ChayaT Recipe Reviews (Pg. 1) - Allrecipes.com (13841954)

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Hot or Cold Vegetable Frittata

Reviewed: Nov. 26, 2013
The first time I made this recipe, I ended up with big chunks of cream cheese which tasted weird biting into. I ended up throwing half of it out. The second time, I beat the cream cheese until soft, then added the eggs and half-and-half so that it was more like a runny batter. I found that trick made for a more uniform taste, and there are never any leftovers anymore. I generally use green pepper, mushrooms, onion and zucchini, but this recipe allows for a lot of flexibility. I've subbed with red pepper, broccoli, tomatoes and spinach, all with great results. I do make sure to dice whatever I'm using finely, using a little mini-processor. Oh, and if I'm short on time, I skip the sauté. Still tastes great.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 26, 2013
Cookies came out soft and chewy, but held their shape beautifully while baking. Delicious! (I added extra vanilla because I love the taste.) I make huge batches, stick them in the freezer, and my kids each take a few every day for snack in school. They disappear as fast as snowflakes in July.
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Best Ever Split Pea

Reviewed: Oct. 24, 2013
I always make soups from scratch and this one was fantastic. For those who like a little more excitement, definitely add more spices, like curry powder. But even the regular taste was a hit with my we-only-eat-grilled-cheese kids!
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Best Egg Rolls

Reviewed: Sep. 11, 2013
I loved the basic recipe, and have fooled around with it a lot. Based on what is available in the house, I have used ground beef instead of pork, a bag of coleslaw in place of cabbage/carrots, and the frozen ginger and garlic cubes. I once threw in some sliced mushrooms and scallions and it tasted great. I also added a Tbs of BBQ Hoisin sauce to the sautéed meat and now I do it every time. The recipe was such a hit that I found my picky, weight-watching brother-in-law with his head in the fridge, looking for a THIRD helping. You can freeze and reheat them in the oven - and they taste just as good. I would recommend not reheating on a high temperature. The outside can burn before the inside is defrosted. 20-25 min on 250 should be fine.
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Mom's Island Treasures

Reviewed: Nov. 8, 2008
I made a double batch for a three-family lunch. I figured it would keep the kids busy during dessert. Well, the adults polished them off, and I found my friend's husband in my pantry, searching for more! They were that good.
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Baked Salmon II

Reviewed: Oct. 9, 2008
I served this to guests the first time I ever made it--they eat sugar-free only and they loved it. It was easy, delicious and even my fussy husband asked for seconds.
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