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Recipe Reviews 233 reviews
Cran-Broccoli Salad
I made this as a side dish for guests & they LOVED it! I substituted 1 Tbsp. lemon juice for the lemon zest, used 1/3 cup canola oil, &, just before serving, added 1/2 cup of chopped pecans. The 2nd time I made this, I used white balsamic vinegar so that the salad didn't turn brown.

0 users found this review helpful
Reviewed On: Sep. 29, 2012
Layered Shrimp Dip
I omitted the olives because, although they would have looked pretty, I don't care for them. I mixed 1/2 tsp of garlic powder, 1 Tbsp white horseradish, & a drained & rinsed can of crab meat into WHIPPED cream cheese. This soft cream cheese made it easier to mix & also scoop up when serving. I cut one pound of shrimp (washed, drained,& dried) into about 1 inch pieces. I brought the dip, which I'd layered in a glass pie plate & covered with plastic wrap, in a plastic cake carrier to a party last night & it was a huge hit!

2 users found this review helpful
Reviewed On: Apr. 29, 2012
Argentine Lentil Stew
I wanted to try this recipe as the additions of an apple & barbeque sauce sounded interesting. My main suggestion is to add less barbeque sauce & increase it according to your personal taste. It's much easier to add more than to try to dilute an ingredient that's overwhelming. Anyway, I only added 1/8 cup of barbeque sauce & that was plenty for my family. I substituted 32 oz. chicken broth for the water, omitted the vegetable boulllion, added diced celery, & substituted a can of petite diced tomatoes for the fresh ones as I had that on hand. I added the carrots with the lentils & cooked the soup for longer than it said. The last thing I did was to add the peas at the end of the cooking time as I didn't want them to get too mushy. Next time, I'll use an entire bag of Goya lentils, double the recipe, & freeze some containers of soup.

9 users found this review helpful
Reviewed On: Jan. 8, 2010

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