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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Oct. 7, 2012
Fine, but a little disappointing. I usually make Swiss chard every week or two & love the bitter earthy taste. I think the wine dulls that flavor a little. I think this recipe might be better for people new to chard or that have to feed non-veggie eaters. But the lemon & parmesan were nice. I think this sauce would be excellent with asparagus, but won't make again for chard.
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Sweet and Spicy Swiss Chard

Reviewed: Sep. 24, 2012
Ginger & chard could be my new favorite combo! Didn't have maple syrup so just used a tablespoon of brown sugar and worked fine. Use just a dash more pepper than you think and it will be amazing!
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Spinach Enchiladas Verde

Reviewed: Sep. 24, 2012
Love at first bite! I love creamy spinach enchiladas, but rarely eat them due to fat/calories. I used Mission's extra thin corn tortillas (80 calories for 2!) and fat free sour cream and you would never know. Fresh corn & black beans are really good in it too. For the salsa I used Tomatillo Salsa Verde by Kimberly Binning- this salsa verde is AMAZING!!! Try it, especially for this enchilada recipe. So excited to eat the leftovers tomorrow!
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Texas Caviar I

Reviewed: Sep. 24, 2012
Not the best version, but still good. Needs corn though & a little more green pepper (just a preference). Also- don't waste a good vinaigrette. It's way better with plain, cheap Italian dressing! I ended up rinsing off the vinaigrette & using apple cider vinegar and olive oil because I didn't have Italian, but still not as good as Italian.
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Tomatillo Salsa Verde

Reviewed: Sep. 17, 2012
Perfect! So yummy!!! Based on other reviews I did only 1 1/3 c water & the juice of 1 lime. I want to drink this stuff :-) made it as a dip, but it will make the most amazing enchiladas I'm sure. ***update- used it it Spinach Enchiladas Verde by Nicegirl52 AMAZING!!! Highly recommend using the recipes together for a delicious dinner!***
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Yummy Guacamole

Reviewed: Sep. 17, 2012
Everything I love in my guacamole! I reduced the recipe to use 2 avocados & it made a huge portion- I think using 8 would feed a big group. I like more garlic & think next time I would use 1 more avocado per reduced portions of everything else. Yummy!
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Spaghetti Squash Primavera

Reviewed: Aug. 12, 2012
Kind of boring, but has potential. I didn't like the first taste so I added lemon juice & fresh parsley which helped. Next time I will use all fresh herbs, lots more garlic, and maybe a table spoon of butter. My favorite way to eat spaghetti squash it just tossed with minimal butter & an Italian 4 cheese blend so might sub in the same blend for the feta next time.
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Simple Swiss Chard

Reviewed: Aug. 6, 2012
Too much vinegar, but still good. I love chard! And a super simple recipe is usually my favorite way to eat it, but some carmelized onions would cut the sour a bit I think. I paired this with "Barley Primavera" and it's really good together!
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Barley Primavera

Reviewed: Aug. 6, 2012
Pretty good, but a little flat tasting. I did use bottled lemon juice so that may be the problem. I think green onions & extra parsley would be good additions would make this excellent. I paired it with "Simple Chard" from the site and the combo is really tasty.
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Blonde Brownie Nut Squares

Reviewed: Aug. 4, 2012
Pretty good. Not the best I've ever had, but super easy & ingredients I usually have on hand. Some chocolate chips or a glaze would perk it up.
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Vegetarian Shepherd's Pie II

Reviewed: Aug. 4, 2012
Love it!!! This could be my new favorite dinner... I can't stop picking at the leftovers. But it does need considerably more broth than is listed, I probably used closer to 5 cups of liquid and cooked the barley/lentil closer to 45 mins to get the texture I liked best. You can add whatever veggies you need to use up (celery, corn, & mushrooms are awesome). I did add spices I like: tarragon, rosemary, garlic & parsley. Thanks for such a yummy recipe!!!
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Apple Brickle Dip

Reviewed: Jul. 30, 2012
Really yummy! But so sweet one spoonful gave me a stomach ache. And I only used 3 ounces of toffee chips! I added a splash of lemon juice to cut the sweetness and next time I will probably cut the sugar by at least half. With less sugar I could become seriously addicted to this dip :D
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Zucchini Herb Casserole

Reviewed: Jul. 23, 2012
Yummy! I ditched the garlic salt for extra fresh garlic and did 1 T each of basil, paprika, & oregano. This is a great way to clean out the crisper! I added fresh corn & celery, but you could easily add whatever you had. To cut fat I only used 1 c. of cheese and added 1/4 c. of fat free sour cream to keep it creamy.
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Quinoa Tabbouleh

Reviewed: Jul. 23, 2012
Liked it, but will love it with a little tweaking. I wouldn't say it was bland, but a tad more simple than I thought it would be. Next time I will add garlic & some green peppers. I'd rather add more veggies than keep it super close to tabbouleh I guess. But it's still pretty good. Also~ if you have super juicy tomatoes I'd put them in a strainer for awhile. Mine turned out quite sloppy, but I know it's not the recipe it is th tomatoes!
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Kale Chips

Reviewed: Jul. 15, 2012
I love, love, love kale chips! I do bake them slightly different though, I usually do 350 for 9 minutes. The vinegar taste isn't quite as strong as I was hoping for, but since I know this works I have been turning leftover (dressed) kale salad into kale chips. So thanks for opening up my eyes to new ways to use leftovers!
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Raspberry Cake

Reviewed: Jul. 15, 2012
Did not go over well. The taste is really artificial for having real berries. The texture was dense & moist, which I personally like. However, the taste was not for any of us... I love the idea of a raspberry cake so might try again with the following changes: no jello, extra berries in cake, homemade whipped cream, and frost with cream & then drizzle with a raspberry puree. I think this would make this recipe taste lighter & fresher. But~ taste is so subjective & other reviewers seemed to really like it as is.
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Beat and Bake Orange Cake

Reviewed: Jul. 15, 2012
Pretty good. It had the texture of an angel food or sponge cake without all of the work! I didn't have orange zest so just added a splash of orange extract. Also I was taking this to an outdoor BBQ & didn't want to mess with frosting so just made a quick glaze with 2/3 c. OJ, 1/3 c. Sugar, and a splash each of vanilla & orange extract heated just until sugar disolved. I poked some holes in the cake and dumped in on top. Then topped with thawed, pureed frozen raspberries. Super Yummy.
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Sarah's Banana Bread Muffins

Reviewed: May 9, 2012
Really easy! Kind of a Plain-Jane muffin though. I made some as is & some with vanilla, nutmeg, ginger, and topped with sugar. Those are much better. If you like a pure banana flavor you will love these. If you like a little sass I suggest adding additional flavoring. Also, in my oven I only needed to bake them 30 minutes @ 325.
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Five Minute Lemon-Poppy Seed Cake

Reviewed: May 9, 2012
The taste was okay, but I'm reviewing to say DO NOT use yogurt as a sub for buttermilk as suggested in the Cook's Notes. I did & it was horrible!!! It came out rubbery & chewy, ick! But I will try it again, I just didn't want anyone else ending up with the mess I did :o)
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Grilled Tofu Sandwich

Reviewed: Apr. 25, 2012
Pretty good! Quick & filling. I will make again, but add additional veggies (lettuce, peppers, onion) after it's broiled to add a little texture. I made on whole wheat because I didn't have pita bread and it was a smidge soggy. I think bread should be toasted first if you sub.
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