Kae Recipe Reviews (Pg. 1) - Allrecipes.com (13149710)

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Roasted Beets and Sauteed Beet Greens

Reviewed: Aug. 17, 2011
I'm really only reviewing the sauteed beet greens because I did not roast the beets. I added a handful of almond slivers and a little sugar to this recipe and I have to report that my 6-year old LOVED it. I used lemon juice instead of vinegar and left out the pepper. I was also generous with the onions and only used one garlic clove. We love beets and this was my first time ever making beet greens.
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Russian Carrot Salad

Reviewed: Aug. 28, 2011
I make something like this myself, but I add a touch of lemon juice and some craisins. I've used almond slivers and raw unsalted cashews because we like them better than walnuts. The cashews were especially good.
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6 users found this review helpful

Bean Soup With Kale

Reviewed: Jul. 25, 2011
We loved it (even my six year old daughter)! A great way for my micro-family to try kale for the first time. I used garbanzo beans because we love them so much, canned tomatoes as others have noted, and added a carrot. I also took the advice of previous reviewers: chop kale finely (really fine!), simmer uncovered for 15 min or more to concentrate flavor, and add a squeeze of fresh lemon to serve. Keep the pepper low and leave out parsley for the kiddos, and I also used less garlic (4 cloves not 8) and less onion (1/2 instead of a whole one). Still turned out very flavorful.
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Quick Quiche

Reviewed: Dec. 27, 2010
my mother had a recipe like this one. I've used many different kinds of veggies and cheeses and taken it to potlucks and it goes over well. It serves easily because it makes good solid slices.
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Lubeck Marzipan

Reviewed: Jul. 25, 2011
good flavor but mine was too thin to mold.
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Raspberry-Applesauce Gelatin Dish

Reviewed: Nov. 27, 2010
My friends have affectionately dubbed this "jell-o-bomb" - as in "it's the BOMB!". It's become standard fare for our get-togethers. My friend has experimented with other berries and jell-o flavors, but this raspberry/black cherry version remains my favorite.
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Malooba

Reviewed: Oct. 11, 2010
I made a version of this with a Jordanian friend of mine and it is truly amazing. It was my first experience with Arabic cuisine. My friend stuffed the bird with a mixture of spiced rice and ground lamb and used fried cauliflower and fried eggplant. I also think she used some tumeric. This was for a post ramadan feast. Thank you for posting!
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