SMPARSONS Recipe Reviews (Pg. 1) - Allrecipes.com (18739436)

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Sri Lankan Potato Curry

Reviewed: Apr. 5, 2005
Delicious. I have been using something very similar as a filling for Dosas for years. dry roasting the spices takes a couple of times to get it down..particularly if you don't have access to fresher ingredients. A couple of things to consider are obviously if you have an indian market in your community, they will almost always have their own fresh made curry powders and if you explain what you want (using Steve's ingredients) it's like they will have it, or something similar. Most supermarkets now have pre-made indian spices like Garam Masala (which adds things like Cardamom, Cloves, Nutmeg)...which is not the same, but also a nice flavour. In both cases you can dry roast the powder, of add some of the gee to make a paste and then heat that until it starts to get aromatic - but if so you must use ghee as you may not notice if you use regular butter and it starts to burn..Ghee has a higher smoke point. NEVER, EVER USE THE MASS MARKET DREAD YELLOW POWDER THEY CALL CURRY POWDER!!!!! It's an abomination and the reason why so many people hate curries, they think it is that and it is NOT!!! In India (and Sri Lanka as well as other communtiies that share the ethnic and culinary background), almsot every family has their won curry recipe that is handed down for generations and has it's own special proportions and mix of spices. I had Tamil friends in Malaysia whose grandmother shared her 'formula' with me...it was a great sign of acceptance.
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14 users found this review helpful

Grandma's Gnocchi

Reviewed: Apr. 5, 2005
Very nice, I recommend letting them sit for a 1/2 hour under a damp towel or in the fridge so the flour develops a little bit. They can get a bit gluey otherwise. I also added the traditional ridges to these by rolling them over the back of the tines of a fork. Theoretically holds the sauce a bit better... try this just with butter and sage too, delicious.
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110 users found this review helpful

Beignets

Reviewed: Feb. 9, 2005
NICE! One of the nicest and easiest sweet donut recipes I have seen.... I understand that if you have these with chicory coffee the calories and fat don't count (at least that's what I tell myself)....this will be a weekend tradition even if we just make a small batch and have no company.
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1 user found this review helpful

Pasta Fagioli II

Reviewed: Jan. 13, 2005
this is really watery, you'd have to puree some beans to get any thickness to it. The flavour is really like canned soup with garlic (and I love garlic).
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13 users found this review helpful

Melanie's Garden-Tomato Soup

Reviewed: Jan. 13, 2005
Nice and easy - some wine or veggie stock would make a nice substitute for the water. I might puree half, just because the texture is nice. If you are feeling the lack of sugar, just be aware that tomatoes differ in acidity and canned tomatoes often have things in to try to keep the 'brightness' of the tomatoes over time. Taste the soup early so you can adjust the sugar. Broth or wine will help this a lot (wine is acidic too, but it chemically interacts with tomatoes to release a whole set of flavours that just sit there and do nothing. Another trick with this - and all tomato sauces is to add the paste in at the beginnign and let it do the Maillard thing..essentially caramelizing a bit, just let it darken. then the tomatoes for a minute (stir, the paste and garlic would burn otherwise) and then the water and such. You probably won't need any sugar.
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Beer Battered Chicken

Reviewed: Jan. 13, 2005
Very good. Customizable easy and delish. Notes on batter frying. let the flour rest in the batter at least 20 minutes in the fridge. Half the comments about bland and floury probably are eliminated by letting it rest - almost any time you add a fat or liquid to flour you want to let it set. (and baking powder, not Soda - PLEASE) MAKER SURE to get the excess batter off, let it drain, shake it...whatever. Batter is not like flour-egg-flour. It'll be too much if you just batter it and drop it into the fryer. If you want season either season the batter (not the dredging flour) or sprinkle you Paul Prudhomme or what have you IMMEDIATELY after it comes out of the oil and no one will say bland again (that way you can also season separately for kids and adults). I used thighs because chix breats have no flavour and it worked fine. If the chicken isn't cooking, wrap it in foil and bake for 5-10 minutes...it'll be just fine. Great and easy recipe for batter fried that can be changed for your taste
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327 users found this review helpful

Best Potatoes Ever!

Reviewed: Jan. 12, 2005
I couldn't find amchoor - I don't have a lot of south asian markets here. I mottied the chiles and served with lemon pickle (not everyone's cup of tea I know!!!), and it was very nice. I added some turmeric for colour and my guest (who declined the lemon pickle) was very happy. I serbed it with shaag paneer and garlic parathas (I cheated on these and picked them up from my local Indian restaurant). This would make an excellent stuffing for a Dosa with some sambal, mint or onion chutney as condiment. Next time and it will be soon.
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One Skillet Corned Beef Hash

Reviewed: Jan. 12, 2005
Hash was originally a way to use up leftovers and although this recipe is nice (a bit plain) probably best to keep it that way. In a lot of places hash is vinegary - just like barbeque..probably originally the vinegar was, like bbq sauce and hot sauce a way to preserve meat or sometimes make less fresh meat palatable. It's an acquired taste so rather than worry about cooking it off, just moderate the amount to your own taste. Obviously how long you have to cook the potato depends on how small the slice or dice. Although I'd use left over corned beef or chopped up roast beef. Almost any relatively finely chopped lean meat will work well (fatty meats will make it a mess). A cheap round steak finely chopped would work really well as would a prok chop with the fat trimmed. Heck, turkwy makes a fine hash too. I like this recipe becasue you can modify it to what you have on hand and to suit your own tastes.
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139 users found this review helpful

Spam and Cheese Casserole

Reviewed: Jan. 12, 2005
You'd have to really, really, really like spam to like this. And even so it seems like a fair amount of work to put in for the flavour payoff. You could do this with ham and potatos and it'd taste better and be cheaper (Spam is NOT cheap).
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9 users found this review helpful

Greek-Style Beef and Cheese Ravioli

Reviewed: Jan. 11, 2005
Merely OK - you'll have to be careful of the ravioli because if you actually did do it this way it would fall apart, which is not the point here I think. In fact if it is fresh ravioli (i.e. refrigerated and not frozen, probably better to just toss it in the meat mixture WITHOUT STIRRING more than is abolsutely necessary for 5 minute at the end. julienning the spinach will also greatly improve the appearance and results as will not over cooking it - it the last instant just enought to heat it through.
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Essence of Bread

Reviewed: Jan. 11, 2005
Nice and easy - I'll use this all the time for everyday bread. If it is too yeasty for your taste, try proofing the yeast with a small amount of the water and adding a little bit of honey. The problem (if it was sticky) was probably not the yeast but the moisture content. Just add a bit of flour in and it'll come together just fine. Obviously using bread flour is important since AP really won't work here. A little butter or egg wash over the top might help the appearance a bit.
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21 users found this review helpful

Olive Puffs

Reviewed: Jan. 11, 2005
Nice an easy - if you have small kids maybe slice the puff pastry for them since if you don't use a sharp knife you can crimp the edges of the pastry and it won't puff as nicely. Easy and delish. good one Syd
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2 users found this review helpful

Coleslaw

Reviewed: Jan. 7, 2005
Perfect and easy - I try to avoid demon refined sugar so I'll skip the sugar, use half the oil and use sweet red onions to give a bit of sweetness back. If Balsamic didn't ruin the aestehtic I'd use that instead of regular vinegar...the tarragon idea was great!
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3 users found this review helpful

Ground Beef Snack Quiches

Reviewed: Jan. 7, 2005
These are not quiches by any stretch of the imagination - but that wouldn't matter if they weren't so hard to make and so expensive and so unusual in their flavour and consistency - ground beef really doesn't like to be prepared this way - even really good meat becomes unpleasanty chewey - and the garlic powder thing needs to either be lost or reinforced that it should be garlic powder and not garlic salt....The former will pleasantly flavourless (since it's porbably been sitting in the pantry for six years) but won't affect the cooking, while the latter will draw every single bit of the juices out of the meat and into the fat and render the whole meat into grainy little pieces.
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Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Jan. 7, 2005
not really spicey at all - but a nice recipe. I brown the beef after dredging in a bit of flour, keeps the meat from becoming too rubbery but I like it! Some scallions when serving next time would be great.
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2 users found this review helpful

Chickpea Curry

Reviewed: Jan. 6, 2005
Delicious - I'd have a couple of suggestions for some other reviewers. If this tastes bland or you feel it needs 4x the spices, you probably are using jarred spices that have been sitting in your cabinet since the Truman administration. I think by and large crushing cinnamon sticks is a risky proposition - most cinnamon sticks in the US are for dipping in punch or decoration for some coffee drink - they are usually just awful. Ground coinnamon isn't perfect but a teaspoon will more than do. I have been cooking from scratch for 20 years and have NEVER seen a fresh chickpea at any market. I assume that this reviewer meant canned as opposed to dry...I hope. I never add the canned liquid from beans, it has some starch, but a quick blend with the immersion blender or mashing some of the garbanzo's against the side of the pan with a fork will thicken it up nicely and you don't risk the tinny flavour of the canned liquid....obviously add as much or as little liquid as you prefer.
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Steak Pie

Reviewed: Jan. 6, 2005
As my friend who runs an inn in edinburgh would say...easy peasy.. I'd loos the mushroom gravy mix and instead fry the onions and then add the beef after rolling the bits in flour and salt and peppering. If you want the mushroom flavour......add some mushrooms? I'd add other veggies too, but that's personal preference.
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112 users found this review helpful

Green Chile Stew

Reviewed: Jan. 1, 2005
When I was in college we would have called this 'stuff and glop' which is not an insult - we'd take some ground beef and throw in a can of this or that and enough spice to kill the bad taste, This recipe is like that except it is well seasoned and thought out. Cheap easy and delish, thanks 2sider! I might substitute some short pasta for the potatoes and use some tomato paste in with the meat at the start to give it a bit more depth, but it's good as is.
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8 users found this review helpful

Primo Spaghetti Sauce

Reviewed: Dec. 30, 2004
oddly sweet and a muddy flavour from the spice mixture fighting with itself. Hard to imagine that crushed tomatoes, garlic, basil. black pepper and bit of red wine isn't going to be a much happier combination - if necessary do some mushrooms and onions in a bit of olive oil (boiling them in wine is going to make them slimey) if that's what you'd like and a touch of oregano.
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Eggless Pasta

Reviewed: Dec. 29, 2004
Adding a bit or olive oil helps - and for those who feel that this doesn't have enough flavour, adding some herbs of your choice helps (reconstitute dry basil in the warm water for example). Many parts of italy never use eggs for their pasta, and you can also use this method with potatoes and flour to make Gnocchi or Spaetzle of a sort... It's good.
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157 users found this review helpful

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