JD Recipe Reviews (Pg. 1) - Allrecipes.com (187033394)

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Spicy Vegan Potato Curry

Reviewed: Nov. 7, 2012
Very good, but a bit bland. I reduced the garam masala by half, that seemed like a lot, maybe that's why but I don't quite think so. I used my own curry powder, which I find much tastier and very easy to make esp. if you have a mortar and pestle. Next time I will add something to fill out the flavor a bit. I strongly recommend this step for coconut milk based curries, as I always do: Make sure you get a brand where the white oil separates from the clear liquid (those labeled as "concentrated" won't do.) Take pains not to shake the can. Carefully spoon the semi-solidified white oils off and into a wok, add the curry powder. Heat over low/medium flame, stirring and scraping constantly, until the oil separates from the solids. If you use a good brand there will be a great deal of oil--I omitted the vegetable oil entirely. Follow the recipe from then on, using this as your oil. Save the remaining coconut liquids in the can (and whatever solids remain, it's impossible to separate them all out) and add as in the recipe, with extra water or broth (I used the bean broth) if required. This makes a big difference in flavor, really cooking the coconut oils thoroughly, and combining them with the spices, rather than just mixing them in.
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Rich Turkey Gravy

Reviewed: Nov. 25, 2012
Worked well, but quite modified. I used way more drippings though. Must have been two cups. I just used them all. Added a tablespoon of tomato paste and one of fig jam a few minutes before adding the water. Very tasty, and easy.
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Chestnut Stuffing

Reviewed: Nov. 25, 2012
Awesome! I used half butter half oil, roasted chestnuts, and one loaf of unsalted tuscan-style bread. I was thinking "wow that's a lot of oil" but worked out fine. Will make this again for sure.
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Spinach and Sun-Dried Tomato Pasta

Reviewed: Dec. 24, 2012
Excellent! Used oil-packed tomatoes and romano, doubled garlic, added some basil with one minute to go in Step 4. Everybody loved it.
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Indian Fish Curry

Reviewed: Jan. 26, 2013
Very tasty! And easy. Used tilapia. Didn't have coriander so I used a half teaspoon of garam masala. Almonds instead of cashews. Teaspoon of crushed red pepper instead of cayenne. Excellent reheated with some lime squeezed on top.
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Indian Shrimp Curry

Reviewed: Jan. 11, 2015
Came out great with a few alterations. As others suggested I added a teaspoon of curry powder, and also a 1/4 teaspoon of garam masala, a bit of chopped fresh chili, and cut the turmeric to 1 tsp. I used 3 tbsp. of fresh grated ginger instead of the tsp. of powder, and substituted chopped scallions for the cilantro--I hate the stuff. I scooped the most solid top 3/4 of the (carefully unshaken) can of coconut milk into the pan (reserving the rest) and cooked the dry spices in it over medium heat in a wok, scraping often, until the coconut oils separated out of the solids, about 5 min. I thus didn't need the peanut oil. I then fried the ginger, garlic and chili in this for a few minutes, stirring and scraping often. I filled the can with the remaining coconut milk with water and added this and the onion and tomatoes, following the rest of the recipe as above. Practically a new recipe but couldn't have done it without this :) Oh yeah I cooked down 4 chopped tomatoes for ten minutes or so and used that instead of a can. Who needs cans :) Now if I could only get some coconuts :) EDIT: Made a wicked vegetarian version of this substituting some fresh baby corn and cauliflower for the shrimp. I fried them in the oil/ginger mixture a few minutes before adding the tomatoes etc. Upped the garam masala to 1/2 tsp. Outstanding
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