Nick Simonton Profile - (10890259)

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Nick Simonton

Nick Simonton
Home Town: Billings, Montana, USA
Living In: Seattle, Washington, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
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Recipe Reviews 6 reviews
Vegetarian Korma
Like others, I made a couple changes. Used coconut milk instead of cream, added a little more onion, used Yukon Gold potatoes (though they definitely needed to cook longer than 10 minutes (more around 25-30)) and added the cardamom pods too. Delicious. Next time, though, I'll likely add some red pepper to add some additional heat, the jalapenos just didn't really give it the heat it needed.

1 user found this review helpful
Reviewed On: Jun. 27, 2013
Very good recipe. Made it just the other day and it was great. Now, that said, I listened to some of the other reviewers (slightly). Split the butter 1/2 butter and 1/2 olive oil (the flavor butter adds is important, as any cook will tell you). I added more garlic (6 cloves), kept the water and used the wine. I added the seafood in the order suggested in another review, and instead of 2 cans of stewed tomatoes, I added 1 can and 1 box of Pomi chopped tomato. Beyond that, make sure, of course, to taste both before and after you add the fish for seasoning. Had to add a bit of salt and pepper but, when it was all said and done, everyone seemed to enjoy it. (Note, the red pepper would have been added, but having small children we kept it out and let guests add it on their own -- most added it and consequently, I'll probably add it in the future while cooking.)

2 users found this review helpful
Reviewed On: Dec. 25, 2012
M's Sloppy Joe Sauce
Good starter base. I added more BBQ sauce, salt & pepper (of course), 1/2 can of tomato paste to thicken it up, a little more worcestershire and nixed the green peppers. Turned out great!

4 users found this review helpful
Reviewed On: Nov. 15, 2010

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