dnabarlow Recipe Reviews (Pg. 1) - Allrecipes.com (14672605)

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The Last Caesar Salad Recipe You'll Ever Need

Reviewed: Oct. 2, 2014
Excellent dressing, super easy to prepare!
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World's Best Lasagna

Reviewed: Jan. 11, 2014
I've made this a couple times for company & always got great reception. When I took it to Bible study, a true Italian discovered it, ate a lot of it, and raved at how great it was & how much it was like 'home!' This was while living in the Netherlands, so Italian sausage was hard to come by & I used all ground beef. I also doubled the cheese & spices & had about 4 thin layers…which the Italian said was so much like home, lots of layers. He did say they often add eggplant to theirs as well. I did use 1tsp salt instead of 1TBSP, which seemed like maybe it was a typo, that's a lot of salt! Can't wait to make it again!
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Baklava

Reviewed: Jul. 8, 2013
This is a fantastic recipe & tastes just like what we had in Greece & Turkey (moreso in Turkey, the shops are everywhere, with Turkish Delight!)...never mind the syrup is thin, it's better after it has cooled & soaked for a day (store at room temp) & there is no trace of syrup left because it has all soaked in! Thank you for sharing this great recipe! I hint of orange or lemon zest might add an interesting essence, I'll have to try it, but it's delicious without & I never noticed orange or lemon flavor in Turkey or Greece.
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Moussaka

Reviewed: Jul. 5, 2013
After travelling to Greece, we were pleased to find this great recipe so we could reproduce our daughter's favorite Greek dish at home! Just as good as what we had in Greece & better than the local restaurants! We took other reviewers tips & use all 3 eggs in the bechamel & this turns out perfect every time! We like it better than lasagna!
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Murgh Makhani (Indian Butter Chicken)

Reviewed: Jun. 22, 2013
Absolutely delicious! Better than ANY butter chicken we had in India & we had it in several places! Wouldn't change a thing about it... We like it with the naan recipe on allrecipes that has the best rating & with Gulab Jamun for dessert with Masala tea!
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Authentic Thai Coconut Soup

Reviewed: May 23, 2013
When we visited Thailand in April, this was my favorite dish, so upon my return home, I looked for the recipe with the best reviews. I was truly grateful for finding a good recipe & I made it according to the recipe, except I used oyster mushrooms instead (I had it in a local thai restaurant not in Thailand with regular mushrooms and they are too strong...in Thailand it was always the oyster mushroom). Two changes I would make according to what we ate consistently in the Bangkok & Krabi regions of Thailand & we even cooked this ourselves at the Smart Cook Thailand cooking school in Krabi. 1) Use oyster mushrooms, they have a milder flavor, this is what you find in Thailand. 2) Don't use so much lime juice, if any at all. When we cooked it, we used the lime leaves, no lime juice & none of the places we ate this in Thailand tasted this limey! Obviously, if you don't have the lime leaves (which according to the Thai are a critical ingredient! you should zest some lime or use a little lime juice to get just a hint of the flavor, but the soup shouldn't taste like lime coconut) I have noticed, however, in local restaurants it will be called coconut lime soup...maybe this is limier & not the same as what we were eating in Thailand, but all other ingredients were the same. Also, in Thailand, they leave all the lemongrass, ginger, lime leaves in & you pick them out when you eat it! Thank you for a great recipe to start off with!
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Naan

Reviewed: Oct. 12, 2012
This made great naan! I used my breadmaker for the dough...putting warm water & yeast in the bottom, then the sugar, milk, egg, flour & salt on top. I had no trouble getting the nice little bubbles..but found I got more when I pressed them by hand rather than using a rolling pin...you do have to make sure to press them pretty thin. I fried in coconut oil instead of butter...mmmmm.... My family loves it with the butter chicken recipe on here, too!
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