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    Belgophile

    Hoboken, New Jersey

    Chef #663518

    Hoboken, New Jersey

    Joined: Nov 23, 2007

    22 reviews by Belgophile

    1 - 10 of 22 sorted by Date | Rating | Helpful

    Reviewed Steak Frites With Shallot Pan Reduction
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      |  By IngridH

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    "I made this on the occasion of a friend from Paris visiting; she adored! The steak with reduction was superb -- I followed the recipe to a T. I made the frites differently, however, using my own favorite recipe: Recipe #341786. Served with a simple Caesar Salad... a perfect meal. Thank you, IngridH!"

    Aug 16, 2010 on Food.com

    Recipe #418050

    Reviewed Scacchi (Mediterranean Passover "lasagna"
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      |  By Sephardi Kitchen

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    "We're not Jewish and Passover was two weeks ago, but this caught my eye. It sounded good, and it was. For us, it was a completely new take on lasagna -- a delicious combination of unexpected spices and ingredients. Made for PAC 2010."

    Apr 11, 2010 on Food.com

    Recipe #317502

    Reviewed Japanese Mum's Chicken
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      |  By JustJanS

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    "I gotta chime in. I agree with Todd B: I first made this a few months ago, and it has become a once-a-week staple in our house. My kids absolutely ADORE this. I serve with rice and a broccoli (usually. They just eat and eat and eat -- I've never seen anything like it!"

    Apr 1, 2010 on Food.com

    Recipe #68955

    Reviewed Argentinean Empanadas
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      |  (2 people found this helpful) |  By Sephardi Kitchen

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    "I'll be honest: never having made empanadas before, I was dubious about the filling. (Beef, hard-boiled eggs, olives, raisins, cumin, sugar, etc....? Yeah, right. But I stuck to the recipe and... these were superb! My family demolished them. For me, the taste immediately took me back to a little empanada place in lower Manhattan I used to go to m..."

    Apr 1, 2010 on Food.com

    Recipe #316614

    Reviewed Persian Chicken Stuffed With Rice
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      |  By Sephardi Kitchen

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    "If you made it to this page, don't hesitate: make this recipe. My wife and teenage kids all enjoyed this (and told me to write "delicious" in our review!. As a meal for a family of five, I opted for a large whole chicken and, with no access to barberries and with cranberries out of season, I used dried cranberries. (Also, because of allergies, I ..."

    Mar 31, 2010 on Food.com

    Recipe #397386

    Reviewed Coconut Rice
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      |  By Strawberry Girl

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    "I was about to post this exact recipe myself; that pretty much says how much I like Coconut Rice. I've served this at several dinner parties, usually to accompany a hot/spicy main dish, and always to much acclaim."

    Mar 27, 2010 on Food.com

    Recipe #4785

    Reviewed Kevin's Best Corned Beef
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      |  By Kevin Connolly

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    "We used this as the main ingredient in Recipe #291316. Corned Beef heaven. Thank you, Kevin!"

    Feb 11, 2010 on Food.com

    Recipe #7435

    Reviewed Waffle Iron Reuben Sandwich - Emeril Lagasse
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      |  By cookiedog

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    "Wow, what a great sandwich! For a large party, we made about 10 of these simultaneously on a 2-burner griddle. We used Recipe #7435 as the main ingredient. Also, opted to put the sauerkraut in the sandwich. (And, in order to get all 10 sandwiches done at the same time, we had to forego the waffle iron; instead, we simulated the compression by putt..."

    Feb 10, 2010 on Food.com

    Recipe #291316

    Reviewed Chicken, Shrimp and Andouille Jambalaya
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      |  By :(

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    "I trebled this for our New Orleans-themed Saints-Colts Super Bowl party. Made two minor modifications: used Chicken-Turkey Andouille Sausage (in deference to some guests' dietary restrictions, used chopped fresh tomatoes, and (owing to my kitchen capacity and equipment cut chicken thighs into one-inch pieces. I served (with hot sauce on the sid..."

    Feb 10, 2010 on Food.com

    Recipe #28165

    Reviewed Mustard-Crusted Roast New Potatoes With Shallots and Garlic
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      |  By French Tart

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    "I stumbled on this recipe through the Recipe Sifter, looking for side dish to Recipe #170265. Lucky I did. Didn't change a thing; this was wonderful. Thanks, French Tart!"

    Feb 4, 2010 on Food.com

    Recipe #291504

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