SK Recipe Reviews (Pg. 1) - (11499198)

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Creole Okra

Reviewed: Oct. 8, 2014
This tasty and easy recipe is a great way to enjoy an abundance of garden peppers and okra. We had it with rice.
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Easy Batter Fruit Cobbler

Reviewed: Aug. 20, 2013
I reduced the sugar to 1/2 cup the first try with peaches and blueberries and using reduced sugar again I tried using 1/2 cup AP flour and 1/4 cup cornmeal when I made it the second time using frozen strawberries. Both times the results were great. I liked being able to bake it in a ceramic pie plate in my toaster oven. I am a big fan of Pam Anderson's recipes. This one is now a family favorite.
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Lentil Soup with Lemon

Reviewed: Oct. 29, 2011
I doubled the recipe and made this using curry powder instead of cumin and chili powder (since the curry powder has cumin and chili in it). As others have suggested, I used vegetable broth and added two potatoes cut into small cubes. Results were delicious. Thanks for this very flexible recipe.
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3 users found this review helpful

German Puff Pancakes

Reviewed: Oct. 22, 2011
Since I was eager to try the recipe, but didn't need to cook for 6, I decided to scale it down to the following: 2 eggs, 1/3 cup flour, pinch salt, sprinkle of cinnamon, 1/3 cup milk, 1 1/2 tsp Smart Balance (instead of butter) in a small cast iron skillet in my large toaster oven. I left out the vanilla. Results were great. I loved seeing the pancake puff up and toast. I ate it with a little sorghum syrup. Thanks for the recipe.
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4 users found this review helpful

Confetti Corn Muffins

Reviewed: Oct. 20, 2011
I liked this very much. I used sour milk and reduced baking powder to 1 tsp and added 1/2 tsp of baking soda per another reviewer's suggestion for buttermilk. Making this for breakfast, I used cranberries instead of carrot and green pepper and increased the sugar to 1/4 cup. I will definitely try the carrot and green pepper too. Thanks for the recipe.
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Ethiopian Cabbage Dish

Reviewed: Apr. 18, 2011
This delicious dish is easy to prepare. First time I made it, it took a long time for potatoes to cook so on my second fixing, I microwaved carrots and boiled potatoes whole ahead of time. Since I did not have room in the skillet for all the vegies, I put the potatoes into a serving dish and cut them into chunks. Later I added the contents of the skillet and stirred everything together. I added the cooked carrots to the skillet at the same time as the cabbage and cooked only 9 minutes, since after 9 minutes the cabbage smell increases (per America's Test Kitchen). I found that reducing the oil and doubling the spices except salt was a good suggestion by other reviewers. We may try for a even more spice by adding a bit of hot pepper next time we make it.
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Habanero Sauce

Reviewed: Aug. 20, 2010
Thank you for this unusual and delicious sauce. This is my first time to use habanero peppers. I used a food processor instead of a blender with great results. Since I usually do not like too much of a sweet taste, I reduced the molasses and honey by half and added slightly less than 1/4 cup brown sugar. Per another reviewer's suggestion I used only a 1/2 tsp of liquid smoke. I assembled all the ingredients in 2 cup measure (except peppers and garlic) first. After mincing the garlic into the processor, I used disposable gloves for cutting up the hot peppers. I may have to start growing these peppers. I plan to try this sauce for chickpeas and chopped onions. For a chunky salsa, I plan to try mixing it with chopped peaches and onion.
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Mexican Bean and Rice Salad

Reviewed: Jul. 9, 2010
This is a very flavorful recipe that is easy to fix, a nice balance of plant proteins, and not high in calories. Perfect for someone like me who has an abundance of fresh jalapeno peppers growing and is looking for good ways to use them. When I cut up the hot peppers, I wear disposable gloves to keep from getting the hot on my fingers. Since I did not have a fresh bell pepper, I used some pickled from a jar and that added a nice flavor too. I used brown rice as directed in the recipe and was pleased with the result. For variety, the next time I make it, I will try another whole grain rice such as red or black, both available in Asian markets. I might also try adding a tablespoon or two of oil to the salad. This salad will be one that I look forward to bringing to a potluck at church especially during periods of fasting from meat and dairy.
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