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Recipe Reviews 3 reviews
Pumpkin Hummus
My first experience with homemade hummus (and already looking forward to making it again). We added the extra spices so our hummus definitely had a kick though I didn’t really think it tasted strongly of pumpkin. It’s really important to make sure you have blended the beans to a puree – my boyfriend didn’t quite get there the first time and the consistency was terrible. We added back in a significant amount of the water/liquid and finally got it to the correct consistency. Don’t forget to add salt at the end! I’m not a huge salt person but it definitely needs it (unless you are eating it with salted pita chips). Also – it makes a huge serving (possibly the equivalent of two large tubs of hummus or something along those lines).

2 users found this review helpful
Reviewed On: Dec. 3, 2010
Slow Cooker Chicken Taco Soup
I LOVE this recipe and make it all the time. A few suggestions: (1) when serving a lot of people, I add an extra can of corn, (2) I found I prefer using chicken broth instead of beer, (3) Depending on whats available at the store, I have used chili beans, pinto beans, and great northern beans, (4) chopping up 2 jalapenos and adding some hot sauce is an easy way to spice it up, (5) take the extra 5 minutes to use the taco seasoning recipe -- its AWESOME, (6) to make this receipe even easier, I throw in a bag of frozen onion instead of chopping one myself. ENJOY!!

1 user found this review helpful
Reviewed On: Feb. 20, 2010
Baked Macaroni and Cheese I
I thought this recipe was great! I will preface my review with the fact that I have never made macaroni from scratch before and am still learning a lot about cooking. As always, lots of previous reviews helped me. Those along with my own suggestions: (1) use 3 cups cheese in the sauce, (2) mix up the cheeses - i did 2 cups sharp cheddar, 1 cup colby jack, and a little bit of both mixed with parmesan on top, (3) a light coating of bread crumbs under the top layer of cheese. For my version, I used a whole 13.5 oz box of whole grain macaroni noodles and it was perfect. I did not add the onions or bacon (working with limited time and a large group) but I did add cumin as suggested (and, as noted, couldn't taste it at all so I guess it was a good thing??). I had to google "roux" and was glad I did since mixing flour and water seemed a bit odd. The sauce took longer than I anticipated. I was unsure at what point the roux/milk mixture thickened but someone had noted that as soon as it thickens at all, it's done. So, I went with that. Will turn the stove up slightly above Low next time bc I think it was not hot enough (and therefore took longer). I baked it for about 15 minutes but then covered it with foil for a bit longer. I got A LOT of compliments (served it with slow cooker bbq pork and California Coleslaw which is from allrecipes too). Will definitely be making this macaroni again --- so sad there were no leftovers!!! Enjoy!

7 users found this review helpful
Reviewed On: Feb. 20, 2010

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