JamesC-W Recipe Reviews (Pg. 1) - Allrecipes.com (11347652)

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JamesC-W

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Mulligatawny Soup I

Reviewed: Feb. 14, 2011
VERY GOOD! No butter, only EVOO. More curry, 'cause we like it. Add red pepper flakes while simmering. Finish with fat free half and half and either Thai or Sweet Basil, chopped. OK, mine is 5 stars. As written is 3 or 4. Sorry. Should I have written a whole new recipe? I never know when I use something as inpsiration and make it completely my own.
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Photo by JamesC-W

Mulligatawny Soup I

Reviewed: Feb. 14, 2011
VERY GOOD! No butter, only EVOO. More curry, 'cause we like it. Add red pepper flakes while simmering. Finish with fat free half and half and either Thai or Sweet Basil, chopped. OK, mine is 5 stars. As written is 3 or 4. Sorry. Should I have written a whole new recipe? I never know when I use something as inpsiration and make it completely my own.
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2 users found this review helpful

Cheddar Biscuit Cups

Reviewed: Feb. 14, 2010
I don't know what I did wrong. I doubled the recipe and used self-rising flour. They are very salty and not good. Being a farm boy from Texas, I was hoping for a taste of home...not so much! On to the next recipe for biscuits. Sorry...
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Honey Baked Chicken II

Reviewed: Jan. 13, 2010
Good weeknight recipe and easy to prepare. There are only two of us, so I used a package of four chicken thighs. We like a little zing, so I used half dijon and half grainy mustard. I also used half butter and half olive oil to cut down at least a little on the fat, and was heavy handed with the curry because we like it alot. Served with heirloom wild rice blend and steamed green beans. Will probably put into the dinner rotation once or twice a month. Also, this is a great recipe to play with and experiment with the flavors in the glaze. I think I might add some chopped, fresh thai basil next time. I think the basil and the curry will compliment each other and make it even more "thai-like" in taste. Thanks!
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