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Recipe Reviews 6 reviews
Syrian-Style Lentil and Spinach Soup
Found this recipe after enjoying a similar one at a restaurant. Using the author's recommendations below, I triple the recipe, adding 1.5 cubes of chicken bouillon when cooking the lentils. At these proportions, I add an entire bag (171 g / 6 oz) of prewashed spinach without bothering to chop it because at the end I use a hand-blender to create a chunky puree. Great this way as the flavors really meld and there are no stringy pieces of wilted spinach. A favorite soup of our home now.

0 users found this review helpful
Reviewed On: Jan. 31, 2013
Apple Brownies
I followed one reviewer's advice and creamed sugar and margarine, then added egg, some vanilla. Mixed the dry ingredients separately and added to wet. Then added nuts and apples. In all, it took about 75 minutes to bake through in my oven. Worth it in the end though, as they are very moist and made my too-sour apples taste delicious! Would half the cinnamon next time.

1 user found this review helpful
Reviewed On: Aug. 29, 2012
Chicken Tagine
I really enjoyed this recipe - and boy did it smell incredible while cooking! Based on what I had onhand in the kitchen, I omitted the eggplant, substituted raisins for the cranberries and apricots, and added some potatoes. I also used one onion instead of two because after cutting up one, I thought the slow cooker looked 'oniony' enough. My only comment is that the dish tasted a bit salty for my liking, but that might have been because I didn't have enough lemon juice? On the other hand, my salt-loving husband thought it was just right and has urged me to try it with lamb next time! So there will be a next time!! Thank you for sharing.

5 users found this review helpful
Reviewed On: Mar. 7, 2010

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