The Spicelands Recipe Reviews (Pg. 1) - Allrecipes.com (1907395)

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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Oct. 11, 2012
Almost perfect. I had to add a cup of milk to get it to the right consistency, and I added 1/2 cup of finely ground cashews to give it that luxurious richness. This is my new go-to recipe!
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6 users found this review helpful

Chococonut Chip Cookies

Reviewed: Jan. 27, 2012
These cookies are very good. Unfortunately, you can't really taste the coconut. If I make these again, I will increase the coconut by at least 50% and add coconut extract.
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2 users found this review helpful

Mexican Rice II

Reviewed: Jan. 27, 2012
Perfect!
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 18, 2011
Five stars as-is. No modifications necessary!
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1 user found this review helpful

Roomali Roti

Reviewed: Nov. 17, 2011
Wonderful! Fry in ghee and serve with curry. Make your own ghee by simmering organic unsalted butter until it quiets (no water boiling out) and milk solids fry golden brown. Strain through a cheesecloth and store in a plastic container in the fridge for up to a year.
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7 users found this review helpful

The Best Ever Chicken Nuggets

Reviewed: Nov. 17, 2011
Wonderful. The dry-wet-dry coating process makes all the difference. I always leave out the black pepper, because I don't like it, and I add a tablespoon of sugar to the dry breading ingredients which is closer to Chick-Fil-A's recipe.
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5 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Nov. 17, 2011
Perfect!
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Sep. 10, 2011
Excellent! So easy. The 30 minute refrigeration period is not necessary when the shrimp are already cold. I used a thermometer and monitored my oil temperature throughout the frying process. I found that the oil temperature didn't matter that much. I cooked one batch too hotly for less time and another too coolly for more time, and both batches turned out equally delicious. I'm adding this to my permanent collection!
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5 users found this review helpful

Fudgy Buttons

Reviewed: Mar. 14, 2011
It was delicious, after I changed the recipe. I measured the ingredients meticulously and replayed the process in my head a dozen times after I ended up with a very well blended bowl of dry crumbles. I added another half tablespoon of butter and tripled the milk content and finally got something I could press into a solid form and cut with a knife. We ate the whole batch in one night though. I will be making my functional version again.
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2 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Sep. 7, 2010
Cooked long and tender. The meat was so tender that I had an immediate association with a pot roast yet the flavor was completely and uniquely that of pepper steak.
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2 users found this review helpful

Chicken Stir-Fry

Reviewed: Oct. 11, 2009
This is not a 5-star recipe as is, but you can make it one by changing a few things. First, ditch the powdered spices in favor of fresh garlic and ginger. Also, add a teaspoon or two of brown sugar and a teaspoon of rice vinegar to the soy sauce/spice marinade. Next, save the corn starch for use with the chicken broth. Lastly, ditch the water and bouillon for real chicken broth. Throw in some fresh diced cayenne peppers with the veggies, and now you've got a 5-star recipe.
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35 users found this review helpful

Indonesian Spiced Rice

Reviewed: Mar. 16, 2007
I modified this recipe to more closely match rice I had at an Iraqi restaurant by eliminating the tumeric, adding more cinnamon, and adding about a tablespoon of sugar. Wonderful!
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4 users found this review helpful

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