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Syrian-Style Lentil and Spinach Soup

Reviewed: Jan. 31, 2013
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.
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Apple Brownies

Reviewed: Aug. 29, 2012
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.
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Chicken Tagine

Reviewed: Mar. 7, 2010
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.
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Parmesan Chicken II

Reviewed: Feb. 28, 2010
Mine turned out half crispy, half soggy, but overall delicious. I used one cup of parmesan plus a quarter cup of bread crumbs. Next time I will take another reviewer's advice and elevate my drumsticks onto a rack to avoid the soggy bottoms.
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Date Flecked Orange Muffins

Reviewed: Feb. 28, 2010
Very tasty! Next time I will decrease the ginger and cloves as one baker recommended. Otherwise, my only comment is that the dough was very thick compared to other muffin recipes, but in the end, they turned out great - even separating from the paper muffin cups once cooled. Also, I replaced the egg with a 'flaxseed egg' (two parts warm water, one part ground flax seeds, blended with the rest of the blended items). Delicious!!
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Downeast Maine Pumpkin Bread

Reviewed: Feb. 8, 2010
I give this recipe only four stars simply because the loaf never fully cooked in the center when I baked it. However, I made muffins without altering the recipe and they are simply DELICIOUS! Very moist and tasty and I froze a whole bunch right after baking and take one out of the freezer in the morning for a sweet afternoon snack. Great!
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