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Washington, DC
Reviewed Salsa Mexicana (Fresh Tomato and Chiles)
"Delicious! I didn't add jalapenos since I was going for fresh-tasting, not spicy. Only needed 1/2 t salt, definitely recommend using lime juice over vinegar!"
Jul 5, 2012 on Food.com
Reviewed Chinese Noodles & Zucchini
"Excellent base recipe! I thought I'd need to add sriracha from the get-go, but it's definitely delicious on its own."
Jun 9, 2012 on Food.com
Reviewed Indian Kadai Chicken
"dee-licious. I will admit that I was skeptical at first, because I'm so used to marinating the chicken first. Tasted even better the next day."
Aug 27, 2011 on Food.com
Reviewed Quick and Easy Dessert Sandwich
"Just what I was looking for. nom."
Jul 19, 2011 on Food.com
Reviewed Thai Chicken Fried Rice with Basil - Kao Pad Krapao
"Remarkably delicious - I made a few subs, but I found the key things were frying the garlic in oil, and the 1:1:1 ratio of soy sauce:fish sauce:sugar. (I was skeptical about adding so much sugar, but I'm glad I did.) I don't have fresh basil, so after a few secs of frying the garlic, I added a few dashes of dried basil to the oil as well. I used ..."
Jul 19, 2011 on Food.com
Reviewed Healthy Baked Corn Tortilla Chips (Homemade)
"So easy, so delicious.. so glad I never have to wait for tortilla chips to go on sale again!
I brushed the tortillas with olive oil before cutting them - and sprinkled a little salt. That's it!"
May 21, 2011 on Food.com
Reviewed Easy Authentic Guacamole
"This is definitely the good stuff. Made as directed, along with your tortilla chips - thank you so much for that recipe as well.
Unfortunately, I used this experience to learn the hazard of touching your eyes after mincing jalapenos. Never again. ><"
May 21, 2011 on Food.com
Reviewed Salsa De Cilantro - Pebre
"This tastes exactly like the pebre I had so often in Chile. Thank you.
I used scallions for the onion, and sriracha for the hot sauce. Excellent with fresh ingredients - I recommend making it the night before and letting it sit in the fridge until you serve."
May 21, 2011 on Food.com
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