StirringThePot Recipe Reviews (Pg. 1) - Allrecipes.com (10917674)

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Indian Turkey Burgers With Lime, Cucumbers, and Chutney

Reviewed: Jun. 14, 2011
These were entirely too tasty; I'm at risk of making a habit out of them. Hubby and I enjoyed these burgers thoroughly. I will try to make this recipe true to the letter next time, just for kicks. Had to make a couple of modifications due to lack of ingredients: subbed 2 Thai chilis for the jalapeno and subbed homemade habanero jelly for the chutney, adding mint and cilantro to it to approximate the flavor of mint chutney. Oh, and I had a brain toot, thinking the recipe called for a couple of tsp plain yogurt -- must have confused it with another. Therefore, the mixture couldn't support the entire 10 oz of spinach; it was just too wet. Know what, though? I think the addition of yogurt and the reduced amount of spinach worked out really well... a fortuitous mistake. LOL Thank you sooooooo much for sharing this recipe! It has earned a place in my KEEPERS folder.
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4 users found this review helpful

Lentil and Sausage Soup

Reviewed: Jan. 20, 2011
This was a hit with the entire family... a grand accomplishment in this household! I tried to make the recipe to the letter, but, alas, I can't make anything without tweaking it at least a little. Doubled the sausage and probably quintupled the garlic. Subbed dried rosemary for the thyme, even though I like thyme. Hey - was in the mood for rosemary. Sliced the carrots into coins, rather than shred my knuckles, LOL. Since I always use chicken soup base paste, rather than canned broth, I'm not sure if my broth measurements were precise. Just winged-it. Still turned out to be a lovely meal; I don't miss Carrabba's sausage and lentil soup at all, anymore! We grown-folks added some heat to our bowls, but the soup really didn't need it. One of the few dishes we actually preferred without the hot stuff.... and that's saying something.
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8 users found this review helpful

The Twenty Dollar Burger

Reviewed: Mar. 21, 2010
I keep finding myself coming back to this recipe when making hamburgers. The one ingredient I consistently don't have on hand, however, is horseradish... yet the burgers are still delicious. When short on other ingredients, I have made substitutions with success. For instance, sour cream is an acceptable sub for yogurt, 1 tsp dried subs for 1Tb fresh parsley, and chipotle powder -or you can grind dried chipotles - with a splash of vinager works if you don't have chipotle hot sauce. I didn't have low-sodium soy sauce; so I used regular and cut back on the salt. As long as you keep close to the essential flavors of the recipe's ingredients, it's a real winner. And although I normally DO put bleu cheese on hamburgers, I think these are better without it. Hubby and I hate to overpower these burgers' flavor.
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4 users found this review helpful

Oaxacan Tacos

Reviewed: Oct. 15, 2008
Thanks so much for posting your recipe! These are very much like the tacos we get from the "taco truck" whenever we're in Marshalltown, IA. Yes, we have to travel to the heartland of the USA to get a decent taco, LOL. The family who runs the truck - It's like a "roach coach", but with a full kitchen inside - adds just a scant sprinkle of crumbled queso fresco and serves the tacos with big slices of lightly sauteed seasoned carrot and a wedge of lime on the side. I only tweaked this recipe ever-so-slightly to get it to taste like the taco truck tacos. Marinated the beef in mojo criollo before slicing and cooking quickly in a HOT cast-iron skillet. This puts a slight crust on the beef, caramalizing the mojo and beef juices. Let the skillet cool a little before tossing the sliced carrots in there with a squeeze of lime juice mixed with a little sugar and a sprinkle of oregano. You only want enough sugar to counteract the sourness of the lime and enhance the natural sweetness of the carrot. The carrots should be more crispy than tender; they barely touch the skillet. Be generous with the cilantro in the tacos... the light,cool flavor contrasts beautifully with the meat.
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4 users found this review helpful

Cilantro-Chili Pepper Sauce

Reviewed: Aug. 8, 2008
Jeff, you're right, It's better without the soy sauce... grin. You're recipe is so similar to what I make several times a week as a dipping sauce for sticky rice, that I saved it in my recipe box. Now my DH can make the sauce if I'm not able. I don't measure. Therefore, my recipe isn't really a "recipe", LOL. You have done our family a great service... Thank you! P.S. - a teeny bit of shredded kaffir lime leaf adds a unique spark... you know... just for a little change-up now and then.
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4 users found this review helpful

Mediterranean Vegetable Stew

Reviewed: Jul. 10, 2008
Oh, wow! I forgot to add the mushrooms - DUH - but it was still delicious! I had 2 ichiban eggplants in my garden, just waiting to go into something yummy. Since they were young and just-picked, there was no bitterness at all. Next time.... there will be mushrooms in it... I'll bet their earthy flavor will only improve this already marvelous, easy to make stew.
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0 users found this review helpful

Irish Chicken and Leek Pie

Reviewed: Mar. 2, 2008
Hi. I have not made this, but I am looking forward to it. (It'd be nice to be able to leave a comment without rating...) Here's a helpful hint to combat the runniness and keep the rich flavor: Try adding a half cup of finely ground almonds, as in the Medieval Chicken Pie recipe. The Irish Chicken and Leek Pie calls for more liquid than the Medieval pie, but the Medieval pie is almost solid-through after baking.
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1 user found this review helpful

Spinach Gnocchi with Gorgonzola Cream Sauce

Reviewed: Feb. 15, 2008
We know ricotta and spinach gnocchi as "strangled priest". Some name. Huh? LOL. The gnocchi won't be tough if you don't work the dough too much. Also, just like with baking bread, you have to take into account the humidity. You'll use more flour Summertime in FL than you will in the dead of Winter in ND. As for taste... my own tastebuds prefer this without the brandy extract, but each to his own. The gorgonzola cream sauce is decadent, though :-)
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16 users found this review helpful

Medieval Chicken Pie

Reviewed: Feb. 4, 2008
Holy cow.... How delicious and, as one reviewer already said, filling! :-) Thank you SO MUCH for posting this recipe. It is a welcome addition to my family's favorites and a fun way to incorporate a History lesson into an everyday kind of event. Before tripping upon this recipe, I would not dream of eating ANY "pot pie" or "a la king" type of dish, as I found the tasteless, slimy fillings to be a complete turn-off. Dégoûtant! However, the rich, thick (thanks to the ground almonds), and well-spiced filling of this pie pleased the entire family. Perfect on a cold Winter's day. The only modifications I made were an egg-wash on top for a beautiful, golden brown glaze... and the addition of a handful of frozen peas/carrots (which I also HATE but ATE... LOL) in an attempt to sneak in some veggies for the children. Added those to the chicken's cooking water near the end of the cooking time. Oh, almost forgot - I added green cardamom pods to the chicken cooking water, too. However, they didn't lend much flavor... with the exception of a lone pod I missed fishing-out that exploded in my poor husband's mouth - a bit too much flavor there! Whooooooops. A tip to keep the edges of the pie crust from getting too brown: If you're already brushing the crust with an egg-wash, try rinsing the brush and giving the edges a good soaking brush with just plain water. I did that twice once the crust edges had reached optimum color, and the edges stayed beautiful. The color was unifo
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10 users found this review helpful

Dulcia Domestica

Reviewed: Jan. 25, 2008
Oh my! I thought this was just going to be an "okay" recipe. It looked bland; but, as I am a sucker for trying something different, I had to give it a go. Quelle surprise! This is full of flavor - not boring or bland at all... still delicious even if you cheap-out, like I did, and buy the least expensive pignoli available. (Wasn't spending a lot on an experimental dish) Highly recommended. Amending review 12/27/08 - Tried it with Agave nectar -dark- tonight. YUMMMMMM! Even better than the honey. But honey is historically accurate.
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3 users found this review helpful

Paneer (Home Made)

Reviewed: Jan. 16, 2008
Finally! A paneer recipe that worked! I made this yesterday and am using it tonight in Rosy's Palak Paneer. I did read the posts about full-fat milk working better. Since all I had was 2 percent, I substituted a half pint light cream for 1 cup of the milk. Also, the yogurt I used was Stoneyfield Organic full fat with cream on top. So I added a little of the cream from on top of the yogurt ;-) This did require more than one Tb of lemon juice in order to curdle, but it all comes down to how acidic the lemon is, I guess. The cheese is DELICIOUS (been nibbling at the curds that stuck to the cheesecloth... LOL) and firm enough to cook. Thank you SO MUCH for posting this recipe!
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8 users found this review helpful

Wassail Punch I

Reviewed: Jan. 14, 2008
Very good! This is almost exactly like my favorite Wassail, the only difference being the omission of cardamom in this recipe. I toss in a few whole green cardamom pods with the other spices. (Sorry for being inexact - the number depends on the amount of Wassail and the size and freshness of the pods... and personal taste. Try 1 or 2 if you are not accustomed to the flavor of cardamom.) DO use real oranges and lemons (not juice concentrates) - the fresh juices make all the difference in the world. Worth the work of all of that squeezing :-)
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13 users found this review helpful

 
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