Valerie Shumway-Khan Recipe Reviews (Pg. 1) - (18233659)

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Valerie Shumway-Khan



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Jamaican Saltfish Fritters (Stamp and Go)

Reviewed: Feb. 1, 2008
In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area.
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Rhubarb Raisin Marmalade

Reviewed: Oct. 1, 2011
I didn't use this recipe to the full degree; I tinkered around a little but most of the recipe remained the same. I used a 12 oz bag of frozen blueberries in place of the raisins; adding them in along with the rhubarb, and I cooked it in my crockpot for several hours until the rhubarb completely broke down (on the HIGH heat setting for 4 hours). And lastly, I added a about 1/3 cup of Minute Tapioca to thicken it up a little bit more within the last hour of cooking time... OH MY GOODNESS! YUMMMMMMMM!!!! I had to make two batches because it was such a hit, but I ended up using all the rhubarb I had :( I can't wait for next spring when the my rhubarb plants sprout up again!!!
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Old-Fashioned Peach Butter

Reviewed: Jul. 18, 2012
Although I love it, I made several changes to the original recipe. I add 3/4 tsp ground nutmeg, and I cook on HIGH for 4 hrs, and the additional 4 to 6 hrs on LOW in my slow cooker. When done, it is thick, but it cooks down quite a bit (about 1/2 the amount that you originally started off with). I'm tempted to try out Jacqui's version ~ sounds yummy!
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Cheddar Bacon Hamburgers

Reviewed: Feb. 22, 2014
I changed the recipe just a bit; because I don't eat pork. I diced up the exact same amount of turkey bacon and fried till crisp before adding to the remaining ingredients. And OMG! ABSOLUTELY DELICIOUS!!! I don't eat burgers very often, but for now on when I do I will definitely continue to use this recipe. Thank you so very much for sharing.
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Dal Makhani (Indian Lentils)

Reviewed: May 20, 2014
My husband and I have made many different types of dal over the years, that were all great, but we will be making this dal makhani for now on. It's absolutely delicious!!! In fact my husband loved it so much he had leftover dal and brown rice for breakfast this morning, lol! I did make some minor changes to the recipe. Instead of 2 Tbsp salt, I only added 1 tsp of salt and it was plenty enough, I may consider adding even less the next time I make it. Also, in place of the butter and heavy cream, I used 2 Tbsp trans-fat free margarine and fat-free half and half. And lastly, SOGOLONDJATA is right, fenugreek leaves are close to impossible to find state side. I added 1 Tbsp fenugreek seeds in place of the leaves; the flavor is much more intense in the seeds, but they are much easier to find in an Indian spice market. Be sure to remove the bay leaves, cloves, cinnamon (I left it whole; its easier to fetch out) and black cardamom before eating, especially if your serving to children. Another thought ~ after toasting the spices, it would be fairly easy to wrap them in cheese cloth. Thank you so very much for posting this recipe.
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