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Excellent recipe. It's even better if you let it marinate overnight, like I did, It really brings out the flavor. I used sirloin tip steak (which is really lean and tender) and cooked it in a pan with a tablespoon of vegetable oil under medium-low heat for about 5 minutes a side. My husband cannot get enough of it. I'm not really a steak fan, but this marinade is excellent!

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Coconut Curry Tofu

Reviewed: Feb. 15, 2008

Whew! This is SPICY! I halved the recipe and made it for myself. I served it over white rice and had leftovers.

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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 15, 2008

Excellent! I added a tad too much cayenne pepper, but doing gave it that extra kick. I also halved the cream cheese amount; somehow adding 8 oz (an entire package) of cream cheese sounded too decadent. I also sliced a sliver off the top of the mushrooms to help keep them upright while I baked them. I also followed one reviewer's advice and bought smaller whole white mushrooms (used all 12 of them) which made this a bite-sized treat. Great, great recipe!

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Seafood Stuffed Avocados

Reviewed: Feb. 15, 2008

One word: YUMMY! I followed on reviewer's advice and used Ranch dressing in lieu of the mayo. I used fat free Ranch dressing, and it gave it an extra kick. I also left a lot of the avocoado mixture in and smushed the crab/shrimp mixture into the halves. I would just have to go back to replace the filling I ate. I love avocado and didn't want to waste it. Leaving the avocado gave it an extra boost to the texture and made it more hearty. I also doubled the amount of cucumber, which gave it an extra crunch. I ended up eating both halves of the avocado! YUMMY! The mixture is also good on top of crackers and toast! This is an excellent recipe and will become a staple in my cookbook!

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Paneer

Reviewed: Feb. 7, 2008

I've never made paneer before, but this is an excellent recipe even for beginners! It's super easy. I followed one of the tips from a reviewer (squeezing the excess fluid from the cheese) and it turned out great. I didn't even have to chill it overnight. Just stuck it in the fridge for 2 hours and chilled it even more in the freezer for 15 minutes to get it extra firm. Great great recipe!

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Rosy's Palak Paneer

Reviewed: Feb. 7, 2008

The recipe calls for too much tomato. I even added another package of spinach, because most reviews say that the recipe could use more spinach, but it still didn't cut the tomato taste. Could have used a little more spices too. It's a tad different than what I've had at Indian restaurants.

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9 users found this review helpful