DEELIGHTUK Recipe Reviews (Pg. 1) - Allrecipes.com (18161748)

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Cheese, Onion & Spinach Tear & Share Bread

Reviewed: Nov. 18, 2010
I absolutely love this and I am always asked for the recipe whenever I take it to a BBQ or a friends house:)
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Lily Kwoks Chicken/Seafood or Vegetable Curry

Reviewed: Nov. 18, 2010
I normally double this recipe and because of the long prep time I buy frozen garlic, ginger & chilli as it cuts down a hell of a lot of prep time. I also only use 400ml(800 when doubled) of stock (always chicken) as it's quite watery if you use the full amount. I also use olive oil and I don't use the full amount, I just add it as needed, if the onion/spices sticks I add a little more oil. I use a medium curry powder and use 1/2tsp (1 if doubling) of hot chilli powder instead of 1/2 tbsp of normal chilli powder. If you like your curry mild you may want add 1/2 tsp (1tsp if doubled) of normal chilli powder but I think this curry has just the right amount of kick. I have made this with chicken, king prawns and I have made a vegetarian one for a friend (using vegetable stock)
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Banana Crumb Muffins

Reviewed: Mar. 6, 2009
Really nice muffins, I added margarine as I didn't have butter to the crumb coating and it was too wet for breadcrumbs so I just added more flour and a little more sugar until it resembled crumbs. I used 3 and a half bananas and the mixture made 12 muffins. These won't last long, I made them about five mins ago and there are only 6 left!!Love the crumb topping!!
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Chap Chee Noodles

Reviewed: Jan. 10, 2007
Very Good! I doubled the quantities though as there didn't seem enough for four. I replaced with normal cabbage and also added brocolli and green beans. It tasted excellent. A way to stop the noodles congealing is to rinse them in cold water before adding to the pan to loosen them up. I will try this recipe again but I will try it with more substantial egg noodles next time. Thanks for posting it up!
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Italian Confetti Pasta Salad

Reviewed: Jul. 4, 2005
Very tasty, used 50% less fat mayo and was still good. Will use lots of different veggies next time, thanks for the recipe:0)
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