Nanooky Recipe Reviews (Pg. 1) - Allrecipes.com (11740899)

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Roasted Brussels Sprouts

Reviewed: Dec. 4, 2010
Do 425 degrees for 15 or 20 - fabulous - still slightly firm but sweet/nutty. Excellent...
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Sweet Pepper Pasta Toss with Kale

Reviewed: May 22, 2010
This was a marvelous recipe. We like more veggies than pasta so I doubled the kale, used whole wheat bow ties (decreased the amount recommended), upped the feta and in the last phase of sauteing, threw in some shrimp. Delightful! Makes a hearty cold salad for summer, too.
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Pea Salad

Reviewed: Mar. 8, 2010
Tip: if you are making this in quantity and want to save it for any length of time, use cubed cheese. The shredded will break down quicker in the 'frig. Also, salt or something with a little zip helps this enormously, if you decide to delete the mustard. Great recipe - summer fave @ our house!
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Italian-Style Quinoa-Stuffed Sole

Reviewed: Mar. 2, 2010
Excellant - however, I combined the quinoa with the toasted almonds from the almond sole fillets. And stuffed the fillets. Worked out great! Will do it again.
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Fast English Muffin Pizzas

Reviewed: Jan. 10, 2010
Also good with wilted spinach, garlic and feta on top!
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Spinach and Leek White Bean Soup

Reviewed: Dec. 20, 2009
I took the advice of previous reviewers and revved up the 'heat' a bit with 1/2 t. of flaked red peppers. Also used froz. spinach and replaced couscous with quinoa (more fiber). If using quinoa, let it cook in the broth about 15 min. before adding beans. I also added an extra can of LOW SODIUM chicken broth, as we like more of a soup rather stew-like consistency. Used 2 whole leeks. I'd do this again, using onions rather than leeks (as onions are cheaper in my area.) Enjoy!
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Sicilian Spaghetti

Reviewed: Nov. 17, 2009
Ok - the breadcrumbs just don't cut it. For 2 people, I used less linguini but kept the rest of the portions the same. The flavor was fantastic (I LOVE anchovies). Next time I'll eliminate the breadcrumbs altogether and see what happens. The combo of parsley and cilantro was good, though.
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