Zenmama Recipe Reviews (Pg. 1) - Allrecipes.com (13315787)

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Turkey and Quinoa Meatloaf

Reviewed: Jun. 30, 2014
Amazing!! I added 1 medium shredded zucchini, and 1 large shredded carrot to the onion and garlic mixture and sautéed. I also added 2 TBSP of A-1 Sauce to the mixture. Coated half of the loaf with ketchup, and the other half with a spicy bbq sauce. My picky eater ate three servings!
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1 user found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Jul. 6, 2011
Truly great flavor! Adjusted the recipe for two and baked in the oven, wrapped in foil for about 30 minutes at 350. We love spicy, so I added more more crushed red pepper flakes, and a little more salt, since I used "low sodium" soy sauce.
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3 users found this review helpful

Cream of Jerusalem Artichoke Soup

Reviewed: Oct. 13, 2010
Our family loves this soup! I don't use the cream, flour or brandy, but I do add garlic. We top it with shaved parmesan cheese and it's delicious!
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3 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Dec. 8, 2008
My toddler (20 months) and all of her little friends LOVE this bread (I make mini muffins). I use 1/2 whole wheat, 1/2 all purpose, and use a little more zucchini than is called for...more like three cups...and reduce the sugar to two cups and use 1/2 brown, 1/2 white. They are so delicious!!
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Nicole's Winter Carrot Zucchini Bread

Reviewed: Dec. 8, 2008
Yummy! I made the following changes: 1.5 cups of whole wheat flour, 1/2 cup all purpose, 1/2 cup oat bran. 3 eggs, instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!!
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47 users found this review helpful

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