Tracy Quigley Bailif Recipe Reviews (Pg. 1) - (19188018)

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Tracy Quigley Bailif



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Authentic Middle Eastern Hummus (Chummus)

Reviewed: Jul. 24, 2014
THANK YOU for providing an authentic hummus recipe that does not used canned beans! I thought I would have to look elsewhere for a good recipe since it seemed that every one on this site was using canned chickpeas. This is a delicious hummus as written but can absolutely be adjusted with whatever spices/ingredients you wish to add to make it your own. Bravo!
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Curry Fish and Rice

Reviewed: May 18, 2014
Really great recipe! I followed it more closely than I normally do with recipes, but I did make a couple of minor adjustments...I more than doubled the amount of (spicy) curry powder because we like strong flavors, substituted extra virgin olive oil for the butter (next time I might try coconut oil instead to add a hint of sweetness), and I cooked the rice and pea mixture on the stovetop and broiled the tilapia fillets with the almonds on the top rack of my oven. Other than that I followed it exactly and was extremely happy with how it turned out...even my picky(ish) seven year old ate a whole plate of it!
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Crab Stuffed Mushrooms

Reviewed: Dec. 30, 2012
I really liked this recipe, the only things I changed were to omit the green onions and add the stems to the time I will add some salt as well. Overall a really good, easy recipe that I will definitely use again. I will add that the nutrition data is off on this recipe, way less calories than 167 per serving.
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Banana Sour Cream Bread

Reviewed: Mar. 28, 2012
I make this recipe every time I have overripe bananas and everyone in my house LOVES it!!! I follow the recipe exactly except I omit the walnuts (just don't care for nutty bread) and bake it at a lower temp for longer in two loaf pans instead of four. Highly recommend this recipe.
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Photo by Tracy Quigley Bailif

Spinach-Stuffed Flounder with Mushrooms and Feta

Reviewed: Feb. 17, 2012
Really loved this dish, even my picky husband had to admit it was pretty good. I used a lot more cheese and sauteed some minced garlic with the mushrooms. I also salted and peppered the spinach when I added it to the pan and salted and peppered the raw fillets. After stuffing the fillets I cooked them on a baking sheet sprayed with cooking spray without covering with tin foil at the recommended time and temperature, and they were not the least bit mushy. Absolutely delicious, thank you for this awesome recipe!
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