Alisha Recipe Reviews (Pg. 1) - (18936301)

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Jamie's Minestrone

Reviewed: Apr. 13, 2006
This is a very good soup FULL of veggies. I only had 3 stalks of celery, 3 carrots and no green beans but it was still so full of vegetables. I used a full quart of vegetable stalk instead of 2 cups stalk 2 cups water. Added stewed tomatoes because I prefer them. And of course more garlic and a little more basil, SO GOOD.
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Mid-Summer Italian Bread Salad

Reviewed: Apr. 13, 2006
This is a great salad even for those of us who don't like tomatoes or onions. I doubled the tomatoes, cucumbers, olive oil, vinegar, garlic (even though its raw), added some lemon zest (Just got a micro-plain!), and a little lemon juice but didn't use all the onion called for. Also added some mozzarella. Even without these changes a very good salad, but gave it a 4 because to make it better I changed so much. I also toasted the bread cubes in the oven for 10 min or so at 400, corners just turned slightly golden. I let the basil, garlic, onions, tomatoes, cucumbers, vinegar, lemon zest and juice, and olive oil sit for a while to meld then poured over bread after about 1ish hour. (To make it easier I put the basil, onion, garlic, and oil into a food processor)
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Instant Russian Tea

Reviewed: Mar. 13, 2006
My family makes this every holiday and then mom sometimes surprises me with it. I LOVE IT. This recipe might need a little tweeking as others say but if you are like me and drink the Arnald Palmers (ice tea and lemon-aid)when you're out then this is such a treat! Be careful with moisture because it will clump up super easy.
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8 users found this review helpful

Tom Yum Koong Soup

Reviewed: Feb. 26, 2006
I love Tom Yum soup but not as much as the BF does. So this has been a fun adventure. The only reason I don't give this 5 stars is I have made it 3 times and it still doesn't taste like my fav. restaurant’s. I'm getting closer. The first time we simply couldn't find some of the ingredients. The kaffir lime leaves, galangal, chile padi (bird's eye chiles), and chile PASTE were so hard to find. And unlike what some reviewers have said and other places online the kaffir leaves make a difference, the zest isn't quite the same. The opposite is true with galangal I read everywhere that it had a truly unique flavor you can't quite get from anything else. What a headache. Its literally Thai ginger. A few tips. 4 chiles are too much, and I LOVE spicy food (then again I cut mine in half). DO NOT TRY TO FIND THESE AT YOUR LOCAL ALL IN ONE FOOD STORE GO TO AN ASIAN MARKET THE FIRST TIME.
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48 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Feb. 21, 2006
So good! I like spicy food alot but was worried about the spiciness of this dish with everything but it was smooth, as someone else said. I made all 8 servings because I forgot to change the servings but more for later! I also only used one bag of vegi crumbles (which by it's self was really enough) then added smoked tofu per the boyfriends request and fresh corn instead of canned. SOOO GOOD!
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4 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Jan. 24, 2006
This soup was good but not great. I was hoping it would be like The Old Wives Tales (in Portland, Or) as one of the other reviews suggested, but it was too thin and missing something. I put in more Hungarian paprika, used mushroom stock and added some cornstarch but still not quite the same. I’ll probably make it again for the bf.
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Broccoli and Cheddar Soup

Reviewed: Jan. 22, 2006
I can't believe I hated cooked broccoli with cheese on as a kid. I made it mostly for the BF and it was so very good. We followed the recipe but used half the onion and instead of salt to taste I used garlic salt just 'cause we like garlic. Next time i'll add the broccoli closer to the end because I use fresh and like it a little crisper. ALSO I used vegi stock. And sometimes use mushroom stock and add mushrooms right before the broth to make it mushroom broccoli cheddar soup, the color is a little wierd but very good.
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