hudson119 Recipe Reviews (Pg. 1) - (12156636)

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Roasted Beets and Sauteed Beet Greens

Reviewed: Jul. 9, 2011
This was the first time I've ever cooked a green other than spinach. Wow! Really really liked it. The garlic bits ended up being extremely pretty pink accents in the midst of the dark green leaves which was also an unexpected visual treat. I also cut up the beets and tossed them with a bit of feta cheese, white balsamic vinegar and the oil they were baked in (as the recipe suggests). WOW. That was amazing. Will definitely be doing this again. BTW, roasting with the skins on - thank god for that tip. A few months ago I tried to peel them first. Totally bad idea. This method is terrific.
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Make Ahead Lunch Wraps

Reviewed: Sep. 9, 2013
A terrific base recipe. To bump up the nutritional value (and ease of preparation), I changed out the rice for quinoa. I also sprinkled a minimal amount of cheese (and of course you can ditch it altogether). Then to make it taste Good (versus healthy, ha ha) I added a tiny tiny amount of Rick Bayless' taco seasoning. (If you add too much, it would be over powering And too high on the sodium content.) Just enough to taste it and give some complexity to the whole thing. HELLO new favorite lunch!!!
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Amish White Bread

Reviewed: Feb. 2, 2011
Updated review. The first THREE times I made this, it was a total failure. I made bricks. However, on the 4th try I ditched my kitchen aid mixer and just did it by hand. EUREKA - SUCCESS! Since then I have made it a couple more times and it has worked out quite well. It is a lovely, soft, white bread. Exactly what the recipe says it is. Plain. What it isn't: full of artisanal flavor, bakery crust. This is not the recipe if you are looking for those qualities. But if you need a reason to stop buying store brand white bread, this is definitely it.
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3 users found this review helpful

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