Gail Recipe Reviews (Pg. 1) - (16849759)

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Greek-Style Stuffed Peppers

Reviewed: Aug. 13, 2010
I knew this would be a great recipe as soon as I read it. I used grass-fed ground beef and basmati brown rice instead. I cooked the rice in some vegie broth that I had made from the pulp left over after juicing carrots and celery. I also added a cloved of minced garlic to the broth. I also used this broth in place of the wine (because I didn't feel like opening a bottle). I used golden raisins and cooked them with the rice so that they would be nice and plump. I toasted the pine nuts before adding to the mixture and I also added a handful of fresh chopped oregano, margoram, and mint. I had a little bit of leftover homemade marinara sauce so I used that in place of the tomato puree and I also had a bunch of overripe cherry tomatoes from my garden so I chopped those up and added them. I omitted the feta because I didnt have any even though I know that this is an important ingredient for the flavor. I thought the recipe was still delicious even without the feta. I did think about adding some greek olives for the extras salty flavor instead of the feta but maybe next time. I think I will use ground lamb next time too.
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Lemon Poppy Seed Muffins I

Reviewed: Aug. 17, 2013
I thought these were okay but I am never really impressed with any muffin even though I do make them on a regular basis. I haven't decided if I like poppy seeds in my muffins. I used 1/8 c. of poppy seeds instead of 1/4 c. I used 1 tablespoon of baking powder instead of 2 teaspoons but I think 2 t. would have been fine. I used 1/2 c. sugar instead of 3/4 c. because I do not like super sweet muffins. I used 3/4 c. milk with 1 T. of apple cider vinegar to curdle it instead of the yogurt (because I did not have any yogurt or sour cream on hand.) I used the zest of 1 lemon plus the juice of 1 lemon (which measured 3 T.) I also added a handful of blueberries because I needed to use them up. I did not bother with the glaze on top just because I am too lazy to be bothered with such things. If I decide to make these again (which I may because I still have poppy seeds that I want to get rid of) I will definitely use more lemon juice and lemon zest and maybe even some lemon oil. I'm pretty sure I will still be too lazy to bother with the glaze even though that would make them yummier.
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