drusticc Recipe Reviews (Pg. 1) - Allrecipes.com (13536961)

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Easy Garam Masala

Reviewed: Dec. 6, 2013
Great substitution. I use it generously and it really adds authentic flavor.
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Evin's Indian Apricot Chicken

Reviewed: Oct. 16, 2013
I made this with goat meat, so I guess you could say I made the sauce, but it was delicious! Also, it shows the versatility of the sauce. I made my own garam masala, and then followed the rest of the recipe pretty closely. It smelled wonderful and tasted great, and my picky eaters loved it as well! I will be making this again, and with many different kinds of meat.
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Salmon Cakes II

Reviewed: Oct. 16, 2012
It was good! I don't measure anything, but I added an extra egg and used more cheese than it called for. I also substituted Ritz crackers for bread crumbs, which I do for meatloaf too. I used less butter in the skillet also. Overall, very good base recipe.
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Creole Catfish Soup

Reviewed: Feb. 21, 2012
Spicy and full of flavor.
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Roasted Beets 'n' Sweets

Reviewed: Feb. 7, 2012
Great recipe...a little dry. Add a half a cup of water and cover the mix in the oven to get a solid 5 stars.
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3 users found this review helpful

Lemon Asparagus

Reviewed: Sep. 12, 2010
This was a light and refreshing recipe for asparagus. I omitted the butter because I was serving it with an already fattening dish, and it didn't feel like it was missing anything. Although, I'm sure butter would have improved it. This recipe was also very easy and quick to prepare.
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Quinoa and Black Beans

Reviewed: Jul. 8, 2009
I've now taken it to 3 parties and had numerous recipe requests. I did make a few small changes. I sauteed the onion and garlic in a small amount of butter, as I think onions in butter are the best. The biggest change I made was using turkey broth in place of veggie broth. I save juices from all meat cooked for use in gravies, roux, and other sauces. Since quinoa particularly marries flavors of what it's cooked in, this change was key in turning it into a stellar dish. I also used only one can of beans. I have been using Ancient Harvest brand Inca Red Quinoa because I thought it looked more attractive than the white. We have served this with both chicken and steak and also used it as a filling in burritos and it is excellent that way too.
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