Dee Recipe Reviews (Pg. 1) - (10127104)

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Red Cabbage

Reviewed: Aug. 18, 2013
Easy to make and tasty. Would be great with sausage. Used apple cider vinegar instead of white vingegar, and used half the amount. Added a bit of salt as well.
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Chicken Pot Pie IX

Reviewed: Nov. 13, 2011
I made this chicken pot pie today, and the house smells amazing! I used a low sodium chicken broth, added peas, a bit of corn, potatoes, and 1/4 extra (each) of milk and broth to the sauce. It made more filling than I expected it to. I baked the pot pie in a deep dish pie plate, and I still have enough filling left over for another small pie, or to freeze and serve over rice later. The next time I make this recipe, I will bake it in a 9x13 lasagna pan and use a flat frozen crust (like Pillsbury) on the top, with no bottom crust. Highly recommended!
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Baba Ghanoush

Reviewed: Jun. 25, 2011
What a great recipe! I used a small eggplant, so used only 2 Tbsp lemon juice and 2 Tbsp tahini. The recipe indicates that the baba ghanoush should chill in the fridge for several hours before serving, but mine never made it! It tasted so good, we ate it on the spot.
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Sarah's Banana Bread Muffins

Reviewed: Jun. 21, 2008
To increase protein, I used 1.5 cups flour and 1/2 cup hemp powder (instead of the 2 cups flour the recipe calls for). I also decreased the amount of sugar to 1/2 cup. The bread has turned out tasty, light, and moist!
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