PAZLA Recipe Reviews (Pg. 1) - Allrecipes.com (18795539)

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Chicken Makhani (Indian Butter Chicken)

Reviewed: Mar. 25, 2015
Followed suggestions and made a couple of substitutions based on what was on hand. Used tomato paste (2-3 tb), 1/4 cup of ground cashews in lieu of corn starch, added about 1/4-1/2 tsp ground coriander. And used fat free greek yogurt. Also just used mincend garlic (2 cloves) and about an inch of grated ginger instead of the ginger/garlic paste. When I tasted the sauce at first, it didn't seem very flavorful, but somehow, by the time it was mixed with the chicken and done simmering, it had turned into an amazing combination of flavors...very close to the familiar restaurant taste.
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1 user found this review helpful

Thai Green Curry Chicken

Reviewed: Feb. 17, 2015
This recipe is great! I added some veggies (carrots and kale). Based on one review recommending not using soy sauce, I planned on omitting it. In the first step, I salted the chicken instead. However, at the end, the sauce was still missing something, so I ended up adding about 1 tsp of soy sauce anyway. Even after that, it seemed to still be missing something, so I ended up adding a couple of squeezes (~2 wedges) of some fresh lime juice and it worked like a charm. I've tried several green curry dishes in the past and this is by far the best one I've tried.
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3 users found this review helpful

Mennonite Cabbage Potato Kielbasa Bake

Reviewed: Nov. 11, 2013
Really great, easy dish to make. I was a little concerned that it wouldn't be flavorful because there wasn't a lot of seasoning in the recipe, but the kielbasa really flavors the whole dish. It's simple and delicious. The only modification I made (due to lack of bread in the house) was omitting the bread, and adding buttered breadcrumbs on top. I also had a problem with the potatoes not being cooked after 45 minutes, but another 10 minutes with foil on did the trick (as another reviewer suggested). I didn't even need to add any extra broth. Next time, I'll try cooking lasagna style...covered in foil for the first 30 minutes, and uncovered for the last 15 to crisp it up.
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2 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 23, 2012
I've made this several times and they are always a hit. I often use white chocolate chips instead of chocolate chocolate just for variety.
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0 users found this review helpful

Caramel Frosting IV

Reviewed: Jul. 14, 2012
Had a request from a friend for yellow cake (used David's yellow cake) and caramel frosting. Was deliciously caramel. Definitely for a sweet tooth! I know this is odd, but the recipe paired very well with beer (yuengling)...give it a try!
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1 user found this review helpful

David's Yellow Cake

Reviewed: Jul. 14, 2012
Followed the recipe exactly to make cupcakes. It made about 18 cupcakes. Although, I have a bad habit of overfilling cupcake tins, so it could probably stretch to more. They came out beautifully. This recipe was super buttery - so if you like butter, you'll like this cake!
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0 users found this review helpful

Maple Salmon

Reviewed: May 3, 2012
Good, but very sweet (as one might expect from a maple recipe). I baked in foil, then broiled, as suggested in the other comments.
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Apr. 18, 2012
Delicious. It was okay the first night, but the second night...wow. Awesome. It definitely helps to let the flavors marry overnight in the fridge. The only substitutions I made were out of necessity. I used muir glen fire-roasted tomatoes instead of fresh. I also used dry basil instead of fresh basil. I'm pretty sure if I had used fresh the recipe would have been even more awesome, but it still tasted good with the dry herbs.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 16, 2011
Just the way I enjoy cornbread - sweet and moist. And it's really fast to whip up a batch. I've made it with real buttermilk, but have also used buttermilk substitutes in a pinch (1% milk mixed with 1 3/4 tablespoons of cream of tartar, which didn't sour enough, so I added about 1/8 cup yogurt). The substitute worked just as well if you don't have buttermilk on hand.
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1 user found this review helpful

Fresh Rhubarb Pie

Reviewed: Jun. 28, 2011
Didn't change a thing!
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1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 21, 2010
Excellent...it turned out I only had about half the oats called for on hand, but it still turned out tasty.
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3 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: Jul. 9, 2010
Like the other users, I didn't include the extra beans...turned out awesome
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2 users found this review helpful

Black Beans and Rice

Reviewed: Apr. 19, 2010
Something was missing...the flavor was really flat. I can't quite put my finger on it. I did add salt afterwords and that helped a bit, I wonder if adding it sooner would have helped more. One thing I changed...I put the seasons in right after the onions cooked. Should bring out the flavor more (even though it didn't)
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1 user found this review helpful

Mini Pumpkin Whoopie Pies

Reviewed: Feb. 24, 2010
Great recipe...I brought them to a party and they got rave reviews. I did make a couple of substitutions: used 3/4 cup brown sugar and 3/4 white sugar, added some ground cloves to the mix. For the icing, as suggested I cut back on the butter and added a little more cream cheese. I also had trouble getting the batter into circles...I tried 2 methods - free-form on a cookie sheet and a tablespoon or so in a muffin tin. The cakes rose a little too high in the muffin tin. I want to try a pastry bag next to try and form them better.
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20 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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