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Peachy Pork Chops

Reviewed: Oct. 4, 2001
I only had fresh peaches, so I modified the recipe a bit and it came out just fine. I used 1c. OJ + 1t ground ginger and fresh peaches as the "sauce", omitting the brown sugar entirely. I also only did two chops instead of four, so there was more sauce per serving. Fantastic, and fast.
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Falafel I

Reviewed: Sep. 18, 2001
Mine came out a little thin, so I thickened it with more peanut butter and some soy flour to get a dough-like consistency. (Great way to up the protein content even more!) I also upped the spices to compensate. It came out very good! (I used crunchy peanut butter because I like the texture). Note that this recipe makes approximately 40 individual balls, with four or five filling up one pita.
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19 users found this review helpful

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Reviewed: Sep. 14, 2001
Was dry with only a thin sauce. I usually prefer something with a little more gravy. I also prefer something a little spicier, so next time I might "do it up" a bit. Nonetheless, it was still very good, simple and filling. A great week-night dinner, served with rotis or rice.
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Jo's Rosemary Bread

Reviewed: Sep. 14, 2001
If you've ever been to Macaroni Grill, this bread is a duplicate. (Now there's no reason for me to go back...) Fabulous! I made this bread by hand, (1. yeast + 1/4 c. warm water, wait 10 min. 2. Add flour, salt, sugar, oil knead like heck. 3. Add the herbs & pepper [I used oregano insted of an italian blend, and rosemary from my own garden] and knead some more. 4. Let rise an hour or so in an oiled, covered bowl in a warm place. 5. Punch down, let rise another hour. 6. Bake at 375 until browned. 7. Remove from oven, brush with olive oil and sprinkle with coarse salt.)Serve with olive oil and fresh cracked pepper. YUMMY!
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