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Recipe Reviews 8 reviews
Upside Down
As written, I'd probably give this recipe 3 stars... I'm not sure. I followed the directions, however I made this change: I make curries a lot, and the idea of just adding curry powder/spices to water seemed like madness to me. I also wanted to double the spices, so I decided to split the difference. I put half of my spices into the beef/onion mixture when the beef was mostly cooked to fry the spices (the way I'm used to preparing curry spices), and I added half of the spices to the boiling water, as the recipe suggests. Basically I followed the recipe exactly, but fried another batch of the spices with the beef. I also stirred the rice around in the fried curry/onion/beef oils on gentle heat before adding the water. This came out deliciously! Oh, and be careful to set your heat fairly low during the rice-cooking part of the process (On my stove I set it at about 3.5/10). It will still simmer with lower heat, but if you don't put the heat pretty low and stir occasionally it will probably burn on the bottom.

1 user found this review helpful
Reviewed On: Feb. 3, 2014
Thai Spicy Basil Chicken Fried Rice
I made the recipe exactly as-is, except that I used baked tofu instead of chicken. It was super yummy! I have a couple of Thai basil plants and this is a great dish to make good use of them. Will definitely make again.

0 users found this review helpful
Reviewed On: Jul. 12, 2013
Chantal's New York Cheesecake
Super tasty cheesecake. I used this as the middle layer of a cake (sandwiched between to layers of chocolate cake) and everyone loved it. I would caution people to not add the flour at the same time as vanilla, as some others have done. I'm sure it's fine without the flour as well. I did bake it in a water bath because... well, it's a cheesecake. I didn't let it cool for quite as long as the recipe suggested (time constraints) but it was still excellent. No cracking, delicious and rich.

0 users found this review helpful
Reviewed On: Jun. 20, 2013

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