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October Oatmeal Pumpkin Muffins

Reviewed: Jan. 4, 2013
Excellent! Very moist. Used buttermilk vs regular milk and added raisins, walnuts and diced candied ginger. Perfect at 23 minutes.
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12 users found this review helpful

Robin's Quinoa with Mushrooms and Spinach

Reviewed: Dec. 21, 2011
Wow. Loved this recipe. I didn't cook the mushrooms separately. Tossed them in halfway thru the onions. Used 1 Tb vinegar total and added maple and allspice roasted carrots with the spinach. Feta instead of goat cheese. Half veg and half chichen stock. Sounds like a lot of changes but this is the kind of recipe that lends itself to winging it. It's the base of wine, stock, balsamic and thyme which make it stand out. You could add or sub depending on what you have and still...OMG. This dish made me happy eating it, it was so good. Thank you, Robin. This is a new house basic.
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5 users found this review helpful

Hearty Lentil Soup

Reviewed: Jan. 9, 2011
Healthy, easy and delicious. Better the 2nd day. Comforting flavor and texture, creamy with the soft bite of the barley. Used olive oil vs butter. 8 cups chicken stock vs water and bouillon. Increased barley to 1 cup. Chunky carrots vs. thinly sliced. No cheese. Had to use up some wrinkled grape tomatoes, so used those vs canned tomatoe. Added the carrots along with the stock and other stuff. I feel good eating it.
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4 users found this review helpful

Very, Very, Very Good Cheesecake

Reviewed: Jul. 26, 2009
Whoo-hoo! The most excellent cheesecake ever. Great flavor and wonderful light texture. Not too sweet and not too cloying. This is my cheesecake recipe from now on. I'll try fredthegreg's timing tip next time, though, as mine came out undercooked in the center despite an additional 10-min in the oven. I just took the center out with an inverted juice glass, put some berries in the whole and it was delicious and presentable. I placed it in the kitchen at work and people came to my office wide-eyed to tell me it was the best cheesecake they'd ever had. What a winner.
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2 users found this review helpful

Black Bean Chicken Salad

Reviewed: Sep. 12, 2007
I love this salad. The vinaigrette is outstanding. Because I had so much leftover from a Costco rotisserie chicken, I used a bit more meat than recipe called for. Also, I totally forgot about the cheese (duh). Because I wanted an extra kick, I added some Cajun Chef sauce, a vinegary hot sauce, to the end result. LOVED it. And so healthy. I'll certainly make it again...and again and again. Because I'm crazy about the vinaigrette and I tend to add more veggies than indicated, I'll increase the dressing. Thank you Jean.
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6 users found this review helpful

Southwest Pork and Bean Salad

Reviewed: Aug. 22, 2007
I really like this recipe. What a nice change from the typical BBQ or chili verde recipes often recommended for leftover pork roast. The dressing is nice and perky, which the mellow pork needs. Didn't have green onions, so subbed red onion. As is typical for me, increased the veggies for extra crunch and moisture. If you're lucky enough to have a specialty spice source, a little ground sumac adds some astringency too. This will be the regular after-roast lunch from now on. Next time I might add a bit of cilantro for even more pop.
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10 users found this review helpful

Health Nut Blueberry Muffins

Reviewed: Aug. 24, 2006
I really liked these muffins. Not too sweet, but hardly drab. Used 1-1/2 cups blueberries, no nuts, apple sauce instead of banana and "vanilla, butter and nut" extract, which is wonderful for baking, instead of plain vanilla extract. I'll definately make again.
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1 user found this review helpful

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