Chef #585496's

12out of12

Reviews

Spicy Carrot and Zucchini Bhaji

(1 person found this helpful) Posted by I'mPat  

Excellent recipe. If you don't want to deep fry, sauteing also works (though it's not as tasty). I have found baking the Bhaji, much like the technique you use for Nicoise Socca, also works well. Mix all the ingredients and add 1/2 t. baking... — Chef #585496 Feb 6, 2009

Recipe #344072

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Zucchini (Mock Green Papaya) Salad

Posted by Herb Lady  

I love the clean, salty-spicey-sweet taste of papaya salad, and agree that zucchini makes a nice 'substitute' to the papaya, when you can't find it. My only comment is that readers should adjust the fish sauce-sugar-lime (or vinegar) ratios to... — Chef #585496 Jan 27, 2009

Recipe #249846

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Semolina Pudding (Burmese)

Posted by justcallmetoni  

Very tasty, though we didn't find it as authentic as what we've enjoyed in restaurants. If you can find them, white poppy seeds are the more traditional topping, as is the use of palm sugar and screwpine (find this in Asian groceries) in the... — Chef #585496 Oct 12, 2008

Recipe #173241

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Carnitas

Posted by SassyStew  

Great combo, but seems to be missing the essential chipotles in adobo. I add several chopped ones - plus some oregano and sliced onions - to the mixture and crock away. Very good. — Chef #585496 Oct 9, 2008

Recipe #237227

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Ethiopian Flat Bread (Injera)

(1 person found this helpful) Posted by luvinlif2k  

This is pretty close...I actually use rye flour instead of masa, as tef, the traditional Ethiopian grain, is a rye relative and we like the 'bite' it gives the bread. I have also had great luck halving or quartering the recipe - just make sure... — Chef #585496 Sep 24, 2008

Recipe #52964

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Ethiopian Lentils With Berebere Spice Mix

Posted by Olga Drozd  

Fantastic and spot on, though as I had some I drizzled some spice butter over the top and crumbled a little feta on as well. Yum. — Chef #585496 Sep 10, 2008

Recipe #212580

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Ethiopian Flat Bread (Injera)

(1 person found this helpful) Posted by PinkCherryBlossom  

This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours) and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right - I used a non-stick skillet, which I... — Chef #585496 Sep 10, 2008

Recipe #184017

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Niter Kebbeh

Posted by LikeItLoveIt  

This is fantastic, and authentic. I keep a jar of it in my fridge at all times...even my 5 year old daughter loves it, mixed with minced sirloin (kitfo) or just spread on homemade injera. BIG THUMBS UP. — Chef #585496 Sep 10, 2008

Recipe #13952

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Greek BBQ Baby Octopus

Posted by Dropbear  

This one is all about the marinade. The lemon-garlic-salt combination is what works. — Chef #585496 Jun 9, 2008

Recipe #105160

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Chilli Lemon Octopus

Posted by Jewelies  

This is a really great recipe. I too used frozen, cleaned baby octopus, allowing them to thaw in the marinade overnight in my fridge. The key is a really hot grill - you want them to cook very quickly and have a nice char, but pull them off... — Chef #585496 Jun 9, 2008

Recipe #98182

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Fluffy White Frosting

(2 people found this helpful) Posted by Cindy Lynn  

I second the motion of the reviewer who used it to frost her son's birthday cupcakes. This is a terrific and easy frosting that lends itself to numerous variations - definitely a keeper. — Chef #585496 Sep 12, 2007

Recipe #55965

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John Wayne's Green Chilie Squares

Posted by 1 Cookin' Texan 1954  

This is really similar to a recipe my mom has made for years, although hers makes more of a custard topping on the chilies. She uses 2 C. milk, 1/3 C. flour, and 3 eggs...and no tomato. To be honest, I think it's even better the next day. — Chef #585496 Sep 12, 2007

Recipe #113670

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