fairysherri Recipe Reviews (Pg. 1) - Allrecipes.com (187011245)

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Lemon Butter

Reviewed: Jan. 30, 2014
WOAH. My first batch came out sickeningly sweet and I wondered why everyone else loved this. And I realize why now. I added TWICE the sugar I should have! So I remade it, and I can fully agree that it's the bomb. I added extra lemon and yellow food coloring because I LOVE lemon. Now it's the bomb--in a good way!
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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Nov. 9, 2012
Oh Lawd! This was like crack cocaine. I left the seeds on my counter for several weeks before I had time to cook them, but no bother. They came out perfect.
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Doggie Birthday Cake

Reviewed: Feb. 9, 2013
I substituted grated sweet potatoes for the carrots (because I was fresh outta carrots), and the dogs went WILD. Great recipe! I will definitely make this again!!
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Easy Indian Butter Chicken

Reviewed: Feb. 10, 2013
WOWeeeWOW! I did the full fat version first, THEN tried the lighter version (but with coconut milk because I was out of evaporated milk). OH MY! Not as thick but no worries! I topped it with Greek yogurt and it was the best -- my fiancé, who doesn't eat yogurt normally, was singing its praises. This recipe takes us to food paradise. I highly recommend this with Jasmine Rice. Makes all the difference.
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Thai Peanut Noodle Stir-Fry

Reviewed: Mar. 21, 2014
Oh my Lawd! This meal was spectacular. My husband was supposed to cook for dinner guests tonight but he forgot all about our meal. That meant I was up to bat...I raced home from work and jumped on Allrecipes with stir fry and peanut butter on the brain (because we have three containers in the fridge!). I didn't have sesame oil (substituted rice bran oil) or sake (substituted nothing), and just kept moving forward. I added chicken to the dish and cooked it in the pan just after cooking up the onions and garlic. It was awesome. Would definitely make this again. And it cooked up FAST!
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Mar. 15, 2014
Lovely. But I was wishing for MORE spices, if you can believe it. I didn't want the heavy fat of the half and half, so I substituted for lowfat coconut milk and it was tangy and lovely. I would definitely do this one again!
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Spiced Pumpkin Seeds

Reviewed: Dec. 7, 2014
I HIGHLY recommend using ANY kind of squash seed, and not just pumpkin. I was making roasted acorn squash and had some lovely seeds that I used with this recipe. Awesome! I was pleased that I could use every part of the vegetable. :)
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