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Mongo Guisado (Mung Bean Soup)

Reviewed: Oct. 18, 2012
I know this is called mung bean soup, but I'm not convinced the mung beans actually add anything substantial, certainly not taste. I also tried the rice as some suggested, but think it does better as a soup. Besides that, I added fresh ginger, a splash of white wine in with the garlic and onions, and a pinch of red chili pepper. I tried adding ONE anchovy before simmering, but actually think it could do with two (ended up adding a few drops of fish sauce as well). Shrimp and spinach should be added at the last minute. LOVELY recipe! Very flavourful. I'll be making this again. Curious to try it with vermicelli noodles, but I'm convinced it works better as a soup.
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4 users found this review helpful

Empire State Muffins

Reviewed: Dec. 22, 2010
I followed the recipe as described. My only suggestion is, don't put the cranberries in the food processor, as you can hardly taste them. Find the patience to halve or quarter them, as it will make a huge difference in the end!
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9 users found this review helpful

Gypsy Soup

Reviewed: Jul. 9, 2010
Some reviewers have said that the sweet potato makes this, however, I found that this recipe could do without, as I found the sweetness almost at odds with the wonderful spiciness of the broth. I used kumara, so possibly a different type of sweet potato would be better. I doubled the chicken stock, and added a teaspoon of curry powder and 2 small chillies on top of the spices listed. I also doubled the tomatoes, and added some carrots I had on hand, which blended nicely. Next time, I will add cabbage, as some reviewers have suggested. I might also try substituting regular potatoes. This soup definitely has a goulash type quality to it, and has a wonderful rich flavour. A great way to get a healthy dose of veggies!
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0 users found this review helpful

West African Peanut Soup

Reviewed: Jun. 25, 2010
The most crucial thing I would recommend is not adding the peanut butter blindly, but bit by bit, to ensure it doesn't exceed your taste. I halved this recipe, and still found a heaping tablespoon of peanut butter too overpowering. I added more chili and more tomato to compensate.
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6 users found this review helpful

Zucchini Casserole I

Reviewed: Dec. 2, 2005
A great dish to make if you have heaps of veggies you need used up. I made a number of changes, the most significant being leaving out the eggs and cutting down the oil (seeing as previous reviewers found it somewhat mushy). I added chopped eggplant, tomato, and onion as well as 3 cloves of minced garlic - tossing the whole thing with italian seasoning, salt and pepper and fresh basil. I put a thin covering of bread crumbs on top instead of mixing it in (which would also cut down the mushiness), and added a layer of cheese in the last 10 minutes in the oven. At 40 minutes, the veggies were crisp without being overcooked, which in my book made them perfect! While I wouldn't have thought to put on breadcrumbs before finding this recipe, they made it more filling and added a nice flavour. The whole thing was so tasty, that despite the fact that I thought I had made HEAPS, every last bit was gobbled up! I think this would be a great recipe to make for a potluck dinner - incredibly simple but SO satisfying and tasty that it makes you look like you put in a lot of effort!
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88 users found this review helpful

Braised Green Beans with Fried Tofu

Reviewed: Nov. 27, 2005
A surprisingly hearty recipe that would be good for a cold winter night as it is so easy and satisfying! I added a little garlic and chili pepper for an extra kick, and omitted the cornstarch, letting the tofu simmer in the sauce. The only other suggestion I have would be to put off adding the tomatoes until the last minute or they turn to mush. This makes great leftovers too. I'll be making this one again.
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13 users found this review helpful

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