Sameera Azad Recipe Reviews (Pg. 1) - Allrecipes.com (18697208)

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Sameera Azad

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coconut chutney

Reviewed: Aug. 5, 2014
Didn't use the channa dal
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Chicken Chapli Kabob

Reviewed: Jul. 22, 2014
These can 1) be baked by coating in breadcrumbs and baking at 350F for 30 minutes; flipping them halfway through baking time. 2) Pan fried for 2 minutes per side, then baked at 350 for 15 minutes to complete cooking.
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Masala dosa potato filling

Reviewed: Jul. 13, 2014
Skip the channa dal -- it didn't soften
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Spinach Quiche

Reviewed: Dec. 1, 2012
Excellent spinach quiche, have made it twice now; I cut down the butter to 1 tbsp and use the Better Homes and Garden pie crust recipe. I was also, like other reviewers, able to divide this into 2 tart pans easily.
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Apple Pie by Grandma Ople

Reviewed: Nov. 17, 2012
It turned out okay, except that it was very watery. I think I'll next time try cooking the apple pie filling to soften it before I add it to the crust. The sugar created a caramel taste, which was great.
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Guacamole Salad Recipe : Ina Garten : Recipes : Food Network

Reviewed: Aug. 7, 2012
Delicious! I changed the amount of dressing to 1/4 cup of lime juice to 1/8 cup of olive oil. Excellent for summer. Great for potluck.
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Hot Buttered Soft Pretzels: King Arthur Flour

Reviewed: Jul. 2, 2012
Excellent as written! So fast and easy to make!
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Lebanese-Style Red Lentil Soup

Reviewed: Jul. 2, 2012
Cut out the pepper and doubled the cumin. Added the onion/garlic at the end. Had to add waaay more broth to make it more like a soup than dal (indian curry).
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Harvest Salad

Reviewed: Jun. 2, 2012
I used shallots instead of red onions with goat cheese instead of blue cheese; great salad!
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2 users found this review helpful

Rosemary Chicken Salad

Reviewed: May 26, 2012
Great the next day.
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Spicy Avocado Chicken Enchiladas

Reviewed: May 14, 2012
must be eaten same day, does not freeze well. not a good make ahead recipe.
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Chicken Manchurian Recipe

Reviewed: Feb. 24, 2012
Changed it to 1 tbsp of tomato paste and 2.5 tbso of soy sauce
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Ukrainian Apple Cake (Yabluchnyk)

Reviewed: Jan. 10, 2012
So easy to make! Like apple pie but with half the effort! The only thing that I didn't like was the way the brown sugar strussel looked on top of the cake... it wasn't that appetizing (although it did taste good). I used dark brown sugar instead of light brown, so maybe that was the problem. I might sprinkle it around the edge by the crust rather than all over next time. I also dusted with confectioner's sugar. Great dish to make ahead!
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Warm Mushroom Spread

Reviewed: Dec. 9, 2011
This was really tasty; I may try using cream of mushroom instead of sour cream next time. I will also let it sit in the fridge prior to baking for a few hours, as the mushroom taste wasn't that strong (but definitely identifiable).
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Eating well's whole wheat pizza dough

Reviewed: Jul. 9, 2011
Loved this crunchy thin crust pizza that's part whole wheat.
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Simple Whole Wheat Bread

Reviewed: Jul. 9, 2011
Delicious!! I halved the recipe (with 2 cups bread flour and 2 cups wheat flour) following the review from Mommyfromseattle - including the vital gluten! I baked it for 30 minutes till temperature read 190 degrees. So soft on the inside and crunch on the outside with a hint of sweet! Perfection!
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Southern as You Can Get Collard Greens

Reviewed: Jun. 25, 2011
So.. I'm a vegetarian, so I needed to adapt this recipe :) - used frozen collards in 3 cups of water with a vegetable boullion cube, added 1/2 onion chopped, 1 tsp minced garlic, 1 tbsp cider vinegar, 1 tbsp honey, salt and pepper. High heat till boiling, then simmered for 20 minutes. Yum!!!
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Honey Whole Wheat Bread

Reviewed: Mar. 29, 2011
Liked the taste of this bread; I followed a reviewer by removing it from my bread machine prior to the 3rd rise; let it sit in a covered pan for 30 minutes, then baked in an oven with a pan of water. It's a lot heavier than I imagined, but that may just be wheat bread itself...
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Brie and Cranberry Pizza

Reviewed: Mar. 28, 2011
Tasty, but too sloppy for a formal setting.
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Onion Tarragon Shrimp

Reviewed: Mar. 28, 2011
Interesting flavor. I had problems with getting the onion topping to brown while on broil, so that may be why I wasn't as impressed with this. It might make a good appetizer topping for bread or crackers, but I don't think the flavor is strong enough to serve this as a main dish.
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Displaying results 1-20 (of 51) reviews
 
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