saira Recipe Reviews (Pg. 1) - Allrecipes.com (10177655)

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Bunyaculta

Reviewed: May 12, 2010
This tastes good, but the portion size is definitely NOT for 2 people! It's more like 6-8. I'm not sure how 2 people could down all of this, particulary with bread and veggies. A VERY heavy dish, but easy to make. I used canned garlic and ended up dumping in a whole container (very garlicky but good), just under 1 cup. I also reduced the half and half to 5 cups. I've read previously you can use 2% or skim and blend in about 1 cup of half and half to make this dish healthier. If you do reduce to 5 cups, I would recommend using 3/4 cup butter with it. Don't worry about the anchovies, I was concerned they wouldn't "melt" and tried breaking them up... They cook and basically crumble into the sauce, so you can literally just dump them in. A nice and different recipe, just a HUGE portion!!
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1 user found this review helpful

Peanut Butter Cup Cookies

Reviewed: May 11, 2010
I love this recipe!!! Remember to take the peanut butter cups out while the cookies are in the oven, you'll want to press them in immediately. Popping them into the oven ASAP is a must, so have the shelf space ready ahead of time as well. I like to throw sprinkles on top to give it a little color. Great recipe!
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0 users found this review helpful

Cassata Cake

Reviewed: May 11, 2010
This cake does NOT remind of the Cassata cake I have had with Italian families who make them at home. It's not authentic at all!
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3 users found this review helpful

Easter Egg Dipper Treats™

Reviewed: Apr. 14, 2010
Don't skip on the butter for your hands! I kept my butter out and just dipped my fingers into it each time I went to make another egg!
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5 users found this review helpful

Bengali Dhal

Reviewed: Apr. 7, 2010
A few things to note: 1. Traditional (and in my opinion, more flavorful) daal is made with chhana daal, this can be found in the ethnic section. 2. cherry tomatoes are never used in bengali cooking, I recommend 1 small tomato, diced. 3. I recommend using 1 large onion in the whole dish, 3/4 in the lentils and the remainder when frying up at the end. 4. The heat level for this dish is not high with serrano peppers. I would recommend using the small hot peppers found at an Indian store. 5. 1/2 tsp of turmeric is very mild to me. I would use 1-2 tsp myself, as it's very healthy for you and doesn't have a strong flavor.
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32 users found this review helpful

Spicy Shrimp (Chingri Maach)

Reviewed: Sep. 1, 2009
This recipe is an original! True bengali cooking for people who love spices. I like to add a little more turmeric (about 1/2 tsp) and if you really like spice, I add 1 hot pepper (the kind you find at Indian grocery stores.) If you like the sauce very thick, add 1 tbs yogurt and let simmer instead of water. Thanks for the great recipe!
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16 users found this review helpful

April's Chicken Fried Rice

Reviewed: Jun. 15, 2007
This recipe is definitely a good start, but it needs a lot. definitely more soy sauce, i would use at least 2 more tbsp. also, when you make the egg, add salt and pepper otherwise it comes out very bland. when making the rice, i like to add: white pepper, salt, a tiny bit of extra butter,and for anyone who has them, a few dashes of sesame oil, and sesame seeds, to give it a flourish of additional chinese taste. Definitely the best to use jasmine rice, if you have a rice cooker, then let it cool in there for about an hour. otherwise, it's best you sit rice for a few hours in the fridge before cooking. I also like adding garlic, chilis, and extra soy to the actual chicken.
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3 users found this review helpful

 
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