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simmig


simmig
 
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Member Since: Feb. 2000
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Recipe Reviews 17 reviews
Traditional Chicken Curry
Some of the directions seem to be missing..... When browning the onions, make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also, once you add the tomatoes, let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.

58 users found this review helpful
Reviewed On: Nov. 5, 2005
Garlic Shrimp Pasta
I have not cooked this particular recipe, but I would definitely change a few things based on reading it. First of all use extra vigin olive oil instead of vegetable oil. I would sautee the shrip in olive oil, butter and a few cloves of fresh garlic. Garnish with some fresh basil and freshly grated parmesean cheese. You could also add some fresh peeled/seeded plum tomaotes.

143 users found this review helpful
Reviewed On: Oct. 11, 2005
Spinach Stuffed Chicken Breasts
I made this for dinner tonight. We all liked it a lot. I made a few changes though. I omitted the mayo and bacon and added a little chopped red onion and salt/pepper to the mixure. I also pounded the chicken breast flat and rolled them instead of butterfling the chicken. I poured a little Kraft Roasted Red pepper Italian salad dressing on the chicken and added a sprinkle of paprika for color. I baked it covered for 35 min at 400*. I served it with rice. Very yummy!

2 users found this review helpful
Reviewed On: Mar. 23, 2005
 
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