Dana Profile - Allrecipes.com (16811206)

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Living In: Connecticut, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Vegetarian Korma
One of my favorite vegetarian dishes! I have read many reviews and made a few adjustments of my own. First, I don't do the tomato sauce. If it's summer and I have a fresh garden tomato, I will add it- if not, I really don't miss it in this dish. Second, I do not use heavy cream. Instead, I use one can of lite coconut milk from Trader Joe's. It makes it creamy and is a tad healthier for you! Lastly, I don't always have cashews on hand so what I have been doing is adding one can of drained chickpeas. My husband and daughter (2 years) love this meal. My husband is not vegetarian but still enjoys this over rice as a meal. I serve over rice with steamed broccoli and sometimes naan and hummus :)

2 users found this review helpful
Reviewed On: Jun. 28, 2014
Baked Kale Chips
Love this recipe! I used garlic salt and they tasted fabulous. Thank you!

0 users found this review helpful
Reviewed On: Sep. 8, 2011
Best Ever Jalapeno Poppers
I just spent most of my day making these. I grew my own jalapenos this summer in the garden, and I have saved most of them for this recipe. I would harvest them, put them into a plastic bag, and stored them in the fridge. They do get moist, so I made sure to put in a paper towel so that the peppers stay crisp. Some of the first that I harvested stayed perfectly well for the past few weeks this way! I had twenty jalapenos, so I made forty poppers. This recipe was the perfect amount for the number of peppers I had. No leftover cheese filling at all! I cut and seeded the jalapenos - Make sure to WEAR GLOVES! Next, I did take up another reviewers advice and I blanched the pepper halves in near-boiling water for 2 minutes. I put them all upside down on a rack and let them dry. While they dried, I mixed the filling (I used more bacon). I blotted the peppers with paper towel and then stuffed them. Next, I followed the directions to a T - I dipped each pepper in milk (I used skim) and flour. I let them dry for a half hour. Next, I dipped it in the milk and breadcrumbs and let them dry another half hour. Finally, I dipped them in the milk and breadcrumbs once more and let them dry another half hour. I am going to freeze all the peppers for our next party, but had to try one. I took another reviewers advice and baked the popper in the toaster oven, at 375, until the cheese was oozing out. What an incredible recipe! I thoroughly enjoyed this popper. THANK YOU!

10 users found this review helpful
Reviewed On: Aug. 18, 2011

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