cashley Recipe Reviews (Pg. 1) - Allrecipes.com (14202893)

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Lime-Curry Tofu Stir-Fry

Reviewed: Aug. 9, 2012
Sounded appetizing, but I wasn't that big of a fan. I might have put too much coconut milk. That wasn't the whole problem though. The hint of lime was good, but the rest of the flavor was too heavy. The pepper should be cut length-wise, not diced. Don't fry the tofu too much, it probably would have tasted better a little softer. I don't think I'll be making this one again.
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Broccoli with Rigatoni

Reviewed: Aug. 9, 2012
Love Love Love. This is one of my favorite recipes. I'm a pescaterian that doesn't eat dairy (I opt out of the pharm...). This light pasta is a perfect dinner for me. I usually add mushrooms when I add the broccoli, using more mushrooms and more broccoli than I think I'll need. The dish usually ends up being a lot of past and not enough veggies. The next time I make this, I'm going to add a pound or so of pre-cooked frozen shrimp. I can't wait. I've yet to try some kind of whole wheat noodles instead of the white rigatoni, but that sounds delicious also. Or I could see it being delicious with brown rice. SO GOOD. EAT THIS.
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Amazing Simple Thai Tofu

Reviewed: Aug. 9, 2012
Not amazing. Way too many flavors here. Peanut, ginger, coconut, sesame? That is almost every thai flavor you can think of. The peanut butter was too much. I fried the tofu beforehand instead of putting it into the dish while it's still soft. The dish tasted better as leftovers heated in the microwave. After a day or two, the flavors all had a change to combine. I probably won't even make this again.
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Oatmeal Chocolate Chip Cookies II

Reviewed: Aug. 9, 2012
These were decent. I took them to work with me, and all the guys in my office ate them up, including the site director! They tasted much better and actually stayed together after sitting for 1-2 days. Don't eat them while they're still hot...all the chocolate chips fall out.
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Best Strawberry Daiquiri

Reviewed: Aug. 9, 2012
Pretty delicious. This is the only daiquiri recipe I've ever made, so I don't have much to compare it too. I don't know if all of the ingredients are necessary, like both the lime and lemon juices. I've only ever made it with Captain Morgan, not Malibu. And I add significantly more rum than called for.
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Thai Style Shrimp

Reviewed: Aug. 9, 2012
I wish I could high-five this recipe. It was awesome. I do have some pointers... 1. I couldn't get the jalepeno, ginger, onion, garlic, and tumeric to make a "paste." It was a choppy mixture, which was fine for me because it didn't change the flavor or anything. Using a smaller food processor would have probably helped. 2. It was pretty soupy. I don't think you need to use as much coconut milk. A fourth or half cup less, depending on the serving size. If you put too much milk, it doesn't thicken like it should. 3. Make sure to use big shrimp! They shrink the more they cook. I used pre-cooked frozen shrimp. I am a pescaterian who doesn't eat dairy, so I really enjoy a lot of asian style food. And I'm a huge fan of anything spicy. The spicy was subtle, almost an after-spice. I poured the shrimp and sauce over brown rice. YUM.
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