MollyJ Recipe Reviews (Pg. 1) - Allrecipes.com (11507097)

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MollyJ

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Baba Ghanoush

Reviewed: Jul. 23, 2012
This recipe has become a staple in my diet. It's easy and delicious. I use it as a topping for multigrain crackers for lunch. It has helped wean me off my addiction to cheese, being a much healthier and yet very satisfying alternative. I made it in large quantities while eggplants were in season and froze it: worked fine.
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Shrimp Quinoa

Reviewed: Aug. 19, 2012
This is delicious but I agree that additional lemon juice is a good idea.
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Fresh Asparagus, Tomato, and Feta Salad

Reviewed: Apr. 7, 2013
Delicious, especially if you add a few kalamata olives. I've also made this with haricot verts with equally great results.
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Algerian Carrots

Reviewed: Sep. 11, 2013
The flavors in this dish are tasty, but it was excessively greasy. If you make it, I suggest lowering the olive oil by half.
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Best Hummus

Reviewed: Sep. 11, 2013
This hummus is delicious. I wouldn't change a thing, although I made a triple recipe and made two alternatives with part of it: one with steamed yellow squash with cinnamon and cloves and one with chopped basil added. I baked up some pita chips and have been having the best lunches, sampling my 3 dishes alternatively.
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Mediterranean Style Roasted Red Pepper and Lentil Salad

Reviewed: Sep. 11, 2013
I made this recipe exactly as written with the exception of using small red lentils. The recipe is superb except for one thing--the hard carrots ruined the overall texture. I recommend either parboiling the carrots or coarsely grating them, which I plan to do next time I make it.
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Sweet and Spicy Green Beans

Reviewed: Dec. 5, 2013
I accidentally defrosted 1/2 lb. of haricots verts and needed to use them quickly. This recipe did the trick and then some. My chili oil doesn't have garlic so I added extra fresh garlic. I couldn't get the lid off the honey jar so used blue agave for the sweetening. I only use olive oil. None of that seemed to detract from this recipe at all. Now I did have to cook the beans longer because they were rubbery when I followed the time guidelines, but that just gave the sauce more time to integrate with the beans. I'll make this with fresh beans next time and the time after that....
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