NRKevo Recipe Reviews (Pg. 1) - Allrecipes.com (13825340)

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Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Jan. 5, 2011
I've never had Cantonese Hot and Sour Soup so I'm not going to compare this recipe with anything else. I doubled the recipe, used extra firm tofu, and yellow onions (because I didn't have any green). At first it was rather bland and not very spicy at all so I ended up adding more soy sauce and chili sauce. I don't care too much for sour so I did not add more vinegar. Turned out very good!
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Potato Leek Soup I

Reviewed: Nov. 1, 2010
This was a very simple recipe! To make it quick & easy: I reduced it to 2-3 pounds of potatoes, unpeeled. Instead of running everything through a processor/blender I just mashed the potatoes right in the pot as they simmered. (This does make the soup a little lumpy.) To make it vegan: I used vegetable broth and olive oil (instead of butter). Season with salt & pepper and, folks, we have a winner!
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Lasagna Spinach Roll-Ups

Reviewed: Apr. 20, 2009
This dish looked & smelled great and was a pleasure to make until it came to stuff the noodles. What a mess! The only change I made was to use jarred sauce; I got so impatient after stuffing noodles I couldn't wait anymore! Next time I will add seasoning and garlic to the mixture, and use large shells instead of lasagna noodles.
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Fast and Easy Tofu Lo-Mein

Reviewed: Apr. 20, 2009
This was my first time eating tofu. I read that tofu absorbs the flavor of whatever you cook it with so I added one packet of Ramen seasoning directly to the tofu while I fried it. I followed the rest of the recipe as directed, but it didn't really make me say WOW! I may try tofu again using this recipe as a base.
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Vegetarian Chili

Reviewed: Apr. 15, 2009
This was the first vegetarian meal that I served to my Mr-Meat-and-Potatoes-turned-vegetarian husband and I have to give it 5 stars because he LOVED it! I left out the wanna-be-burger stuff, substituted cayenne powder for chili powder, and substituted fresh garlic for garlic powder. His exact words were "I almost miss the meat in the chili but even without it this is GOOD!"
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Maryanne's Pasta Primavera

Reviewed: Apr. 15, 2009
I didn't have tarragon or red pepper flakes so I left them out and used twice as much oregano. I added bit of salt and a clove of garlic. And despite the fact that the noodles all stuck together and I used twice as much potato as I should have... AND I didn't increase the water or sour cream to make up for it... this turned out quite well. Next time I make it (and I will make it again) I'll pay attention to what I'm doing and make it like it's supposed to be... versus the sticky (but tasty!) mess I have that reminds of high school "macaroni and glue".
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Mar. 24, 2009
What I did different: fresh crushed garlic and I made it in a slow cooker. The garlic and salt content was very stong at first, but after an hour in the slow cooker it was perfect! Melty, cheesy goodness; yum!
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Peanut Butter Cookie Cups

Reviewed: Feb. 26, 2009
This was a great, super-easy recipe that my husband (the PB+chocoholic) absolutely loved! I had a hard time getting the cookies out of the tin without them falling apart. Next time I will try one reviewers suggestion of freezing the PB cups beforehand.
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Three-Bean Salsa

Reviewed: Feb. 26, 2009
This was so easy to make and very tasty! I took this to work for the guys my husband works with and they at it ALL. I added just a little more lime juice and cilantro, but otherwise left the recipe as is. It was quite spicy when it was fresh, but by lunch the next day the spice was tolerable (and I don't care much for spicy food).
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Mexican Tinga

Reviewed: Feb. 26, 2009
I made this recipe for the guys my husband works with, so I tripled it and made it in the slow cooker. I added 5 cinnamon sticks and bought the mexican sour cream as suggested. The night I made it, with only one can of Chipotle peppers it was VERY hot! The next morning it was only slightly spicy, and by lunch time it was not hot at all. If you plan to cook this for a long time, use the whole can that the recipe calls for. Everyone at work loved it and I will be making this again!
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Pumpkin Black Bean Soup

Reviewed: Dec. 6, 2008
This soup is easy to make and tasty! I added pepper to the garlic and onion while cooking, and omitted the salt completely. I pureed half of what the recipe called for and left the rest whole. I added slightly more pumpkin (about 3/4 of a 29oz can) and a whole pound of ham. Great recipe.
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Pumpkin Cookies V

Reviewed: Oct. 20, 2008
Cookies are great; moist and cake-like. Felt like the cookies themselves needed a touch more flavor; in the next batch I will attempt to take out a 1/2 cup shortening and add 1/2 cup pumpkin as well as add nutmeg and cloves. Frosting is great, and adds just enough sweetness to the cookies. I let the frosting cool completely. If you are going to dip your cookies make sure they've cooled a bit or the edges may break and you'll have cookie in your frosting! Recipe x 1.5 makes about 4-5 dozen cookies (depending on size) so there are plenty of cookies at home, for neighbors, and to share with co-workers.
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Split Pea Soup with Rosemary

Reviewed: Oct. 20, 2008
Great recipe! I used bacon, but also added diced ham to this recipe. If you're trying to make your soup a little healthier I recommend trimming all the fat off the bacon. I also doubled the recipe as this soup freezes well (stir well during reheat or it will separate). Will be making this again.
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