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Fabulous Cilantro Pesto

Reviewed: Jul. 6, 2014
This was good. I wasn't sure what to expect since cilantro has such a strong flavor, but I liked it and would make it again. I used lime juice (not vinegar or lemon juice) and liked what it added to the flavor. I did not warm it up in a saucepan; rather I just tossed it raw into the pasta.
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1 user found this review helpful

Quinoa Pilaf With Mushrooms

Reviewed: May 29, 2013
geez-owie is this good. was looking for a vegetarian potluck recipe and this fit the bill. only changes I made are to omit the added salt (not needed if your stock is flavorful), used shitake instead of cremini (it's what my shroom vendor had), and I added toasted slivered almonds at the end. Next time I will use less liquid, as it was too moist (my normal quinoa recipe calls for less than 2:1 water to grain, so I should have held back). Other than that, great! and it dried out overnight to a better consistency. I can see this being a go-to recipe because of all its healthy ingreds (3 of the GBOMBS!). No reason not to increase the mushroom and shallot amounts. Also, I think any sliced shrooms will do fine.
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6 users found this review helpful

Vegetarian Chickpea Curry with Turnips

Reviewed: Jun. 24, 2012
I was looking for a veg. recipe that used turnips and found this one. Loved it! I followed the recipe as written, with just the following adjustments: used a whole turnip and pepper (not half) and used half cup of corn and half cup of frozen peas (instead of a full cup of corn). the seasonings in the recipe as written were perfect. My dish was done after 60 mins simmer--the turnips were tender by then. Will add this to my regular rotation. Bonus, can serve to vegan friends.
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0 users found this review helpful

Alfredo Sauce

Reviewed: Apr. 28, 2011
the sauce was clumpy. I followed the recipe and stirred it constantly. All of the other reviews really had my hopes up, but this recipe didn't turn out for me.
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2 users found this review helpful

Asparagus Soup

Reviewed: May 16, 2010
I followed the recipe mostly as posted, but I made it on the stovetop instead of in the micro. The main difference in my version is that I roasted the asparagus first (EVOO, S&P) to enhance the flavor. In the end, the finished product needed salt. Otherwise, for a very easy recipe, it was a good soup. Not spectacular, but definitely worth repeating.
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1 user found this review helpful

PHILLY Hot Crab Dip

Reviewed: Jan. 1, 2009
Very easy to make and quite tasty. Like another reviewer, I used mayo instead of Miracle Whip. Other than that, I followed the recipe.
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15 users found this review helpful

Broccoli Chowder

Reviewed: Oct. 5, 2008
Delicious! The soup tasted exactly like I hoped it would. Slightly thickened and flavorful. The only variation I made was to use veggie stock in place of the water, because I do that whenever I have stock on hand. The milk I used was 2%, in case that matters. Would definitely make this again.
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2 users found this review helpful

Spinach and Potato Frittata

Reviewed: Oct. 5, 2008
What more can I say, it was delicious! I don't think I changed a thing, although the second time I made it, I used collard greens instead of spinach, because it's what I had on hand. In that case, I added the greens a little sooner than the recipe says, since they take longer to wilt. Like many other posters, I had to finish this in the oven, under the broiler.
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2 users found this review helpful

Harvest Pumpkin Soup

Reviewed: Jan. 26, 2008
This was a good, flavorful soup. Roasting the pumpkin was the hardest part, but even that wasn't too bad. I'm not sure what kind of pumpkin I had, so to be safe, I added a tablespoon or two of honey at the end. I also roasted the pumpkin seeds to use as a garnish.
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0 users found this review helpful

Nutties

Reviewed: Sep. 3, 2007
Don't bother. Out of deference to the recipe poster, I'm going to assume that there was a measurement that was mistyped for this one. The "batter" (if you could even call it that) was a crumbly mix. I couldn't possibly drop spoonfuls of it. Rather, I had to roll handfuls of it into balls, which never changed shape as they baked--except the few that fell apart as they baked. The batter itself tasted good; it just needed more liquid (an egg maybe?) to keep it all together. I'm sorry I wasted my time and ingredients (heck, I even MADE golden syrup for this) on this one. Don't make the same mistake...
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2 users found this review helpful

Panzanella Salad

Reviewed: Aug. 17, 2007
I feel like a broken record, but, all I can say is WOW! What a terrific, and healthy salad. I never made my own croutons before, but now that I know how easy it is, I will from now on.
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0 users found this review helpful

Vegetable Bacon Chowder

Reviewed: Aug. 12, 2007
I had a head of red cabbage to use up and wasn't interested in making a slaw, so this recipe fit the bill perfectly. I made a couple changes, based on what I had. I subbed frozen corn for the beans. I added some chopped onions. I used chix stock instead of water (to enhance the flavor). The soup never thickened to a chowdery consistency, but maybe b/c I used skim milk. The purple coloring was very odd, but the soup tasted very good. Some additional garnishes I used were diced scallions and grated cheddar. It was an easy recipe and I would make it again.
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8 users found this review helpful

Mexican Fire Rice

Reviewed: May 4, 2007
I too thought this recipe was quick and easy, as well as tasty. Like other reviewers, I used chicken stock to cook the rice, instead of water. I think that makes a big difference. I also used spicier versions of the pork sausage and salsa. I would definitely make it again. It was perfect for a potluck. I did the prep the night before, refrigerated overnight, and baked it in the morning.
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2 users found this review helpful

 
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