Turkey Garbanzo Bean and Kale Soup with Pasta

Reviewed: Dec. 2, 2009

This is a delicious soup that's comforting on a chilly night and super easy to prepare. I used leftover T-giving turkey, veg broth (it's what I always have on hand), and leftover pumpkin puree instead of tomato paste (I thought it would go better with the rosemary and sage). I also omitted the pasta. The only thing I'd change in the future is to add more kale. This will be my go-to turkey soup recipe during the holidays!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Old Time Chicken Divan

Reviewed: Nov. 30, 2009

I had a recipe for turkey divan years ago, and this was the closest thing I could find that didn't use canned soup and a big glop of mayo. I used leftover T-giving turkey, and combining this recipe with what I remembered from the original, I used powdered milk and just enough broth to make it a fairly thick consistency. It came out almost exactly like I remember it! Bonus points for ease of preparation.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Enchanted Sour Cream Chicken Enchiladas

Reviewed: Nov. 29, 2009

These are great - I use rotisserie chicken and more green chilies (frozen Bueno) and I don't need that much oil for frying - I just dipped the tortilla in the oil quickly - I put the oil in a small 8" fry pan.

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karyn

Cooking Level: Intermediate

Living In: Los Alamos, New Mexico, USA

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Slow Cooker Stuffing

Reviewed: Nov. 29, 2009

Was pretty good. My oven is small so I like to have some alternative cooking methods on Thanksgiving. Used about 3 cups of chicken broth and left on low setting the whole time - works for me!

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karyn

Cooking Level: Intermediate

Living In: Los Alamos, New Mexico, USA

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Avocado Egg Salad

Reviewed: Nov. 29, 2009

Was pretty good - only needed salt and pepper. I love egg salad and avocados. Leftovers are not good so make just what you can eat right away.

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karyn

Cooking Level: Intermediate

Living In: Los Alamos, New Mexico, USA

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Perfect Turkey

Reviewed: Nov. 28, 2009

WOW, what an amazing, easy turkey (especially since I used a pre-brined bird from Trader Joe's)! This was my first ever, and it came out unbelievably moist, juicy, and flavorful, and the drippings made a delicious gravy--all I had to do was add 2T flour.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Smoky Four Cheese Macaroni Bake

Reviewed: Nov. 28, 2009

Great flavor, but this was waaaay too rich for me. I prefer a creamy mac 'n' cheese, but this was very thick and goopy, even after adding extra milk. I subbed smoked Gouda for liquid smoke and Jack, and I topped with french-fried onions instead of Parm and bread crumbs. If I made this again, I'd halve the cheese.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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J.P.'s Big Daddy Biscuits

Reviewed: Nov. 28, 2009

VERY good! We used butter instead of the shortening. I do recommend brushing them with melted salted butter right after taking them out of the oven, and maybe just before baking, too.

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 26, 2009

YUMMY! I used 2 boxes of cornbread stuffing mix and added the rest of the ingredients and it turned out wonderfully! The entire family and our guests loved this dish.

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Leslie L.

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Boise, Idaho, USA

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Twice-Baked Mashed Potatoes

Reviewed: Nov. 26, 2009

YUMMY! This dish was so tasty and a great way to re-invent plain old mashed potatoes. We will defnitely be making this one again...and soon!

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Leslie L.

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Boise, Idaho, USA

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Yummy Sweet Potato Casserole

Reviewed: Nov. 26, 2009

This was a very good dish and easy to make. It was super sweet, though, so I it seemed more like a dessert type dish. My husband gobbled it up!

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Leslie L.

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Boise, Idaho, USA

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Turkey in a Bag

Reviewed: Nov. 25, 2009

This is the best and only way I'll do a turkey in the oven. Saves time in roasting and clean-up and the taste, texture, moisture can't be beat!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Apple Crisp III

Reviewed: Nov. 25, 2009

boy was this great I added vanilla, blueberries, and oats. But even without all that stuff I added it would still be the best crisp ever.

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the cook

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Veggie Delight on Garlic Bread

Reviewed: Nov. 24, 2009

This was very good. I sliced the baguette in half and then halved each piece lengthwise, for open-faced sandwiches. I also used olive oil instead of butter. Next time, I'll add mushrooms and maybe some caramelized red onion. A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Peanut Butter Haystacks

Reviewed: Nov. 23, 2009

Dont make this recipe without adding about1 cup of marshamellows after melting the butterscotch and mixing in the peanut butter... I have a family member that has been making these for years and WOW the Mellows make then 10 times better!

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Michelle

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Bacon and Roquefort Stuffed Burgers

Reviewed: Nov. 23, 2009

This is my husband's new favorite dish! Thank you for posting it. It also makes a good meatloaf...

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KnotGypsy

Cooking Level: Expert

Home Town: Alamogordo, New Mexico, USA

Living In: Seguin, Texas, USA

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Pistachio Hazelnut Baklava

Reviewed: Nov. 22, 2009

I've made this a few times and it always disappears. Pistachios are great, and I have used other nuts like walnuts if I have no hazelnuts. I'm glad I found it again, it will make a great Thanksgiving gift!

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katiemac

Cooking Level: Expert

Living In: Los Alamos, New Mexico, USA

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Down Under Lemon Tart

Reviewed: Nov. 22, 2009

I made this last Thanksgiving to bring to our friends. I left it in the pantry with a pumpkin pecan pie, and when we returned home from our night away, our kids had demolished both. They were lying on the floor like over-stuffed dogs. I'm about to make them again to bring along this year. I'll make two sets to leave one behind. BEST recipes!!

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katiemac

Cooking Level: Expert

Living In: Los Alamos, New Mexico, USA

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Creamy Veggie Potato Stew

Reviewed: Nov. 21, 2009

I didn't have high hopes for this, but it actually was pretty good. I do agree that it's a little bland--even after I upped the paprika to 2 tsp. I found that I should have sauteed the onions a little longer than 10 minutes, but if you are good at doing a fine dice (I'm not), then 10 minutes might be fine. Keep a careful eye on the potatoes, carrots and celery while boiling, so the potatoes don't get too mushy. (And try to dice the carrots small so they cook through.) I used white potatoes, which worked well. I think this might benefit from substituting chicken or vegetable broth for the water. I added a European seasoning called Vegeta that I like, and that perked the soup right up.

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