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Pumpkin Coconut Curry

Reviewed: Aug. 20, 2013
I've made this a couple of times, first for Halloween dinner using pumpkin, then another time with sweet potatoes and other time with pumpkin again. It was superb every time... The first time, I managed to find fresh turmeric root and used that, which gave it an amazing burst of flavour (though it as good with powdered turmeric too), and I used concentrated homemade chicken stock for the broth, which gives great flavour, too. I added more coconut milk to have more sauce (my fave part of curries!). Watch for the red pepper flakes, as they are potent and if you don't like "spicy" then reduce the amount in the recipe. It's in the rotation - a great recipe. I serve it over fragrant white jasmine rice.
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Marrakesh Vegetable Curry

Reviewed: Aug. 20, 2013
So delicious! It got absolute rave reviews, even from someone who doesn't enjoy curry very much... it's a keeper. The flavours are incredible, a little spicy and sweet, and a bit creamy from the sweet potato texture. I used fresh orange juice and added a bit extra to make more sauce, and I'm very glad that I did, because the sauce was out of this world. I made this a meat dish by adding some chicken breast pieces (sauteed separately with powdered poultry seasoning, salt & pepper in olive oil), and did not use eggplant or almonds because I didn't have them available. Still a 5-star dish. Served over fragrant jasmine white rice. Super-yum! And amazing served the next day (it does make a lot! I halved the recipe to serve 3 people, and it was way more than enough).
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Original Recipe French Toast

Reviewed: Feb. 8, 2012
Awesome recipe! I don't eat eggs, but made this with whole grain bread for a picky preschooler and he loved it. I cut the recipe in fourths and made one piece of French toast - perfect amount.
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Blue Ribbon Sugar Cookies

Reviewed: Sep. 29, 2005
OUTSTANDING cookies!! I also left out the cream of tartar (saved a trip to the store anyway) and used extra vanilla extract in place of the lemon extract (ditto on trip to store). Definitely follow the timing recommendations; remove them from the oven as soon as the edges start to turn golden brown. Absolutely divine... crispy and flavorful and so easy to make!
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The Ultimate Brownie

Reviewed: Sep. 1, 2005
So yummy and fudgy! I omitted the nuts and used fewer eggs (2 eggs, and a 9x9 pan, for a half-batch). I also used margarine instead of unsalted butter (and therefore omitted the salt). Instead of waiting for the hot butter mixture to cool before mixing with eggs, I added it to the eggs about 1/4 cup at a time, mixing well each time, and had no problem with it cooking the eggs, though it was right off the stove.
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