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    averybird

    Eastern Washington, USA

    Chef #252514

    Eastern Washington, USA

    Joined: Oct 16, 2005

    312 reviews by averybird

    81 - 90 of 312 sorted by Date | Rating | Helpful

    Reviewed Aarti's Party Chai Tea
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      |  (1 person found this helpful) |  By Sharon123

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    "A delightful, fragrant Chai made from whole spices and fresh ginger root. I'll be sure to double the recipe next time as 2 cups just wasn't enough! Thank you. [Made for Best of 2011 Tag]"

    Feb 7, 2012 on Food.com

    Recipe #437153

    Reviewed Chickpea Cutlets
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      |  (1 person found this helpful) |  By emily.soulliere

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    "I loved the flavor of these chickpea cutlets, but I'm giving the recipe 4 stars because the texture needs some help. They are way too chewy. The sensation is like attempting to chew up bubble gum (only less so. I think that cutting the Vital Wheat Gluten in half as poster Lovaskon suggested would be waaay better. Also keep in mind that these are ..."

    Feb 5, 2012 on Food.com

    Recipe #283551

    Reviewed Balsamic Roast Mushrooms
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      |  By Tisme

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    "Wonderful mushrooms! I served them with Recipe #283551 topped with Recipe #312205 and a Celeriac/Potato Mash. Delicous! [Made for the I Recommend Tag game]"

    Feb 5, 2012 on Food.com

    Recipe #301344

    Reviewed Golden Gravy
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      |  By Mom2CuteBoys

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    "This is such a flavorful gravy, just great! I wasn't sure how it would turn out browsing the ingredients list, but it was fantastic. The ideal accompaniment for Recipe #283551 (I found a single recipe here serves a double batch of cutlets. FYI I spent 0.41 cents at the store for exactly 1/2 cup of nutritional yeast (yes, I brought my measuring cu..."

    Feb 5, 2012 on Food.com

    Recipe #312205

    Reviewed Chicken Tortellini Soup With Mushrooms and Spinach
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      |  By Kim127

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    "Very good soup! I had some leftover chicken to use up, but not having much I compensated by adding extra tortellini. I also used a Parmesan rind to flavor the soup in place of freshly grated cheese. And lastly I used curly kale in place of the spinach. Otherwise made as written. I think this would be great as a "post-Christmas" soup using turkey i..."

    Jan 31, 2012 on Food.com

    Recipe #286419

    Reviewed Italian Fresh Prune Plum Bread
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      |  By Olha

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    "I used olive oil in place of butter. I also used previously frozen plums, which were very watery when thawed- next time I'll use fresh plums only. The bread was delicious, even so! Thanks, Olha [Made for Zaar Chef Alphabet Soup]"

    Jan 31, 2012 on Food.com

    Recipe #178804

    Reviewed Double Chocolate Walnut Biscotti
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      |  By Skip Liston

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    "Oh my, this is like a brownie in biscotti form! I took the previous reviewer's advice and stood the biscotti upright on the tray for the second baking. I was worried the chocolate chips would melt all over if laid down. They came out perfectly. [Made for the I Recommend Tag Game]"

    Jan 31, 2012 on Food.com

    Recipe #332950

    Reviewed Iranian Yogurt Soup - Ashe Mast
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      |  By One Little Deer

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    "I have never tried an Iranian dish before now and must tell you I'm hooked. This was unique, exotic, delicious! The soup is creamy with a little tang from the yogurt, and the mix of herbs gives it that Middle Eastern flavor/feel. The chickpeas and white beans add depth. The meatballs add textural contrast and a heartiness to each bite, and also pr..."

    Jan 28, 2012 on Food.com

    Recipe #266721

    Reviewed Pizza Crust
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      |  By gran

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    "I was looking for a recipe that made enough dough to freeze, and was happy this yielded 4 pizza crusts. I baked up one of them up now with Recipe#166390, and it turned out great. I used my Kitchenaid mixer for this recipe with the dough hook. All of the ingredients fit just fine. Thank you, gran!"

    Jan 28, 2012 on Food.com

    Recipe #29547

    Reviewed Herbed Pizza Sauce
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      |  (1 person found this helpful) |  By gailanng

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    "I followed this to the letter. The mix of herbs gave it a really nice flavor. I used this on a Recipe#166390 and it will be my "go to" sauce from now on. Thank you, gailanng [Made for Best of 2011 Tag Game]"

    Jan 26, 2012 on Food.com

    Recipe #460241

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