Nikki Larson Recipe Reviews (Pg. 1) - Allrecipes.com (11863391)

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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Jan. 14, 2010
Yay! This was my favorite thing I've made from this site. I used two shallots and two roma tomatoes, otherwise, followed exactly and it was so tasty. One note, (since the ingredients list doesn't mention which part(s) of the chard to use) if you're using both stalks and leaves, they will need different cooking times. The stalks need to be thinly sliced and cooked for a couple more minutes than the greens.
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Eggplant Parmesan II

Reviewed: Jan. 14, 2010
This was a great recipe, really easy and relatively quick. Salted the eggplant and let the slices sit for about 30 to draw out excess moisture before I breaded and baked. After I baked the eggplant, I stuck it under the broiler to make it extra crunchy.
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Crispy Barbequed Tofu Slices

Reviewed: Jan. 5, 2010
Thanks so much for the yummy recipe! I did, of course, bake the tofu at 375 for around 20 minutes after it had frozen overnight. If the recipe I mentioned that step, I might have given it the full five stars. One other disconcerting thing about this recipe is that it never mentions how thick to slice the tofu. I think I made mine a little too thick, and it detracted from the potency of flavor. Next time, I'll slice mine less than 1/2 inch thick. I might also save this recipe for summer time-I don't have an exhaust fan above the stove, and my entire house is full of smoke and a greasy stench. It's winter here in Wisconsin and I hate having to throw open all the windows, but it was definitely called for.
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Lemon Orzo Primavera

Reviewed: Jan. 3, 2010
I played with the proportions in this a lot. I used 1.5 cups of orzo (after I'd added the grated zucchini/carrot, I noticed that there was way more veggie than pasta, it seemed off, so I quickly toasted up another half cup of orzo), increased the broth to 20 ounces, increased the garlic to four large cloves, increased the Parmesan to about 1/2 cup and (as suggested by other reviewers) added juice from half the lemon and a teaspoon of fresh ground sea salt at the end. It turned out really well (though I felt like too much of the lemon zest flavor came through). I'm giving this four stars because I feel like if I hadn't made the alterations that I had, it would've been a little bland and unbalanced. I will definitely make this again-with the same proportions I used this time, but with about half the amout of zest.
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Jamie's Minestrone

Reviewed: Jan. 2, 2010
I made a few moderations (omitted green beans, added lots of sliced fresh cabbage and threw in the rind from a wedge of fresh parmesan), but overall this is a great base recipe that easily adapts to whatever one has in the house.
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Pesto Polenta Lasagna

Reviewed: Dec. 22, 2009
As many of the other reviews have said, this was a great base recipe. I added sauteed mushrooms with garlic above each layer of sauces, also, I used the cheese in all the layers, not just on top. For the top layer of cheese (with the pine nuts) I added some fresh grated parmesan. Overall, lovely dish when you add some extra veggies and cheese.
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