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    Ninu Dalal

    New York

    Chef #923645

    New York

    Joined: Aug 15, 2008

    My Journal

    Reviewed Hearty Breakfast Scramble

    "OMG! This was shockingly phenomenal! The only change that I made was incorporating 1/2 of the spinach amount and instead of the spicy seasoning, I added hot sauce. Some of my co-workers tried the scramble I made during lunch, and they LOVED it...I brought too much of it for lunch and was unable to finish 1 serving of it, so one of my co-workers hap..."

    6 days ago on Food.com

    Reviewed Special Vegan Chili

    "WOW! This was surprisingly really good. I added 1/4 cup cream cheese and a little bit of sugar to accommodate my taste, but the original recipe is really good as well. Will definitely make again."

    Jan 24, 2012 on Food.com

    Reviewed Thai Peanut Shrimp

    "I was not a fan of this at all. I followed the directions to the core. I gave it two-stars because after adding an extra ingredient, chili-garlic sauce, it was not THAT bad. I will not make this again."

    Aug 19, 2011 on Food.com

    Reviewed Old-Fashioned Egg Salad

    "This was really good. But it tasted better once I added a little bit of prepared Dijon mustard...even without it, it was really good. I will def make it again!"

    Jul 24, 2011 on Food.com

    Reviewed Chicken Chow Mein

    "It was good..I would definitely make it again. I also added diced potatoes and some broccoli...would definitel..."

    Mar 10, 2011 on Food.com

    Reviewed Hungarian Egg and Potato Casserole

    "This dish was amazing! I would've given it 5 stars, but the sour cream mixture, according to the recipe, was t..."

    Feb 18, 2011 on Food.com

    Reviewed Thai Peanut Noodles

    "This is a really, really good dish. However, the measurements for the sauce are inaccurate...you should add ab..."

    Nov 21, 2010 on Food.com

    Reviewed Buffalo Blue Cheese Dipping Sauce

    "It is a great recipe...i am eating the dip right now with carrots!!!! However...for the future when i make it ..."

    Oct 2, 2010 on Food.com

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