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Lentil Quiche

Reviewed: Feb. 3, 2008
The recipe was a good way of using a lot of good ingredients and it has potential to be a very nice dish. I gave it three stars because the flavor was lacking, and I thought that broccoli was not the best choice (broccoli absorbs too much water). If I make it again, I would add even more cheese (I added a cup of jack and cheddar to this one); I would replace the broccoli with spinach, as some other cooks did; and I would season the lentils better while cooking,and add more salt in general. Finally, I would probably add some cheese to the top.
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1 user found this review helpful

Mandarin Orange, Gorgonzola and Almond Delight

Reviewed: Oct. 22, 2007
This is my staple salad--the one I can always pull out and have it be a hit. Over the years, I've made slight modifications--mostly in how I make the dressing (I add either a little honey or agave nectar to make the dressing a bit sweeter). Sometimes I add strawberries in the summer. A little coarse-ground pepper helps this salad too.
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4 users found this review helpful

Salad with Artichokes

Reviewed: Feb. 16, 2004
I forgot to buy the cheese, but even without it, my boyfriend raved about this salad, saying it was restaurant quality and the best I've made. I think he's biased because he loves artichokes, though! I did add a bit of sweetener to the dressing because I thought it was a little tart. Next time I will also add black olives because I love olives. It was very easy to make and it will become a part of my "salad repertoire."
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17 users found this review helpful

Grand Marnier Brownies

Reviewed: Feb. 16, 2004
This is an orange-flavored brownie recipe that is wonderful as a close to a good meal. I didn't find it overly rich, and I used milk-chocolate chips and 2oz. of unsweetend chocolate instead of 1 oz. I also added sliced strawberries and cream on the plate as a complement to the orange flavoring. The end-size is pretty small though, so you could double this recipe for a larger crowd.
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2 users found this review helpful

Crab Dip

Reviewed: Jul. 22, 2001
I've just made this recipe for the second time yesterday, and two people asked me to send the recipe to them. This time, I did use the all-white canned crab (instead of mixed) and I added shredded sharp cheddar cheese to the mixture before baking and sprinkled on top inside the bread bowl. This is now in my stable of "must make" foods. Can't wait to use fresh crab next time, but it's wonderful anyway!
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8 users found this review helpful

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