or jarred peppers; and remove the seeds and veins from the fresh peppers to give the salsa the jalapeño flavor, but not the heat. Spicy heat just does not work with this particular recipe as it might with other salsas...
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Agua de Jamaica (Hibiscus Water)

Reviewed: Jun. 22, 2010
Indeed, this drink is served throughout the Caribbean. It's called sorrel in Jamaica and Barbados. Jamaicans add white rum to theirs for a Christmastime cocktail. We Bajans just brew the petals with a cinnamon stick and plenty of sugar! Back home in NY, the hibiscus petals (flors des Jamaica) were quite easy to find in any one of the myriad indigenous markets in town. (Used to be able to buy a sorrel syrup concentrate, too, if you couldn't find the petals.) Here in Nashville, we have to look a little harder for Mexican or international markets; but it's not impossible to find -- and well worth the trouble once you get the end result!
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All American Apple Pie

Reviewed: Jun. 27, 2007
The recipe for the 'No-Roll Pie Crust" is one that I've used for years. It is super light and flaky because of all the oil that's used (I think it was originally a Mazola recipe, printed in some magazine or the other.) Anyway, try it with any one-crust pie that you choose to make (pumpkin, sweet potato, etc.) It's always a hit! The apple filling for this pie sounds great; I may try it on the Fourth!
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Cod Fish Cakes

Reviewed: Feb. 23, 2007
When we Bajans (Barbadians) make codfish cakes, we, too, add either potatoes or cooked calabasa/pumpkin to keep the cakes from becoming too tough. Also usually use salt cod -- which is freshened by either soaking it overnight (changing water several times) or boiling and then rinsing and flaking the fish 3 - 4 times. (I've recently taken to just purchasing frozen cod filets which I boil up once and then flake for use in the recipe!) We add more herbs and spices (thyme, oregano, garlic powder, curry powder, paprika) and hot peppers (diced habañeros) or sauce (Louisiana-style) to taste. Flour, baking powder, and an egg are also added, along with enough water to make a thick batter, which is dropped into hot oil and fried. (I prefer to use a deep fat fryer so that the cakes have a crisp outer seal yet remain tender inside.)
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