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    Andi Oz

    Adelaide, Australia

    Chef #312621

    Adelaide, Australia

    Joined: Apr 21, 2006

    19 reviews by Andi Oz

    1 - 10 of 19 sorted by Date | Rating | Helpful

    Reviewed Hawk's Restaurant Meatloaf, Very Good!
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      |  By RECIPE ADDICT

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    "This is excellent meatloaf. I love the sauce, although I used tomato paste with some Tabasco thrown in because I didn't have any ketchup. I also found I wanted more sauce so I doubled the sauce recipe the second time I made it (I like a lot of sauce.

    I made this twice and the second time, I made balls of meatloaf, cooked them, then pu..."

    Sep 21, 2011 on Food.com

    Recipe #464274

    Reviewed Chicken With Cauliflower and Olives
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      |  By Mama2boys

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    "I do love a good cauli dish and I thought this was great. I used boneless skinless chicken breasts that I cut into strips but otherwise I left the recipe as is. I thought there was a bit too much liquid at the end so I might leave the top off the casserole dish for the last 10 minutes next time. It was missing that real melt-in-your-mouth roast..."

    Jan 17, 2011 on Food.com

    Recipe #232966

    Reviewed Muhamara - Middle Eastern Red Pepper Dip
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      |  (1 person found this helpful) |  By Aunt Cookie

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    "I've never made this before so I had to buy everything for it. I found the pomegranate molasses at Wholefoods. I made it as listed and then added more chili (a dash or two. It probably needs to double the chili to balance the sweetness. Also, it made more like 2/3 of a cup rather than 1.5 cups. Next time I will double it."

    Jan 4, 2011 on Food.com

    Recipe #56736

    Reviewed Tomato and Artichoke Chicken Breasts
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      |  By jovigirl

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    "This was an incredibly easy topping to throw together. We've started eating Quorn and you can't really 'do' anything with their ch'ken cutlets except top them. This went really well."

    Jan 3, 2011 on Food.com

    Recipe #113547

    Reviewed Shrimp Gyoza
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      |  By Chef #1258684

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    "There were really easy to make. I particularly liked that the filling was pre-cooked because that meant I couldn't kill anyone if I over-cooked them. However, they were a little bit bland for us (we like 'em spicy so next time I will double, if not triple the spices."

    Jan 3, 2011 on Food.com

    Recipe #369812

    Reviewed Horseradish Crusted Roasted Potatoes
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      |  By Charmie777

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    "These were excellent. I actually used them as the top of a meatloaf recipe to make a one pot meal. I used horseradish mustard and then added extra horseradish for a good kick. I also dredged the potatoes in the mixture to ensure I had full coverage and I think this helped. As a bonus, they were good cold out of the fridge the next day too."

    Aug 26, 2010 on Food.com

    Recipe #147156

    Reviewed Smoky Sweet Potato Hash With Baked Eggs and Manchego
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      |  By Manami

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    "I also found this on Food and Wine and I was going to post it here but you beat me to it! I put in chipolte as well and it turned out great. I particularly like this recipe because it is easy to make after work out of stuff you have sitting around. I made it in my tagine and I thought that kept the moisture in. It refrigerates well but when yo..."

    Jul 16, 2009 on Food.com

    Recipe #258432

    Reviewed Wholesome Homemade Honey Whole Wheat Bread
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      |  By Karen=^..^=

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    "I just cut this recipe to a quarter and put it in the breadmaker on its whole wheat setting and it turned out absolutely perfect. It is light and fluffy but doesn't taste like white bread. Best of all, it doesn't have any refined sugar in it AND my DH will eat it! Thank You!"

    Jul 8, 2009 on Food.com

    Recipe #32607

    Reviewed Black Bean and Couscous Salad
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      |  By yooper

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    "I have been making this for parties for about a year now and it always gets eaten, even by the boys who don't eat salad. Everyone loves it. I double the recipe when I make it so we've got plenty to go around and I cook up dried beans, not canned. I also use vegetable broth, so it is vegetarian."

    Mar 7, 2009 on Food.com

    Recipe #21843

    Reviewed Roasted Balsamic Beets
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      |  By ewilli

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    "These were excellent as they stand. We added in pumpkin and garlic and while everything turned pink, it was still tasty. I just love balsamic vinegar!We also discovered that doing this on a pizza stone works very well, better than just straight in the oven. Thanks for the recipe!"

    Mar 7, 2009 on Food.com

    Recipe #150081

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