Astilbe Recipe Reviews (Pg. 1) - Allrecipes.com (1567426)

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Curried Mustard Greens with Kidney Beans

Reviewed: Jan. 11, 2013
I was genuinely surprised at how delicious this dish was. It's a fantastic introduction to mustard greens, and all the ingredients are easily available and inexpensive (I did substitute regular unsalted stick butter for ghee). The blend of tomato sauce, half-and-half, and curry is absolutely amazing and I see myself using that blend as a base in other recipes in the future. Highly recommend giving this recipe a try!
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Shawn's Study Snacks

Reviewed: Dec. 12, 2008
Wow, what a quick, tasty cookie recipe! I added slivered almonds since I didn't have any walnuts, and upped the raisins to a full cup. These cookies taste like slices of banana bread! Really good. Will make again!
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Russian Mushroom and Potato Soup

Reviewed: Oct. 12, 2008
I knew from the other reviews that this was going to be a good soup, but I was still amazed at how hearty and tasty this was. I didn't change a thing, and I'm glad I didn't. I can't get enough of this soup! So good!!
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Chicken and Black Bean Chili

Reviewed: Nov. 17, 2007
This recipe is, hands down, the best chili I have *ever* tasted. I pared down the water to a total of 3 cups instead of 5, and couldn't find a chili pepper, so just upped the powder. I intended to submit a photo but we ate the entire batch so quickly that it'll have to wait until the next time we make it! Thanks for sharing!
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Apple Bacon Tomato Soup

Reviewed: Nov. 4, 2007
I love this soup. Such an interesting blend of flavors. I've made it two ways so far, with and without the pinto beans. I prefer the beans, but I recommend cutting the quantity in half. The flavor and consistency of the beans tend to overpower the soup. This is a soup that you should make a few days in advance because while it's tasty right out of the pot, it's AMAZING a few days later!!
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Lentil Soup

Reviewed: Nov. 4, 2007
So good! I kicked it up with red pepper flakes and ground ginger, and I subbed chicken broth for water, but left everything else the same. It was so easy and yielded quite a bit. To serve, I topped with shredded parmesan. Great hearty soup!
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Photo by Astilbe

Asian Orange Chicken

Reviewed: Sep. 23, 2007
This recipe is fantastic. Based on the other reviews, the only thing my boyfriend and I changed was the amount of cornstarch added to the sauce. We will definitely make this again and again!
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