Mary M. Recipe Reviews (Pg. 1) - Allrecipes.com (18421955)

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Mary M.

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Shirred Eggs

Reviewed: Jul. 15, 2014
I found that the eggs needed more like 19 minutes in my oven. Then, after the 3-minute rest, the yolks were runny and whites were just barely set. Absolutely the most delicious eggs I've ever had! Will be making this again, for sure.
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Spicy Indian Dahl

Reviewed: May 27, 2014
I increased the cumin by 33% and added turmeric, asafetida, and curry leaves. Works well in the crockpot. Butter is nice in place of olive oil.
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Indian Sabji Recipe

Reviewed: May 22, 2014
Served this with home made chapatis. Was a tasty dinner, and not too spicy for my picky eaters.
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Gourmet Mushroom Risotto

Reviewed: May 22, 2014
This is the best risotto recipe I've ever found. It works with veggie broth or water in place of chicken broth for a vegetarian version, too. You can also sub different cheeses and replace the white wine with another alcohol or water. Cognac and gruyere made a nice combination.
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Indian Saffron Rice

Reviewed: Apr. 30, 2014
I simplified this by using my rice cooker, but I did steep my saffron (threads) in hot water a bit first. I doubled the batch but did not double the amount of water-- just increased it by maybe 50%. Turned out very nicely, and my picky teenager went back for seconds, which is a huge improvement over throwing half his dinner in the trash.
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Gigantes (Greek Lima Beans)

Reviewed: Dec. 16, 2013
I reduced the oil to 1/3 c. and increased the dill. 1 1/2 hours in the oven was plenty of time and this turned out delicious. I served it with feta cheese and kalamata olives.
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Cream of Celery Soup

Reviewed: Aug. 26, 2013
This is a VERY mild soup, which was exactly what I wanted to make for my elderly father who was recovering from surgery. I used water instead of chicken stock and a gluten-free baking mix instead of wheat flour. I let mine simmer a bit longer because I wanted the vegetables to be extra soft. Otherwise, I followed the recipe. I left the vegetables (which I had chopped very small) in the soup and just ran the stick blender through the pot enough to puree some, leaving a good number of chunks. The soup was delicious and allowed the celery to take a starring role.
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Patholi

Reviewed: Aug. 1, 2013
Flavors are good, but mine required about double the cooking time, and I never did manage to turn the dal into a "paste," even after 8 hours of soaking. We ended up with a tasty chana dal dish, but I assume the texture was "wrong" since I never achieved that paste. I might make this again, even so.
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Aloo Gobi

Reviewed: Jun. 12, 2013
This turned out pretty tasty! I reduced the salt by half because I need to limit sodium, and I left out the serrano peppers so the rest of the family could eat it. Instead of paprika, I used powdered red chiles, so I cut the cayenne in half. The heat turned out just right for my family.
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Caldo Verde (Portuguese Green Soup)

Reviewed: Feb. 26, 2013
I adapted this with vegetarian chorizo and added a bit of sharp cheddar as a garnish per another reviewer's suggestion. I also reduced the salt substantially because my soyrizo is very high in sodium. My extremely picky, green-vegetable-hating son and husband both LOVED this soup. I expected them merely to tolerate it, at best. This recipe is a keeper.
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Refried Beans Without the Refry

Reviewed: Feb. 22, 2013
I doubled the cumin and reduced the salt to 2 teaspoons. Used my stick blender at the end just a bit, but still left plenty of whole beans in there, too. They turned out fantastic! No more store-bought refried beans for me!
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Vegan Carrot Curry Soup

Reviewed: Feb. 7, 2012
I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time to puree, the stick blender handled it very easily. Turned out delicious! This will be my standard carrot soup recipe from now on.
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Gnocchi with Cherry Tomato Sauce

Reviewed: Feb. 2, 2012
This recipe gets 6 stars from me! I am a lazy cook so I added water with the crushed tomatoes and cooked the gnocchi right in the sauce. I had roma tomatoes, so I chopped those-- 4 tomatoes was 2 cups, exactly. I am glad I bought kalamata olives and didn't use plain old black olives. The flavor was fantastic as written. Can't wait to make this again!
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