PHIVEKALI Recipe Reviews (Pg. 1) - (1465432)

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Udon Peanut Butter Noodles

Reviewed: Sep. 5, 2011
This was really very good and quick to make. I added the thinly sliced carrots that someone else suggested and thinly sliced zucchini (because I was craving it and needed to use it up) and sauted the veggies a bit before adding the garlic and ginger. I only added a dash of soy sauce because I don't like things too salty. It turned out great and my husband loved it.
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Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Nov. 21, 2009
These are good muffins. The carrot taste and colour is good. They have a nice softness, but they are way too oily. The muffin cups were soaked with oil and your fingers get greasy when you eat them. I will make them again, but substitute the oil for applesauce. The frosting was good too, although not necessary. They were good without frosting. I had to add a bit of milk to make it mix better (I can't remember if the recipe called for milk or not).
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Applesauce Muffin Mix

Reviewed: Nov. 14, 2009
My husband loved these muffins. They are very dense and heavy, but taste pretty good. I made my own applesauce from various species of apples we had in the house and weren't going to get around to eating. I think that added to the really good apple taste. I reduced the butter to 1/3 cup (just to see how it would turn out) with the second batch and it was just as good. We will make this again.
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1 user found this review helpful

Molasses Cookies

Reviewed: Nov. 14, 2009
This is the first time I've eaten a molasses cookie, so I'm not sure how they're supposed to taste. I followed the recipe exactly since I'm not much of a baker. They tasted great. Both my husband and I found them spicy enough. I found them a bit salty though. Maybe next time, I'll try unsalted butter. I'll try 1 tsp baking soda too (as many have suggested). My husband said they should be a bit thicker. My cookies turned out pretty flat, but they were still chewy and crisp around the edges, so still very good texture. Maybe the butter will make them stay a bit thicker. I don't want them to turn into snaps so I'm not going to make the whole batch. I'll leave the dough in the fridge and make as many as we are going to eat. Warning: keep an eye on them in the oven. They go from perfect to burnt pretty quickly.
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Roasted Spicy Garbanzo Beans

Reviewed: Jan. 18, 2009
I didn't really like this recipe straight from the oven. It wasn't crunchy enough. I did like it a lot better when they were cooled, although they still weren't crunchy enough. I would try it again but I would try cooking them longer. I would also omit the feta cheese if I was just eating them as a snack.
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6 users found this review helpful

Sweet and Savory Kale

Reviewed: Jan. 27, 2008
We had this recipe for dinner tonight. It was excellent. I couldn't find the dijon mustard so I used whatever mustard I could find and it was still good. It was more sweet than savory but that was probably due to the honey mustard I had to use. We had it with a small amount of thinly sliced steak on top, but it would have been enough without the meat. This recipe probably would not be for someone who gets grossed out by wilted greens, but kale remains quite crunchy even when wilted so we found it very satisfying. The cranberries and almonds really add to it. I think the only way you could mess this up would be if you cooked the kale too long.
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34 users found this review helpful

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