jae Recipe Reviews (Pg. 1) - Allrecipes.com (13036985)

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West African Peanut Stew

Reviewed: Jun. 13, 2014
Loved this! Ate it over rice. Added some other veggies - carrots, beans and celery. Didn't have collard greens so used turnip greens. Will definitely make again, but will leave out the chicken since we are trying to eat more vegetarian and the chicken really didn't add much - the peanut butter is the protein source.
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1 user found this review helpful

Hummus III

Reviewed: May 19, 2014
Delicious. We used dry peas that we had soaked/boiled. They were dry even after preparing them so we had to add a bit of water since it was much too dry (canned chickpeas would have a much higher water content than our reconstituted dried had).
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1 user found this review helpful

Keema Aloo (Ground Beef and Potatoes)

Reviewed: Jan. 14, 2014
This was only okay. I did forget to put the peas in at the end so they may have added something obviously. The flavour was good, it just didn't jump out at me. I added some cheap hot sauce on my plate and that improved it.
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0 users found this review helpful

Runza Burgers

Reviewed: Oct. 19, 2013
Our ratio of meat to cabbage was way off (it was mostly cabbage) but it was delicious. Served it over bread like sloppy joes, but I actually preferred it without the bread. Will definitely make this again - we'll try to have a better meat/cabbage ratio next time.
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2 users found this review helpful

Paneer Butter Masala

Reviewed: Jun. 22, 2013
Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; I substituted almond milk for the cream and milk. This is a new family favourite.
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4 users found this review helpful

Indian Style Chicken with Apples

Reviewed: Jun. 22, 2013
I have not cooked a lot of Indian dishes so I used this as a guide and used the ingredients I had, and improvised. Instead of chicken I used a can of chick peas; I substituted a sliced carrot for one of the apples; I did not have a pepper so instead used 6 sliced radishes; and I added a clove of garlic, and more red curry paste. It worked so well that my partner said it tasted better than some restaurant dishes.
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1 user found this review helpful

Rhubarb Curry Chicken

Reviewed: Jun. 6, 2013
I changed the recipe quite a bit, but four stars for the idea of making a chicken rhubarb curry. I added onion and fresh garlic, and fried with the chicken pieces. Added curry powder, rhubarb and a carrot - simmered it all until the chicken was cooked. Added a bit of splenda brown sugar blend and regular splenda until it was a flavour that we liked - not too much though. Next time I'll add more carrot and any other vegetables that I have on hand. Definitely a keeper.
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Pizza Crust I

Reviewed: Jun. 6, 2013
Excellent crust, both in taste and in ease of working with it.
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Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Jun. 6, 2013
Good basic recipe that can easily be customized.
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Armenian Lentils

Reviewed: Nov. 20, 2012
I made some changes, but absolutely loved it. I added a clove of garlic, a carrot and a stalk of celery to the onions. After the onions were done I added the water and lentils right to the pan. I also substituted 2 chicken bouillon cubes for the salt. When everything was cooking I realized I didn't have any bulgur so I substituted quinoa. The lemon really adds to it, and is necessary in my opinion. Will definitely make again.
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Pumpkin Pie Squares

Reviewed: Nov. 6, 2012
Made the crust as described in a 9 X 13 except I baked it for about 25 minutes. Doubled the pumpkin mixture - made it with fresh pumpkin I had previously baked in the oven. Put it back in the oven for about 40 minutes when the pumpkin mixture set. No problem at all cutting it into bars, not even when I couldn't wait and cut into it before it even cooled completely.
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2 users found this review helpful

Homemade Pork Sausage

Reviewed: Aug. 31, 2012
Excellent flavour. I added slightly less salt, sage and pepper than it asked for. Used crushed red peppers instead of cayenne. Used my own ground pork, which is essentially fat free. Will definitely make again.
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3 users found this review helpful

Pasta with Mock Creamy Tomato Sauce

Reviewed: Apr. 11, 2012
I altered this recipe quite a bit, but the idea of blending up some firm tofu and adding it to sauce is a great one, and one I use regularly now.
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2 users found this review helpful

Savory Vegetable Beef Stew

Reviewed: Apr. 11, 2012
This was only okay. It was quite tomatoey. Just not my kind of thing I think.
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1 user found this review helpful

Lentil and Green Collard Soup

Reviewed: Mar. 28, 2012
This was only okay. Sort of bland. I added hot sauce to my bowl and that improved it. Likely won't be making it again.
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2 users found this review helpful

Lemony Quinoa

Reviewed: Mar. 27, 2012
I didn't have any pine nuts, but other than that I followed the recipe. I really didn't care for this. It was bland. All that really came through was the lemon juice. We reheated leftovers with some shredded cheddar cheese on top and that helped a lot, but I won't be making this again.
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Feb. 12, 2012
Added minced ginger, sake and julienned carrots. I substituted sesame oil for the peanut oil, splenda for the sugar, and a red thai chile (minus the seeds) for the chili flakes. Absolutely delicious, and will definitely be making this again!
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Thai Ground Chicken Basil

Reviewed: Jan. 21, 2012
This was really good. I added an onion and a slivered carrot, as well as a bit of ginger. Served it over nappa cabbage cooked with a Japanese inspired sauce and some buckwheat noodles.
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Broiled Mochi with Nori Seaweed

Reviewed: Jan. 4, 2012
I didn't bother dipping the mochi in soy sauce before broiling them until they were slightly browned and puffed up. Wrapped it in a piece of seaweed and dipped it in soy sauce - delicious.
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1 user found this review helpful

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