Brian Lee Recipe Reviews (Pg. 1) - Allrecipes.com (1983448)

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Brian Lee

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Tomato Curry Chicken

Reviewed: Feb. 18, 2004
Quick, easy and delicious. I'll probably make twice the sauce next time, and save the half that I don't use on the chicken for rice - it's really tasty!
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Chicken Fiesta Salad

Reviewed: Aug. 13, 2003
The mix of beans, chicken, corn, and salsa was great -- super-tasty and easy to make... although I still haven't decided if I like it over cold lettuce, it's certainly worth making again -- with or without the salad greens.
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4 users found this review helpful

Red Bean Salad with Feta and Peppers

Reviewed: Jul. 29, 2003
I didn't measure anything, and I'm sure my proportions were way off... but in spirit, it was still the same salad. Very simple, quick, and extremely tasty!
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1 user found this review helpful

American Lasagna

Reviewed: Jul. 24, 2003
Very good, proportions are right, and there are no surprises - tastes just as a lasagna should. You should note, however, that the prep time can be a bit longer than 30 mins...
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Indian Dahl with Spinach

Reviewed: Jul. 13, 2003
Pretty bland and tasteless. I doubled the amount of (most of) the spices, as was recommended, and I wasn't very impressed.
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Chickpea Curry

Reviewed: Jul. 9, 2003
Amazing! The two whole onions may look like a lot, but when everything is added, you can't even notice them. Also, when crushing the cinamon sticks, I recommend you crush them *really* well - the pieces don't soften very much, so the smaller, the better.
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Chicken Salad Al La Barbara

Reviewed: Jun. 13, 2003
Mmmm... even better than I was expecting. This really is a great dish to have on a hot day! Don't skimp out on any of the fruit, because they work well together and nothing tastes out of place.
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2 users found this review helpful

Pollo Fajitas

Reviewed: Jun. 10, 2003
Simple, quick, and tasty. Nothing overly 'special', but it'll definitely become my standard fajita marinade. Also, I used red wine vinegar, and it tasted fine.
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Vegan Black Bean Soup

Reviewed: Jun. 10, 2003
The soup was great - I divided it up and froze it for take-to-work suppers. The amount of chili powder was not too much (in my opinion), but of course, it's all a matter of taste. It's very, very quick to make, and I'll certainly use this one again - making only one change: adding some rice to thicken it up.
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Caramelized-Onion, Spinach, and Bacon Quiche

Reviewed: May 30, 2003
Excellent quiche, and really easy to make. Be sure not to skimp out on any of the onions - the flavour is wonderful! The pizza crust, while unbeatable for efficiency, doesn't really have the right consistency or texture for a quiche crust. If you have the time, use another recipe for the crust. If not, it's really not all that terrible. It's my only complaint!
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Easiest Teriyaki Marinade Ever

Reviewed: Feb. 10, 2003
As with most of the other reviewers, I substitued the cinnamon for ginger. With that chance, it was fantastic - I used it for salmon, and dumped the rest over my rice. It works on anything!
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Black Bean and Couscous Salad

Reviewed: Feb. 10, 2003
I only used half the onions, two-thirds of the beans, and no vinegar -- not because I chose to, but because that's all I had -- and it still turned out wonderfully! It's very colourful, tasty, and works just great as a snack or part of a meal, as far as I'm concerned. Best of all, it takes almost no time at all to make.
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Best Marinara Sauce Yet

Reviewed: Jan. 29, 2003
Pretty good sauce, especially after a few days in the fridge. I made it as is, although I can see why a few suggested adding sugar - it all depends on your taste, however. While not the very best sauce I've ever had, it's worth making, even if you're short of time - it's pretty quick, which is always nice!
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Beef Samosas

Reviewed: Jan. 29, 2003
This is the only Samosa recipe I've ever tried, and I wouldn't hesitate to use it again. One worthy note is that I used ground chicken, instead of beef, and no one noticed the difference. I also used egg roll wrappers (right next to the philo dough at the grocery store) to wrap the samosas, and then baked them at 350-ish until they were browned and crispy. They take a good while to make, but not very long to eat... they're really, really good!
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Baked Salmon II

Reviewed: Jan. 29, 2003
Simple, quick, and very good - there is no reason whatsoever for you to avoid this recipe!
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