Calamity in the kitchen Profile - (11461135)

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Calamity in the kitchen

Calamity in the kitchen
Home Town:
Living In: Houston, Texas, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Healthy, Quick & Easy
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Recipe Reviews 9 reviews
Fruit Dip II
Simple, easy to make and goes quickly. I usually add just a touch of fresh squeezed orange juice (clementines when I have them) to give it a little something in the background. Every time there is a potluck at work I am specifically told to "bring that AMAZING fruit stuff you make!" Thanks so much for an easy and popular crowd pleaser!

0 users found this review helpful
Reviewed On: May 17, 2015
Aside from the fact that it looked like a phyllo dough factory exploded in my kitchen, these were great! I did modify a little.. I used freh baby spinach instead of frozen. I chopped and sauteed them with garlic and onion until wilted. Once it cooled I drained it really well, added two eggs to the mix and then followed the rest of the recipe to a tee. Yes, it takes a little longer to make this my way but to me the flavor was totally worth it! This recipes is going to be one of my "go to's" from now on. A suggestion though... it's soooo much easier if you have two people doing this especially if you've never done it before. Otherwise, thanks for sharing such a GREAT recipe! Happy eating everyone :)

5 users found this review helpful
Reviewed On: Aug. 16, 2011
Indian Tomato Chicken
This is a fantastic recipe! I did modify it a bit as some recommended but was no less pleased with the result. For starters, I did not use bay leaf or nutmeg in mine. I did add chopped green/red bell pepper, twice the tomatoes, and 3-4 dried chilis for heat, and adjusted the spices to taste. I cooked 45 covered, 45 uncovered and had a lovely thick sauce to go with. I served mine with a simple saffron rice with peas and carrots mixed in along with naan. I think the only thing I will try different next time is to use lamb as the meat. Otherwise, thanks for a great recipe!

3 users found this review helpful
Reviewed On: Aug. 15, 2011
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