Monzie Recipe Reviews (Pg. 1) - Allrecipes.com (18574011)

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French Onion Soup VIII

Reviewed: Apr. 3, 2006
Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also, it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark, the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry.
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Cavatappi with Spinach, Garbanzo Beans, and Feta

Reviewed: Mar. 28, 2006
Fabulous and easy recipe! My husband had seconds. I doubled the dressing, though, because the recipe as shown was a bit on the dry side. I followed the advice of previous reviewers and boiled the chickpeas with the pasta for the last 5 minutes of cook time. I also added some oregano and a pinch of red pepper flakes for extra kick. This will definitely become a regular menu item at my house. Yum!
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Borscht I

Reviewed: Mar. 28, 2006
This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and next time, I'd use three) and I did not discard them after boiling. I chopped one beet into small dice and pureed the other. I added both right before service. Without the addition of the puree, the soup would have been bright orange rather than the deep ruby color I expect from borscht. Other changes I made: Added a tablespoon of dried dill toward the end of cooking, omitted about half of the butter and all of the celery (is "half a stalk" reallly going to add any flavor or texture?), didn't reserve the 1/2 c of tomato sauce (this step seemed unnecessary since everything gets mixed together anyway), and I used only about half of the cabbage called for and still found it to be a very cabbage-y soup (3 cups would have been serious overkill). Be sure to taste the soup before serving. I found that it needed quite a bit more salt and pepper than called for. Garnished with sour cream, of course. I will make borscht again, but not according to this recipe.
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