Dora Lam-Himlin Recipe Reviews (Pg. 1) - (10824743)

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Dora Lam-Himlin



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Chicken Tagine

Reviewed: May 19, 2009
The flavors in this are really nice. Kind of mellow, but great. I made changes out of necessity, but am reviewing it anyway to share my experience. I made this on the stovetop instead of the crockpot because I had the luxury of being home (and didn't feel like washing two pots). After browning the chicken, I just threw in the onion to brown in the same pot, and then threw in the spices to toast a bit. After that, I dumped all the rest of the ingredients in. I left out the eggplant because we didn't have any and made up for it by adding more carrots, but I didn't change any of the spices. The smell in the house was just divine! I let it simmer until dinner (a few hours), but I was salivating the whole time. It tasted as great as it smelled. I served it with white jasmine rice, but I think basmati or couscous would have been a better choice. The hubby loved it -he commented on how great it smelled as soon as he walked in the door. and it was a hit with my 20 month old! She kept asking for more.... Great dish. Thanks!
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Corned Beef and Cabbage I

Reviewed: Mar. 18, 2009
Our corned beef brisket did not come with a seasoning packet, so I just added 1/4 cup of peppercorns and a couple of bay leaves. This was good, simple fare. I chose this recipe over others because we planned to use a crockpot / slow cooker for cooking our St. Patty's Day dinner -seeing as we both work. I put the meat in the bottom, then followed it with the whole potatoes, carrots, and cabbage on the very top. We set it on low, and came home 10 hours later. Our biggest question was if the vegetables would be mush by the time we got home. The potatoes were great, since they were left whole. The carrots and cabbage were fork tender -almost too soft for my liking- but not a mushy mess. I would do it this way again next year because of the convenience, but I think that if you can afford the time then cooking the vegetables properly would be worth it. Maybe next year we will see if one of us can run home at our lunch hour to put the veggies in so they only cook half the day.
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 16, 2009
This is the perfect pot pie recipe! Easy as pie! Especially easy with leftover roast chicken meat and frozen pie crust. After reading some reviews, I doubled the sauce. It seemed like it would be too much sauce, but it was the perfect amount. I also added more seasoning to the sauce, like other reviewers. But I just doubled the amount of celery seed, and it was perfect. I also felt that boiling the chicken and veggie mixture and discarding the water was a waste of good flavor. Instead, I used the drained liquid in the sauce (along with boullion cubes) instead of chicken broth.
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Butternut Squash Bisque

Reviewed: Sep. 8, 2007
This is a wonderfully easy recipe! Taking the advice of other reviewers, I halved the squash and baked it in a 375 degree oven for 1 hour before peeling. I think it added a nice roasted flavor, too. I didn't have carrots on hand, so I just left that out, and the soup seemed to have plenty of flavor. Also, I used an immersion blender to blend the soup -but be very careful if you do this with a hot liquid! It was much faster than getting out the old blender.
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Antipasto Pasta Salad

Reviewed: May 23, 2007
This recipe makes a lot of pasta salad, but I have to say that the leftovers are even tastier! I didn't have all the ingredients, but the recipe is very flexible, and I found it to be a great guide as I didn't want to make a special trip to the store. I used rigatoni pasta, canned black olives, pepperoni cubed, parrano cheese cubed, fresh tomato, green onion (for color), and jarred roasted red peppers. I think the dried herbs in the recipe really added a lot of flavor. Also, I used a bottled balsamic vinegrette. I assembled the salad with half the dressing the day before I was planning to serve it in order to let the flavors meld. Then, right before serving, I added the rest of the dressing to moisten the pasta. It got good reviews, and the leftovers were great to bring for lunch. I didn't find the salad to be too dry, even after storing a couple days.
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5 users found this review helpful

Chewy Brownie Cookies

Reviewed: May 14, 2007
This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you would expect. I followed the recipe exactly as written, and wouldn't change a thing. If you make each cookie as a teaspoon, the batch makes almost 6 dozen cookies. They didn't spread out as much as one reviewer suggested. Instead, mine seemed to rise and get plump and airy. You do have to watch the cookies carefully to ensure that they are done enough, but not overdone. Also, do let them cool for several minutes in the pan before transferring. Otherwise, the bottoms of the cookies are too soft and the chips will drop out or stick to the pan. I like to line my baking sheets with aluminum foil so that I can let the cookies cool on the foil liner while I re-line the pan with new foil and start the next batch. Once the next batch is in the oven, I start transferring the cooled cookies from the foil liner onto a wire rack. This is a gerat recipe, and I will definitely be making it again!
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45 users found this review helpful

Irish Brown Soda Bread

Reviewed: Mar. 18, 2007
This is a purist recipe! It's very easy to make and is in the oven in minutes. I halved the recipe and made one larger loaf. The ingredients should be just mixed together -don't knead the dough for too long. When shaping the loaf, I recommend making it flatter and wider than you would expect, no more than 1.5 inches high. This bread rises a lot! Scoring the bread about 1/2 inch deep is helpful in the rising process, too. I baked my loaf on a baking stone and it was ready at about 50-55 minutes. We served it hot from the oven with butter slathered on. Leftovers made for lovely toast in the morning. A warning to some: Even though the bread appears to rise considerably, this is a very, very dense bread. You may be surprised at how heavy and hard it is. This bread is definitely for those who are seeking out the rustic appeal of a traditional Irish brown bread. If you're looking for something a little lighter and more savory/sweet, I would recommend trying a more American-Irish recipe that includes a touch of sugar, raisins, or caraway seeds. Although some would say those recipes are not truly traditional, they are often very tasty!
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8 users found this review helpful

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