Bio1uminescence Recipe Reviews (Pg. 1) - Allrecipes.com (188338168)

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Upside Down

Reviewed: Feb. 3, 2014
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.
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Thai Spicy Basil Chicken Fried Rice

Reviewed: Jul. 12, 2013
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.
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Chantal's New York Cheesecake

Reviewed: Jun. 20, 2013
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.
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Jun. 20, 2013
Very yummy. I might increase the spices next time, but otherwise super good. I liked that the recipe makes a lot of stew because I can freeze most of it for nights when I'm feeling lazy.
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Vegetarian Bibimbap

Reviewed: Jun. 20, 2013
Easy, healthy, and delicious! I've always been a big bibimbap fan, and this is a good recipe to use as a base. I didn't cook the rice the way instructed in the recipe, but I've always used plain old cooked rice as the base for bibimbap and it was still very tasty.
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Mom's Pie Crust

Reviewed: Jun. 11, 2013
Great pie crust. This is my go-to recipe. If making a more savory pie (I am fond of meat pies) I'd suggest omitting the sugar.
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Essanaye's Sesame Beef Stir Fry

Reviewed: Jun. 11, 2013
This is really good. I'm a rather difficult person to "wow" so I'm giving this recipe 4 stars. As the recipe is written it's a little too sweet for my tastes, but overall I'd say it's definitely a nice, easy dinner and very tasty.
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Spanakopita II

Reviewed: May 2, 2013
Great recipe. This is definitely my go-to dish for pot lucks and parties. I always add a bit more dill, because I really like dill. I also make it in a big pan rather that individual servings. As long as you thoroughly coat both sides of each sheet of dough with butter it comes out great!
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