Angiebean Profile - (188165083)

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Recipe Reviews 9 reviews
Baked Asparagus with Balsamic Butter Sauce
Good flavor and a great alternative to Parmesan cheese!

2 users found this review helpful
Reviewed On: Mar. 11, 2014
Lentils and Rice with Fried Onions (Mujadarrah)
Yummy! I had to sub dried green spilt peas. Because we had to go out for a few hours right before dinner, I transferred the peas to a crock pot when it was time to add the rice. Layered rice, subbed vegetable broth for water to cover, then added the cooked onions. Cooked on high for a few hours. I was afraid I'd have split pea soup but the consistency of the peas was good. Needed more broth to make the rice a little softer though, I think. The onions weren't too mushy this way, either. They were so good if make more of them next time. Husband loved this and kept going back for more helpings, and he normally doesn't like peas. Hardly any leftovers. I know I subbed the main ingredient (didn't have lentils on hand) but I'm sure this recipe is delicious as written, too! Will definitely try again!

0 users found this review helpful
Reviewed On: Mar. 6, 2014
Slow Cooker Zucchini Soup
Great soup! My husband had 4 bowls, my young boys and mom loved it too! Here's my changes: didnt have celery so i used celery flakes, seeds, celery salt instead. 3 oz tomato paste instead of tomatoes (might use more next time- tomato flavor wasnt detectable) about 2 cups homemade beef broth and 2 cups chicken broth, then another 4 cups at the end! (I don't like stew-like consistency). I didn't have green peppers. Subbed fresh basil because I had it (it added another texture too). I also threw in a little uncooked leftover penne pasta near the end. What I'd change: cook the onion on the pan first after the sausage. It might be my fault because the beef broth was frozen (I had to cook the soup longer) but my onions were still a little crunchy. It was ok and gave texture but not my best liking. But like I said might not be the case when cooked according the recipe! Still next time I'd sauté them first.

12 users found this review helpful
Reviewed On: Feb. 6, 2014

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