Eva Fridy Rector Recipe Reviews (Pg. 1) - Allrecipes.com (11972611)

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Eva Fridy Rector



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Thai Ginger Chicken (Gai Pad King)

Reviewed: Jun. 22, 2015
Made this for supper tonight and it was was soooooo good! We're not fond of super-spicy food in our house, so I halved the amount of chili paste and it was just right for us. Otherwise, I went right along with the recipe, and I was not disappointed. I will make this again, and I will double-maybe triple-the recipe, as we had NO leftovers. :)
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Simple Beef Flavored Gravy

Reviewed: Oct. 8, 2012
I was really impressed with this recipe; I did as recommended by other reviewers-sauteed the onions, whisked in the flour, etc.-then mixed in cooked hamburger and some frozen peas, straight from the freezer. Cooked it for another 5 minutes or so and voila! The peas were just the right touch, they balanced the onion and the bouillion and added just enough sweetness. I will definitely make this again!
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Cheese and Sausage Stuffed Zucchini

Reviewed: Jun. 25, 2015
My 9 year-old loves zucchini, but my six year-old and I aren't fond of it, so I am always in search of ways to make it palatable for all of us. This recipe seemed like it would suit all three of us to a tee, and I was not disappointed. I made one minor change-I don't like cottage cheese in hot dishes, so I switched it for ricotta cheese-and I agree with another poster that there was too much Italian seasoning-I will half it next time. Otherwise, this recipe was delicious, and it will be making regular appearances on our table from now on.
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Quick Gnocchi

Reviewed: Jun. 8, 2014
We have these alot, as I have never had any success making gnocchi from real potatoes, and I don't like store-bought. I had trouble the first few times with over-mixing the dough; I learned through trial and error to mix the ingredients until just combined, then dump the whole mess onto a floured board and "squish" it together with my hands until it can be rolled and cut. Too much flour is the kiss of death for gnocchi-btryetter to leave them just a tad sticky rather than add too much flour and turn them into gluey little bricks.
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