AJeyaraja Recipe Reviews (Pg. 1) - Allrecipes.com (11162958)

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Reviewed: Feb. 3, 2010
YUMM. Great homemade taste, near to authentic! Use a preheated baking stone (heated it in a 475 degree oven for 20 minutes, with a little oil spread on.) As soon as each piece bubbled up and was lightly browned I removed it, put it in a kitchen towel then put it in a covered pyrex bowl to maintain softness until we were ready to eat. Don't over cook, it will toughen up the bread.
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Blonde Brownies I

Reviewed: Jan. 14, 2014
Doubled the recipe - only changes were to cut back butter and sugar - 1 stick (1/2 cup) butter and 1.5 cups brown sugar. I mixed only 1 cup of chocolate chips in (our preference) to the batter.
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Apricot-Glazed Green Beans

Reviewed: Jan. 27, 2012
Good...for those missing the "wow" factor or saying it needed some "spice" try adding 1 or 2 teaspoons of dijon mustard. YUM!!!! I didn't have apricot, so used orange marmalade, and it was delicious. Add a sprinkle of salt after coating the beans with the sauce.
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Broccoli with Garlic Butter and Cashews

Reviewed: Mar. 11, 2010
Good, but like other reviewers I would: cut butter in half, allow sauce to thicken (bring to a boil, or add cornstarch w/soy sauce before adding to butter). Non broccoli eating husband had 2 helpings. Definitely will make again.
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Shoyu Chicken

Reviewed: Feb. 5, 2010
Tasty. Had to substitute onion powder, garlic powder and ginger powder and still tasted good.
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Roasted Brussels Sprouts

Reviewed: Jan. 27, 2010
Delicious, crunchy, salty, yummy and healthy!
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0 users found this review helpful

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