Janine Recipe Reviews (Pg. 1) - Allrecipes.com (14583081)

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Vegetarian Sweet and Sour Meatballs

Reviewed: Dec. 29, 2013
I first tasted these delicious meatballs at a Bunco party. Even though I am the only vegetarian in the group, everyone tried and loved them. I made them myself today with a few variations: I used walnuts instead of pecans, Panko breadcrumbs instead of seasoned breadcrumbs, and I added 1 can of pureed Northern white beans for protein. I think there are many variations you could try, depending on what is on hand.They were amazing and everyone raved about them again. We ate them as Italian meatballs in sourdough bread with a little marinara sauce. Great!
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Bread Pudding II

Reviewed: Oct. 16, 2013
I tried this recipe with some homemade white bread that was getting a bit dry. I altered the recipe a little by cutting back the sugar to 1/2 cup, using 3 eggs instead of 4, and I added chopped walnuts and dried blueberries. I also improvised a vanilla sauce for a topping. I baked it in a 9X13 pan, but next time I will use the recommended pan size. I covered it with foil for the first 30 minutes or so to keep it nice and moist, then I removed the foil to finish the baking and brown it up. Wow, this was delicious! Everyone loved it, and the taste reminded me of a yummy, gooey cinnamon roll. I will make this again.
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Kale and Quinoa Salad

Reviewed: Jan. 26, 2013
I've made this recipe twice, and my family loved it. Even my husband who claims he won't eat kale didn't complain. I add what I have on hand, so I substituted walnuts and dried cranberries. I also wilted the kale with the hot quinoa, as others have suggested. Kale is a super food and I eat it as much as possible.
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Beaker's Vegetable Barley Soup

Reviewed: Jan. 12, 2013
I've made this soup twice the past month, and everyone (including my friends at work who are not vegetarian) said it was good and filling. One change I made was to add a can of white beans for a bit of extra protein. We're having a cold snap here in Arizona, so I decided to make soup tomorrow. I asked my husband what he wanted and he said to make this recipe...it's a hit!
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Spanish Flan

Reviewed: Aug. 22, 2012
I have made this flan recipe several times, and I follow it as written. It is always delicious, and my family thinks it's better than restaurant flan! I don't add extra eggs because I like a creamier, lighter flan. Heating the sugar caramel is a little tricky, but if you're patient and watch it carefully, it turns out great. One adjustment I recommend is making the flan the night before. This way, it becomes firm and all the flavors blend deliciously. Plus, it's easier to get out of the pan without cracking.
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