Inga Recipe Reviews (Pg. 1) - Allrecipes.com (10586972)

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Red Lentil Curry

Reviewed: Aug. 19, 2009
I made this dish attempting to mimic a similar dish my daughter makes and it was wonderful. I served it with grilled chicken that I mixed in as well as dried cranberries and roasted almonds. I served a side of minted yougart with it and everyone raved!
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Simple Scones

Reviewed: Aug. 25, 2009
I absolutely loved these scones! I made the almond and cherry but substituted buttermilk for sour cream and mixed them till they were just mixed (I find over mixing baked good make them tough). My friends and family were doing the happy dance when I served them with clotted cream, cherry jam and butter...with a pot of hot coffee...it was heaven!
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Acorn Squash Slices

Reviewed: Sep. 7, 2009
I really just used this recipe as a guide since I have never made acorn squash before. I did not go the low calorie route like many...I buttered this puppy up! I decided to chop the squash into quarter size cubes and mix it with allspice, nutmeg, cinnamon and a half a cup of apple juice...put it all in a buttered glass baking dish and sprinked it with 1/2 cup of brown sugar, a cup of walnuts, cut up the rest of the 1/2 stick of butter I had and about a teaspoon of salt...then I baked it in the oven at 400 for about 40 minutes....I hope I do not insult Mr. Lamb by using this as jump off point...but I have never been a cook by the recipe kinda girl....I can tell you this much though...I will be eating alot more acorn squash from now on!!!
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Oven Beef Stew

Reviewed: Sep. 20, 2009
This is a great base recipe. You can add things to it to change it up. I omitted the water and substituted Onion soup mix and a rich burgundy wine as well as adding bay leaves during cooking time. I just brown the meat and add everything into my dutch oven and let it cook for about 6 hours until the meat is fall apart tender. Great with a crusty french loaf!
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6 users found this review helpful

Roasted Apple Curried Chicken with Rice

Reviewed: Oct. 4, 2009
All the ingredients were there, it just needed some tweaking. I used all the same ingredients but I used a cut up fryer, sprinked about a teaspoon of salt on it and used white rice instead of brown. I bumped the heat up to 350 and changed the time to 1 hour and covered it with foil for the first half hour, then uncovered for the second half. The use of the curry, honey and the apples made the dish so flavorful and fall-like I served it with some acorn squash...It was wonderful!
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Butternut Squash Fries

Reviewed: Feb. 20, 2010
I loved these but did them up old school but deep frying them in Canola oil and then when they came out crispy, I sprinkled them with salt, cayenne pepper, garlic powder and curry powder. They were and awesome side dish to the grilled chicken sandwiches I made that night! I realize they were a bit more fattening deep fried but not as much as standard french fries.
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Merritt's Butternut Squash Gratin

Reviewed: Feb. 20, 2010
I love this dish because my daughter is an ovo lacto vegetarian and I can substitute vegetable broth for chicken broth when I make this for her....very tasty comfort food!
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Butternut Squash Soup

Reviewed: Feb. 22, 2010
I loved this recipe but as always tweeked it a bit by adding some curry powder, salt, nutmeg and about a cup of Greek yogurt...the yogurt gives it a zing because I felt it was just too smooth and I wanted a contrast to the sweet of the squash. I plan on changing this recipe a little each time just to see what progresses...maybe next time with beets and spinach?
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Easy Baklava

Reviewed: Apr. 23, 2011
Very good and easy recipe. The only change I made was to use rose water instead of plain water because that is what my god mother used when I was little, and it gives it a special touch.
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5 users found this review helpful
Photo by Inga

Suzanne's Spinach Quiche

Reviewed: Apr. 26, 2011
This is a great alternative to classic Half and half quiche! I made it my base and changed up the ingredients. One was butternut squash and cheddar, one asparagus, ham and Swiss. I think I will try a crab one next!
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5 users found this review helpful
Photo by Inga

Company Cheesecake

Reviewed: Apr. 26, 2011
I wanted a richer flavor for my crust so I toasted the pecans and substituted the flour for graham cracker crumbs. But other than that, I stayed true to this recipe and it was un-be-freaking-lievable! So rich and delicious! It will be my go to for any potluck or family dinner!
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Gingerbread Cookies I

Reviewed: Dec. 7, 2011
This is a good recipe, just needed some tweaking. mix the sugar with half light brown and half white. substitute butter for the margarine and I nixed the lemon extract and put a little more vanilla in...the lemon did not work flavor wise for me? I also added in a half teaspoon of fresh nutmeg...cuz I loves the nutmeg!
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7 users found this review helpful

Peanut Butter Fudge III

Reviewed: Dec. 31, 2011
I have used this recipe for years and its always been a crowd pleaser. I don't make it too frequently because I love it so much I eat too much when I make it.
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3 users found this review helpful

Sweet Kielbasa

Reviewed: Jan. 11, 2012
I love this dish and often times I will mix it with yams that I cut up with a little bit of butter in the baking dish and bake it covered for 40 minutes and the last 20 uncovered or until it gets caramelized on the top....it is that sweet and savory thing that you crave on a cold winter night!
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Ellen Szaller's Mashed Potato Pancakes

Reviewed: May 29, 2012
I used this recipe as a sounding board for a way for my vegetarian daughter to enjoy a similar dinner as the rest of the family, on a night I was making Crab cakes. I used sweet potatoes and added green onion, curry powder, salt and pepper with only a tablespoon of flour and one egg. Mixed together and then coated them in panko and fried them in olive oil until crispy. She sprinkled them with Louisiana hot sauce and said they were delish and would make them again at her house.
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Roasted Beets 'n' Sweets

Reviewed: Aug. 9, 2012
so simple yet so delish! I love this recipe and it does not need tweeking...but I tweek things just because I like to experiment. I put curry and a bit of coriander in this and omit the sugar since I am diabetic and sweet potatoes have they're own natural sweetness when roasted. Its wonderful as a side dish with just about any meat but also good when your roll it up in phyllo dough with a sharp cheddar cheese and bake it as a main dish with a green salad or a cooked dark green veg like kale or spinach and a glass of nice Cabernet.
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