INDYVEGI Recipe Reviews (Pg. 1) - Allrecipes.com (1516002)

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The Best Meatballs

Reviewed: Feb. 14, 2008
I have made this recipe three times now. This has now became my standard recipe. These are the best I have every made and I always get compliments! I will say for those of you that have not used the beef AND pork AND veal, you are not making the same meatballs so reviewing this recipe is really useless. The three meats are really a classic. The pork gives you flavor and the veal adds tenderness. I also use a cup of FRESH Romano cheese, its the cheese that I think sends the meat balls over the top with flavor. I would suggest again to use the real cheese and make it fresh. normally do not put all the water in at once as sometimes it does not take the full amount. Its always my goal to put some of these in the freezer however the left overs normally end up on a sandwich which is fabulous!
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4 users found this review helpful

Hearty Beef Stew

Reviewed: Jan. 30, 2007
This was a very good stew. I followed the recipe exactaly. I did add some more salt pepper and a few dashes of worstishire sauce. The flavor was very rich and it was satisfying on a cold Indiana evening.
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2 users found this review helpful

Easy Never Forgotten Guacamole

Reviewed: Jul. 6, 2005
If I could give this more than five stars I would. I have made this time and time again and there is never a speck of it left AND always double it...at least. I have added a few things. I add about a 1/2 cup chopped red onion, the zest and juice of 1 lime, 8-10 cloves of garlic-chopped and about a half of a bunch of cilantro..chopped. I think the lime juice helps in slowing down the avacodos from turning brown in addition to adding great flavor. Even people who turn there nose up to guacamole love this! Thanks Juli for sharing a wonderfull recipe!!!
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Tofu Turkey II

Reviewed: Dec. 2, 2003
I was so disappointed :-( I followed the directions for the turkey part and used my own stuffing recipe. I did add poultry seasoning, sage, garlic powder, salt, and pepper before forming the tofu and it tasted ok. The problem came when I inverted it onto the baking sheet after it sat and drained for the 2 hrs. It absolutly did not hold its shape and spread out, kind of became a tofu pancake. I went ahead and baked it per the recipe. Finally when it was finished in the oven it had the texture and consinsity of a wet sponge and honestly tasted way too bland. It never left the kitchen. I may try again and let the tofu drain more, might give it another whirl for Christmas or I may just order a comercial one.
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Potato Leek Soup III

Reviewed: Nov. 20, 2003
This soup was very good. To make is vegitarian I used vegitable stock instead of the chicken stock. I did make a few alterations. I used 1.5 cups of margerine and .5 cups of oliive oil which I think made it richer, I too supstitued half and half instead of the cream and it was very creamy with the half and half. I also added a half of onion and 3 cloves of garlic to the leeks while they were cooking and added the half and half to the mixture and then gave it a whir with my hand held blender then added the potatoes and soup. Very good indeed and will be making this again.
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