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"I've had the good luck to be exposed to authentic Thai food in a variety of restaurants and in private homes. Unfortunately, this recipe is not authentic pad thai. Good pad thai is not hard to make and tamarind is not particularly hard to find if you have access to an Asian market - I would recommend trying a different recipe.The hubby said it..."
Jan 31, 2010 on Food.com
"This recipe was just okay. Not horrible, not amazing. It felt a little bland, like it needed a nice good sauce to go on top of it.I told my husband to use soy sauce and worscheshire to replace the olive oil in searing the pork chop but he trusted rachael ray. I think that would have greatly improved the flavor."
Nov 5, 2008 on Food.com
"I chose this recipe because my husband loves pumpkin, sausage, and mushrooms. I skipped the shiitake mushrooms ($4/pound! and subbed regular mushroom caps.The hubby thought the recipe was 'okay', I hated it. The sauce was too salty (probably from the chicken stock, the meal was very heavy (both in feeling and calorie content, and the flavor..."
Oct 29, 2008 on Food.com
"I got this recipe from her 365 book and was really excited to try my first Rachael Ray!The lemon is an absolute must, it is what made the meal and I would not cut it out! Also, you can make the chickenbroth-lemon rice in a rice cooker, in case you were wondering.I added broccli and mushrooms to up the veggie content, and subbed cilantro fo..."
Oct 16, 2008 on Food.com
"Super yum yum! My boyfriend and I love going to Vietnamese restaurants to eat pho, and now we don't have to. We used a lot more basil, cilantro, and green onions than the recipe called for - we love veggies. We also added sprouts, mint, and jalepeno for the kick. This recipe is definetly a keeper - thanks Sue!"
Nov 11, 2007 on Food.com
"I've never cooked spaghetti squash before, but I saw it on TV and it looked interesting. This recipe was terrific, my mom, dad, brother, and boyfriend loved it - none of them had ever had it before either.I used a whole green bell pepper and added mushrooms as well. I think next time I'll add even more veggies, red peppers and whatnot.Super yu..."
Nov 5, 2007 on Food.com
"This was a pretty good recipe and definetly a new way to do tofu. I wish I would have made more sauce, as I really like to smother my tofu in sauce.I omitted the cheese, but fried up the tofu, just to give it those crispy brown edges."
Oct 23, 2007 on Food.com
"Super yummy! I made a double batch and I'm glad I did. To lower the sodium I only used 4c low-sodium chicken broth, boiled my chicken, and used the liquid from that. I also added 1.5 c broccli, 1 zucchini, and 1.5 c carots just to up the veggies. Then I had to add 3 more cups of liquid to compensate. I did 1/2 white rice and 1/2 brown, next time I..."
Oct 23, 2007 on Food.com
"Yum yum! I've been on a soup kick (so easy to make and freeze and also interested in Portabello Mushrooms, so this was a perfect chance to try both.The flavors in the soup are just great. Different and exciting. My family is more used to chunky soups, so I just roughed the soup up in the blender rather than puree. I boiled up 1.25 lb of chicken..."
Oct 5, 2007 on Food.com
"This recipe was fantastic. I made it exactly as written (used olive oil since it doesn't specify, except I stuck the fresh tomato in the blender as I'm not a fan of tomato chunks and used only 1/2 tsp of salt.It was super easy and super yummy. I've been wanting to make pizza for a while, but all the store sauces were filled with sugar, sodium..."
Sep 29, 2007 on Food.com