Dilum Recipe Reviews (Pg. 1) - Allrecipes.com (1946363)

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Persian Shish Kabob

Reviewed: Mar. 24, 2003
So *that's* how you marinate it! Second time around, I alternated cherry tomatoes and shallots between the pieces of meat. Getting the extra skewers lead -- counter-intuitively -- to a healthier meal. This is because a skewerful of meat is a deceptively large portion. The additions also improved the presentation and flavor. Next time, I will add some fresh green chilli peppers to the overnight marinade.
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22 users found this review helpful

Quick and Easy Indian-Style Okra

Reviewed: Mar. 24, 2003
I've made this several times without the asafoedita, and it's always tasted great.
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9 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Feb. 18, 2003
Also great with shallots in place of onions. I found that the oil used can be reduced without a loss in taste.
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3 users found this review helpful

Stir-Fry Pork with Ginger

Reviewed: Feb. 18, 2003
Great recipe. As with any dish that uses soy sauce, be careful about adding additional salt. With the soy I use, half the suggested salt was sufficient. Recommend making the rice very sticky, or having a more liquidy side curry. (Or you can bastardize the Chinese meal by incorporating some unsweetened yoghurt.)
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3 users found this review helpful

Mushroom Saute

Reviewed: Mar. 24, 2003
Great. Consider using only 2 8oz sliced 'shroom packets for the spice quantities listed.
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2 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Mar. 24, 2003
Halving the oil and butter didn't have too negative an impact on flavor. As other reviewers have already noted, adding additional liquid at the end to extract all the yummy flavor residue is good idea.
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1 user found this review helpful

Big Ed's Cajun Shrimp Soup

Reviewed: Oct. 28, 2003
This has a very nice base. I couldn't find tomato-vegetable juice, so I used a mix of spicy V8 juice and some canned diced tomatoes. Our supermarket doesn't carry good uncooked shrimp, so I also had to resort to the cooked variety. To be honest, I think the base would have been better WITHOUT the shrimp. Next time, I'm going to try clams or mussels instead. Thank you for the great recipe.
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Sea Bass Cuban Style

Reviewed: Mar. 24, 2003
Excellent sauce, but I found keeping the fish pieces whole challenging.
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