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    Chef #1249089

    Walden, CO

    Chef #1249089

    Walden, CO

    Joined: Apr 24, 2009

    My Journal

    Reviewed Lentil Soup

    "The soup was pretty good, but definitely closer to a minestrone flavor (as a previous reviewer posted than the thick, smokier flavor I had been hoping for. I used a whole bag of beans like the recipe called for, but it looked way closer to 2 cups than 1 1/4. I also used a cup of tiny stars to make it more appealing to my 3 1/2 year olds. The co""

    Sep 25, 2011 on FoodNetwork.com

    Reviewed North African Meatballs

    "Totally surprised at how good this was! I really wasn't sure how all the ingredients were going to go together, but with all the stellar reviews I had to give it a try. It was my first time making Moroccan food and a Melissa d'Arabian recipe. It usually seems like the meals will cost more than $10. And I think this took closer to an hour and a"

    May 6, 2011 on FoodNetwork.com

    Reviewed Lentil Soup

    "The soup was pretty good, but definitely closer to a minestrone flavor (as a previous reviewer posted) than the thick, smokier flavor I had been hoping for. I used a whole bag of beans like the recipe called for, but it looked way closer to 2 cups than 1 1/4. I also used a cup of tiny stars to make it more appealing to my 3 1/2 year olds. The combination of those two things made my soup REALLY thick. I had one cup of broth left over so I put that in at the end but it didn't help much. I also found that it made about 10 servings instead of 6, so I am going to try to freeze some. But, one of my 3 1/2 year olds scarfed down two helpings, the other one is trying to pick the stars out but I have managed to talk her into eating a few big spoonfuls. I think next time I'm going to try the one from Cooks Illustrated that has bacon in it and requires some blending to achieve that taste and consistency I had been craving."

    Mar 4, 2011 on FoodNetwork.com

    Reviewed Barbeque Meatloaf

    "Our family of 4, including 2 three year olds, scarfed down the whole thing at dinner. I was bummed that there weren't any leftovers for sandwiches the next day! I also used a loaf pan as some other reviewers did, so I didn't have to baste the loaf. It came out super moist. I could have sauced two loaves with the amount of barbeque sauce the recipe made. I didn't even water it down because I like it thick. Will definitely be making again, but will probably double the meat part to have sandwiches.

    Feb 4, 2011 on FoodNetwork.com

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