Christie Recipe Reviews (Pg. 1) - Allrecipes.com (10232529)

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Fetat Jaj with Deaa

Reviewed: Mar. 14, 2013
The chicken part of this recipe was actually very good. Simmering it and then broiling it leaves it very tender on the inside and crisp on the outside. I love the flavoring. Regarding the deaa, found it to be too watery...maybe it's my fault for using canned jalapenos, but I really think it called for too much lemon juice. I ended up throwing it in a blending with some Greek Yogurt and it made more of a "sauce" which was quite good. As far as the rice and pita bread, well this is where the recipe falls apart. It was WAY more rice than I needed. I would have made half. I also thought soaking the rice and pita bread in the stock was quite gross. It was really just soggy bread..and I even cut the stock in half. I'd definitely make this chicken and a "deea sauce" again, but will leave out the soggy carbs!
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Black Bean Cakes

Reviewed: Feb. 12, 2013
I liked them, but wish I read the reviews and suggestions more carefully. I did wait until the oil was hot. I used coconut oil, so not sure if that had any effect. I found that if I cooked them TOO long and in TOO much oil, they fell apart. When I cooked them briefly and in just enough oil to season that pan, they were more manageable. I try to avoid corn products, so don't know if I'll try the cornmeal, but perhaps bread crumbs would help. Although keeping them thicker might help too. Flavor was great, although, like others, I don't really like cilantro. I added onion and garlic powder instead. For the sauce, I used non-fat greek yogurt, unsweetened almond milk and a touch of mayonaise. Instead of cayenne pepper, I used Tastefully Simple's Fiesta Party Dip Mix. I ate one patty with the sauce and the other I ate as a "burger" on a whole wheat bun. It worked well for that. I'll try this again.
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Colonial Hot Buttered Rum

Reviewed: Oct. 2, 2011
Did this last year...makes the whole house smell good. Had tons of compliments...I added an extra stick or two of cinnamon
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Grilled Chicken Breasts with Zesty Peanut Sauce

Reviewed: May 2, 2010
This dish reminds me of a dish I had in St. Marteen at a little bar called Karakter that I absolutely died for. The consistency of the peanut sauce was not a problem, I expected it to separate during cooking as I've made other high oil content dishes...it will become creamy upon adding the stock and the cream. Keep stirring!! I felt like I could have cut the brown sugar in half...peanut butter is already pretty sweet. I doubled the garlic and cayenne pepper. If you want it less tangy, you could definitely reduce the lime juice without sacrificing flavor...but in the end, the sauce makes the dish! I agree with the fact that the soy sauce in the marinade was a little overpowering...but it was still great. Definitely use low sodium soy sauce. I agree that jasmine rice is the perfect compliment. I'd like to try to cut the calories by using light coconut milk, light peanut butter, and light cream (or milk).
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Wisconsin Native's Beer Cheese Soup

Reviewed: Jan. 13, 2008
This Chicagoian knows that any cheesehead recipie is going to be good! It has the right blend of spices. I used a little different cheese...I used a 2 year aged Wisconsin white cheedar (to make it even more Wisconsin-like). My beer of choice was Blue Moon. This made for a very warm and fuzzy feeling! Served with a hot pretzel!
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