Andi Recipe Reviews (Pg. 1) - Allrecipes.com (18549327)

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Orange-Kissed Strawberry Rhubarb Pie

Reviewed: May 26, 2015
I did a lattice crust and used half of the strawberries called for, used the juice from 1 lime (about a tbs. - out of OJ), forgot the butter, and even with all of that extra moisture missing and the vents for evaporation, this pie was SOUP! I'm not sure what went wrong. It tasted delicious, but I had to just use the mushy innards as ice cream topping. Maybe next time I will use more tapioca or pectin.
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Easy Portuguese Kale Soup

Reviewed: Jan. 21, 2015
wonderful. was out of elbows so I used quinoa. added saffron and a bay leaf and cut way back on the s&p.
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1 user found this review helpful

Creamy Rice, Chicken and Spinach Dinner

Reviewed: Jan. 14, 2015
great work night meal. I was sick of rice so I subbed par-cooked quinoa and added capers at the end.
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Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Jan. 12, 2015
Tasted very close to what you get at a restaurant. I almost always have all of these ingredients on hand. Next time I will add some more traditional ingredients like tree ears and bamboo. Couldn't get enough of this soup, and it gets even better after it sits overnight.
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Stout-Braised Lamb Shanks

Reviewed: Nov. 16, 2014
Added parsnips, potatoes, and shiitake mushrooms.
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Creamy Macaroni and Cheese

Reviewed: Sep. 14, 2012
This was great! I halved the recipe and used a combination of extra sharp cheddar, muenster, and pepper jack. I ended up needing about 3/4 c. more water (used the rinse water from the evaporated milk can). I too needed to stir the butter/milk mixture for close to 10 minutes. After I mixed in the pasta, I transferred it to a greased baking dish, sprinkled with parley and thyme and baked at 350 covered for about 20 minutes while I got the rest of dinner ready. The last 5 minutes, I uncovered, topped with crushed saltines and broiled on high to get a nice crust. Hands down the best mac and cheese I've ever had. The dijon really puts it over the top, and I will continue to play with other spice combinations.
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Szechuan Spicy Eggplant

Reviewed: Jul. 27, 2012
4.5... very good. I added mushrooms, lime juice, cilantro, and cabbage and served it over whole wheat pasta. I think next time I will lighten it up and use ground pork or chicken as suggested.
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Hazelnut-Mushroom Pilaf

Reviewed: Jun. 23, 2012
A perfect compliment to lamb, grilled chicken, fish, anything really. I usually use pastina in place of the orzo. If I'm out of celery I use celery salt and sometimes shallots in place of the onions. It's pretty adaptable. Oregano can be subbed in for the marjoram. I have used almonds, hazelnuts, walnuts, and pine nuts with the same great results. If you really want to put this over the top, add some chunks of goat cheese right before serving. I make this about once a week now.
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Sausage and Bean Ragout

Reviewed: Jan. 11, 2011
An excellent cheap and easy winter meal. I used what I had on hand; used instant bouillon instead of stock, dried basil, marjoram, pasta sauce in place of tomatoes, red kidney beans, and frozen whole leaf spinach. Only one pot to wash after dinner... It will make great leftovers, too!
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Tarragon-Dill Grilled Chicken Salad

Reviewed: Oct. 18, 2010
Awesome. Dried tarragon works just as well, and I used raisins in a pinch.
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Dilly Crab Salad

Reviewed: May 26, 2010
I found the recipe rather bland, but with some modifications (I know it's kind of silly to rate and deviate from the original recipe, but I had to!), it was a hit. I was out of mayo, so I used plain greek yogurt. I also added diced green pepper and cucumber. I then mixed in salt, celery salt, extra dill, onion powder, garlic powder, old bay, and some red pepper (will try sriracha next time), a tbs of lemon juice, and grated sharp cheddar. Great dinner for a 90 degree day!
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Coconut Tofu Keema

Reviewed: May 21, 2010
Very good. I halved the recipe, but used a full block of tofu and a whole can of coconut milk. Also only used about 1 c. of crushed tomatoes. I didn't have pepper paste, so I used 1 1/2 tbs. sriracha (rooster sauce). For variety, I put in a half can of sliced potatoes and a cup of "asian stir fry" frozen vegetables. I served it over minute brown rice (though basmati or jasmine would have been better) with a wedge of lemon and a dollop of plain yogurt. Can't wait for the leftovers!
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