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Roasted Vegetables with Spaghetti Squash

Reviewed: Nov. 6, 2013
I made the recipe as posted with these exceptions: I cut the recipe in half and baked in an 8x8 square pyrex dish, I sprinkled some salt and pepper over the spaghetti squash and mixed it in a little before adding the top layer, and I added a clove of minced garlic to the top layer. Overall I liked the flavor of the dish and found it to be a good way of using up spaghetti squash without the typical "add spaghetti sauce and pretend it's noodles" recipe (which I never really like as much as the real thing). I found in my attempt at this recipe that the onion and carrots were not cooked through after even 60 minutes in the oven. The crunchiness of the carrots and onions and resulting strong onion flavor detracted from the dish. My one suggestion for this recipe would be to roast the carrots and onion along with all of the other ingredients before chopping them and adding them to the top layer. It may help to put the carrots and onions under the hollow of the spaghetti squash or acorn squash in order to cover and steam them and avoid over-drying. I may also try cutting the amount of onion in half or cutting it in smaller pieces. I'll try it again with these changes and see how it turns out.
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Earl Grey Iced Tea

Reviewed: Jul. 22, 2013
I realize I posted this myself but I wanted to review it as well. :) I followed the recipe (omitted the sparkling water) using a locally made LADY Grey loose leaf tea (the Queens Tea dot com), a blend with lavender and a sweet vanilla aroma along with the bergamot that makes it the "Grey" tea that I love so much. Instead of Lemons I used Orange slices because that is what online sources suggested to go with Lady Grey. I also added 1/4 cup Grand Marnier Liqueur because I had it on hand and thought it could add to the orange flavor. As the recipe is, I feel it was way too sweet. I ended up brewing a second batch of the tea alone and adding it in order to dull down the sweetness a bit. That still wasn't enough, so I have been adding a bit of water along with the tea when I pour it over ice. Now I don't know if the added sweetness was due to the sweet vanilla scent of the tea or maybe because it was lady grey instead of Earl Grey (or maybe the Grand Marnier did it), but I would bet that I could cut the sugar to 1/4 cup with 1/4 cup water and it would still be plenty sweet for me. Being too sweet for me, I couldn't really taste the individual flavors of orange, bergamot and vanilla over the sugar. Next time I'll add the sugar to taste instead of dumping it all in at once and see where I end up.
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Barbequed Peaches

Reviewed: Jun. 17, 2013
I tried them with store-bought white peaches, topped with Maya Kaimal Spicy Ketchup. Don't be fooled by the name-it's really like spicy BBQ sauce with an Indian flare. I've tried curried peaches before but this was far superior! The peaches could have had more flavor and sweetness, but that's no fault of the recipe. I have a few halves left over that I'm going to try with ice cream. I think I'll also try it again when peaches are in season here.
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Black Bean Avocado Salad

Reviewed: Jan. 8, 2011
I typically make this as a sort of dip to go with tortilla chips at parties. People LOVE it and always ask for the recipe. I usually substitute canned diced green chiles (drained) for the jalapeno and add a few splashes of hot sauce to the dressing for a flavor change. I've also added finely chopped cilantro with great success.
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Plum Clafouti

Reviewed: Dec. 5, 2010
I had no powdered sugar and no lemon zest. I used 4 regular red plums (2") and a small red apple. I cut them in half and sliced in 1/4" wedges. Layered apples on bottom, then plums above. Used soy milk instead of regular milk. I was worried that it wouldn't be custardy enough, but the soy milk worked great. I whisked the ingredients in a bowl because I don't have a big enough food processor. Baked in a 9" square glass baking dish. The fruit layer floats up to the top. Very tasty, not too sweet. Baked 50 minutes and was perfect. I ate 3 pieces! :)
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Ginger Garlic Paste

Reviewed: Nov. 7, 2010
Love it. It's great because on most recipes where there is garlic and ginger, the recipe calls for about equal parts of both every time. So I just combine the amount of garlic and ginger needed and voila! This paste has saved me a lot of chopping time on about 5 occasions so far. So simple I never would have thought of it on my own. ;-)
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Spicy Red Snapper (Bloody Mary with Gin)

Reviewed: Jun. 15, 2010
This was exactly the recipe I was looking for when I went searching. I make my own improvised version normally, but I can never get it to be the same twice in a row, so I decided to find out what the "real" amounts are to put in everything. This recipe is really close to what they make at my favorite bar, so I made it exactly as written to see if I like it. I love it. Be warned, it makes a spicy beverage! It's a bit complicated to make just one drink though, so I think I'll double or triple the batch next time so I can share it with friends. FYI: 2 tablespoons of lemon juice is about 1/2 of a lemon squeezed out. I like to put the lemon in the microwave for about 30 seconds so the juice comes out more easily.
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