Sarah Martin Recipe Reviews (Pg. 1) - Allrecipes.com (12933551)

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Sarah Martin

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Roasted Pork Loin

Reviewed: Oct. 15, 2014
My family (including a five year old) loved it! Very easy to make and tasty. I followed the recipe and doubled to make two loins. I ended up with a lot of pan juices! Will surely keep this on heavy rotation.
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Quiche Supreme

Reviewed: Dec. 23, 2012
This is the first quiche recipe that I made. I've made it twice. It turned out great both times. The only part of the recipe that I changed, was the seasoning. I only had salt, pepper, and nutmeg on hand. I added marjoram. I served it to my family at a brunch event and it was gobbled up by adults and kids. It is amazing as leftovers. Also - baked it and let it sit on the stove for about 2 hours to cool/wait for the the rest of the meal to finish baking (served with fruit salad and potatoes). It was great cooled. I highly recommend!
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Greek Penne and Chicken

Reviewed: Mar. 12, 2012
I didn't stray too far from the original. I subed olive oil for the butter, sweet cherry tomatoes (sliced in half) for the large tomato, and used half the amount of pasta. I noticed that some people felt the need to add more liquid. Halving the pasta creates the perfect ratio of fixings to pasta, and is enough to feed four with leftovers. I forgot to add the salt, and it was still very flavorful, probably due to the feta. I am adding this to my regular rotation. It is easy and tasty. My 2 year old gobbled it up. Thanks!
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Artichoke Chicken

Reviewed: Apr. 19, 2011
Easy and very flavorful. My only dislike is the bland color. Other than that, it was pretty good.
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Lentil Soup with Lemon

Reviewed: Apr. 19, 2011
I made this as written. It is so simple and flavorful. I live in the Detroit area, surrounded by places to get Middle Eastern and Indian food. My husband and I eat both often. We were amazed at how this recipe is the closest I've been able to get to the flavors we love from some of our favorite eateries. He even said that it was the best soup he's ever tasted! Once, I accidentally added double the tomato paste and used some thicker lentils (round green ones.) It resulted in a chili consistency. Thought it would be very good on baked tofu or chicken.
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