Jenny Recipe Reviews (Pg. 1) - Allrecipes.com (10001036)

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Quinoa with Chickpeas and Tomatoes

Reviewed: May 12, 2011
Delicious! I made it as is and decided to add kalamata olives and diced red onions, which gave it a little extra kick of flavor.
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Butternut Squash Soup

Reviewed: Nov. 16, 2010
My husband and I don't particularly like squash or soup but oh my, this was delicious. This recipe is one of the best I've tried from this site. I used kabocha squash, which has a milder flavor than butternut and is supposed to be excellent for soup. I roasted the squash before finding this recipe so I didn't follow the recipe exactly. I added the frozen pureed squash and let it simmer until it thawed. I whipped the cream cheese on its own and then whisked it into the soup. I also used veggie bullion to make it vegetarian.
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To Die For Blueberry Muffins

Reviewed: Jul. 5, 2010
I'm not a huge fan of muffins but these were amazing. I didn't have enough blueberries so I used half blueberries and half strawberries.
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World's Best Lasagna

Reviewed: May 22, 2010
This lasagna is worth every minute spent making it! Everyone raved about it. My parents never take left overs home but they both took a couple pieces and my mom wanted the recipe. My husband said this is better than his mom's lasagna! Ladies, how often does that happen? Based on other reviews, I doubled the spices and added a couple pinches of nutmeg to the ricotta mixture. I also added some red pepper flakes to the tomato sauce. I got 8 servings per pan. For the vegetarians: I followed the same recipe without the meat for a vegetarian version. It turned out fantastic.
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Christmas Breakfast Sausage Casserole

Reviewed: Jan. 3, 2010
I made this for a wedding shower brunch and it was a hit. The only change I made was to cook it in the crockpot as I had other things in the oven. I made it the day of and cooked it on low for 3 1/2 - 4 hours.
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Homesteader Cornbread

Reviewed: Dec. 29, 2009
This is the best cornbread I've ever had. Thank you for sharing the recipe!
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Quinoa Tabbouleh

Reviewed: Dec. 29, 2009
This is one of my favorite recipes. It is a refreshing change from my Lebanese grandma's bulgur tabbouleh that goes heavy on the parsley. I make this as a side for falafel or stuff it in a pita with a little feta cheese and hummus or Lebanese style garlic sauce.
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Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2009
After reading other reviews, I made a couple changes. I split the recipe between 2 pots. I made pot 1 vegetarian by leaving out the ham. It was delicious and filling. Pot 2 was for my husband. I used the full amount of ham and added about 1/8 cup cheddar cheese to the butter/flour/milk mixture. My husband said he doesn't like soup but he sure loved this. He went back for seconds.
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Hummus III

Reviewed: Dec. 26, 2009
I'm Lebanese and this is almost identical in flavor to what my grandma used to make, right down to the paprika and olive oil drizzled on top. The only difference is that she blended everything and then slowly drizzled olive oil (I added maybe a couple Tbsp. or so) into the mixture while the food processor was going. When I did that, the flavor was right on.
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Vegetarian Gravy

Reviewed: Dec. 26, 2009
After reading other reviews, I left out the salt. I should have cut the soy sauce at least in half as it was still way too salty for me and had too much of a soy sauce flavor. Would be good with some mushrooms added in.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Dec. 26, 2009
These potatoes were a greasy, bland mess. I actually poured grease off before serving them and they were still greasy. I couldn't even taste the potatoes in all the grease and cheese. I might consider making them again but with significantly less cheese, more spice and sour cream instead of the heavy cream.
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