Skash Recipe Reviews (Pg. 1) - Allrecipes.com (16201758)

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Egg-A-Muffins

Reviewed: Dec. 27, 2012
Outstanding alternative to the Golden arches breakfast sandwich. The turkey pastrami and bagel makes a huge taste difference!
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Swedish-ish Meatballs

Reviewed: Dec. 3, 2012
I haven't tried it, but I am Swedish and I want to offset the 1 star review. I suspect Rosemary hasn't tried it either. I hate to see senseless ratings based upon close-minded opinion rather than actual taste testing. I will try them with the Italian bread crumbs. Also, Gross and definitely are spelled as I have shown here.
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27 users found this review helpful

Mother's Pasties

Reviewed: Apr. 18, 2012
Excellent texture and flavor, but the ones I grew up with did have rutabaga. We also had some pie filling at one end for the dessert part.
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1 user found this review helpful

Cambodian Chicken Soup

Reviewed: Apr. 13, 2012
This works well in the crock pot too. Use 1 1/2 quarts of water, and what's nice is you can just put in 1 - 1 1/2 cups of uncooked rice. Now for a magical ingredient to try. Some of you will think it's a bit out of character for this soup, but definitely adds something. I had a half bag of rather stale corn tortilla chips. I threw them in a bowl of the soup and let them soak it up for a couple minutes. WOW! Try it yourself! Loved the soup, this is just another thing to try with it. It could use just a bit less coconut milk in my opinion, since it tends to dominate the flavor. I sauteed the chicken, garlic, peppers and such in balsamic vinegar with the curry powder to impart more flavor to the chicken. Added the coconut milk and cilantro about 10 minutes before serving and also added chopped scallions/green onions for more color.
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4 users found this review helpful

Zesty Rice 'N' Bean Casserole

Reviewed: Jan. 19, 2012
It was good. Didn't add any cheese, it's difficult to find in China. Also added mung beans and red beans, Thai Red Curry paste, coconut juice and lime juice. Substituted brown rice. At the very end added Chinese 5 spice mix. Also, this was made in the crock pot and cooked for 4 hours to ensure the brown rice and beans were tender. Oh, and I also put sliced bamboo shoots in to add a little texture and some crunch, but I think next time they will be omitted.
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1 user found this review helpful

Millet-Stuffed Peppers

Reviewed: Jan. 17, 2012
After reading the reviews it seemed expedient to cut-up the green peppers and just throw them into the pot with everything else. Also, added curry powder, Mixed Italian herbs, fresh button mushrooms, Thai hot chili sauce, black pepper, omitted the black beans (mine were getting furry in the fridge), lime juice, a red chili pepper and lots of fresh garlic. Forgot to add fresh ginger, but it would also add some flavor. This is extremely spicy, but that's the way I like it! Thanks for the recipe, it was a great beginning for a tasty dish.
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2 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jan. 13, 2012
Made these tonight for the first time. I used instant oats as suggested by others, along with 2 eggs. Overall, they were tolerable but next time I'll bake them. A little mushy on the inside, yet crisp on the outside. I will try it again and perhaps try a few tweaks in the recipe to suit my tastes. I really want these to work out. I didn't have trouble making them stick together. I refrigerated the mix for an hour before cooking them. I plopped the mix on to a non-stick surface and pressed them into burgers with no troubles at all.
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Beaker's Vegetable Barley Soup

Reviewed: Jan. 6, 2012
Really enjoyed it despite having to modify for what's readily available here in China. No W sauce, so I used organic soy sauce, no zucchini - used cucumber, added 2 types of beans (one resembles the navy beans from pork and beans, the other looked like dried peas, but were some sort of green colored beans, rather small-sized), then no paprika -used red pepper and chili sauce, added garlic, ginger and Italian spices (presumably, basil, oregano and garlic) then used 2 fresh tomatoes, no vegetable broth, so I added more celery, carrots and dried chicken stock, fresh cilantro, quadrupled the black pepper and doubled the curry powder. Replaced sugar with organic honey. All of this was just put into the crock pot and cooked on high for 5-6 hours, then I added more seasonings and reduced to low to simmer all night. It was fantastic! Sometimes I get lucky when I have to use makeshift ingredients-this time it was rewarding. (May times it isn't ;)
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