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Southwest Chicken Salad I

Reviewed: Mar. 11, 2009
I just made this recipe and it was SO good. I used a Mexican cheese blend instead of parmesan cheese. I also marinated the chicken in the dressing and baked it, which made it very tasty. (I recommend making more dressing too.)
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8 users found this review helpful


Reviewed: Aug. 16, 2011
I'm picky about recipes, but this one is really good. I didn't have pine nuts, so I used walnuts. I also added a dash of salt and omitted the parsley. The proportions were perfect. Thank you!
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3 users found this review helpful

Banana Date Flaxseed Bread

Reviewed: Sep. 23, 2011
I made this recipe exactly as stated, except that I used all ground flaxseed. It honestly came out a little dry - I'd recommend using either another banana or a little more oil. It also came out kind of bland, so again I'd recommend another banana or increasing the sugar just by 1/4 cup. The dates didn't do much. I'd add walnuts instead next time. But overall a good recipe. I'd make it again only with the above modifications.
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3 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Dec. 4, 2011
This was an excellent lasagna recipe. I modified it by adding a jar of roasted red peppers to the recipe (I drained and chopped them). I made the sauce by sauteing an onion, garlic, italian seasoning, and then adding the chopped, drained roasted red peppers and marinara sauce - let it simmer for 10 minutes. I think this adds more flavor. I would definitely make this recipe again. The roasting of the vegetables added a lot of great flavor.
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4 users found this review helpful

Banana Muffins II

Reviewed: Dec. 11, 2012
This recipe was really good. I did substitute one of those unsweetened applesauce cups for all of the butter in the recipe, and added nutmeg and vanilla. I also added 2 tbsp of poppy seeds, and it turned out really flavorful. i definitely think you should add some spices, either nutmeg or cinnamon as other reviewers suggested. Definitely a keeper. They came out soft and moist.
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1 user found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Jan. 6, 2013
I've tried several spanikopita recipes, and this one was so far the best. What I really liked about this recipe is the instruction to ONLY cook the spinach for 2 minutes or until wilted. That is a key step (don't overcook the spinach mix because it changes the flavor and releases too much water). The other important thing I would add is to drain the spinach mixture (after cooked) in a fine mesh strainer to drain the excess liquid. Make sure it is completely cooled before adding the cheese. I would also HIGHLY recommend adding 1/4 cup of chopped fresh dill, which really adds flavor to the recipe. The only other modification I made was that I used a parmesan/asiago cheese mix instead of the ricotta - this substitution added more flavor. Overall, this was a great recipe and definitely a keeper!
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1 user found this review helpful

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