damnlooneyhats Recipe Reviews (Pg. 1) - Allrecipes.com (13509317)

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Hearty Vegetable Lasagna

Reviewed: Dec. 27, 2013
This is a solid veggie lasagna recipe and will be my go to base recipe from now on. I only made slight variations - 3 extra cloves of garlic and I added finely shredded carrots and zucchini to the ricotta/egg mixture and half a cup of red wine to the sauce. Large volume of mushrooms could be cut down if in need, but mushrooms really serve to give the dish a satisfying mouth-feel texture and helps to create volume where there is no meat. I used both shredded mozzarella and sliced. Next time I will add a jar of kalamata olives and keep experimenting with the dish - it's a great base recipe and will lend itself well to individual taste and experimentation.
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Mock Tuna Salad

Reviewed: Apr. 26, 2013
What a godsend for vegetarians. Like all mock meats it is reminiscent in many ways, but does not taste (nor should anyone expect it) to taste exactly like tuna. But as the other reviewers have noted it is good. This will become a staple in my house for lunches and quick dinners. I made this exactly as stated in the recipe and it is fantastic. Next time I will follow some suggestions from other reviewers and add lemon juice, celery, capers, and a healthy dose of sea salt. Yum yum! Thanks NICE_GIRL1965 for a great recipe!
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Marrakesh Vegetable Curry

Reviewed: Mar. 27, 2013
I made this exactly as stated and I enjoyed it. The season sauce mix and the cup of OJ are the staple behind this recipe. I feel that the spice mix was a perfect blend. After having made this I think that the vegetables could easily be interchangeable with other choices, i.e. what is available on hand. Some of the more expensive elements, such as the almonds I found were entirely unnecessary and I couldn't tell they were in there after having cooked. Bonus to this recipe, the leftovers taste better than it does fresh.
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Waldorf Salad II

Reviewed: Mar. 25, 2013
I made this exactly as stated and really enjoyed it. The idea of the mayonnaise base was a wee bit off putting. At the first bite the overwhelming smell of mayo made me cringe, but after the first bite I was very well pleased. Next time I make this I will make a few additions. I will toast the walnuts briefly, add some cuties (tangelos) and add a dash of salt. I think the addition of some citrus will really perk this up and give it a more complex flavor. However, this is a great starter recipe and is very good on its own. Thanks Penny!
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Country Apple Dumplings

Reviewed: Jan. 19, 2013
I followed the recipe exactly, no modifications and all I can say is: it is okay. Way too sweet and fake tasting for me and mine. Frankly it's a very expensive recipe that doesn't deliver. I won't be making it again.
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Suki's Spinach and Feta Pasta

Reviewed: Jan. 18, 2013
Fantastic recipe! Followed others advice and increased garlic, onion and used a combination of fresh, canned diced and grape tomatoes. My own personal modification was to use frozen five cheese ravioli in lieu of the penne pasta which made this an exceptionally tasty and filling vegetarian meal. My teenage son went back for four helpings. Yum!
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Delicious Ham and Potato Soup

Reviewed: Oct. 24, 2011
Wow! I made this vegetarian and wasn't sure it would turn out without the chicken broth. I substituted Better than Bouillion Vegetable broth and obviously omitted the ham. I added some carrots and celery seed and left my potato skins on and I simply couldn't be more impressed. This was a hearty, filling, palate pleasing vegetarian meal that will become a winter staple in my kitchen. Next time I'm going to add some corn. YUM! Thank you Ellie11 for posting such a wonderful recipe!
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Mouse's Macaroni and Cheese

Reviewed: Sep. 10, 2011
Excellent recipe! I thought there was too much cheese before I put it in the oven, but it firmed up beautifully. Next time I'll forgo the bread crumbs, but other than that perfect mac n' cheese!
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Easy Broccoli Quiche

Reviewed: Aug. 26, 2011
Super Tasty! I would give it five stars, except that the recipe is a little misleading. This makes TWO deep dish quiches, not one. I followed other reviewer's advice and added a layer of cheese at the bottom to keep quiche crust from getting soggy and used fresh broccoli. I alternated layers of the broccoli mix and cheese. I cut milk to 1 cup and added a teaspoon each of oregano and basil. All of which are very minor alterations, however had I tried to put all this into one quiche, it would have been a disaster. So great recipe for TWO quiches.
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