Sea-for-Cinnamon Recipe Reviews (Pg. 1) - Allrecipes.com (19638165)

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Roasted Vegetables

Reviewed: Feb. 1, 2014
I made this as a main dish for one, intending to save half, use stock to deglaze the pan and make soup with the other half... but it's gone. Whoops! I had to make a couple of substitutions. I didn't have any balsamic vinegar(gasp!), so I used two good splashes of homemade herbal vinegar. I didn't have fresh thyme, so I used fresh oregano. I also used an unknown type of squash (Long and oblong with a very hard woody shell; orange flesh and brown seeds - any guesses?)for the first time, and it was unbelievably good roasted! The trick is to leave them roast until just before the point of burning, so they get a lovely carmelized taste. I cooked mine in a rice cooker, because I don't have an oven.
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Chicken Pineapple Fajitas

Reviewed: Jan. 24, 2014
This was so much better than I expected - and I thought it would be pretty good! The sweetness of the grilled pineapple, the hot spiced chicken and the cool tang of fresh lime juice combine into an addictive mixture I will definitely make again soon (and often)!
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Winter Squash Rolls

Reviewed: Jan. 17, 2014
This bread is everything you say, and more! I usually don't rate a recipe unless I've tried it almost exactly, and I had to make a couple of substitutions - but the recipe as written is a keeper! I started with cooked squash and used 1 1/4 cup, I used the warm 'juice' from cooking the squash to start the yeast, and I ran out of sugar, so used half panela. I don't have an oven, only a rice cooker, so I divided the dough in two. Half went into the fridge, and I formed 4 round loaves with the second half and 'baked' them on high. It's been done for ten minutes, and two of those little loves are gone!
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Lentil Soup

Reviewed: Jan. 6, 2014
Very good. I had some leftover cooked homegrown tomatos with chorizo (that I'd had over pasta), and used them instead of canned tomatoes. This is a hearty, heavy soup, and perfect for a cold rainy day!
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