NZCaligal Recipe Reviews (Pg. 1) - (10202348)

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Buttermilk Pancakes II

Reviewed: Dec. 12, 2008
These are great! I actually modified a bit based on what I have and the fact that it's just me and hubby and we didn't want leftovers. I did 1/3 the recipe (4 servings), which made 4 thick 6-inch pancakes - perfect! Also, used self-rising flour and left out the baking soda, salt, etc (didn't have all-purpose). Also didn't have buttermilk, so used 1 Tbsp white vinegar and then topped it up with whole milk to reach 1 cup. Sizzled each one in butter in the pan over med-hi heat till full of bubbles and edges looked done - YUM!!
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Indian Chicken Curry II

Reviewed: Apr. 17, 2008
This is one of our favorite recipes. I've actually used different meats (depending on what we've got): lamb, beef, or chicken as called for - they're all good! I use only 2 Tbsp of curry, but usually pop in 2 bay leaves. Also use 1 Tbsp of honey instead of sugar, and powdered ginger instead of grated fresh. If I have it I use coconut oil instead of olive oil (cooks much better at higher heat). Finally, have never added the lemon juice or cayenne pepper as it's spicy enough with the other ingredients for our taste (well, for mine - my husband would no doubt appreciate the added kick, but then I couldn't eat it!).
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Taco Bake II

Reviewed: Nov. 26, 2007
My husband adores this recipe - he requests it! I make it differently every time; I've added black refried beans and salsa to the mix, or corn. I've tried leaving out the sour cream, which was good. Once I added strips of steak (husband's favorite). I always cook the meat in onions and coconut oil (best for cooking), and top with Tapatio sauce, avocado, and more sour cream. This recipe (8 servings) makes plenty for us to have dinner and several lunches as well - good stuff!
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Sage Apple Chicken with Brie

Reviewed: Nov. 25, 2007
This isn't the cheapest recipe in the book, but it is extremely simple and tastes like a gourmet dish from a fine restaurant - but served in our kitchen! My husband liked it, and I loved it. I used fresh sage when I baked it, as I'd run out of dried. Served it with a garlic/shallot/olive oil/white wine rice /green bean pilaf (impromptu concoction!), and it was wonderful.
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