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Recipe Reviews 16 reviews
The Best Thai Coconut Soup
I made this according to the recipe, but used chicken instead of shrimp due to an allergy and added dried kaffir lime leaves. I tasted it as I added the ingredients and it was the best after the first can of coconut milk. I ended up adding all three, which I now regret, but if I make it again I would just use one. This should help the fact that the soup was too broth-y; with three cans of coconut milk it needs more "stuff" in it--more mushrooms, baby corn, etc.

0 users found this review helpful
Reviewed On: Oct. 23, 2013
BBQ Country Style Ribs
This had a great flavor (used Stubb's BBQ sauce) but they were a bit tough.

1 user found this review helpful
Reviewed On: Jun. 9, 2013
Tofu Parmigiana
This was a great idea, but I did tweak it. I sliced the tofu, pressed the water out by putting it between paper towels with a couple of cast iron skillets on top to weight it down. Then I froze the tofu briefly, then dipped it in flour, egg, bread crumbs and baked it about 15 minutes on each side. I added pepper, salt and garlic powder. I used a jarred sauce (to clean out the frig!) and it has a great taste and texture. I'd eat this again.

0 users found this review helpful
Reviewed On: Mar. 29, 2010

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