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Butternut Squash and Cranberry Muffins

Reviewed: Dec. 4, 2014
I really liked this recipe! It's nice to be able to use up a substantial amount of squash in one recipe, and the coconut oil, squash, spices, and cranberry go very well together. I didn't have fresh nutmeg or safflower oil, so skipped the grated nutmeg and used applesauce instead of the safflower oil. I halved the sugar and then sprinkled a bit more brown sugar over the top, which caramelized nicely. Also, while mixing, I poured a bit of boiling water over it to help melt the coconut oil. I think some chopped walnuts would make this a 5 star recipe, but I didn't add them this time so that my son could take it to his nut-free school in his lunchbag.
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Pollo Fajitas

Reviewed: Aug. 25, 2013
Very good! Not juicy, but it tasted exactly right. Next time I'd put more hot sauce in. A dash does not make it even a little bit spicy. I used the leftovers from a roast chicken, and added 1/2 cup of water to the marinade to make sure that all the pieces of chicken touched it.
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Broccoli, Leek, and Potato Soup

Reviewed: Jun. 9, 2013
It was a fine soup. Very chowdery. I looked up the ingredients for the Herbes de Provence and had most of them (not the fennel seed) so I improvised. It was neither wonderful nor terrible. I might make this again if I had the ingredients kicking around, but I wouldn't plan a grocery trip around it.
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Real Hummus

Reviewed: May 22, 2013
This is wonderful. So garlicky and so "just one more bite".
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Roasted Cauliflower Soup

Reviewed: May 22, 2013
WAY too much salt. I think if only I had listened to the other commenters, it would have been delicious. Next time I'll add whatever other veggies I have lying around in the fridge and leave out most of the salt. I think the underlying taste is good, and I'll try this recipe again.
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Rhubarb Jam

Reviewed: May 22, 2013
Easy and delicious.
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Meatball Spaghetti Sauce

Reviewed: Jul. 24, 2012
My first time making meatballs. I follow some of the others' advice and baked them, used less milk, and I also used rolled oats to replace most of the breadcrumbs. I would make them again, they were good.
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My Big Fat Greek Omelet

Reviewed: Jan. 8, 2011
So good! I took one reviewer's suggestion and baked this in the oven. I added some bacon, leeks, and a sprinkle of mozzarella cheese on top. This is delicious, but watch the salt - I think I put 1/2 tsp in the eggs, and half in the feta. It was a bit much, though everyone still loved it.
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