Casey_27 Recipe Reviews (Pg. 1) - (11438917)

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Exotic Brinjal (Spicy Eggplant)

Reviewed: Jan. 5, 2014
Delicious. I made it as shown except I did not have the onion seeds. Regarding amounts, I added a half can of tomato sauce and a half can of Chaokoh coconut milk and that was perfect. I made sure to cook the eggplant very well, because I like it mushy. One of my favorite vegan Indian dishes.
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Vegan Pancakes

Reviewed: Jun. 3, 2012
Texture 5 stars - they are light and fluffy, I need to figure out how to get them to finish a little thicker though. Appearance 5 stars - golden, as pictured. Taste 4.5 stars - a slight floury taste, more so than some I've had, but this is covered up easily with the syrup or berries. I will be making these again!
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Restaurant Style Beef and Broccoli

Reviewed: Dec. 28, 2010
I admit I have only had beef and broccoli a few times in restaurants - I usually prefer other dishes. I mostly made this for my wife. I followed the recipe exactly, and was grateful that there were not any ingredients that were hard to find. The result was very good. Let me add a few comments: cooking on a hot stove, you might not need to cook for as long as the recipe says, especially when cooking the broccoli. Second, this dish does not have a sauce when you finish: it is glazed meat with slightly glazed broccoli. It will not be dripping in sauce. The only thing I would change is the sugar - I would cut that in half.
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Hungarian Goulash I

Reviewed: Jun. 3, 2010
Excellent recipe! I add a bay leaf and sometimes a bit extra paprika, but otherwise would not make any changes. Look for the Hungarian smoked paprika in a spice shop, that is what makes this recipe so good. Even the leftover sauce is delicious!
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Photo by Casey_27

Thai Spicy Basil Chicken Fried Rice

Reviewed: Jun. 3, 2010
This is a great recipe. Here are my recommended changes: 1) Use 4 to 8 Thai "bird's eye" chili peppers instead of serranos. 2) Add the bell pepper when the chicken and onion are nearly done cooking so it won't overcook. 3) You can change the flavor of this dish a lot depending on when you add the fish/oyster sauce. Add it before the chicken and it will lose most of its characteristic Thai flavor. Add it a couple minutes after the chicken and you will keep some of the fishy Thai flavor. Or, add it with the rice as instructed here and you retain a lot of the fishy flavor!
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