velvetmonster Recipe Reviews (Pg. 1) - Allrecipes.com (12198523)

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Mulligatawny Soup I

Reviewed: Mar. 12, 2012
Very tasty. To make this vegetarian, grate a fresh tomato into it to give some flavor and use water instead of chicken broth, and just leave the chicken out.
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Roquefort Pear Salad

Reviewed: Mar. 10, 2012
This recipe is a husband pleaser. My guy is lactose intolerant, so I omitted the Roquefort for him, and the salad had enough complexity to withstand the missing ingredient. Since we had apples and no pears, I coarsely diced, then sauteed three apples until they were tender and slightly browned. When I later tried the pears, my husband insisted I go back to the sauteed apples.
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 28, 2011
I toast the sesame seeds in a dry, non-stick skillet until they are golden, grate the onion, use dry-roasted almonds, and skip the sugar/vinegar combo and just use balsamic vinegar. Usually I make a half batch, but even then, reduce the amount of balsamic vinegar to 1/3 cup. Also, I prefer olive oil to vegetable oil. I've used Romaine for this, also. Almost as yummy, but not quite. I also have substituted raisins for the cranberries, it's OK, but not as good, and nice for a change if you basically start eating this salad every single night like I have. So good I really have trouble eating salad any other way.
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Refried Beans Without the Refry

Reviewed: Nov. 28, 2011
LOVE this recipe. This dish tastes a lot like the beans from El Cholo in Los Angeles. The only change I make is to use a pressure cooker, I am just too ADHD for slow cooking. I soften the beans by pressure cooking for five minutes, then rinse them and follow step 1, but with about half the water. It takes about 30 minutes for the bean mixture to cook in a pressure cooker. Be careful not to burn the beans, keep the heat just high enough to keep a good pressure. I also take them off and rinse the cooker with cold water occasionally to reduce the pressure and stir. When the beans are done, take off the cooker. You can boil off any extra water if it's too runny.
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French Onion Soup Gratinee

Reviewed: Nov. 28, 2011
Loved this recipe. I make it vegetarian by substituting 1 t turmeric + 1 t soy sauce per cup of water (in this case, 2 cups) for the beef broth. Didn't have any Worcestershire sauces, didn't miss it.
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My Crab Cakes

Reviewed: Nov. 28, 2011
Excellent - Make these low carb by using 1/2 cup almond meal in place of the crackers and skip the breading - they fry up nice and crisp without the breading, moist and yummy inside. I usually make a caper sauce to go with savory croquettes, but these don't need it.
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Grilled Halibut with Cilantro Garlic Butter

Reviewed: Apr. 2, 2011
My husband flipped over this one. He likes my cooking, but loved this dish. I did marinate the fish for a while in a couple of tablespoons of fresh, chopped cilantro, some olive oil, and crushed, dried Persian limes (didn't have any fresh limes) and skipped the lime juice. Served with a red cabbage slaw made with thinly sliced cabbage, balsamic vinegar, olive oil, 1/4 grated onion. It went well with the fish.
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3 users found this review helpful

 
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