Jane Dough Recipe Reviews (Pg. 1) - Allrecipes.com (10449945)

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Jane Dough

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Cilantro Tabouli

Reviewed: Jun. 29, 2011
I used quinoa instead of bulger. 2 lemons is too much. Use 1 and add more if you think it's needed. Overall, very good recipe.
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2 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Oct. 5, 2010
YUM! only change was to use 3 garlic cloves and add some smoked chipotle seasoning. Served with brown rice and topped with cilantro, avocado slices, shredded cheese, and sour cream. Can't wait to eat the leftovers tonight!
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1 user found this review helpful

Homemade Mac and Cheese

Reviewed: Aug. 26, 2010
pretty good. next time ill add some onion. It could have been cheesier and gooyer. eric said to make again, but I probably wont. leftovers were just ok.
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1 user found this review helpful

Beans, Some Like It Hot!

Reviewed: May 9, 2010
Restaurant quality and healthy! perfect as is, but also delicious with a can of diced tomatoes mixed in. The amount of spice was perfect for me.
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4 users found this review helpful

Baked Kale Chips

Reviewed: May 4, 2010
W-O-W. love these. I just ate a whole bunch of kale...as an appetizer.
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1 user found this review helpful

Best Egg Rolls

Reviewed: Oct. 23, 2009
yummy! subbed pork with meatless crumbles (vegan). I love the cabbage. Made again and threw in mushroom and water chestnuts.
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2 users found this review helpful

Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Oct. 23, 2009
cooked in microwave for 3 minutes. Amazing. I eat a variation of this every morning. Just prep the night before and it's ready to zap in the AM
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5 users found this review helpful

Dash's Donair

Reviewed: May 16, 2009
QUICK VEGAN alternative: Use seitan instead of beef. saute seitan with garlic, spices, and a splash of tamari...and your done.
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5 users found this review helpful

Linguini with Cashews and Scallions

Reviewed: Apr. 1, 2009
Wonderful Flavors! I used brown rice instead of linguine. Used about 3tbs of butter total and a splash of olive oil. Added 2 cloves of crushed garlic to sauteing cashews. I'll definitely make this again. The cashews were wonderful!
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4 users found this review helpful

Tofu Parmigiana

Reviewed: Mar. 30, 2009
AMAZING! I wish I hadn't waited so long to try this! Only change was to make it Vegan: Left out the cheese. Added nutritional yeast to the bread crumbs for a cheesy flavor. Followed another's suggestion: Baked instead of fried. 15 mins on each side at 350 on an oiled cookie sheet. It was perfect. The baked tofu was a treat itself! Added Smart Grounds to the sauce. Wonderful leftovers. I highly recommend this!
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1 user found this review helpful

Moroccan Potato Bean Soup

Reviewed: Mar. 9, 2009
This was really good served over rice or as a soup. I made it vegan by substituting the milk with silken tofu pureed with water (12oz silken tofu in food processor with 1/4c of water makes a creamy liquid). I whisked the tofu mixture into the simmering soup. I also added a can of Navy Beans.
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10 users found this review helpful

Kasha and Bowties (Kasha Varnishkas)

Reviewed: Feb. 23, 2009
This was my first experience with Kasha and I loved it! A very hearty and healthy dish. I used just one onion and added a can of mushrooms. Added a splash of dry white wine to the cooking onions and mushrooms. Used veggie broth instead of chicken. Tossed in some parsley. I'll make this again!
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16 users found this review helpful

Easy Baked Tempeh

Reviewed: Feb. 20, 2009
made this with tempeh and halved brussels sprouts. Yum!!
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2 users found this review helpful

Vegetarian White Bean 'Alfredo' with Linguine

Reviewed: Feb. 12, 2009
I liked the flavor of this a lot. It's much healthier and packs protein. The texture of the sauce wasn't as appealing. Next time I'll puree all of the beans, milk, sauteed garlic, spices/s/p, and maybe some silken tofu in a food processor before simmering it. I would like it to be thick and very creamy. The idea of using beans in a sauce is great, and I'll definitely try this again!
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60 users found this review helpful

White Bean Dip with Pine Nuts

Reviewed: Jan. 1, 2009
I love this. I made it the first time just like the recipe. It was great to dip pitas and veggies in. I made it a second time and added a bunch of sun dried tomatoes tomatoes. I can't wait to try new variations! Thanks!
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17 users found this review helpful

The Best Thai Coconut Soup

Reviewed: Dec. 17, 2008
WOW! This recipe will save me $$ fulfilled my Thai cravings! Restaurant quality. I made it vegan with veggie broth and vegetarian fish sauce. Left out the shrimp and added extra mushrooms and cubes of tofu. Mixed in mung bean noodles for a hearty soup! Used lots of cilantro and sprinkled with crushed red peppers.
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2 users found this review helpful

Savory Roasted Root Vegetables

Reviewed: Dec. 9, 2008
I love the spices and the use of the dry white wine! (added some salt to taste). I used veggies I had on hand: sweet potato, red potato, carrots, onion, brussels sprouts. Everything was cooked perfectly. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting!
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65 users found this review helpful

Quinoa Side Dish

Reviewed: Dec. 2, 2008
I added pine nuts and tempeh that I cooked in a little olive oil and soy sauce prior. Yummy!!
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2 users found this review helpful

Quick Pumpkin Pudding

Reviewed: Dec. 1, 2008
This tasted amazing and is very healthy. The only change I made was to substitute 1 cup of vanilla soy milk for the evaporated milk. I also reduced the amount of spice as suggested by others. I dipped graham crackers in it. YUMMY!
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1 user found this review helpful
Photo by Jane Dough

Strawberry/Rhubarb Crumb Pie

Reviewed: Nov. 17, 2008
This pie is amazing! I just won first place with it at a work pie competition. It won against key lime, apple, and pumpkin. It is THE best strawberry rhubarb pie I have ever had, and many pie enthusiasts agreed! I used frozen stwbry/rhbrb (they're not in season). Be sure to thaw completely overnight and drain excess liquid. I added an extra tbs of flour and 1 tsp of corn starch to the fruit mixture to thicken it up (if I was using fresh, I wouldn't change anything). I prepared the crumble top the night before and kept it in the fridge. Put it all together quickly the next day.
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6 users found this review helpful

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