GFgirl Recipe Reviews (Pg. 1) - (18477433)

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Panang Curry with Chicken

Reviewed: Nov. 23, 2011
Finally a restaurant quality Thai curry recipe. I have made this a lot and it always turns out great. The first time I made it I used the 5 tbsp of panang and was sweating from the heat. Since then, I use 3 tbsp of the panang curry paste made by Mae Ploy. I generally fry some tofu with vegetables and throw it in instead of chicken. Great recipe.
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6 users found this review helpful

Asparagus Side Dish

Reviewed: Feb. 19, 2010
Excellent! I steamed for only 5-7 minutes and added less olive oil.
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26 users found this review helpful

Toffee Caramel Squares

Reviewed: Dec. 15, 2009
These were pretty good. Due to allergies I made them gluten-free using Bob's Red Mill All Purpose Baking Flour (1 1/4 cup) and 1 teaspoon of xanthum gum. I took other reviewers suggestions and doubled the filling and added pecans to the cookie crust. I also sprinkled toffee bits on top of the chocolate which gave it a nice crunch. While I stirred the filling on the stove the whole time and set the timer for 5 minutes, my filling never quite set. They still taste great though. Thanks for the recipe.
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1 user found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 15, 2009
I loved this dish! I used 1 cup low-sodium vegetable broth and 1 cup water, along with 1 cup of quinoa. I topped it with diced heirloom tomatoes too and thought it was perfect. Thank you!!
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1 user found this review helpful

Vegan Mexican Stew

Reviewed: Apr. 7, 2007
My husband and I love this recipe. I used homemade pinto beans instead of hominy. The soup tasted even better the next day!
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2 users found this review helpful

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