NeeNeeFay Recipe Reviews (Pg. 1) - (13330300)

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Elegant Wild Rice Soup

Reviewed: Dec. 26, 2014
Excellent soup. Hubby enjoyed it too. This is a flavorful soup with a short ingredient list. I believe it is a recipe that adapts well to variations. I didn't have the wild rice as called for and subbed a combo of black and brown rice which worked well. I also increased the onion to 1/2 of a large onion. This is any easy soup to make and the flavor is great. I'll be making this again!
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Simple and Delicious Beet Greens

Reviewed: May 3, 2014
Loved this recipe. The lemon makes it! After the garlic was done I added 1/4 cup of water and the stems cut to about 1 inch. I popped the lid on the pot and let them cook until tender. Then I added the rough cut beet greens and another 1/4 cup of water and covered the pot again. When the greens were wilted and the water had cooked off I removed from the pot from heat and squeezed on the juice from 1/2 of a lemon and stirred in into the greens. I served the greens with additional wedges of lemon. (Just because I had them in the frig. I tossed in some carmelized onions and sauteed mushrooms with the beet greens.) That addition was compatible and we thoroughly enjoyed this recipe. I'm thinking I'll try this recipe again using kale.
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Broiled Parmesan-Lemon Tilapia

Reviewed: Jun. 17, 2013
This has become a favorite. I've served it for company several times over a bed of small leaf spinach and it continually gets rave reviews. It works fine to make the lemon-cheese paste up a day ahead and store in the frig. until ready to broil the fish. I cover a jelly roll pan with foil and broil the seasoned fish for 2 minutes and turn. Apply the lemon-cheese paste to the second side and slip under the broiler for another 2-3 minutes. Quick and delicious!
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Carrot Cake XI

Reviewed: Nov. 6, 2009
Thanks for this recipe which I am sure is terrific as written. However, it was also a great recipe to play with. To make it more healthy I subbed 1 C of no sugger added applesauce for 1 C of the oil, cut the sugar to 1.5 cups and made the .5 cup Splenda, and subbed 1 C of whole wheat flour for one of the cups of reg. flour. Because I was fooling with the recipe I added 1/2 teaspoon of pumpkin pie spice. I baked mine in an angel food cake pan and it took an extra 10 minutes. It was tricky to take off the tube, but worth the effort. My guests said it was very moist and asked for the recipe.
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Rhubarb Custard Pie II

Reviewed: May 23, 2009
This is a keeper! I diced the rhubarb and mixed everything together as called for in the recipe and it turned out great. The picture prodded me to be a bit more creative with my top crust which was fun as well.
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