BAYLYNX Recipe Reviews (Pg. 1) - Allrecipes.com (1920026)

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Tangy Cucumber and Avocado Salad

Reviewed: Sep. 10, 2009
I wanted to make just enough for two, so I used 1/3 large cucumber and 2 small avocados. I tried to have an equal ratio of avocado and cucumber. This is a refreshing tangy summer salad and a nice departure from lettuce or other greens. I didn't have green onions, so I used a small amount of chopped red onion, 1/2 lime and 1/2 small lemon. Amount of citrus can be adjusted to taste. Awesome salad!
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Cheesy Baked Cauliflower

Reviewed: Jul. 16, 2009
This was a wonderful way to prepare cauliflower. I used what I had on hand... a sweet hot mustard and adjusted the amounts of mayo and mustard. I also used a packaged blend of parmesian, romano, asiago cheese. Steamed cauliflower 10 min. and baked 15 minutes... Delicious!
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The Best Bean and Ham Soup

Reviewed: Feb. 5, 2009
The highest star rating is well deserved for this recipe. You may want to call this anti-depression soup! It's very low budget and sooooo good and hearty. I was true to the recipe, but tweaked it a little to use additional ingredients I had on hand, such as 1/2 jalapeno (diced & seeds removed) and 6 parsnips. You can pretty much add any root vegetable. Also, be sure to use a very large pot. I used a two-gallon pot and had to temporarily transfer stock out of the pot until it cooked down. This is definitely a keeper. Bon appetit!
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Pork Loin and Cabbage

Reviewed: Sep. 19, 2008
Good and easy meal. I made this yesterday and added sliced yellow onion and chicken broth. Next time, I will experiment with additional seasonings as it seemed to need more flavor for my taste.
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Rigatoni with Eggplant, Mushrooms and Goat Cheese

Reviewed: Mar. 28, 2008
This turned out great! However, I followed other suggestions and made my own changes. First, I roasted the eggplant because I love the rich flavor of roasted vegetables. I pricked the eggplant and spread some olive oil over it before placing in a pan and baking it in my Krups combo oven at 375 degrees for 30 min. After letting it cool, I cut the eggplant in half lengthwise and simply scraped the meat off the skin - no peeling necessary! I also added more seasonings to the sauce and used the following proportions: 1 medium bay leaf, 1 tsp. each of salt & thyme, 1/2 tsp. each of rosemary, oregano & basil, 1/4 tsp. red pepper flakes. Other changes: 1 medium onion, 5 garlic cloves, substituted water for broth & increased amount to 1 cup, replaced goat cheese with feta. I also added some leftover frozen chopped spinach towards the end of the cooking time. I used penne pasta instead of rigatoni. I cooked the sauce for over an hour to reduce the extra water and let all the seasonings do their thing. It was really wonderful! Will definitely make again.
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