Nadia Howe Profile - Allrecipes.com (19718020)

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Nadia Howe


Nadia Howe
 
Home Town: Sarasota, Florida, USA
Living In: Jacksonville, Florida, USA
Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Indian, Italian, Southern, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Photography, Reading Books, Music
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Recipe Reviews 3 reviews
Chicken Stew With Coconut Milk
I love flavors that resemble those from the Philippines and India, and this was really delicious. It was so easy to make, even on the stove. I browned the chicken in olive oil with some seasoning, then took it out, and covered it. The I put all of the vegetables (potatoes with the peel on, carrots, the whole can of diced tomatoes, onion, garlic, and corn) in the pot with the curry and cumin (I put a lot more than what the recipe called for because I love those spices), and added a dash of ginger. I cooked those until they began to soften, then returned the chicken to the pot, added the chicken broth and coconut milk, and then frozen peas and let it simmer for about 30-45 minutes. It turned out so good, and my fiance, who usually doesn't like curry, loved it!

2 users found this review helpful
Reviewed On: Aug. 3, 2012
Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever
These were so yummy! The brownie on the inside was a bit too gooey, but still delicious nonetheless. I love raspberry and chocolate, so I did add some raspberry syrup to the brownie batter and it produced the best teasing taste of chocolate-covered raspberries after baking, and was even more complimented with a fresh raspberry added on top of the icing.

2 users found this review helpful
Reviewed On: Aug. 13, 2011
Boilermaker Tailgate Chili
This recipe was excellent! I made it for my boyfriend and his friends, all of whom are navy sailors with hearty good ol' boy appetites, and they devoured it and had second and third helpings. I did make a couple changes though. I added a bit more beer than was called for, made the amount of sausage equal to that of the beef, omitted the celery, and used only the green bell pepper because the red at the time was pricey. This recipe really hit the spot and is definitely a keeper :)

1 user found this review helpful
Reviewed On: Aug. 13, 2011
 
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