ZeeCook Recipe Reviews (Pg. 1) - Allrecipes.com (15411252)

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Curried Pumpkin Soup

Reviewed: Jan. 22, 2013
This is a good soup but needed a few alterations, in my opinion. I made it as listed (except for the blending) but found it rather bland. I added a clove of garlic, half-teaspoons of curry powder and cinnamon, and 1/8 teaspoons of both coriander and cardamom. For more body, I added three carrots chopped finely and served over a little rice. I also used some red pepper flakes, but it was spiced nicely without it. I plan to make it again, maybe with some sweet potato in the mix, but will almost certainly stick with these changes when I do.
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Ethiopian Cabbage Dish

Reviewed: Apr. 13, 2012
3.5 stars, really; I ended up roughly doubling the spices (including the garlic and ginger another commentor noted) and the first night it was quite good. As leftovers, though, the spices seemed to evaporate and even with more added it was never as good again. I would say it's best in small dishes, about half of the listed recipe unless there will be several people to share it that first time around.
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Apr. 5, 2012
Based on what I had, I substituted cabbage for the kale and added a half-cup of chopped cilantro. I also roughly doubled the salt to suit my taste. Overall, I love love love this savory-sweet recipe and will revisit it often.
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Norwegian Flat Bread

Reviewed: Mar. 15, 2012
Okay, I changed the recipe plenty, but I loved it so I think it still deserves 5 stars. I doubled the salt, substituted yogurt for buttermilk, and added 1/4 tsp of both garlic and onion powders. I cooked on the stovetop in a non-stick skillet and they were delicious. I think this is a great base recipe that can be altered easily to fit your needs and make a quick, tasty little bread. This will be in constant rotation in my kitchen. Edit: I just used this as a pizza dough and it worked great. The only change I made was upping the garlic and onion powder to a half teaspoon each. Loved it!
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Lamb Tagine

Reviewed: Mar. 6, 2012
I followed the advice in Lumiere's review (except for the extra-spicy harissa) and the dish was fantastic. Lamb isn't carried in my local supermarkets so I used vennison and it turned out wonderful. This is going into my recipe favorites!
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