Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (13774222)

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Indian Chicken Curry II

Reviewed: Feb. 20, 2011
I think this needs some work. The recipe is very easy and well written, but lacked some of the flavor I expect from curries. First, we always season our meat, so we let the chicken marinate in garam masala for a few hours. We also used more curry powder, at least double (though we tend to eyeball it) and a dash more salt. I think the lemon juice made it too bitter so I'd skip that next time. Not sure what else this is missing, but it seemed a little flat to me. Perhaps I'll try using fresh or canned tomatoes next time instead of the tomato paste.
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The Best Banana Bread

Reviewed: Feb. 20, 2011
I made a few mods. Used 1/2 white sugar and 1/2 brown. Added vanilla extract to the batter, as well as chocolate chips (I just eyeballed the amount). I also used butter instead of margarine, only bc that's all I had in the fridge at the time. I only had two bananas but I added about 1/4 to 1/2 cup of applesauce as well. Very easy and came out great!
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Classic Pancakes

Reviewed: Feb. 20, 2011
Very easy! I used So Delicious coconut milk beverage instead of soy or almond milk because it was all I had on hand. I also added a touch of vanilla to the batter and would probably add an additional tsp of sugar. I added chocolate chips to the batter and served the pancakes with sliced bananas on top. Yum!
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Curry Chicken Salad

Reviewed: Feb. 20, 2011
Try using fresh turkey or chicken for an even better taste. I coated turkey breast in cumin and chili pepper, then cooked in a pan. After cooling and chopping the turkey, I eyeballed the curry powder and mayo and also added sliced red grapes (I'd consider this a must), chopped walnuts, and chopped apple. A great make-ahead for school/work lunches.
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Easy Indian Butter Chicken

Reviewed: Jan. 17, 2011
This is the best easy recipe we've found so far for butter chicken. A great starting point but could be improved with a few more spices. I plan on experimenting with what I have in my spice cabinet, such as coriander, ginger, cardamom, etc until I find the perfect combination. We used about 1/2 of the butter and about one cup of light cream. We also added some Ginger to the sauce and I'd highly recommend skipping the added salt as it's unnecessary. For the chicken, I coated mine in curry powder, paprika, and chili pepper before marinating in tandoori paste. I'd recommend marinating for a few hours to let the flavors sink in. Be sure to serve over fragrant rice, like basmati.
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