Judy Recipe Reviews (Pg. 1) - Allrecipes.com (19065009)

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Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Reviewed: Feb. 21, 2014
This risotto is delicious even with only half the olive oil and no butter! I used organic chicken broth powder, fresh shiitake mushrooms, and hand-harvested 30-minute wild rice. I recommend Parmesan instead of blue cheese because of the overwhelming nature of blue cheese. The dish makes more than 10 servings!
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Fried Rice with Cilantro

Reviewed: Jan. 23, 2014
Delicious! I sauteed Napa cabbage and Shiitake mushrooms and then I added a raw egg scramble lightly because I didn't have chicken. I used frozen chopped basil and cilantro. The recipe has a balanced foundation of basic ingredients for fried rice, so experimenting is easy and tasty. Great recipe! Thank you!
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Jacy's Middle-Eastern Fava Bean Stew

Reviewed: Nov. 10, 2013
I had all ingredients on hand, except the pomegranate molasses. I like spicy food, but I decreased the two tablespoons of red pepper flakes to one tablespoon, and the stew was spicy enough. I did NOT add extra salt. The anchovies provided enough salt. I used a seeded acorn squash and left the skin on for color. I cooked the stew for the recommended 90 minutes and everything was very tender and yummy, but I kept the pan covered. My stew would have been too dry had I cooked for 90 minutes uncovered. The consistency was perfect over GABA brown rice! Definitely, a keeper recipe! Thank you!
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Whole Earth Kale Salad

Reviewed: Nov. 10, 2013
I made this recipe for a party and left with an empty bowl and yummy compliments. I used black sesame seeds and a bit of fresh lime juice because I didn't have enough fresh lemon juice. Everyone loved the tamari almonds and finely cubed tofu! I used Russian kale, which has a relatively soft, flat leaf. I will make this salad again. Sorry no photo . . . empty bowl!
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Split Pea Soup

Reviewed: Dec. 25, 2012
My sister is a great cook and she loved this soup! I soaked the peas for 8 hours. I cooked all of the veggies at the same time in a BIG pot because I doubled the amount of celery, potatoes, and carrots. Two grated medium Russet potatoes thickened the soup wonderfully. Yummy!
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Red Skinned Potato Salad

Reviewed: Jul. 25, 2011
Go easy on the mayo and increase the sour cream as needed. The mayo tends to overpower the flavors.
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Caribbean-Style Chicken Salad

Reviewed: Jun. 28, 2011
I tried and enjoyed this salad and I plan to serve the salad to dinner guests. I will substitute raspberry vinegar and add one more mango because the mango I used was small. The recipe is a nice blend of flavors. I used half the salt.
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