kalarabe Profile - Allrecipes.com (16655196)

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Recipe Reviews 13 reviews
Chicken Souvlaki with Tzatziki Sauce
I did not make the chicken from this recipe, but I did make a variation of the tzatziki sauce. Although this recipe did make a decent base for the sauce, I did change some things and it tasted pretty close to the sauce I've had in Greek restaurants. I added about 1 tsp. of lemon juice and about 1 tsp. of fresh oregano. I also had a dried spice blend on hand that contained shallots, onion, garlic, lemon peel, chives, and orange peel. I added about 1/4 tsp. of this and it really gave it the boost it needed. I personally do not like greek yogurt so I substituted the same amount of light sour cream instead and it was delicious.

0 users found this review helpful
Reviewed On: Apr. 14, 2014
Pasta with Swiss Chard
I had some late-season swiss chard to use up from my garden and stumbled across this recipe. I was actually not expecting much, but it was a new way to use some ingredients up. I was shocked at how delicious and flavorful this recipe was! I did listen to one of the other reviewers and added an extra clove of garlic and made sure to season well with salt and pepper. I am not at all a fan of whole-wheat pasta, so I used a specialty pasta that was flavored with lemon and chive. Next time I may add clams or shrimp, but it was extremely delicious without those additions!

0 users found this review helpful
Reviewed On: Oct. 10, 2012
Thai Chicken Spring Rolls
These are really, really good. They took me awhile to "perfect," but after I've made them a few times, they turn out great. I usually use a lot less watercress and more cilantro just because watercress is extremely expensive where I live. The only suggestion I have is to just wet the corners of the spring roll wrappers when rolling them instead of dipping them in water. They would fall apart and get too mushy for my liking when dipped. Roll them up, THEN brush them with a bit of water to soften them up. YUM!

3 users found this review helpful
Reviewed On: Aug. 25, 2011

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