suzannyo Recipe Reviews (Pg. 1) - (10576756)

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Lemon-Lime Soda Gelatin Salad

Reviewed: May 13, 2012
My family loved this. I'm thinking of adding some shredded coconut when I make this again today.
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2 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jan. 18, 2010
For my own reference later, I made the following changes. I added about 2 TBSP of peanut butter, 1/4 c. shredded coconut, 1 small yellow onion, 1 bag California blend veggies, 3/4 c. frozen corn, 1/2 bag fancy green beans, 1 restaurant pack of soy sauce (in place of fish sauce), 2 small spoonfuls of curry paste (in place of cayenne), 1 carton of chicken stock (in place of the water), and juice from 3 small limes.
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Ginger-Lime Chicken with Coconut Rice

Reviewed: May 7, 2008
We loved all the flavors together. I used only about 1T ground ginger, a dash of chili powder (hoping for some color), 2 limes zested and juice. I had packaged coconut rice mix, so I can't comment on the coconut rice. Will definitely make this again.
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1 user found this review helpful

Easy Chicken Posole

Reviewed: Apr. 7, 2008
This was great! Tastes just like the homemade Pozole my Mexican friends make! I cubed and browned 2lbs of chicken. Then in large pot browned 1 large onion and 3 cloves of garlic - added chicken, water, chicken broth, 2 Tbsp chile powder, dash of salt, and oregano and left it cook for about 80 min. Then added hominy and cilantro. Served with lime, radishes, tostadas.
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161 users found this review helpful

Shrimp and Peanut Butter Noodles

Reviewed: Mar. 18, 2008
This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sauce pan and warmed it on low until it was a nice, creamy consistency. Poured over shrimp, pea pods, broccoli and noodles.
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9 users found this review helpful

Broccoli Chicken Casserole II

Reviewed: Feb. 27, 2008
My family and I LOVED this recipe!! I did change several things, based on other reviewers. I boiled the chicken and partially cooked the veggies (I used a mix of corn, carrots, broccoli, and cauliflower) and layered them in the 9x13 pan. Separately I mixed 1 can of cream of chicken w/rice soup, and 2 cans of mushroom soup, added about 1/4 cup of dried onion, curry paste, lemon juice and about 8oz of shredded cheese. I layered that mixture over the chicken and veggies and baked about 40min and then topped with cheese and baked 10 min longer. Next time I might add potatoes to the mix, but otherwise it was GREAT.
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Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Reviewed: Feb. 21, 2008
There was literally nothing left!! Everyone loved this dish and it was easy. I doubled the sauce, as some here suggested, and I didn't have cornstarch, so I just used some flour. Next time I might consider using frozen meatballs, to speed up the process a bit.
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Thai Peanut Chicken

Reviewed: Feb. 19, 2008
This dish cooked up well when I doubled the sauce like so many here had suggested. I also made this with shrimp instead of chicken and used a bag of frozen stir-fry veggies with extra carrots and green pepper thrown in. Used green onion, although not as much as called for. Yummy!! Next time I might add more peanut butter so that flavor would really shine...had something similar to this on vacation in Honduras and LOVED it!!
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