pennema1 Profile - Allrecipes.com (19394795)

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pennema1


pennema1
 
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Member Since: Jul. 2011
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  • Moussaka
  • Moussaka  
    By: PEGGY AYSCUE
  • Kitchen Approved
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Recipe Reviews 4 reviews
Curried Coconut Chicken
This was really excellent. Based on other reviews (and the advice of an Indian friend), I did prepare the curry by cooking it in the oil alone for about 5-7 minutes, then added onion and garlic and cooked until translucent (about 10 minutes). Then the stewed tomatoes for about 2 minutes, THEN added the chicken and cooked until juices run clear. Because we are trying to only get carbs through veges, I added 1 coarsely chopped red and green pepper, about 1.5 cups of whole baby carrots, and about 2 cups of frozen mixed veges. Instead of rice, I poured finished mixture over steamed broccoli florets - no rice whatsoever. It. Was. AWESOME!! REALLY, REALLY DELICIOUS! This will definitely become a staple in our low-carb household!!

2 users found this review helpful
Reviewed On: Oct. 1, 2012
Roasted and Curried Butternut Squash Soup
WOW this soup is delicious!! The roasted veges make all the difference. I did the garlic in a roaster with a slight drizzle of olive oil (don't know if that affects the taste at all - probably not), and because I am low-carb but not low-fat, I used about 3/4 bar of philly cream cheese instead of yogurt. My VERY picky 8 year old couldn't get enough of this soup!!! First time eating it, and already a family favorite!

2 users found this review helpful
Reviewed On: Sep. 29, 2012
Red, White and Blue Strawberry Shortcake
Really pretty cake! I used a German Choc box cake, and the COOL WHIPPED FROSTING from this site. I took other's advice and made a layer cake, using the cool whipped frosting (doubled the recipe) and put strawberries and blueberries in the middle layer. I used French Vanilla pudding with the frosting - DUH, forgot that pudding was yellow, so we had a yellow, red, and blue cake. :D Yummy and fun, nothing fancy. Will definitely make again!

1 user found this review helpful
Reviewed On: Jul. 6, 2012
 
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