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Chickpea Curry

Reviewed: Jul. 11, 2014
I made this recipe with a few differences due to what I had on hand. I soaked a pound of dried chickpeas in water overnight, then cooked in water on low in the crockpot the next day while at work. I drained most of the water off them, then followed the recipe except I didn't have stick cinnamon or whole cloves. I used the following conversions: 1 tsp ground cinnamon for each stick 1/2 tsp ground cloves = 6 whole Given that I used a whole pound of chickpeas, I doubled all spices. I did omit the cayenne and used a slight sprinkling of some ground red pepper (which may be the same a cayenne, but it's old so not as hot lol) I also added one can of petite diced tomatoes in juice. This is one of the most amazing recipes I've ever used. The smell and taste is amazing!!!
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Louisiana Crawfish Bisque

Reviewed: Apr. 19, 2013
I made this for dinner last night. The only thing I did differently from the recipe was add some shrimp with the crawfish tails. I had added 2 Tbls of the Tony Chachere's seasoning and barely stopped myself from pouring in the 3rd before I thought to taste it first. It was almost too salty to be edible. I hadn't even added any salt over what was in the soups. I used unsalted butter. Perhaps the shrimp brought some extra salt to the mix. I ended up adding milk (no more 1/2 and 1/2) and another can of cream of mushroom soup to try to cut down the saltiness. It was still a bit strong. With the saltiness aside, I enjoyed the flavor and really appreciated the ease of the recipe. I highly recommend the recipe with the caution to slowly add the cajun seasoning, tasting often until the desired saltiness is achieved. If you don't get the "heat" you want, add some cayenne or some other spice that doesn't have salt. Let it be known that I am a salt person. I LOVE salt. This was just way too much!
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Cream Wafers

Reviewed: Nov. 3, 2011
We've made these cookies almost every Christmas since I was a kid. The most AWESOME extract to use in the filling is Almond Extract! Give it a try!! Mint and lemon can be some variations as well!
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Chicken Enchiladas III

Reviewed: Sep. 5, 2010
Way too cheesy for me and I'd never thought that was possible. I'll cut out probably 1/2 the velveeta because there ended up being an excessive amount of sauce. It was a decent place to start since I'd never tried to make chicken enchiladas before, but as written will not suit my tastes.
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5 users found this review helpful

Spaghetti With Peanut Butter Sauce

Reviewed: Sep. 1, 2010
Had too much peanut butter in the recipe for my taste, having followed the recipe precisely. I ended up adding additional soy sauce to each serving. It needs something else... chicken, veggies... Wasn't impressed.
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Mushroom Chicken Parmesan

Reviewed: Mar. 30, 2010
The first time I made this, I realized the mushrooms I'd bought had gone bad (procrastinator here LOL). I actually thinly sliced sweet onions and layered on top of the chicken and it was decent enough. I made it the next time with mushrooms and it was stupendous!!! I did put garlic powder and basil on the chicken before pouring the cream on it. This has great flavor and consistency. I have made it several times and just eat the chicken with veggies of some kind. No rice or noodles and it's good, although that way would be good, too. I may try both mushrooms and onions and see how that does.
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Cheesy Creamed Spinach

Reviewed: Sep. 19, 2008
A great recipe, except... exactly what are 6 slices of shredded cheese?? ;) sorry, couldn't resist
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2 users found this review helpful

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