Maya Recipe Reviews (Pg. 1) - (10975983)

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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: May 6, 2011
I had never cooked Swiss chard before and was looking for a simple, yet delicious recipe. This is the one. I wanted to use this as a main course, and I am not big on eating just greens. So, I used a whole can of Garbanzo beans, as others suggested, a can of diced tomatoes, 2 small cloves of garlic, and added rice to the mixture. It came out very tasty. My 2-year-old and my husband liked it, too. Next time, I will try it with orzo, instead of rice. Thank you for a delicious recipe!
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Caramelized Baked Chicken

Reviewed: Jan. 16, 2015
I used boneless, skinless chicken breast. The sauce did caramelize for me without cooking it on the stove top, but with 2 tbsp. potato starch (that is what I have, but corn starch should work just as well). As suggested by others, I baked the chicken in the over at 400F until almost done (maybe 20-30 min.), then poured the sauce on it and placed back in the oven. In about 10 min. the sauce had thickened. I mixed the chicken to coat it well and placed back for maybe 5 min. It is delicious and much better than a store bought sauce.
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Quiche Lorraine II

Reviewed: May 3, 2011
The best quiche I have tasted. My husband and 2-year-old son loved it, too. I used ready deep dish pie crust, leftover ham instead of bacon, and added spinach. Since the ham was salty and there is lots of cheese in it, I skipped the salt altogether. Turned out great. I cooked at 350F for an hour. Thank you for a great recipe. I will make this often.
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Carrot Cake

Reviewed: May 12, 2011
I do not like carrot cake: I just do not like vegetables in my desert. I made this for my husband's birthday, because it is his second favourite cake (the first being prune cake). And he loved it, his family loved it, and even I liked it a lot. The cake is moist and has nice flavour. I did the frosting as suggested in this recipe, because I preferred to use cream rather than butter. I used almost 1/2 cup heavy cream and one 8oz package of cream cheese. It gave me just enough frosting for a two-tier 9in cake. An excellent recipe - thank you!
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Baked Eggplant Parmesan

Reviewed: Jun. 13, 2013
This is the first time I cook eggplant at all. This recipe was simple and delicious. My picky preschooler liked it, also my toddler: that is a testimony enough. Because I was not sure how they'd react to an eggplant dish, which is not typically on our menu, and I only had one eggplant, I added some pasta to it. I boiled some whole wheat rotini (about half of a box) and layered sauce, pasta, cheese, then sauce, eggplant and cheese. I had some leftover from the bread crumbs and Parmesan mixture and I sprinkled that on top. It was delicious fresh, and the next day as leftovers too.
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