Nancy Williamson Farrell Recipe Reviews (Pg. 1) - (19611644)

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Nancy Williamson Farrell



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Moroccan Lentil Soup

Reviewed: Oct. 27, 2014
Instead of water I added chicken stock. But, followed the Moroccan recipe and made the spice blend recommended. Delicious, filling and healthy.
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Ricotta Gnocchi

Reviewed: Mar. 19, 2013
Absolutely fabulous and light too! Used butternut squash with sage butter for the sauce. Easy too, but make sure you drain ricotta well(I used a coffee filter inside a mesh strainer)for over an hour in refrigerator before making the gnocchi.
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Kung Wow Chicken

Reviewed: Jan. 17, 2013
I have made this several times but ,as a vegetarian, I substituted tofu for the chicken.Drain & press between paper towels a block of. extra firm tofu. Cube in 1 inch pieces.Then toss in a few tablespoons of Canola oil. Lay on foil lined baking pan and roast about 25 min. in a 400 degree oven, turning once, till brown. Add to mixture and toss right before serving.
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Cranberry and Cilantro Quinoa Salad

Reviewed: Apr. 16, 2012
Fabulous! Many asked for this recipe and had wondered how to use Quinoa. Definitely a healthy keeper. Love the cilantro and cranberry interplay. I did add more lime juice as it seemed to absorb the original amount.
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Southwestern Quinoa Salad

Reviewed: Jan. 17, 2012
This is so healthy and good! Used hominy instead of corn . Didn't add feta and don't miss it. Will make it again & again.!
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Apple Sausage Appetizers

Reviewed: Nov. 6, 2011
I have been making this for years and guests always ask for recipe. EASY TOO! I use 1/4 c. brown sugar and add 1/4 c. ketchup. Anyway you do it you can't really fail.
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Tofu Vindaloo

Reviewed: Aug. 22, 2011
Wonderful. Didn't have vindaloo curry powder so I added 1 T curry powder, 2 tsp. cumin, 1/2 tsp. red pepper flakes, 1 tsp tumeric and coriander. Very tasty and will serve 8 easily!
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