Rebecca Friedman Recipe Reviews (Pg. 1) - (18256980)

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Rebecca Friedman



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Lamb Ribs with Honey and Wine

Reviewed: Oct. 8, 2012
This was amazing! Thank you for sharing.
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2 users found this review helpful

Grilled Lemon Chicken

Reviewed: Feb. 23, 2012
Very good and quick. My picky bf liked it.
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1 user found this review helpful

Butternut Squash Fries

Reviewed: Jan. 12, 2012
5 stars with the addition of salt, olive oil, garlic powder, cayenne, cinnamon, and cloves. Spicy/salty/sweet/savory and they do get crunchy, but you have to be patient.
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10 users found this review helpful

Sweet Potato Pie I

Reviewed: Dec. 20, 2011
I also used canned sweet potato (organic) and added 1/4 tsp. ginger and a couple of dashes of salt to round out the flavors. If one was using salted butter, the salt would be unnecessary, of course. Cannot beat the simplicity and I was thrilled to avoid having to use condensed milk, like so many other recipes.
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2 users found this review helpful

Flat Iron Steak with Three Pepper Rub

Reviewed: Jun. 1, 2011
The rub is awesome. It made my catered dinner a knockout.
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3 users found this review helpful

Mild Coconut Tofu Curry

Reviewed: Jan. 15, 2009
This is a great, easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then, just chop up the tough outer segments into 1-2 inch pieces and throw them in, you can pick them out before serving. Here are my changes, but the recipe as written is certainly not bland and it IS advertised as a mild curry, so it's understood that if you want a spicier dish, kick it up a notch! My additions: I added 1-2 cups of organic pumpkin, but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar, and sauteed the potato & pumpkin first in the oil, curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else, but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple, diced, at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times, making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum!
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12 users found this review helpful

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