Bean Counter Recipe Reviews (Pg. 1) - Allrecipes.com (187128520)

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Waffles II

Reviewed: Jul. 11, 2014
I made these last Saturday morning as an on-the-fly decision and was pleasantly surprised. I usually make a yeast waffle, but didn't plan ahead Friday night, so I needed something that would be ready quickly to feed a whole gaggle of hungry kids. I tripled this recipe but used almond milk (my kids are lactose-intolerant so I use almond milk in 90% of my baking) and naturally white whole wheat flour instead without adjusting the recipe proportions at all. That was probably a mistake. :) I ended up putting in a bit of vanilla extract and some more milk at the end to thin out the batter a little bit right before putting them into the waffle-maker and add some flavor. That was my second mistake. My family ended up referring to these as the "lack-luster waffles" but I wholeheartedly believe that was due to using sub-par vegetable oil left over from a fish-fry (at least it hadn't been used :P), not adjusting the proportions of my ingredients when using the whole wheat flour, and messing with the batter after folding in the peaked egg whites. That's why I still rated the recipe 4 stars.
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Lentils with Tomatoes

Reviewed: Jul. 11, 2014
This recipe was kid-approved, and totally delicious! I didn't have green-peppers, so I omitted them, but added minced garlic into the oil before sauteing the onions. I also doubled the recipe and used fresh tomatoes from my garden (generic tomatoes like for slicing and several Black Prince Grape tomatoes that were super sweet) that I didn't bother to seed or peel. The result was absolutely the best easy dish I've ever cooked with lentils! Top it off with a bit of Sriracha for a nice savory, spicy dish! And, since I served it over brown rice, the cook-times lined up perfectly. One word of advice: be sparing with the salt if you don't like salty foods. I find that lentils can easily get way too salty for my personal taste, if you're not careful.
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Roasted Potatoes with Greens

Reviewed: Jul. 5, 2014
I made this dish with Yukon Gold Potatoes (all I had available), and since it was for a 4th of July party, I increased the serving size to 6. Other than that, the only thing I did different was cook the potatoes in a glass baking dish because I don't have any ceramic dishes. This recipe came out great! One thing I did notice was, by tripling the recipe, the end result was a little oily. I would recommend using a little less butter if making great quantities of this recipe.
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Angel Biscuits II

Reviewed: Jan. 25, 2014
Wow! I managed to completely mess up the construction of the biscuit (why I added the milk/yeast before cutting in the butter, I have no idea. Not enough coffee)yet they still turned out wonderfully. The only other change I mad was using almond milk. I highly recommend giving this recipe a try.
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Flatlander Chili

Reviewed: Apr. 4, 2013
Quite possibly the greatest chili recipe of all time! I normally substitute a can of stewed or diced tomatoes for an equal amount of tomato juice. Everyone always gets seconds.
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Baked Sweet Potatoes with Ginger and Honey

Reviewed: Apr. 4, 2013
A little too much ginger! It was so "spicy" that my children wouldn't eat it.
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Fajita Marinade III

Reviewed: Apr. 4, 2013
Great marinade. I substituted half of a cup of lime juice for half of a cup of oil, and I used extra virgin olive oil instead of vegetable oil. Also I make half recipes and marinate 4 chicken breasts at a time.
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Kyle's Favorite Beef Stew

Reviewed: Dec. 26, 2012
Ridiculously amazing beef stew! I used a claret for the wine. This dish was incredibly popular at our Christmas dinner with family.
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Fluffy Pancakes

Reviewed: Dec. 8, 2012
Best pancake recipe, ever! Every time I make this recipe, I double it. Even my super-picky 15 month old daughter loves these pancakes! (She ate 3 this morning) This batter stored well the one time we had leftovers.
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