candlebat Recipe Reviews (Pg. 1) - Allrecipes.com (13403303)

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Quinoa Tabbouleh

Reviewed: Jan. 1, 2010
The fresh parsley in that quantity is very strong. I liked everything else about the salad but will probably substitute cilantro for the parsley next time.
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1 user found this review helpful

Roasted New Red Potatoes

Reviewed: Jan. 1, 2010
These are to die for! So simple and yet amazingly tasty. Mine were done in 25 minutes.
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0 users found this review helpful

Lebanese-Style Red Lentil Soup

Reviewed: May 27, 2010
Absolutely Amazing! Tastes like something from a restaurant! I doubled the cumin and substituted black pepper for cayenne. Also added 1 large cut up carrot to the veg mix. Will definitely make this again!
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Garlic Pita Bread Bites

Reviewed: May 27, 2010
Bread pieces got pretty crispy. Need maybe a bit more olive oil to keep it from drying out next time.
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Pecan Cilantro Pesto

Reviewed: May 28, 2010
Pretty good...a different twist on pesto. Next time I make it I think it will taste good with some lime juice added for a bit of a tang.
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10 users found this review helpful

Quinoa and Black Beans

Reviewed: Jun. 2, 2010
Made this for a dinner party and everyone loved it! My own addition---a few squirts of lime juice for an extra little kick...and I only used 1 can of black beans.
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Chicken Pot Pie IV

Reviewed: Apr. 23, 2011
Pretty good base recipe. I used a frozen Pilsbury crust for the bottom, then whipped up a top crust made of 1/2 c. Bisquick, 1/4 stick of butter, and 1 tbsp. of water. I rolled that out on top of flour dusting with a flour-coated rolling pin then topped the pie with it. Really, you could use any veggies you want. I used what we had on hand: celery, a diced small potato (boiled about 10 minutes), cut carrots (boiled for a bit with the potatoes), garlic, and a cut zucchini. The only drawback I see is that the condensed soup makes it fairly salty...it would be nice to do the recipe where you made your filling completely from scratch.
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7 users found this review helpful

Pretzel Dessert

Reviewed: May 12, 2011
Good old classic dessert. Do as the other reviewers suggested... 1. "seal" the crust with the whipped cream cheese layer or it will sogg. 2. let jello cool way down in the fridge before pouring it over the top (I let it go till it was like a soupy jelly).
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6 users found this review helpful

Three Pepper Pilaf

Reviewed: May 22, 2011
As is, it's super super bland. I mean, the assortment of veggies is great and all...not much processed junk here. But the flavor is very, very subtle. I tried it after I made it, and then ended up adding in a whole bunch of other spices that show up in other recipes using turmeric, garlic, tomatoes, and chicken broth. So to sum up: pros: good veggies. Cons: super bland.
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2 users found this review helpful

Italian Pasta Salad II

Reviewed: Aug. 10, 2011
This is good, but it needs a little something to add a zip. I splashed some balsalmic vinegar to taste and that made all the difference.
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4 users found this review helpful

Chocolate Cream Cheese Frosting

Reviewed: Sep. 8, 2012
Super tasty and has that cream cheese tang. I backed off by 1 cup of the powdered sugar at the suggestion of other reviewers. Also subbed half&half for evaporated milk. Turned out fine & dandy when paired with "One Bowl Chocolate Cake" from this site.
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7 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Sep. 8, 2012
Made this one exactly by the book as far as ingredients go. However, I used a 9x13 instead of two circulars as I don't have those, so I upped the bake time to ~38 mins. It seems very runny when you first pour it into the pan, which can be disconcerting. Don't worry about that though' it turns out fine. Very moist and delicious. I paired it with "Chocolate Cream Cheese Frosting" from this site.
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13 users found this review helpful

Asian Coleslaw

Reviewed: Nov. 15, 2012
My review is mainly for the dressing. Following other reviewers' suggestions, I used toasted sesame oil instead of vegetable oil (that gives a more pan-Asian flavor) and added about 6 drops of lemon juice from the little concentrated ones you buy at the grocery store. Because my son is highly allergic to peanuts and we do not have peanut products in the house, I subbed SunButter (sunflower butter) for the peanut butter. If you are making this salad, I don't think you need to stick to the letter of the law for the greens and veggies. Really what you want is at least a base of a crispy crunchy greens. Then add in whatever else you feel would go with a tart peanut-buttery asian inspired dressing. If you want to go in the Vietnamese / Thai direction, you could serve it over a cup of rice noodles of some sort.
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3 users found this review helpful

 
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