SNUGLBUGLS Profile - Allrecipes.com (1471169)

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SNUGLBUGLS


SNUGLBUGLS
 
Home Town:
Living In: New York, New York, USA
Member Since: Oct. 2003
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Indian, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 20 reviews
BBQ Tuna Fritters
well, all i can say is that these were just ok. interesting recipe, but i had to make a few changes. after mixing everything up (sans savory, didn't have any so i substituted a dash of dried thyme) i realized there was no way these were going to hold together in the frying process. i added an extra egg, about a Tbs. of dried breadcrumbs, and a pinch of baking powder. i also added some seasoning salt and garlic powder to make up the flavor a bit, especially with the additions. they fried up pretty well (only one fell apart a bit) but the flavor was just kida off. i don't know how to describe it better. they were edible, but not a recipe i will try again. thanks anyway, had fun making and tweaking!

0 users found this review helpful
Reviewed On: May 20, 2009
Shrimp Scampi V
Incredible garlicky goodness! I added a pinch of salt and a squeeze of lemon, and all you could hear at the dinner table was 'yummmm, mmmmmm, yummmmm." will definitely make again, a true keeper! p.s. don't forget to serve with a fresh green salad and some crusty garlic bread.

6 users found this review helpful
Reviewed On: Feb. 26, 2006
Curry Chicken Salad
This turned out very yummy! I was looking for a chicken salad recipe that incorporated curry without a "sweet" ingredient, such as grapes, raisins, etc. I left out the celery, as the fiance hates it, and substitued chopped walnuts for the crunch factor. Oh well, he didn't like it anyway. He loves Indian food, but he thought the curry flavor in a chicken salad was really odd. His loss, more for me! Also added a pinch of salt, pepper, a bit of mustard and a tiny bit of cayenne pepper for a little heat. Perfect in pita pockets.

22 users found this review helpful
Reviewed On: Mar. 4, 2005
 
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Cooking Level: Expert
About me: I was born and raised in India, but have called… MORE
 
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