ValleyLily Profile - (19568854)

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Recipe Reviews 47 reviews
Tahini Chicken
This was surprisingly good! I altered it somewhat. I added a yellow bell pepper and an onion. Sauted them with the minced garlic and then added the water and the bouillon. Then I added the tahini, soy sauce, honey, garlic, sesame seeds, and pepper. I also added some cashew butter and thai chili paste which added a nice kick and enhanced the flavor of the sauce. I added the chicken and some froze broccoli florets last so that it would not be overcooked and it would take on flavor from the sauce. I did not add the flour at all because the sauce was already thick. In fact, I had to add some additional chicken stock to thin it out. Served it with rice. Overall, though, really great!

1 user found this review helpful
Reviewed On: Aug. 23, 2015
Stuffed Zucchini
This turned out great! Size of the zucchini doesn't matter, because you will have a lot more filling than you have zucchini. I just let excess filling fall to the bottom of the pan and bake with the rest of the zucchini. I used ground country pork and I was worried it wouldn't have enough flavor so I added fresh basil, oregano, and a red bell pepper. I added the scooped out zucchini to the pork and pepper in the pan. I made sure the majority of the pork was mostly cooked through before filling the scooped out zucchini. I found that the cooking time (45 minutes) was perfect for the zucchini as long as you scoop out ~70% of the filling. I served this with an orzo recipe. It was delicious! Will definitely make again!

0 users found this review helpful
Reviewed On: Aug. 22, 2015
Spicy Unstuffed Cabbage
I think its a great starting point, but in the end I had to make some changes to enhance the flavor. I did not have diced tomatoes or distilled vinegar, so I substituted with tomato sauce and apple cider vinegar. I also added 1 red pepper and did not use ground beef because I didn't think the recipe needed that much meat. The edit by the author to cook the dish in a dutch oven or in a pot on the stove is very important. My grocery store did not have a great variety of pork, but in retrospect if you have access to chorizo it might add to the flavor. I also supplemented the flavor by adding two bay leaves, about 3 teaspoons of ground sweet basil, and a small handful of cheddar cheese before serving. It does make a lot, but I am anticipating the left overs.

0 users found this review helpful
Reviewed On: Jul. 2, 2015

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