Motty Mott Recipe Reviews (Pg. 1) - Allrecipes.com (13725125)

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Motty Mott

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Zucchini Soup I

Reviewed: Aug. 12, 2013
I normally follow a recipe verbatim the first time I make it, but this was an exception. I used veggie broth since I'm a vegan. I also threw in a couple of extra potatoes since I had them. After the zucchini and potatoes had cooked, I used an immersion blender which worked great. It turned into a nice, thick consistency. Taste tested it and it was great. Just slightly bland so I added the soy sauce as directed. I completely skipped the milk (I was going to use rice milk) and potato flakes (those just seemed weird in an otherwise natural organic soup). I think it's really good this way, and it saves you a few dollars in extra ingredients.
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Vietnamese Fresh Spring Rolls

Reviewed: Dec. 18, 2011
These taste EXACTLY like the spring rolls at my local Vietnamese restaurant. Delicious.
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Delicious Ham and Potato Soup

Reviewed: Dec. 18, 2011
This was delicious. Even better the next day. And the day after that. And the day after... Second time I made this I threw in some extra ham and peas and carrots. That's why I like this recipe; it can accommodate any extra goodies you want to throw in. I ate it with some toasted rye bread with butter which made it even better.
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Photo by Motty Mott

Spinach and Feta Turkey Burgers

Reviewed: Nov. 26, 2011
These were excellent, especially with Tzatziki Sauce II. Tzat's what I'm talkin about.
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Stuffed Jalapeno Firecrackers

Reviewed: Sep. 3, 2011
These weren't that great, and not to be crass, but they'll wreak havoc on your digestive system.
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Photo by Motty Mott

Three Bean Slow Burn Chili

Reviewed: Feb. 11, 2011
The only adjustment I'd suggest is cutting the black pepper in half. It overrides all of the other flavors too much.
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