tracys Recipe Reviews (Pg. 1) - Allrecipes.com (10021234)

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Lentil Lemon Soup

Reviewed: Nov. 19, 2010
I loved this soup! I was skeptical about the quantity of broth and water called for, but after all of that simmering, you end up with the right amount. I made this vegetarian by using veg broth instead of chicken. I went a littler heavier on the thyme sprigs and used a little less than 1/2 cup of lemon juice. I suggest adding 1/4 cup at first, tasting it and then adding lemon as needed. The soup has a lot of depth when it comes to flavor and the lemon and thyme have your taste buds craving more. I highly recommend this wonderful, hearty soup!
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Roasted Sweet Potato Corn Chowder

Reviewed: Nov. 13, 2008
OMG! This has got to be the best soup I've ever made/tasted. I loved it.
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Orzo with Tomato and Fried Tofu

Reviewed: Nov. 13, 2008
I followed this recipe to the letter and found it way too bland. It needs something, perhaps capers or Kalamata olives to really bring the flavors up.
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Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: Nov. 8, 2008
I love this recipe because the dressing doesn't have a dominant peanut butter flavor. You can taste all of the other seasonings. I didn't have the garlic-chili sauce, so I used fresh garlic instead and a little red hot sauce for kick. I also substituted tofu for chicken. It's a great meal warm or chilled!
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Coconut Curry Tofu

Reviewed: Nov. 8, 2008
Made this for a dinner party and it was a huge hit. I didn't change anything about the recipe and it came out perf!
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Quinoa and Black Beans

Reviewed: Nov. 8, 2008
This was the first time I ever cooked with quinoa. This recipe is fab. Very delicious. I've made it twice now and it satisfies every time! I didn't have cayenne pepper so I used hot sauce (2 tbls) and I really like the combo of kick and subtle sweet the hot sauce gave it. Loved it!
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Ginger Carrot Soup by Jean Carper

Reviewed: Jan. 30, 2008
Two onions is too many for this recipe. Mine came out very oniony, overpowering the carrot taste. I suggest adding just one onion. Also, while the cinnamon adds a nice touch of flavor, the brown-tinted spice discolors the soup. Mine went from a deep hearty orange to an unappetizing ochre after the addition.
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