sheashby Profile - (10067610)

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Recipe Reviews 13 reviews
Yellow Squash Casserole
This was my first attempt at squash casserole, and I thought it was great. I just wanted to pass along my experience with cooking overgrown squash (it was about a foot long and about 4-5 inches wide...was hidden in the garden for a while...)--the rind gets very hard and the seeds get very large and hard too (like pumpkin seeds), so just be sure to peel it and scoop out the seeds before you make it (or any other recipe). Otherwise, you're left with tough rind and seeds in your dish. Not good!!

1 user found this review helpful
Reviewed On: Aug. 11, 2008
Lentils and Rice with Fried Onions (Mujadarrah)
I can't believe I'm giving a 5 star rating to a lentil dish, but it is THAT good. I used red lentils instead of green but otherwise followed the recipe. Used Greek plain yogurt, and although I think yogurt is best if you have it, sour cream would be a fine substitution. I doubled the onions and fried until they were almost black. They were sooooo good.

0 users found this review helpful
Reviewed On: Apr. 4, 2008
Michelle's Coconut Chicken Curry
With a few modifications, I'd rate this recipe one of the best on the site (I gave it a 4 because it needs a few ingredients). As suggested by other reviewers, I added 1/4 c brown sugar, 1T lime juice, and 1 tsp cayenne, all of which I think are essential to the flavor of this dish. I substituted Thai stock for the chicken (you can get it at Wegman's) and realized at the last minute that I was almost out of yellow curry, so I ended up using 1 T curry and about 2 T curry paste (next time I'd use all curry paste). I used about 1/4 head of cauliflower and added carrot and red bell pepper. The carrots take a while to become tender so if you're short on time you might want to steam them as you're cooking the onion/chicken mixture. I served over jasmine rice and sprinkled peanuts on top. It was the best Thai food I've ever cooked, and I make it a lot. Enjoy!

2 users found this review helpful
Reviewed On: Apr. 4, 2008

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