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Chole Saag

Reviewed: Jan. 19, 2014
Fantastic, crowd-pleaser, great flavors. Made vegetarian. I cooked onion, frozen peas, and garlic with spices (added some garam masala) in a bit of vegetable stock (oil not necessary.) I then put all of this in blender for a course purée. A cooked fresh spinach in veg stock and then added peas purée and chickpeas. I used a little veg stock as needed for moisture (1cup seemed like too much.) Add yogurt just before serving so it doesn't curdle. Make vegan by skipping the yogurt, but may want to cut back on the spices since the yogurt cools them.
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Tzatziki Sauce I

Reviewed: Jan. 20, 2011
Yum! I made this recipe exactly as written and we loved it. My 2 year old daughter and I polished off an entire recipe with some pita chips in a matter of minutes (What can I say? She loves garlic!) While I'm sure cucumber is delicious in it, I didn't have one, and therefore, I chose this recipe over others. I loved this recipe's simplicity and healthiness. It was great! Sure you could make a thicker, creamier Tzatziki with sour cream, but I used low-fat yogurt so we can eat a bucket of it without feeling guilty! This will become a new, regular afternoon snack for us. Per some suggestions, I think I may substitute Greek Seasoning for the salt and pepper next time, just for the fun of it. And I will be serving this at the next gathering with pita chips and veggies. I know it'll be a hit! So much more fun and less fat than ol' Ranch Dip.
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Sock it to Me Cake I

Reviewed: Mar. 3, 2010
Extra points for being so easy! I tried this recipe because I had all of its ingredients in my pantry. It was fast and tasty. I'm sure a glaze is nice, but I didn't think it needed it. This would be a perfect coffee cake too. I'll be making it for my next breakfast/brunch gathering. Like other reviewers have said, WATCH THE TIME. It was done in far less time than the recipe suggests.
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Oven-Baked Caramel French Toast

Reviewed: Feb. 16, 2010
Wonderful! Was a hit at a Valentine's Brunch. I cut the bread up in cubes instead to make it easy to serve and just mixed the pecans in with cubes. And based on others' suggestions, after baking I turned it upside down on a platter. Gorgeous and no need to make additional Caramel Sauce. Everyone raved about it. I said it was like a combination of bread pudding and cinnamon rolls (only easier to make!) I loved that I could make it the night before and just cook it in the morning. This will replace my caramel cinnamon roll recipe and I'll make it for every brunch!
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