Briana Recipe Reviews (Pg. 1) - (14401580)

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Roasted Brussels Sprouts

Reviewed: Oct. 1, 2014
Ha... I did this before I even read this recipe (as an experiment). I roast yukon gold potatoes and baby carrots this same way except adding some fresh rosemary, so you can throw them all in the oven together (be sure to line the baking sheet with tin foil for easy cleanup!) and roast away. Then you have an easy, delicious, filling and healthy side to go with most anything or even alone. I give 3 stars because the oven time listed is way too long.
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Italian Sausage Soup

Reviewed: Sep. 22, 2013
This recipe is excellent. I served this for my boyfriend and his mother and they both loved it! I didn't change anything about the portions, but I did substitute the spinach for kale because I was originally looking for a Portuguese kale soup and this recipe is almost the same as kale soup recipes. I also used sweet-hot Italian sausage from Johnsonville, which added a nice kick. The only criticism I have, which could be easily amended, is that it was a little too salty. I would suggest using low-sodium broth like Blender Woman suggests or eliminating the added salt (or salting to taste). This recipe was also very easy to make. It's going on the regular dinner rotation now!
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Basil Chicken and Pasta

Reviewed: Jan. 10, 2013
I'm giving this a four star because it's a good basic recipe but required a lot of modification. I think the author left room for variation on purpose, though. This is what I did: 1. Doubled sauce ingredients (cream, Parmesan, pepper and basil), and added 1 tsp salt 2. I used 1 lb boneless chicken thigh because I like dark meat better 3. Added 1 pkg sliced mushrooms, 1/2 yellow onion, 1/2 red pepper; sauteed each in butter (onion and pepper together) and set them aside, then added them back just before I added the sauce ingredients to the browned chicken Next time I'd actually triple the cheese (also, if you want a thicker sauce and have a heart attack, add 1/2 cup of cream cheese!) The red pepper worked very well with this!
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Beaker's Vegetable Barley Soup

Reviewed: Sep. 14, 2012
This tastes fantastic and is easy to make. The recipe doesn't skimp on the spices so it's very flavorful right off the stove, unlike some soups which require a day or so for the full flavor to permeate the broth. I wouldn't call this a soup, though -- more like a barley stew. You would need to add about three times the liquid to make it a soup proper. If not, it is a good idea to watch it and make sure it doesn't dry out while it is simmering, and add more water or broth if necessary (I used about 1 1/2 times broth than called for; I also used chicken broth instead of vegetable). I added sundried tomatoes and used fresh parsley which worked well. I will definitely make this again. Thanks!
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