MPinDC Recipe Reviews (Pg. 1) - Allrecipes.com (12664635)

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Pesto Spinach and Tomatoes

Reviewed: Oct. 20, 2014
Very nice - loved the melding of the different flavors. Personal preferences meant I used less garlic and added some hot pepper flakes, lemon juice and grated romano. I would think this would be great with white beans or with quinoa.
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Braised Balsamic Chicken

Reviewed: Jul. 22, 2014
This was good but not great. I followed the recipe, only substituting fresh herbs for dried and fresh tomato for canned. I love balsamic vinegar and used a nice aged one I had on hand. The chicken turned out fine but not something I'd make again.
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Salsa Chicken

Reviewed: Mar. 20, 2014
This was a quick and easy recipe and it turned out well. I added sauteed onion and hot peppers and used Pace Medium Picante Salsa. When I made the recipe again with a different kind of salsa the result wasn't nearly as good so I'll stick with the Pace.
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Burmese Chicken Curry

Reviewed: Feb. 14, 2014
This was good but not great. There was nothing wrong with the end result, and I'm not sure what would have improved it (although adding some julienned baby kale/spinach/chard/bok choy at the end boosted the nutritional content).
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Lemon Chicken Orzo Soup

Reviewed: Feb. 13, 2014
Great soup for a snowy day! I added extra onion, celery, carrot and garlic, also some grated ginger and star anise for additional flavor. I toasted the orzo in olive oil in a separate pan before adding it to the soup - it gives the orzo a nuttier flavor. I had on hand a bag of baby greens - spinach, bok choy and chard which I chopped and added at the last minute. The soup turned out great - now I wish I'd doubled the recipe.
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Chinese Tea Leaf Eggs

Reviewed: Dec. 29, 2013
Quite bland. I know the taste is supposed to be subtle but there was really no discernable taste. I followed the recipe almost exactly (used orange zest instead of tangerine). I can see using this recipe to make deviled eggs - they would be beautiful.
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Baingan Bharta (Eggplant Curry)

Reviewed: Dec. 29, 2013
After having this at a local restaurant I was determined to make it at home. This recipe was easy and the dish was very flavorful served over basmati rice. As others have noted, one eggplant isn't sufficient. I also recommend using garam masala instead of curry. Charring the eggplant on a gas burner for 10 minutes before putting it in the oven lent a smokey flavor to the eggplant. I also cracked the cumin seeds and toasted them in the pan before adding the onion. I like it just with eggplant; I subsequently made it with some diced chicken and that was also good.
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Bean Soup With Kale

Reviewed: Dec. 29, 2013
I'm always looking for other way to use kale. This is a great soup and tastes better the second day (if there is any left!). The recipe is good "as is" - I like it even better with a few additions. I add chopped carrots, celery and some roasted red pepper. Because local/homegrown tomatoes aren't available this time of year, I used pureed tomatoes instead (better than diced, in my opinion). I puree about 1/3 of the vegetables/beans to thicken the soup. Adding toasted orzo or other small pasta towards the end makes it a bit heartier. And adding lime juice and cilantro at the vey end boosts the flavor.
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Curry Salmon with Broccoli

Reviewed: Oct. 7, 2013
This was great - everyone loved it! I used spinach instead of broccoli because that's what I had at hand. I also used less mayo than the recipe calls for, and a bit more curry. Served over brown rice.
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Mango Sorbet

Reviewed: Oct. 7, 2013
This was great, and very easy to make. I used less sugar in the simple syrup as that is my preference.
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Rich and Simple French Onion Soup

Reviewed: Oct. 7, 2013
I made this with half the butter and, like others have pointed out, caramelizing the onions is a step you must not skip. Add about 1/2 tsp salt to the onions and saute for about ten minutes on medium heat, stirring occasionally. Then turn head down to low, cover and let simmer for 30 minutes or so until the onions are soft and caramel colored. Toasting the bread before putting it in the soup means it is less soggy. If you can find it, I'd recommend Gruyere cheese over Swiss and Provolone.
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Salmon with Tomatoes

Reviewed: Oct. 3, 2013
I've made this twice in the past few weeks. The first time I pretty much followed the recipe - although I used olive oil, added extra garlic and used freshly grated Romano. Everyone loved it. I made it again when I had some leftover sauteed spinach/onion with orzo. I cooked the salmon as above and then added the spinach/etc along with tomatoes. Another hit!
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Kale and Quinoa Salad

Reviewed: May 29, 2013
I liked but didn't love this recipe. Not sure why it didn't end up as a "love" recipe as it has lots of my favorite ingredients - kale, quinoa, feta. I massaged the kale with salt to soften it (then rinsed kale to wash off the salt). Still a good and healthy salad.
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Brazilian Fish Stew

Reviewed: Feb. 25, 2013
This was really good. I added some sliced ginger to marinade and some garlic and grated ginger to the saute. Also added sliced thai hot peppers because I like it hot and some fish sauce. Only used 2 red bell peppers. Served over jasmine rice.
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Orzo with Kale

Reviewed: Feb. 25, 2013
This was SO GOOD! I sauteed garlic and onion and then braised the kale with chicken stock until it was soft. The other thing I did that was a little different was to melt butter & olive oil in a sauce pan, add tumeric and orzo and saute the orzo for a few minutes before adding chicken stock heated to boiling. I'm happy I made enough for lunch tomorrow!
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