AIMEEWOZ Recipe Reviews (Pg. 1) - Allrecipes.com (1263745)

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The Best Vegetarian Chili in the World

Reviewed: Mar. 30, 2008
I think this makes a lot more than 8 servings. I made (and will in the future make) the following changes, but it's a really flexible recipe - it is chili, after all!: Use a whole onion. Nix celery and bay leaves. Use chipotle peppers instead of jalapenos. Nix green chili peppers. Add chipotle chili pepper, cayenne pepper, cumin, and hot chili flakes. Only really need 1 package of burger crumbles, 2 cans of beans. Use frozen corn instead of canned (tastes fresher). Use 1 28oz container of crushed tomatoes and 1 can of tomato sauce instead of whole tomatoes.
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4 users found this review helpful

Tortellini Soup I

Reviewed: Jan. 13, 2008
My husband accidentally bought dried pesto tortellini, and it turned out just as good. (Might be a cost-cutter.)
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 1, 2007
Darn, the secret's out! I've made a recipe just like this one before and everyone is always incredibly impressed. They're like tasty little cakes!
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1 user found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 18, 2007
Extremely tasty. Made the cucumber sauce with Greek yogurt and no mayo. Baked the falafel and they turned out fine, though next time might fry in a bit of oil. Served with grilled flatbreads lightly basted with olive oil.
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My Chili

Reviewed: Feb. 22, 2006
Too soupy. I use fewer cans of tomatoes.
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3 users found this review helpful

Central American Tacos

Reviewed: Feb. 21, 2006
I just made the tomatillo/avocado mixture, but it was great!
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Tofu Keema

Reviewed: May 17, 2005
Pretty good recipe for tofu, but I prefer creamier/saucier recipes for Indian food. Good, but not great.
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2 users found this review helpful

Chicken Jalfrezi

Reviewed: May 17, 2005
This is a wonderful recipe. I did, however, add a few modifications. First, I used fresh chopped tomatoes instead of the canned kind. Second, I added some chicken broth to make it "saucier," as another reviewer suggested. Lastly, I added sliced bell peppers to make it more like the Jalfrezi that is served at my favorite Indian restaurant. Mmm!
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Grilled Chicken Breasts with Zesty Peanut Sauce

Reviewed: May 17, 2005
I used this recipe for a marinade, and cooked up the chicken with a modified version of the sauce for Amazingly Simple Thai Tofu (also on this site). The dish got rave reviews from all of my guests!
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1 user found this review helpful

Chicken Roti From India

Reviewed: May 17, 2005
This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else.
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9 users found this review helpful

Chicken Kabobs Mexicana

Reviewed: May 17, 2005
Quite tasty. I added more garlic and more lime to the marinade. As the dish would be a bit plain on its own, I stuffed the grilled meat and veggies into taco shells and covered them with salsa and sour cream. If you don't want to do this, it might be a good idea to baste the skewers with a sauce for more flavor (though I am not sure what would work well). Any suggestions?
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1 user found this review helpful

Cajun Style Red Bean and Rice Soup

Reviewed: Feb. 8, 2005
Mmm! This was excellent, though I left out the ham hock (hate ham), Next time I will add more beans and more green pepper, and possibly also some broccoli for extra nutrition. I also used about 3 times the Cajun spice called for. My boyfriend added a few slices of pepperoni to the leftovers and thought that was tasty, though I remain skeptical...
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6 users found this review helpful

Buffalo Sauce

Reviewed: Jan. 22, 2005
Having lived in Buffalo for the past four years, I can authoritatively state that any wing sauce containing Italian dressing is hardly "authentic." Stick to a mixture of Frank's Red Hot and butter if you're aiming for a true Buffalo taste!
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85 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 7, 2005
Really good, although I did make a few adjustments and will probably make more in the future. First, I used 2 28 oz cans of diced tomatoes (undrained) as per another reviewer's suggestion. That worked out fine, and I'll probably make the soup that way even when it isn't winter. Secondly, I cut down on the butter by about half, and I might cut it even further next time. Lastly, the soup was a little too creamy for my tastes (I like my tomato soup more red than pink) so next time I might just use half-and-half or reduce the amount of heavy cream. I also doubled the basil. Otherwise, excellent!
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Absolutely Perfect Palak Paneer

Reviewed: Jan. 4, 2005
Yum! Tastes restaurant-style. Watch out - my boyfriend and I used an entire block of paneer when we made this and ate it all :( Maybe tofu would be a wise replacement...
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1 user found this review helpful

Avocado Soup with Chicken and Lime

Reviewed: Jan. 4, 2005
Tasty, although I felt it was missing a little something. I tend to like my soups a bit chunkier. Maybe next time I will add more veggies.
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Spicy Orange Beef

Reviewed: Jan. 4, 2005
Very tasty and easy.
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Hot Spinach and Artichoke Dip

Reviewed: Jan. 4, 2005
This recipe was just okay. I felt like there was more "fat" in it than there needed to be - so much so that I could hardly taste the spinach and artichokes. If I were to make it again, I would most likely leave out the mayo and add some garlic.
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4 users found this review helpful

Insalata Caprese II

Reviewed: Dec. 19, 2004
My fiance and I ate this nearly every day when we were in Italy. The submitter isn't lying - top-quality ingredients are essential. Use tomatoes on the vine, not beefsteaks. If at all possible, use Buffalo mozzerrella, it is absolutely, UNBELIEVABLY moist and delicious and tastes nothing like the over-processed variety (if you live in the mid-Atlantic, Wegman's has it). I personally like to drizzle a little good Balsamic on at the end and sometimes sprinkle some kosher salt on top. Mmmmmmmm......
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212 users found this review helpful

Casablanca Chili

Reviewed: Dec. 19, 2004
Ugh, this recipe was terrible! It was disappointing, because I like all the ingredients (except for ham, which I replaced with chicken), and I thought it would be tasty. It was just so overwhelmingly sweet! The taste of the chili beans did not fit at all with the other flavors. If I ever made this recipe again (which I probably won't), I would use no chili beans, more chickpeas, and little or no brown sugar. Who knows, maybe it's better with ham?
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5 users found this review helpful

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