chickremedy Recipe Reviews (Pg. 1) - Allrecipes.com (18906481)

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Cape Breton Blueberry Grunt

Reviewed: Nov. 12, 2009
Over on the mainland, we don't bake blueberry grunt. We throw the dough into a pot with the blueberries boiling in sugar. Then you get dumplings and blueberry sauce - Blueberry Grunt. BUT, I like this recipe better! Shhhh, don't tell my mother or grandmother.
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Quinoa Tabbouleh

Reviewed: Nov. 12, 2009
This recipe is one of my favourites! I usually add more parsley so that it is more like the stuff the local Mid-East food mart sells, but otherwise, this is delicious!
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1 user found this review helpful

Cabbage Rolls II

Reviewed: Nov. 12, 2009
Yummy!
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Moussaka

Reviewed: Nov. 12, 2009
Absolutely delicious! This recipe is the right balance of authenticity and simplicity (or as simple as Moussaka can be haha).
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Tuna Noodle Casserole from Scratch

Reviewed: Nov. 12, 2009
Glad to find a recipe for tuna casserole that used a roux instead of mushroom soup. Great as leftovers too!
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Spiced Pot Roast

Reviewed: Nov. 12, 2009
Fantastic! Pot Roast can be so boring, but not with this recipe. My husband loves Indian cuisine and raved over this recipe. Loved the smell of it cooking! The gravy was delicious too!
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Waffles I

Reviewed: Nov. 12, 2009
Great recipe! Delicious!
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Curried Leek Soup

Reviewed: Nov. 12, 2009
I often end up with leeks because we get a fruit and veggie delivery box. At first I didn't even know what they were (I'm young haha), and so did not have any recipes to use them in. I am thrilled to have found this recipe. It is delicious and I make it often. I don't have granules (don't know what they are either haha) but I just add salt to taste at the end. Delicious! Thank you!
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Carrot Chile and Cilantro Soup

Reviewed: Nov. 9, 2009
I make this soup all the time, especially when I have a lot of carrots. However, I LOVE cilantro and think the taste is wasted when you use it at the beginning of the recipe. I use 1 tbsp of dried cilantro instead, and then add the fresh cilantro at the end before I blend. Then you can actually taste it! I also like to add a bit of milk at the end to make it a bit more creamy. Regardless, this soup is a staple recipe in our house!
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Frosted Nutmeg Logs

Reviewed: Dec. 18, 2008
These taste delicious! Next time I will probably use a cookie cutter just to make them prettier instead of making logs. I took one star off because, as other reviewers wrote, without the the icing the cookie is a bit bland. But with the icing, I call them Yummy Eggnog cookies! Also, the cookies were done in 10 mins in my oven, so keep an eye on them.
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Injera

Reviewed: Apr. 10, 2008
I followed this recipe to a tee (I had to guess that step 1 meant to mix yeast in 1/4 cup of millet, add 1/4 cup of warm water, and let sit for 10 mins). I wanted to make a couple breads that night so I took about 3 cups of the batter out and added an egg, about 1/2 tsp baking soda and 1/2 cup of spelt flour (maybe a bit more). I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. I left the rest of the batter to sit for 24 hours. When I tried to cook the rest of it the following night, it just did not work and the taste was awful. Again I added 2 eggs and about 2 cups of spelt flour and this thickened up the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). Even after all this, I still did not really like the taste, but my boyfriend did. My advice: If you try this recipe and get the same results that I did, try adding some flour and eggs to the batter so that you don’t have to waste it. I also recommend halving the recipe, since, after adding the flour and eggs, it made at least 10 large breads.
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