NJFoodies Recipe Reviews (Pg. 2) - Allrecipes.com (13661613)

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Thai Green Curry Chicken

Reviewed: Nov. 16, 2009
Great recipe! A few tweaks bring even more vibrant flavor. First: veggies, to make this a one-dish meal. I used 1 red and and 1 green bell pepper, sliced super thin, added halfway through simmer time. Sliced zucchini should go nicely in this dish as well, and sliced mushrooms. Next time I will also add thinly sliced onion. I would love to find some asian eggplant to add also. Second, add some lime juice. 1-2 fresh limes, or 3-6 Tbs lime juice. Start with the lower amount and taste. Put in the amount you like best. Increase the fish sauce to 2 Tbsp or more - again, taste. Finally, an absolute MUST for any Thai curry is basil (I omitted the cilantro). Add whole leaves, or do a rough chop on the leaves and add 5-10 minutes before serving. Save a few whole leaves to use as garnish when serving. Omit the soy sauce, as others suggest. The flavor is not quite right for this dish, and the salt it would add can be added by increasing the fish sauce as I suggest above. I used only 1 tsp of sugar, and 1 inch of ginger, peeled and grated. I will try more ginger the next time. Ginger root stores well in the freezer, in a plastic bag, and peels and grates beautifully when frozen. Bon appetit!
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2 users found this review helpful

Pasta Melanzana

Reviewed: Oct. 15, 2009
This recipe is a keeper! I was cooking for two so used only 6 oz of pasta, rather than 12 oz, left everything else the same and loved the resulting proportions, and I had yummy leftovers. I sweated/purged the eggplant first. For lemon juice, I simply used half a lemon, which was perfect. It is lemony but to me that nice strong flavor was nice. Thanks for this recipe!!!
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2 users found this review helpful

BREAKSTONE'S Sour Cream Scalloped Potatoes

Reviewed: Oct. 1, 2009
I thought this was good, but not great - it's a little more work than it sounds like. However, the taste is even better when reheated.
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3 users found this review helpful

Spicy Avocado Chicken

Reviewed: Oct. 1, 2009
This is a keeper! Lots of flavor and very low effort. Decrease amount of cayenne if you want a little less heat. Next time, I am going to try this on some fish, and I will try squeezing a little lime on the meat (possibly marinate in lime for 10 minutes or so) before I pat on the salt/pepper rub. Thanks for contributing this, it's going in our rotation! **UPDATE** I tried this recipe on tilapia and now make this all the time, only with fish, not the chicken. Go easy on the spice layer on the fish, saute/pan fry over medium to med-hi heat for 3-4 minutes each side, until fish turns to solidly white. For the salsa, I REDUCE the lime and onion to about 2 tsp of lime juice (1/2 a juicy lime) and 1/2 a small-medium red onion, chopped fine. Yum!
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158 users found this review helpful

Country Potato Pancakes

Reviewed: May 4, 2009
I use leftover mashed potatoes for my potato pancakes, around 2-2/1/2 cups worth to make this recipe. The grated onion adds a nice savory flavor evenly throughout the pancakes. The pancakes take a bit to cook on the first side, maybe 4-5 minutes. Use slightly lower heat (medium to medium high) or they will get too dark. Let the top dry around the edges before flipping. I use only enough oil to coat the pan, then just a hair more.
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37 users found this review helpful

Displaying results 21-25 (of 25) reviews
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