ebrandeis Recipe Reviews (Pg. 1) - Allrecipes.com (10419642)

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Fried Okra

Reviewed: Aug. 9, 2010
I used half cornmeal, half hazelnut flour to get a gluten-free version. I believe the hazelnut flour burns too easily, so next time I will try just cornmeal as a comparison. Also, I cooked this in about a quarter inch of avocado oil in a cast iron skillet, so perhaps it works better in a dunk fryer?
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Salmon with Fruit Salsa

Reviewed: Jun. 9, 2008
I made this with hamachi (firm white fish) and it was excellent. I will try making the salsa with cilantro and lime next time.
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Salmon with Lemon and Dill

Reviewed: Jun. 9, 2008
Simple and delicious. I used thyme instead of dill and it was still great.
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Best London Broil Ever!

Reviewed: May 28, 2008
Pretty good. Mine came out a little tougher than I hoped, but I only cooked mine for 90 minutes. Tasted a bit like meat pasta sauce.
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Quick Chicken Stew

Reviewed: May 24, 2008
Very tasty. I used 50% thigh meat and 50% breast meat because I like dark meat. I left out the butter since I think the olive oil gives the stew/soup a nice rich flavor on its own. Finally, I only used one can of tomatoes and thinned it out with chicken broth. This is a very mild dish, but if you love chicken and fresh vegetables, it is great!
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Moroccan-Style Stuffed Acorn Squash

Reviewed: May 18, 2008
I enjoyed this take on stuffed acorn squash. I substituted quinoa for the couscous (cooking it ahead of time) and granny smith apple for the celery, garlic, and raisins. It tasted good, but I think I need to play around with the ingredients a bit more to get it just right.
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