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Yellow Squash Casserole

Reviewed: Aug. 11, 2008
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!!
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 4, 2008
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.
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Michelle's Coconut Chicken Curry

Reviewed: Apr. 4, 2008
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!
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Shrimp and Crab Bisque

Reviewed: Feb. 11, 2008
My husband and I LOVE shrimp bisque, so I tripled the recipe. I added garlic to the roux, and added the shrimp at the very end, after the soup was bubbly, and let it cook until pink. The soup was a tad bland so I added a good sprinkling of Old Bay, and it was perfect. Be sure to saute the onions until they are very, very soft; I didn't cook them long enough so I used my immersion blender to puree the soup before I added the shrimp. I would say the recipe still needs tweaking, but it's a very good start.
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Garlic Cheese Biscuits

Reviewed: Feb. 11, 2008
These are very tender, fluffy biscuits. I added the garlic powder to the biscuit mix and also added some to the butter at the end. I used 2/3 c cheese and baked at 425 on convection for 8 minutes. They baked perfectly but still could have used just a tad more garlic powder.
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Vietnamese Sandwich

Reviewed: Sep. 27, 2007
We loved this recipe! Great, fun new way to use pork chops. I followed it almost exactly and thought the flavors were fantastic. I used sriracha and it worked perfectly.
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Round Steak and Gravy II

Reviewed: Sep. 27, 2007
Talk about cleaning out the pantry!! I had no onion soup of any kind and no fresh onions. So I used 1 pkg of beef gravy mix, 2 beef bouillon pkgs, 3 c water, and a generous amount of onion powder instead. It turned out great. As suggested by a previous reviewer, I coated the steaks with pepper, garlic and onion powder, and seared them in olive oil with fresh garlic. I also added carrots the last hour. I baked it the whole 2 1/2 hrs and it was very tender, but I think if I'd kept in another 20 minutes it would have been even better. Gravy was really good!
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Carmel's Crunchy Pea Salad

Reviewed: Apr. 11, 2007
This is a good pea salad but my family didn't love it. I used peanuts and added a bit of ranch dressing.
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Chicken Enchiladas

Reviewed: Apr. 11, 2007
I have made a variation of this recipe for years but thought I'd try this one. I would reduce the sc to 1/2c because it gets too creamy and you can't even taste the chicken. Otherwise, a good recipe.
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Roasted Vegetables

Reviewed: Apr. 11, 2007
The best recipe I've ever found for roasted veggies. I used squash, zucchini, red onion, sweet potato, mushrooms, and yukon golds. I separated the root veggies from the softer ones, and roasted them about 20 min longer. I made this for a dinner party of 20 people, and it could not have been easier. Everyone raved about the balsamic glaze.
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Chicken Enchiladas V

Reviewed: Apr. 11, 2007
I have been making a variation of this recipe for years. The addition of the chili pepper was good, but my husband prefers this recipe without. Try using poblano cheese soup instead of cream of mushroom or chicken, I love it! I always use shredded rotisserie chicken, it really cuts down on time.
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Peanut Butter Noodles

Reviewed: Apr. 11, 2007
Very good! I added 3T coconut milk to the sauce plus red bell pepper and cilantro to the noodles. I also used Chinese glass noodles. It tasted like something I'd get from our favorite Thai restaurant.
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Asian Tuna Patties

Reviewed: Apr. 11, 2007
I'm not sure what all the rave reviews are about. My husband liked these but I thought they were just ok. They might be better on a sandwich roll with some wasabi mayo, but they're a bit on the bland side by themselves. I added cilantro, which I think is a must.
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Chicken In Basil Cream

Reviewed: Apr. 3, 2007
Delicious!! My husband says the recipe is "restaurant quality". I didn't have pimentos on hand so I used about 1/2 c of chopped sundried tomatoes (from a jar) and I doubled the sauce. I also flattened the chicken breasts as others have, it really helps them cook quickly and evenly.
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