ameeadora06 Recipe Reviews (Pg. 1) - Allrecipes.com (19527409)

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Suki's Spinach and Feta Pasta

Reviewed: Jan. 28, 2014
I love a recipe that's straight to the point! That is, not a whole basket of ingredients and seasonings. It is what it is, and it's delicious. -I didn't have enough feta, so I added some diced up avocado to not miss out on a nice creamy texture, and always a spritz of lemon at the end for me to finish things up!
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Coconut Curry Tofu

Reviewed: Jan. 25, 2014
I wrapped the tofu in paper towels and sqeezed dry under cutting board for about 15 minutes, then baked my tofu pieces on each side at 400 degrees, until I reached the firmness I wanted. When all was said and done, I found that the sauce was bland. In a pinch, I grabbed the good ol' ketchup bottle and gave it a good squeeze, probably at least 2 tablespoons, mixed and found what I was looking for. Good base recipe to evolve your personal tweaking.
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Sloppy Sams

Reviewed: Jan. 24, 2014
I am finding that Lentils are a great place to start for being a new vegetarian. So versatile. I added some hot sauce for a bolder kick, and I also used a dash of Apple Cider Vinegar and a dash of Soy Sauce in place of the Worcestershire. I liked the flavor, but I can't say that I loved this recipe because it lacks any kind of texture. I would at least stir in some garbanzo beans, or put crunchy cabbage slaw on the top.
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Kung Pao Chicken

Reviewed: Jul. 10, 2012
I wouldn't change a thing! This is in my top five recipes!
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Curried Coconut Chicken

Reviewed: Jul. 2, 2012
This is BY FAR the best Curry Coconut Chicken recipe that I have ever made! I always add more curry and garlic than stated. I just wanted to add another raving review for this recipe that I've used over and over and over! So good every time!
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Chicken with Green Peppers in Black Bean Sauce

Reviewed: Apr. 5, 2012
I've wanted to use black bean sauce for quite some time now, so I decided to give it a try starting with this dish. Holy salt! I did read the reviews and didn't add any salt, and I used chicken broth instead of bullion and it was still WAY TO SALTY! In light, I was able to add about 3/4 cup of water and it ended up being right where it should be. Edible, but scary at first.
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