LAMB2LOVE Recipe Reviews (Pg. 1) - Allrecipes.com (1291897)

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Pineapple Cookies III

Reviewed: Jun. 20, 2004
These are a great cookie, but you have to be in the right mood. They are very cake-y, which can be great, as long as that's what you're expecting. I served these with homemade bluberry ice cream, and they were delicious. Because the ice cream is sweet, I didn't ice most of the cookies, and they are like having cupcakes! I used 8 oz canned crushed pineapple instead of just half a cup, and substituted macademia nuts instead of walnuts.
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5 users found this review helpful

Blue Cheese Dressing

Reviewed: Feb. 13, 2003
Very good, with some changes. Replaced 1/2 cup of mayonnaise with 1/2 cream cheese - I can't stand too mayonnais-y! Use onion powder (1 tsp) and garlic powder (1/2 tsp) so it wouldn't taste too "raw". Increased blue cheese to 1/2 cup. Used white wine vinegar instead of plain white, and 1 tsp chili powder for spice and color. Then instead of salt and pepper, I garnished with toasted pecans and served with chips, carrots, and celery. Perfect!
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Easy Pasta Salad

Reviewed: Dec. 14, 2002
This salad really is super easy, and a little different than your regular mediterranean-style pasta side. I've never liked the marinade from the artichoke jar, so I make my own dressing with white-wine vinegar, olive oil, lemon juice, garlic, thyme, and pepper. This also makes a delightfully festive holiday dish, with the red peppers, green broccoli, and whitish artichokes. Particularly cute if you can get (at Target or Fred Meyer type stores) red, green, and white pasta in tree or other holiday shapes. I did that for my office Christmas buffet and everyone loved it!
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Banana Banana Bread

Reviewed: Nov. 16, 2002
I added 1/2 teaspoon cinnamon, and only used 3 medium bananas (which I think is only about 1 1/2 cups) but this recipe is still definitely the best I've used out of 3 or 4, and I will use it every time from now on! One day, I threw in a diced, peeled apple and it was a delicious change.
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Lentil Soup III

Reviewed: Oct. 14, 2002
This is a delicious and simple soup! My friend Katy cooked this up for me after work on a Friday evening. I always think of soups as taking hours to cook on the stove, but not true! This ready in a snap. She used whole cumin which I ground with mortar and pistle and also added carrots which I thought was a necessary touch for color as well as character. But the flavor was plentiful and the ease was astounding. Served with thick slices of rustic bread and hard cheeses on the side, this is a delite!
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109 users found this review helpful

 
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