sallybranwyn Recipe Reviews (Pg. 1) - Allrecipes.com (10669076)

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Broccoli and Sausage Cavatelli

Reviewed: May 24, 2010
Tasty as is, but you can REALLY kick this up by roasting broccoli. Wash your fresh broccoli and chop it into bite-sized pieces, then toss onto a baking sheet (spread out is better than over-filling a small dish). Drizzle with olive oil and season with salt and pepper. Then peel a few (3 or 4) cloves of garlic and add them to the pan whole. Roast in the oven at 400-425 for 35-40 minutes until the broccoli is slightly browned and crispy. You can also add red pepper flakes (or any other seasoning, really). Once the broccoli's out, you can add it to the dish and it will add a whole different layer of flavor! (would also work with asparagus, green beans, snow pea pods, etc.)
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3 users found this review helpful

Will's Spicy New Orleans Catfish Fries

Reviewed: May 20, 2010
A great recipe if you're trying to cook for a gluten-free diner. Yum! Just make sure you use clean (uncontaminated by wheat flour) oil, and you'll be golden.
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5 users found this review helpful

Chicken Fiesta Salad

Reviewed: May 3, 2010
I make variations of this very often. The bean, corn, and salsa mix can be frozen if you're eating for one and a can of black beans and a can of corn is more than you can eat within a few days. I usually mash up some avocado with plain yogurt and add a hit of tabasco for a cool little healthy "dressing" or garnish. Yum!
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4 users found this review helpful

Apple Toast

Reviewed: Dec. 10, 2009
As another reviewer mentioned, I think subbing the butter out for almond butter (or peanut butter) would be just as tasty and you'd get the extra "oomph" of protein and good fats. Yum!
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12 users found this review helpful

Cheater Pot Pie

Reviewed: Nov. 23, 2009
This seems like it would be a great way to use up leftover Thanksgiving turkey! I'd probably leave out the condensed soups and make a roux with chicken/turkey broth and flours, due to a gluten allergy, but otherwise, I could see this being yummy. Careful about the salt content...
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5 users found this review helpful

Sugar Coated Pecans

Reviewed: Feb. 12, 2009
These are incredible! I added about a teaspoon of vanilla and used half brown and half white sugars. I also used about half pecans and half almonds because that's what I had in the house. I've yet to serve these to anyone (I will on Saturday), but there are a few extras that "won't fit in the container" oops! They're so good and so easy
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2 users found this review helpful

Momma's Potatoes

Reviewed: Jul. 11, 2008
I make these all the time. Suggestions: If you break the potatoes up by hand and leave some jagged edges, they break off while roasting and get all crispy and fantastic. Also...I'd crank the oven up to 425 or 450 for the last 10 minutes or so if you like crispy potatoes (crispy on the outside). Play around with seasonings...almost anything works on roasted potatoes.
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1 user found this review helpful

Flat Iron Steak and Spinach Salad

Reviewed: Jul. 1, 2008
Just wanted to share: You should try swapping the spinach for arugula (or rocket)...it makes the steak flavors just POP
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Apr. 14, 2008
A great way to make quinoa! I'm a fan of quinoa as is, but this was tasty and different. A great transition meal to make for people who may be leery of quinoa. I used veggie bouillon, lemon juice, 1 cup quinoa, 1 can beans, fire roasted corn from Trader Joes, drizzled a little olive oil at the end, and red pepper flakes. Good stuff!
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1 user found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Mar. 30, 2008
I've made lentils and rice together like this, but never with the addition of the fried onions, cinnamon, and yogurt. I was apprehensive about the cinnamon, but it was super tasty. Also, really cheap, which is always good! Thanks for the recipe
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1 user found this review helpful

Lentil Pate

Reviewed: Jan. 16, 2008
I've made this before because I have a lot of food allergies and hummus is a wonderful, healthy snack I can eat. The problem: I hate chickpeas. So I've made "hummus" with lentils as this recipe says. I didn't use truffle oil, but the chili oil from Trader Joes. The spice gives it some kick. I love it!
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17 users found this review helpful

 
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