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Eggplant Parmesan II

Reviewed: May 5, 2014
Thin means thin...otherwise won't get done in 35 min. Also I think it is as good as the spaghetti sauce you use, otherwise pretty foolproof. It was tasty, especially since I am eating lighter versions of old standards - but does saccharin really taste like sugar?
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Spicy Vegan Potato Curry

Reviewed: Dec. 7, 2013
Yes! It was tasty. Thank you for a recipe I will use again and again. Adjustments (out of necessity): Used all the cayenne, 6-8 bird chilies, 2 serranos (with the seeds) - it was hot enough for me, although I doubt anyone who wasn't really used to "hot" would be able to eat it. I actually broke out in a forehead sweat, but that's the way I like it. LOL I used coconut oil instead of vegetable oil and had to use a mix of Thai red & green curry pastes (because I didn't have any Indian curry powder) but I will not be without it the next time. I didn't have any garbanzos or peas. So, used potatoes, Kabocha squash, carrots and brussel sprouts. I sauteed green pepper and 2 c fresh tomatoes and a few Keffir lime leaves with the onion and spices. I cut the coconut milk in half and used about a cup of the vegetable stock. The squash thickened it up sufficiently. Makes me think that any combination of vegetables would work as long as you have the textures. The combo of spices was perfect. BTW Kabocha squash is probably the best squash I've ever had in my life. I had it with basmati rice and a cold beer. It was so filling that I couldn't eat very much (but maybe that was partially because it was so fiery), but that's good, more for tomorrow.
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Best Strawberry Daiquiri

Reviewed: Jun. 22, 2013
It is indeed the best strawberry daiquiri I've ever had! I used fresh strawberries, fresh lemon/lime juice and orange-flavored sparkling water ('cause I didn't have any lemon-lime soda) and a tiny bit of peppermint oil. Garnished with a spring of mint and a lime slice. OMG and don't drink it too fast...I got two or three brain freezes before I slowed down! LOL
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Cajun Crabmeat Au Gratin

Reviewed: Dec. 28, 2012
I followed your recipe except I omitted the salt because the Tony Chachere is pretty much all the salt I want, used a finely chopped jalapeño and rice flour. It just came out of the oven, the wait is over.... and WOW!!! Merçi! Fantastique! This would make a great stuffing for merlitons, too.
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