Rabia Recipe Reviews (Pg. 1) - Allrecipes.com (10888851)

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Sweet and Nutty Moroccan Couscous

Reviewed: Sep. 11, 2007
I did make some changes to start. As suggested by other reviewers, I added only three tablespoons of butter. I used vegan butter, and normally using vegan butter does not change the taste of my dishes drastically. In this dish, I think I could have used 5 tablespoons. In the end, I think I actually needed more cinnamon. My dish ended up a little on the bland side :( I tried adding some salt to make the flavors pop, but no such luck :( I had to add a half cup water near the end since it was so dry, so maybe that's what did it in. Next time I would only use a cup and a half of couscous.
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Indian Hot Curried Mangos with Tofu

Reviewed: Aug. 17, 2007
I tried this recipe twice. The first time I followed the recipe word for word , and I thought it was kind of bland. The second time I fried the tofu (after making sure it was fell drained) with the garlic and ginger. I also added asian noodles, red bell pepper, and onions. I used 4 tbs of curry, and maybe a half teaspoon of cayenne pepper. It was better but not fabulous. I think the mango pulp would be better in this recipe than sliced mango. Also, what exactly about this is Indian??
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Moroccan Lentil Soup

Reviewed: Jul. 10, 2007
I was a little unsure how this would turn out, but I was pleasantly surprised (especially after considering this is a totally vegan dish!). I did make some changes, though. I added one full cup of carrots and one full cup of celery. I used 1 tablespoon of the garam marsala and cumin, 1.5 tablespoons of ground cardamom, and a teaspoon of cayenne pepper. I added two veggie bouillon cubes to the water and a little bit of salt to the batches I pureed. This ended up very thick and hearty (almost a little meaty...my boyfriend commented that it made our apartment smell like chicken curry). Now I am not sure what Moroccan lentil soup is supposed to taste like, but this tasted a lot like Pakistani/Indian daal. Whichever...it was still very very tasty :-) For the people who did not end up with a great end product, I would check the quality of your spices. If they don't have a strong smell when adding them to the soup, they aren't going to have a strong taste either. For the people who said their cardamom was very expensice, try checking out a Pakistani/Indian grocery store. You can find all these spices in this recipe for less than $6.
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African Peanut Soup

Reviewed: Jun. 13, 2007
First, I don't understand how people can rate the recipe a 5 when they make so many changes! We are rating the original recipe, not your creation! With that said, I give this a 5. This is a fun vegan/vegetarian recipe that seems fairly difficult to mess up. The only changes I made were adding one full cup of brown rice and one full cup of natural creamy peanut butter. I think this is perfect for someone who is used to eating vegetarian/vegan food. I would make no other changes at all.
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Vegan Cheesecake

Reviewed: Mar. 14, 2007
WOW...I ended up baking it for 50 minutes. It was great!
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Spinach Stuffed Chicken Breasts

Reviewed: Feb. 26, 2007
WOW, this was fantastic! I did not use bacon since I am Muslim, but I did not feel like anything was missing. I basted the chicken breasts with olive oil, lemon juice, thyme (did not have oregano on hand), and a little bit of salt. I cooked it covered for about 30 minutes and then broiled each side for 5 minutes. This is definitely something I will make again and again.
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Couscous with Dried Cherries

Reviewed: Feb. 26, 2007
I only gave this three stars because I ended up changing the recipe. I could tell this was going to be very bland with just the chicken broth, so I ended up adding an additional tablespoon of butter, and three tablespoons of garlic powder. I also threw in a few cubes of canned pineapple. I finished it off with about a tablespoon of lemon juice and a little bit of salt. It ended up having a very subtle flavor, but it was far from bland. I never would have thought to put cherries in couscous, so thanks for the idea!
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Caramelized Onion and Gorgonzola Pizza

Reviewed: Oct. 8, 2006
I used only 1/4 pound of the Gorgonzola and 1/4 mozzarella. I think next time, I will use slightly less Gorgonzola. I threw in some minced garlic with the onions. Very very yummy!
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