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Thai Curry Tofu

Reviewed: Oct. 19, 2007
Excellent recipe, and easy, too! I made one major change in the recipe by using coconut CREAM instead of coconut milk, as well as a few minor changes. While cooking the garlic and onions I threw in strips of red and yellow bell pepper until tender. Then I put in the curry. I added about half a cup of water since coconut cream isn't as watery as coconut milk. I used a little less than half a can (14 oz) of the coconut cream. It gave the curry a stronger scent and taste of coconut, as well as making it sweeter. Next time I'll try adding in softened carrots.
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Chicken Satay

Reviewed: Mar. 30, 2010
I found this dish to be amazingly tasty, and the inclusion of the onions in the peanut butter sauce gave a great texture. My room mates and friends loved it! I will definitely make it again!
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Hungarian Mushroom Soup

Reviewed: Mar. 30, 2010
I thought this dish was amazing! I have to agree that the amount of dill weed suggested made the flavour too strong, so I will probably reduce it to 1.5 teaspoons. I threw in some brown rice and I have to say it was even better than eating the soup straight. I also halved the amount of salt and used low-sodium salt. No more salt is needed! Or, if you like salty foods, you can always add some at the end, which is safer than over-salting the soup. I already have a request to this again!
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Delicious Ham and Potato Soup

Reviewed: Aug. 24, 2010
This was an excellent and flavorful recipe! I wanted more vegetables so instead of using 1/3 cup of celery and onion, I used a full cup and also put in extra ham. Unfortunately, the cooked ham I bought (Cook's Premium Lean Ham Steak from Ralph's Grocery--it's already cut into a thin slice, making cubing the ham easier) was quite salty, so even though I didn't add the 1/2 teaspoon of salt it tasted like I had. I just added more milk to make it creamier and to combat the sodium and it ended up perfect!
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