belshers Recipe Reviews (Pg. 1) - Allrecipes.com (12408821)

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Lentil Soup

Reviewed: Nov. 4, 2012
I thought this was great. It had a strong tomato flavor, but it really was delicious. I added some diced yukon gold potatoes, so mine came out more like a stew. I also used fennel stalks in place of the celery and it did no harm. :)
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Mussels Mariniere

Reviewed: Nov. 4, 2012
This recipe worked out great for me. Very simple, thank you.
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Health Nut Blueberry Muffins

Reviewed: Oct. 30, 2012
Amazing muffins! I added the spices that the most helpful reviewer suggested. Look forward to making them again... I used frozen blueberries, and if you don't want your batter turning blue, add the berries after all the ingredients are mixed. I put my in when I was mixing all the ingredient together and it turned my batter purple. :P
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High Protein Peanut Butter Balls

Reviewed: Oct. 28, 2012
These are delicious. I used the chocolate protein powder I use (a vegetarian whole foods kind). I also used chia seeds instead of flax because it is what I had on hand. I also halved the bananna because mine was reaaally ripe...
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Irresistible Double Chocolate Muffins

Reviewed: Oct. 28, 2012
I really enjoyed this recipe! The first time making it, I didn't have the flax or wheat germ and just used xtra whl wht flour for flax and ground almonds for the wheat germ. I followed the suggestions of others and added about a 1/2c extra of both buttermilk and pumpkin to avoid dryness. I also increased choc chips to 3/4c and sprinkled sugar on top of the muffins. I read that they don't rise much so I didn't bother filling the muffins cup just half way--I filled them until they were rounded (using all my mix in just 12 muffins) This made perfect muffins that actually rised a good 1/2inch over the top of the cup. I would definetly recommend spraying the cups as this recipe doesn't have any fat and the muffins stick to the paper if you don't! I have all the ingredients now and will be trying this recipe out again today as it is written with the exception of still adding extra buttermilk/pumpkin. I am also going to keep the chocolate chips at the recommended 1/2c as increasing them last time made my muffins seem too much like Otis Spunkmeyer (delicious but less healthy). I love the crackled appearance the sprinkled sugar gave the muffin tops---that technique is a keeper!
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Chicken, Fennel and Mushroom Soup

Reviewed: Oct. 28, 2012
My husband and I got fennel in our CSA box had no idea how to use it...Thank goodness for this recipe! This was my first time cooking with fennel and I was really scared of the licorice taste. Surprisingly once the fennel was cooked it was extremely similiar tasting to cooked onion or celery-- super easy to eat! I can't do bouillion because of the MSG, so I ommitted it along with the 1.5c water. This resulted in more of a stroganoff effect which I anticipated and served over some fancy brown rice. I also simplified the cooking process a bit. I used a saucepan and sauteed the chicken (used 5 drumsticks) with the butter&oil and when it was about half cooked through I added 3 cloves chopped garlic, lemon pepper, regular sherry (1/2c), sliced fennel, diced onion and cooked it until chicken and veggies were near done, then added mushrooms and red bell peppers. Cooked it until they were al dente. I then removed the pan from the heat and took the drumsticks out, removed bones and skin (saved for stock making later) and reintroduced the meat and other remaining ingredients (buttermilk, 1/2&1/2, parsley). I cooked it only long enough to heat it through, but not boil it. I would definetly make this again, but next time use more mushrooms because it definetly wouldn't hurt this dish. I would like to try it again with white meat because deboning drumsticks is a bit labor intensive. It is loaded with calories, but we're healthy eaters otherwise and didn't mind the splurge. :)
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Chili Rellenos Casserole

Reviewed: Feb. 27, 2012
Recipe was awesome and I can hardly wait to make it again. I used fresh poblano peppers and pre-baked them until they were mostly cooked. I cut them into bite sized pieces before putting them in the casserole. I used 3 eggs like other people recommended. I only had tomato sauce, so I used that to make the Ten Minute Enchilada Sauce recipe from this site. Using the enchilada sauce really added a great flavor. I used about 12oz of shredded cheese that was equal parts sharp, mild cheddar and pepperjack.
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Ten Minute Enchilada Sauce

Reviewed: Feb. 27, 2012
I just used a random chili powder I had on hand and it still turned out good. I also followed the advice of one reviewer and added dark chocolate. It was delicious and I used it on the Chile Rellenos Casserole recipe from this site.
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Cabbage Cakes

Reviewed: Feb. 21, 2012
These cakes were okay. I ate them with Frank's Red Hot sauce because by themselves they weren't that great. I didn't have carraway seeds to add like other reviewers recommended. I also tried sour cream and cilantro as a topping and wasn't crazy about it. I would make these again if I had to use up some cabbage, but I would not by cabbage just to make this. In the future I think I would carmelize the onions.
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Stewed Cabbage

Reviewed: Feb. 21, 2012
Recipe as written is lacking salt. I had to add some to my recipe. The final product was still lacking overall flavor. It needs some spices or something. Another reviewer added bacon which sounds delicious, however, since I am vegetarian, that isn't an option for me. Not sure why this recipe is 5 stars.
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Aunt Anne's Sesame Cookies

Reviewed: Feb. 19, 2012
These were excellent and I received lots of compliments on them. I didn't need the milk to get the sesame seeds to stick.
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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 19, 2012
Recipe was fantastic. I used half white sugar and half coconut palm sugar. Everyone loved them and I will definetly make them again. Thank you for the great recipe!
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Oatmeal Peanut Butter Cookies III

Reviewed: Dec. 24, 2011
Made with Almond Butter and came out great.
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Potato and Bean Enchiladas

Reviewed: Dec. 4, 2011
This recipe helped me use up some tomatillos I had. I didn't have any corn tortillas, serano chile peppers, queso fresca or pinto beans but I was able to come up with something very tasty by loosely following the directions. I prepared the potatoes and tomatillo sauce as directed. When it came time to put the ensemble together, I mixed in some black beans and cilantro with the potatoes, topped that with the tomatillo sauce, and finished it with a dallop of sour cream and a sprinkle of feta. Awesome dish, the cheese really makes it work.
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Butternut Squash Soup with a Kick

Reviewed: Oct. 4, 2011
Soup came out wonderful. I followed the suggestion of others and baked the squash. I also held back on about half the ginger/chile pepper. The thyme is a nice touch; I just sprinkled a little on at the end. I didn't use any Sour Cream because I thought it was creamy enough already.
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Mexican Rice II

Reviewed: Aug. 13, 2011
This recipe was not to my liking. It was not an authentic and hearty dish like a real Mexican mama would make. :( Waste of good ingredients. I also used the Taco Seasoning I recipe on this website. That was a great mix and I recommend that for adding flavor to stuff.
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Chocolate Sauce

Reviewed: Aug. 13, 2011
Came out very gritty because cocoa didn't really dissolve.
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Taco Seasoning I

Reviewed: Aug. 13, 2011
Great flavor, used it on Mexican Rice and Sprinkled over some Shrimp I was using for Mexican burritos. Yumm!
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Aug. 13, 2011
Great foundation for any smoothie! The oatmeal adds a great creamy texture. I also blended Flax seeds and Sunflower seeds with my oats. I substituted Frozen Blueberries for Strawberries. I also used an orange for sweetness instead of adding sugar. I'm really happy with this breakfast smoothie and I will be adding it to my personal Recipe Book. Thanks! :)
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Red Velvet Cupcakes

Reviewed: Apr. 30, 2011
Cupcakes with modifications came out perfect. I followed the modifications of the first few reviews. Cupcakes got rave reviews and husband said they were the best cupcakes he ever had.
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