Roxy B. Recipe Reviews (Pg. 1) - Allrecipes.com (10302519)

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Roxy B.

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Spicy Thai Vegetable Soup

Reviewed: Jan. 21, 2013
Made it twice and love it. I prefer to cook the broccoli and bell pepper shorter so they are still a bit crisp when the soup is done so add them 15 minutes after I start simmering everything together. Love the lemon grass and fresh cilantro.
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2 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Jan. 2, 2011
I made this vegetarian with veggie broth and bacon. Meat and non-meat eaters enjoyed. The dijon/worcestershire sauce adds a nice savory flavor. I also used tomato sauce instead of diced. Will definitely make again.
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1 user found this review helpful

Baked Spaghetti Squash Lasagna Style

Reviewed: Jan. 6, 2010
I really enjoyed this recipe, good and versatile. Like other reviewers, I layered it in a baking dish rather than the shells, too many ingredients to fit in the shells and I didn't want to have leftover ingredients at the end. I used jarred spaghetti sauce and added cooked broccoli and kale, onions, and garlic. I also made it vegan by replacing the cheese with crumbled tofu. For the tofu I used a recipe for tofu ricotta cheese but I'm sure crumbled tofu with basil and garlic would be fine as the sauce absorbs into the tofu.
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3 users found this review helpful

Cod with Italian Crumb Topping

Reviewed: Dec. 31, 2009
Made it as directed and it was very good.
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Roasted Vegetables

Reviewed: Dec. 31, 2009
Simple and tasty. I'm sure you could use any root vegetables you have on hand. I used potatoes and brussell sprouts and lemon juice instead of balsamic and it was great.
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3 users found this review helpful

Honey Mustard Dressing II

Reviewed: Dec. 7, 2009
I have just started to make my own salad dressings in an effort to stop eating so much processed with ingredients I can't pronounce and this recipe did not disappoint. I added a little more water to the recipe but otherwise was good as it's written. I imagine using dijon or other mustards would be good too.
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Jul. 27, 2009
Mmmmm. Very good and easy.
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Potato Curry

Reviewed: Jul. 10, 2009
I think this is a good recipe with great potential but mine turned out a bit bland so I would make the following changes. I definitely recommend doubling the spices. I also used one 14oz can coconut milk instead of yogurt which I really liked, but next time will use half of the can instead of a whole one (i felt it kind of diluted the spices). I think everything is better with onion and garlic so I also sauteed 1/2 onion and 2 cloves minced garlic in the ghee, then continued with the recipe. I'll definitely try it again.
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White Chocolate and Cranberry Cookies

Reviewed: Apr. 25, 2009
I'm usually not one to cheer for the obvious favorite, more of an underdog kind of gal, but sometimes one has to admit their is a reason the favorite is a favorite. I used spiced rum instead of brandy, semi-sweet chocolate because my boyfriend is allergic to milk, added walnuts...heavenly. That tiny bit of rum/brandy really gives the cookies a distinct flavor that stands out. I also highly recommend 1/4 cup of walnuts if you're a walnut fan. I mistakenly made these at breakfast time on a Saturday and haven't eaten any "real" food and can't stop eating these cookies. I mean seriously, what do you follow up cookies for breakfast with? Cake for lunch it is!
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Ginger Veggie Stir-Fry

Reviewed: Apr. 22, 2009
Great, basic stir fry sauce. My version: I mixed it all together and voila, yumminess. I mixed - 1 Tbsp corn starch, 1 large clove garlic minced, 1 heaping tsp of crushed ginger, 1 Tbsp olive oil, and 3 Tbsp veggie broth (to cut the fat). Added half of sauce to hot wok, mixed veggies in until they were mostly covered, mixed rest of sauce, stir fried it all up. I had to add a bit more veggie broth but it was a really good flavor, not over powering yet not non-existent.
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Coconut Lentil Soup

Reviewed: Dec. 10, 2008
Loved this vegan recipe it had great flavor. I agree with other reviewers that spooning it over rice & veggies or eating alone is great. I loved the contrast of the coconut and curry. I used sweetened coconut I had from baking and it worked ok, I bet it's a lot better with fresh.
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Butternut and Acorn Squash Soup

Reviewed: Nov. 25, 2008
This was awesome, my first creamy soup. I made it with only butternut squash. I agree with other reviewers that it could have used less cream cheese (I used 1/3 fat variety). I regretted adding cinnamon to it, it was way too overpowering and it was better before. A friend made it without the cream cheese and more veggie broth and said it was great as well (to accomodate a lactose intolerant friend). Will definitely make it again.
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Butternut Squash Risotto

Reviewed: Nov. 25, 2008
I keep getting butternut squash in my weekly farm share and was running out of ways to prepare it. This recipe was great, loved the flavor, and was a great comfort meal with bread and salad. It was my first risotto and I didn't ruin it! I used 4 cups of veggie broth rather than 5 and basmati rice rather than arborio since that's what I had on hand. I'll definitely make it again.
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Extra Easy Hummus

Reviewed: Sep. 29, 2008
Yummy, easy and basic, I will use this as the basis for all kinds of variations of hummus.
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Minestrone Soup I

Reviewed: May 13, 2008
Very good recipe overall. I agree with another review that said this is the answer to using the old, sad veggies dying in your crisper, the random cans of beans, and leftover pasta in your pantry. I used what I had, no celery, white beets instead of potatoes, added a link of veggie italian sausage, black and garbanzo beans instead of white, and it turned out very good indeed. The parmesan was a really yummy addition. I would recommend using a little tomato paste or sauce to make the broth a little richer. Will definitely make it again.
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Vegetarian Bean Curry

Reviewed: Dec. 13, 2007
Highly recommended, the flavor is great and it's super healthy. I had never made any time of curry at home before and this was a great way to start.
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Lower Fat Banana Bread II

Reviewed: Dec. 13, 2007
Good recipe, highly recommended for those old bananas!
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Unbelievably Easy and Delicious Vegetarian Chili

Reviewed: Dec. 13, 2007
I really like this recipe, the ranch spices really help make it stand out against the typical chili I make. Yum!
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Spaghetti Squash I

Reviewed: Dec. 13, 2007
This recipe is a great way to use the never ending squashes during fall and winter. I rediscovered this recipe after thinking it bland after my first go. Much better with the fresh basil. Goat cheese was good instead of feta. Other than those two ingredients standing out the recipe lends itself to interpretation. I've used artichoke hearts, shelled edamame, bell peppers, and basil pesto and all were great.
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Stuffed Acorn Squash Supreme

Reviewed: Dec. 13, 2007
I used veggie sausage instead of regular and it turned out a bit dry. When I make it again I will try to add something to moisten it up. A pretty good recipe overall, it was just so pretty and fun to eat.
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