Bethany Giles Recipe Reviews (Pg. 1) - Allrecipes.com (18684364)

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Bethany Giles

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Bodacious Broccoli Salad

Reviewed: Apr. 20, 2014
Very good, however, after following the recipe exactly I thought it was too peppery. And I really love pepper too. So I mixed about 1/3 C of more mayo with about 1 T of more lemon juice and 1 T of more red wine vinegar, then added it to the salad and it seemed to help lessen the peppery flavor a bit. Will definitely keep making this recipe, but with only 1/2 the pepper called for.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 4, 2012
Restaurant quality for sure! I left out the flour as other reviewers suggested. I also doubled the sauce and I'm glad I did because it was delicious!! I did thicken it a little with corn starch just because I wanted it thicker, but the flavor was delicious either way. Thank you colleenlora for a fabulous recipe!
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Photo by Bethany Giles

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Reviewed: Jan. 10, 2011
Delicious! I changed it, BUT only because of what I had on hand! I bet that if I would have made it as is, it would have been 6 stars instead of five! I didn't have a pumpkin, so I used a can of pumpkin puree, and I didn't have any broth, so I used an extra can of coconut milk plus a can of water. I didn't want to, but it's all I had. Still great! Helpfull hint - cover it while it heats on the stove! It's kind of like spagheti sauce, in that it will bubble, and spew everywhere! So, just cover it while you warm it. Thanks for the great recipe!
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Vegan Stew

Reviewed: Jan. 1, 2011
Wonderful! Very satisfying. If it seems bland to you, then just add your favorite spice, problem solved! I didn't have parsnip or turnips, but I'll add them next time and I'm sure it will still be delicious. Also, in addition to the water I added a couple of cans of vegetable broth, and I added a couple of diced tomatoes (can't have stew without them!), and of course garlic (I have to add it to everything!). It was fabulous and can't wait to make again!
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Photo by Bethany Giles

Rosie's Bok Choy Salad

Reviewed: Jan. 1, 2011
Yummy! I have never had bok choy, and really wanted to try it, so this is the recipe I started with. It did not dissapoint! My husband and I both loved it! I didn't have red wine vinegar, so I combined some cider vinegar with some rice vinegar to make the 1/2 cup. And I only had part of one green onion, but I wish I had more. Also, I didn't have much butter, so in trying to conserve it I only used a couple of tablespoons and then also some olive oil. And then it didn't seem like there was anything to drain, so skipped that step. But it was still fabulous! Can't wait to make it again!
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Photo by Bethany Giles

Turnip Casserole

Reviewed: Jan. 1, 2011
Wow! I have never had turnips in my life. I was looking for something different, so I bought some turnips and then looked up a recipe. This sounded good, and not too crazy for having turnips for the first time. And wow! My husband said this was his favorite part of the meal, and wants me to keep the recipe and make it again! (We're vegan, so I did substitute 1 T flaxseed + 3 T water for the egg). Even my 3 picky boys loved it. Can't wait to make again!
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Easy Baked Tilapia

Reviewed: Dec. 4, 2010
I was concerned this might turn out kind of bland, but it wasn't at all! I didn't have lemons, but I had lemon juice so I just sprayed the juice all over everything and it turned out great! Thanks for the recipe!
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Chicken Florentine Casserole

Reviewed: Jan. 19, 2009
Great recipe! About the canned vs. fresh spinach... its not so much that the canned spinach ruins the recipe, as much as it is simply a different flavor. Canned spinach has a very distinct flavor and if you like it okay, then you will like it in this recipe just fine. Clearly, fresh spinach is not, um... canned tasting, and therefore much more flavorful. However, if all you have is canned, or frozen for that matter, and you don't mind the taste, then it will taste just fine.
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