gardengal bevy Recipe Reviews (Pg. 1) - Allrecipes.com (1549416)

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Orange Chicken Recipe (Orange Peel Chicken)

Reviewed: Nov. 25, 2012
i also make more sauce for it than this. very stingy on the sauce as printed.
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7 users found this review helpful

Easiest Teriyaki Marinade Ever sans cinnamon

Reviewed: Jul. 23, 2012
it was funky. couldn't put my finger on it but then i realized it was the CINNAMON! next time i will add ginger rather than cinnamon.
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2 users found this review helpful

Easiest Teriyaki Marinade Ever

Reviewed: Jul. 23, 2012
it was funky. couldn't put my finger on it but then i realized it was the CINNAMON! next time i will add ginger rather than cinnamon.
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2 users found this review helpful

Salmon Teriyaki

Reviewed: Dec. 30, 2011
my husband won't eat salmon but he loved this! the photo is mine.
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0 users found this review helpful

Creamy Pimento Cheese

Reviewed: Dec. 21, 2011
i added a little onion powder and used mazetti roasted red peppers in place of traditional pimentos.
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Aug. 10, 2010
i baked this for my son to take back to texas with him. it was such a hit. i had to bake a loaf for my daughter and my grandson, make muffins for everyone, too. so nice and moist and full of yummy flavour.
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Thai Pineapple Chicken Curry

Reviewed: Jun. 7, 2008
i changed a few things... it was very very delicious! first of all, i used sliced water chestnuts instead of bamboo shoots cos that is what i had on hand and i am not a huge fan of bamboo anyway. secondly, only one can of coconut milk and i did thicken it the last 5 or 7 minutes. i didn't want to use the pineapple chunks so i used about 3/4 cup of pineapple juice and about 2 tbsp of cornstarch to thicken the juice. added all to the curry mix and let it simmer the last 5 to 10 minutes. mmmm. i also left out the peppers since we are allergic to them. as for the red curry paste, i have to agree...i got mine at the local grocery (i live in hawaii and the asian choices are many) so i only used about 1.5 tbsp of the red curry paste. it was plenty. i may add another 1/2 tbsp next time i make this dish just to add a little fire to the dish. also, i served it with fried rice rather than white, because that is what my family wanted. this was as good as the yellow chicken curry i had at a local thai place in kona. and.... cheaper! woo hoo!
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