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Chicken, Rice and Vegetable Soup

Reviewed: Mar. 12, 2015
I would have given this 5 stars just for the inspiration that I could make good soup this easily - but gave it 4 because I modified it heavily. Usually I saute things in advance, but am under the weather and was looking for something very simple to make. I brought a quart of natural chicken broth to a simmer, and added the chopped celery, carrot and onion. I also added about 4 cloves of garlic, some minced ginger and some chopped jalapeno. Also a bay leaf and some thyme. Added a full pound of chopped chicken breast. Simmered about 15 min, then added white rice (next time would add more than 1/3 c), a handful of chopped parsley and a handful of chopped kale. Done and delicious in 15 more min. Seasoned with salt, pepper and cayenne. Goodbye, cold!
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Killer Pumpkin Pie

Reviewed: Nov. 27, 2014
You did a great service by posting this recipe! A last, a wonderful gluten and dairy free pumpkin pie that I could bring to my friends' house for Thanksgiving dessert - it was light and delicate, with great texture. Though I was the only GF and dairy free one there (and was given the assignment to bring dessert), all enjoyed it. As other reviewers have noted, I was skeptical that this crust could really work. Well it does, and is tender and flaky - one person even noted that it was a "homemade crust." I followed the advice of another reviewer and cooked it for 20m at 425, then it did take quite awhile at 350 to finish. Thank you.
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Kickin' Collard Greens

Reviewed: Nov. 26, 2014
This was wonderful, and easy to make. The collards transform from bitter to tender and mild once cooked. I used a brand of natural bacon called Applewood, which is quite lean and tasty. Used less broth than this, and add a splash of lemon juice or white vinegar at the end. Making them again for a dinner party tonight. Collards cook down - may not serve 6, if you love them as we did.
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Quinoa Tabbouleh

Reviewed: Jul. 5, 2014
Made 1.5 times the recipe for a 4th of July potluck and it was just the right amount. I liked the proportions of everything as they were - well, I did actually add more quinoa; used a full 2 cups for the 6 serving portion I made, and liked it this way. The key is to buy very good tasting tomatoes! I used small organic cherry tomatoes bursting with flavor and halved or quartered them; didn't bother to seed them. Did not seed cucumber either. Fresh lemon juice in the full amount. I used all parsley and it was fine; again, use good quality parsley. I left the carrots out; couldn't picture in Tabouli but may try another time; would also like to experiment with using garbanzo beans to make it a full entree. I did add a small amount of mint. I think it's best if you cut the tomatoes and cucumbers pretty small. Another person brought a quinoa salad with black beans and people enjoyed them both.
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Grandma B's Bean Soup

Reviewed: May 6, 2014
I cooked it on the stovetop rather than the crockpot, as I was short on time, and this worked out well. I'd soaked the beans overnight. I added 3 cloves of garlic and a bay leaf along with the onion, celery and carrots. I used 1 qt of chicken broth, and the rest water. I added some of the ham at the beginning, and more to taste at the end, along with plenty of salt and black pepper. I also added a bit of white cooking wine, some chopped parsley, and an all purpose seasoning called Spike. Delicious, as modified.
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Oatmeal Pancakes II

Reviewed: Aug. 10, 2013
This is exactly the pancake recipe I was looking for - to find a great recipe that I could make accommodate some dietary restrictions. I made a few changes - can't eat wheat so subbed Bob's Red Mill Gluten Free Baking Mix. I also increased the amount of oats and decreased the amount of flour. Used just 1 tbs oil. Also am non dairy so used almond milk with a splash of vinegar. Also added fresh blueberries. Perfect pancakes!!! (I've been trying various recipes and the search stops here.)
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Sara's Iced Coffee

Reviewed: Jun. 15, 2013
Easy and excellent, as is. I'd failed at iced coffee before because I did not simply chill it before pouring it over ice. The sugar syrup with vanilla was a nice touch. I just made 1/4 of the recipe, to serve one.
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Banana Muffins I

Reviewed: Jun. 11, 2013
Yum! These came out great - even though I made it with non wheat flour (Bob's Red Mill GF Baking Mix + xanthum gum), and used Trader Joe's non dairy cream cheese for the sour cream. I did add some cinnamon and also some dried cranberries because I had them. Would also be good with walnuts added. It made just 9 muffins. However, those 9 are perfect - hard to find a good low fat, low sugar muffin recipe.
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Salmon with Lemon and Dill

Reviewed: Oct. 7, 2012
This was an easy, elegant and excellent recipe - used with a fresh side (fillet) of a wild Alaskan salmon. I just made a couple of changes. Cooked the fish at 375. I used less butter, and made it a combination of butter and olive oil. I omitted the garlic powder - just didn't have it. What I really liked was substituting fresh dill for the dried. After I baked the fish for 15 minutes, I removed it, basted it, and sprinkled it with finely chopped fresh dill, before cooking the remaining time. Serve with lemon wedges. (Went nicely with quinoa pilaf, and an excellent green beans amandine with sliced red pepper that I found at food.com.)
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Hot Italian Sausage

Reviewed: Jun. 7, 2012
I needed to pinch hit to turn plain ground turkey into spicy sausage for my soup. This was delicious! I downscaled the recipe to 1 lb. All of the ingredients are important, including the anise and fennel seeds, which I bought in bulk at my local store with bulk spice section. I used it immediately, rather than let it sit for 24 hours, and for this purpose it was fine.
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Delicious Baked Chicken

Reviewed: Aug. 17, 2011
YUMM! I do not understanding the reviews that say this was not flavorful. I found it extremely flavorful and very easy. In fact, I will add it to the cookbook I'm making for my college son who is a novice cook. I did not use nearly that much Worcestershire. Following the advice of another reviewer, I added 1/4 cup water to the pan. I used just two chicken breasts on bone as that's what I had - and cut them each into three smaller pieces. Made exactly as mentioned except for the extra water. Perfectly moist and delicious. Thank you very much. Though I don't eat much boxed food, I served this with Zatarain's Red Beans and Rice. Great combo. And veggies.
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Polenta

Reviewed: Nov. 20, 2010
The first time I've made polenta...this worked out well. It just took me about 15 minutes. I did add salt to the cooking water. Pouring out on the wooden board to cool for awhile firmed it up nicely. I served my chicken cacciatore (with chicken in small pieces) over it and we all thought this was a wonderful combination. I'm already looking for my next polenta recipe!
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White Bean Chicken Chili

Reviewed: Oct. 31, 2010
Yum! Following other reviewers - I used a jar of Herdez Green Salsa (no canned tomatillos at my market). Also added 2 cans of tomatoes with chilis, and 2 cans of white beans. Adding broth as needed. Added 1 diced japanenos - mine were very hot, so stuck to one. I am loving it and am on my second bowl.
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Home-Style Brown Rice Pilaf

Reviewed: Aug. 1, 2010
My kids and I liked this - I'd wondered if they would, but they did! I made it pretty much as written, except I used chicken broth rather than water to cook the rice. It is basic and not overly seasoned, but good and satisfying. Inexpensive and a complete protein. It can stand on its own or be a good side for a meat dish as well. I am already planning to make it again.
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Taco Seasoning I

Reviewed: Jul. 31, 2010
Simply great - makes all packaged mixes obsolete. Use with high quality ground beef for wonderful tacos. My son (who loves Mexican food) and I have already made this twice and plan to make it a weekly tradition. I omitted the onion powder as I didn't have it. This amount seasoned 1 lb of beef; I also added 1/4 c water. Thank you so much for this recipe.
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Homemade Vegetable Soup

Reviewed: Jun. 6, 2010
This was just the ticket on a rainy Portland day. It's very good as written. I used diced whole carrots rather than baby carrots, and also added 3 large cloves of garlic - this really helped the flavor. I used good quality chicken broth, more than water. Plenty of coarse black pepper as well as salt. I disagree that it makes too much. I'm sure we will go through it quickly (2 person family!) Good on its own, or along with a sandwich for a great lunch - will try adding some chicken one day, as one reviewer described.
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