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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Aug. 30, 2014
I've made this several times, and it's always excellent. Taking other folks' advice, I cook the lentils in 2 cups chicken broth and add another 1.5 cups broth with the rice. Adding 1 tsp cumin, 1.5 tsp garam marsala and 1-2 pinches (no more than that!) of cinnamon with the salt & pepper is a must -- makes the house smell wonderful too!
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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Jul. 20, 2014
Made as written, but used whole-wheat rotini (personal preference). Absolutely Five stars! Truthfully, this recipe would probably be Five stars using the bow-tie pasta too. ... Or penne, ... or linguini... Yeah, I'll be making this again, and often. Thanks, LAGIRL!
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Tacos in Pasta Shells

Reviewed: Sep. 28, 2012
I took note of the many suggestions, and this is one of those recipes that actually turned out "Wow" first try! After a 1/2 dozen batches, my tweaks include mixing 1 pkg reduced-sodium taco seasoning, 2 tsp minced garlic (love it), 1 can Rotel diced tomatoes & chilies, and light cream cheese into browned turkey. Toss cooked shells in lime juice instead of butter. I use 28 oz. green (prefer over red) enchilada sauce instead of the taco sauce (served w/ green salsa to match). Top w/ reduced-fat Mexican blend cheese. Finally, I mix 1 tbsp each lime juice and fresh chopped cilatro (and lime zest if I feel exotic) into 1 boil-in bag of cooked rice -- goes like a dream on the side! No kidding, I now get cheers when I just say I'm going shopping for the ingredients for this recipe.
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Summer Potato Salad

Reviewed: Jun. 30, 2012
Fantastic! I did not peel the potatoes (I love the skins). Used others' suggestions and cut back lemon juice (to 3 Tbs), used olive oil instead of vegetable oil, and added zest of 1 lemon. Let it "age" for 8 hours in the fridge -- not too tart at all, but VERY refreshing. What a great salad for a hot day! Thanks.
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Deep Fried Turkey Rub

Reviewed: Jun. 22, 2012
This IS the perfect rub. I've tried others, but they only make me wish I'd used this one. I used a mortar and pestle to grind the bay leaves in my first few endeavors, and got a real workout in my forearms. Switched to my old, forgotten Braun coffee grinder and the job is don literally in seconds. Seal the rubbed-down turkey in a 2-1/2 gallon zip-lock bag, and refridgerate for 8 to 24 hours -- HEAVEN!
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3 users found this review helpful

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