PAGANANGEL Recipe Reviewed - Community

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Let me start by saying I probably should have known better than to make this. I don't eat a lot of mayo-based salads. And this was mayo-drenched! It also didn't have much stand-out flavor. I'll probably add a potato and some sriracha to soak up the mayo and give it some umph. Just not my thing.

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Fat Free Refried Beans

Reviewed: Aug. 26, 2009

A good base. As others said, I prefer cooking my onions and garlic first, and everything a bit more blended. However, I will continue using this recipe. Thanks!

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Garbanzo Bean Soup

Reviewed: May 16, 2009

Despite the positive reviews, I found it bland and uninteresting. I used a clove of garlic (blended with the garbanzos), dried rosemary, and omitted the pasta as I didn’t have anything appropriate on hand. I don’t think any of these changes made an important difference. I’ll probably use the rest as a pasta sauce, maybe adding some olives, or something to give it a stronger flavor.

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Mexican Rice II

Reviewed: Apr. 19, 2009

This tasted fine (like other reviewers said, it won't knock your socks off). I prefer my Mexican rice a bit drier, I might modify this with tomato paste next time, and add some jalapeno peppers.

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Zucchini Pasta Bake

Reviewed: Mar. 31, 2009

I agree with the other reviewers...it's BLAND. Not inedible, but definitely not a repeat!

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Hot Artichoke and Spinach Dip II

Reviewed: Mar. 13, 2009

I used garlic and regular salt, and mixed the mozarella in with the rest of the cheeses. Excellent.

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Curried Carrot Soup

Reviewed: Feb. 28, 2008

I like the basics, but I agree something was off in the recipe. I'll keep working with it, per other reviewers suggestions, because it's so easy and I like the curry...

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Leek and Cheese Quiche

Reviewed: Apr. 5, 2007

Very good, very rich! Now I'll be experimenting to lower the fat/cholesterol!

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Portobello Penne Pasta Casserole

Reviewed: Oct. 2, 2006

Good, my bf loved it. You can easily substitute other veggies in, though I would actually add more spinach (unlike other reviewers).

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Fire and Ice Pasta

Reviewed: Aug. 12, 2006

Different, but good. I used 3/4 cup oil, and still had too much. Next time I'll use 1/2 cup.

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Zucchini Patties

Reviewed: Aug. 12, 2006

Okay...

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Charlotte's Tortellini Salad

Reviewed: Jun. 22, 2006

Nothing special--I'd roast the bell peppers and throw in some extra veggies next time.

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Baked Eggplant with Cashews

Reviewed: Jun. 1, 2006

I was skeptical, because 1/2 an hour in the oven didnt seem like enough time to cook everything, but it sounded good, and the other reviewers convinced me. It wasn't enough! After an hour (hour and a half?), we gave up. The bottom layer was soft, and cooked, the top was hard and raw...along with all the onions. If you attempt this, be sure to cook everything thoroughly, then put it in the oven to heat through. But I'm not sure it's worth the effort.

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Vegetable Lo Mein

Reviewed: Feb. 8, 2006

Loved it, though I cut the honey in half, next time I'd omit it altogether. I'd also increase the cayenne, but that's just me.

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Cholay (Curried Chickpeas)

Reviewed: Aug. 22, 2005

Maybe I did something wrong, though I can't figure out what...even with all the spices, I found it really bland. Added some Chana Masala, though, and everything was yummy...

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Veggie Lasagna Florentine

Reviewed: Aug. 1, 2005

A good base... As others suggested, I'd double the veggies. I also couldn't fit it all in my baking dish, so I'll tweak the sauce/cheese amounts next time.

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Rich and Creamy Roasted Eggplant Soup

Reviewed: Aug. 1, 2005

Very yummy. I used half and half, and added a jalapeno pepper...spicy, but very light--a great appetizer.

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Emily's Excellent Taco Casserole

Reviewed: Jul. 14, 2005

Very American, and tasty, but not really my thing.

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Mom's Zucchini Bread

Reviewed: Jun. 26, 2005

I didn't care for this at all! It tasted like a nice, moist, and way too sweet cake. There wasn't enought zucchini to make it taste significantly like zucchini bread.

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Summer Squash Casserole

Reviewed: Jun. 16, 2005

So...a couple changes: First, I only used one and a half onions, no butter, and mixed half a cup of extra sharp cheddar into the soup mixture. Also used low fat soup and sour cream, and fat free croutons. Topped it with hazelnut meal, since that's what I had. Given this, the recipe is tasty. It's a little odd looking and tastes very comforting, nothing fancy enough for guests, but I would make it again--which is always the ultimate test.

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