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Al Kabsa - Traditional Saudi Rice and Chicken

Reviewed: May 13, 2014
I have made this recipe twice now and while I enjoyed the first time I made it I made adjustments for the second time around. First of all. I increased all the ingredients for the kabsa mix by half and then the other spices that called for "a pinch" I just made an even 1/4 teaspoon. As for the rest, I increased the diced tomatoes to 16 ounces, I doubled the raisins to 1/2 cup, and when it suggests adding more water at the end I added another 1/4 cup of tomato sauce. Oh,and I didn't mention that I use chicken breast instead of other pieces. This second time around it came out magnificent (In my opinion). I almost couldn't stop eating it. My wife and I both agree though that it could probably use even more raisins.
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2 users found this review helpful

Moroccan Chicken Stew

Reviewed: Apr. 3, 2011
I like this recipe a lot! I'm a big fan of all things curry though in general. The few small things I did different were I added salt,pepper,garlic powder, onion powder, and coriander to the chicken while it cooked. I also serve this over rice.
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Chicken Pot Pie I

Reviewed: Feb. 15, 2011
Honestly I can't really rate this recipe because I didn't make it exactly but, I did come up with this basic idea on my own. My version differs because I use prepared crusts, 2 cans of soup, and I add small chunks of par-boiled potatoes. Oh and I season with garlic powder, onion powder, and fresh ground pepper.
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6 users found this review helpful

Chicken Cacciatore

Reviewed: Sep. 26, 2010
Good base but, I made a lot modifications. 1: I added mushrooms and carrots (i will also add celery next time) 2: I used fresh garlic 3: I used fresh tomatoes (sauteed with all the other veggies) instead of canned/stewed tomatoes 4: I used tomato paste instead of sauce so I could control the thickness 5: I thinned it with chicken broth 6: I added a little sugar to cut the acid from all the tomato products. It came out thick, chunky, and delicious.
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4 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 2, 2009
This is a fantastic recipe for true cheesecake although I did modify it a little on my second attempt. When I prepared it as directed I found it to be a little too sweet and a little too creamy (kind of like a box mix cheesecake) so, I dialed back the sugar to around 1.25 cups and I upped the flour to about .50 of a cup and it came out the consistency of a cheesecake you'd get at Cheesecake Factory or persoanlly it came out like the cake a friend of the family typically makes for the holidays.
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Turkey Tetrazzini I

Reviewed: Dec. 2, 2009
I too made modifications and did so because the tetrazzini I've had in the past had celery in it and a bread crumb topping but, that's not all. I did not have chopped pimento to use so, I diced up a red bell pepper and sauteed that along with fresh mushrooms, onion, and the celery. It might be worth mentioning that I did not have enough sharp cheddar so, I used mild and some Monterey Jack. After I topped it with cheese I sprinkled it with bread crumbs and drizzled it with melted butter. It came out really well. I'll definitely make it again.
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