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Reviewed Rice Cooker Jambalaya
"I give this 3 1/2 stars. This took 40 minutes in my Aroma rice cooker. I opted for half the stated cayenne and added a little black pepper. (less spicy for the kids) Tasted it before I turned the cooker on and felt it needed some additional spices for more depth and went with 1 teaspoon thyme, 1/2 teaspoon cumin, pinch of allspice, and a bay leaf. ..."
Nov 21, 2011 on Food.com
"I have had limited experience with Moroccan food so when our homeschool group planned a Moorish Feast as part of our history study, I knew I needed to be sure I had a recipe I could count on. When a I saw a French Tart recipe, I knew I was good. Made my own El Ras Hanout mix and drained my cans of chickpeas. Despite using the 2 Tablespoons of cornf..."
Nov 1, 2011 on Food.com
Reviewed Pumpkin Ravioli
"This is a rich meal! Fall has arrived.
I tried this at the recommendation of a friend, never having tried any type of squash ravioli before. Took a little time (should go faster in the future since I now know the ropes) but was very easy. I substituted butternut squash for the pumpkin. Friend estimated 1 1/2 cups for the amount of puree. This pro""
Oct 14, 2011 on FoodNetwork.com
Reviewed Quick Spanish Rice
"This is a great side to our Mexican meals and as part of a burrito filler. I have a small rice cooker that I usually cook it in. I adjust by subbing the the stock with one bouillon cube, dried minced garlic in place of the garlic salt, and a can of petite diced tomatoes so as not too be too prominent of a tomato product for the children."
Sep 4, 2011 on Food.com
Saved Recipe Baharat Aka Middle East Mixed Spices - the Real Mix by alAmira
Aug 28, 2011 on Food.com
"This is the second Emeril stir fry that we have tried and it delivered just as well as the beef and broccoli that I am begged to make so often. I substituted ginger powder for the Asian spice which suited our tastes just fine. I will cut back on the oil next time as I thought there was too much. Just the right amount of spice. We will be making th"
Jul 21, 2011 on FoodNetwork.com