curious cook Recipe Reviews (Pg. 1) - (11264622)

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Vegan Black and White Bean Soup

Reviewed: Mar. 29, 2011
Thanks for this recipe! I made a few modifications. I substituted carrots for the celery, and added fresh spinach at the end for some extra nutrition and flavor. I also added smoky tempeh for enhanced protein, while still keeping it meatless. It was simple, delicious and fast to make. I'll definitely make this again!
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13 users found this review helpful

Richer Than Rich German Chocolate Ice Cream

Reviewed: Jun. 1, 2010
This is a great recipe! Loved the suggestion to toast both coconut and pecans together. I substituted coconut extract for the vanilla, added some caramel sundae syrup and about 1 Tbsp Godiva liqueur (keeps it from becoming a brick when frozen) toward the end of freezing. Excellent! I tried making it with low fat half and half and 1% milk - good, but much less creamy. Will definitely make this again. Thanks!
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4 users found this review helpful

Apple Glazed Pork Chops

Reviewed: Apr. 21, 2010
Loved the modifications suggested by CERRAIN18th - the rub really helped keep them juicy. I suggest you start with chops that come from locally raised grass fed pigs. It makes all the difference in flavor, and supports the local farms!
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5 users found this review helpful

Italian Peasant Bread Soup

Reviewed: Mar. 7, 2010
This is a great, easy recipe - thanks. I only modified it a bit. I used oregano infused oil to cook the onion, some chopped shallot and minced garlic with spices first - oregano, thyme, rosemary. Then I added the carrots, celery and parsnip. If you prefer, you could use chopped celery root instead of celery. I used organic fire roasted diced toms, 3 c of veggie juice and 1 c of water. I also added some ground flax for extra nutrients and thickness. While the soup was simmering, I coated boneless chicken breasts with the oregano oil and roasted them. At the end, I shredded the chicken and added it. The fresh basil is a great addition. I didn't have the flat leaf parsley so I left it out. I used whole grain bread for the croutons, and sprinkled on a 3 cheese blend before serving. A nice thick, hearty soup for those chilly days. Will definitely make this again!
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1 user found this review helpful

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