SarahD Profile - (10382053)

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Recipe Reviews 25 reviews
Panang Curry with Chicken
I know, I know, I'm rating a recipe that I had to make substitutions to...however, here's my two cents: Great recipe! My husband eats Thai restaurant food and approved so that's a winner in my book. Based on other reviewers suggestions I did use a sprinkling of thyme and a bay leaf (added with the chicken to simmer) and some lime zest (one whole lime, added at the end) in place of the kaffir lime leaves (I don't wish to visit an Asian grocery store, just not enough time in the day for that). I could not locate any panang curry paste either, so again based on other reviewers' suggestions I used some red curry paste, and also based on another reviewer's apt suggestion I used only 3T to cut down the heat (and I could tell that was the right choice to make, and my kids were fine with it). I simply used brown sugar for palm sugar, straight substitution, and my cooking oil of choice was sesame oil. I used at least a pound of chicken, and frankly I had more sauce (it's pretty thin, and I used regular coconut milk even) than I needed for that amount of chicken. Another half a breast would've been just right (I'd used two large breasts). I did use the fish sauce as written, despite it smelling like dead fish (and the whole dish smelled like feet, but the taste was not fishy or dead at all). I didn't have Thai basil leaves so I just didn't use anything there, nor did I use any fresh red chile peppers (no need for more heat here). 3C cooked Jasmine rice, 4C would be perfect.

1 user found this review helpful
Reviewed On: Sep. 30, 2014
Tuna Fish Salad
I would give five stars but the tuna to mayo ratio is off in my opinion - 3 cans of tuna rather than the 1 can the recipe calls for fits with the 1/2 c. of mayo called for. I only used a shake of the salt and pepper too. All else I did according to the recipe, and might I say DElicious! I liked the addition of lemon juice - really sets off the tuna flavor so it doesn't get lost with the other ingredients. A wonderful switch off from the old tuna/mayo/pickles recipe.

0 users found this review helpful
Reviewed On: May 19, 2014
Baked Honey Mustard Chicken
SO MOIST! I made up the sauce and marinated overnight (could do it right in the baking dish), and I kept it covered during the whole bake time, basting once or twice including turning once. It needed to cook about ten minutes longer than stated per my thermometer (for a 165 temp). I spooned lots of sauce on top for serving and it was DELICIOUS!!

0 users found this review helpful
Reviewed On: Feb. 28, 2014
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