SandraD Recipe Reviews (Pg. 1) - Allrecipes.com (10015087)

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Pumpkin Tea Bread

Reviewed: Sep. 28, 2012
This is a delicious fall treat. Changes were made based on other reviews including using 3/4 cup white sugar and 1/2 cup brown sugar, increasing the amount of cinnamon to 1 tsp and using nutmeg (1/2 tsp.) instead of cloves. I also added 1/4 tsp of ginger. When I took the loaf to a luncheon, everyone enjoyed it and asked for the recipe.
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Vegetarian Burrito Casserole

Reviewed: Mar. 19, 2012
I made this recipe as written except I used refried beans with green chilis instead of jalapenos. My family loved it and found it very filling. Thanks for posting this delicious recipe.
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1 user found this review helpful

Butterscotch Rice Pudding

Reviewed: Mar. 4, 2011
I made this pudding using arborio rice. and whole milk. The flavor & consistency of the rice pudding is very good. However the meringue topping did not add anything. I would make the pudding again but would leave off the meringue.
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Feta Artichoke Dip

Reviewed: Sep. 8, 2010
This is an excellent dip. The feta gives it a salty tangy taste. I reduced the mayo to 1/2 cup and added 1 Tbsp of lemon juice and 1 tsp of fresh ground black pepper. It was a hit but like other reviewers have mentioned, it is very rich.
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Layered Macaroni Casserole

Reviewed: Sep. 3, 2010
This is a very good casserole. My substitutions: veg ground round for the the beef, rotini pasta rather than macaroni and a combination of mozzarella & cheddar cheese. It is important to stop the pasta cooking while it is still aldente or the pasta will be mushy in the finished dish.
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Carrot Rice

Reviewed: Aug. 27, 2010
Very flavourful way to serve rice. My only substitution was minced almonds instead of peanuts and green onions rather than 1 sliced onion. My family enjoyed the recipe and it is a great way to increase the number of vegetable servings at a meal.
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Corrigan's Minestrone

Reviewed: Oct. 6, 2008
A very yummy soup. I made the following changes to the posted recipe: left out potatoes; used 2 cans of tomato paste; vegetable broth instead of water and cooked the pasta separately and then added it to each bowl.
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Mexican Casserole

Reviewed: Sep. 4, 2008
As suggested by other reviewers, I added cumin & 1 clove of garlic to the bean/onion mixture. I also added corn to cut down on the amount of cheese and to give the dish texture and sweetness. My family enjoyed this dish.
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3 users found this review helpful

Garlic and Artichoke Pizza

Reviewed: May 5, 2008
Very good recipe. Easy to make with good flavours. My husband who doesn't like artichokes tried it and had seconds! I could see using this as an appetizer by substituting mini pitas for the pizza crust. Thanks for sharing!
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1 user found this review helpful

Moroccan Tagine

Reviewed: Feb. 7, 2008
I made this recipe without the chicken but otherwise as stated. As the other reviewers mentioned, it seemed quite bland. In addition, it was very soupy. I like the combination of squash, beans & tomatoes. Next time, I will increase the amount of seasoning and decrease the liquid.
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Meatless Mushroom Tart

Reviewed: Dec. 30, 2007
I made this as a vegetarian option for Christmas Eve. Rather than using puff pastry for both crusts, I used puff pastry for the bottom and 6 sheets of filo pastry for the top crust. In addition, I used a herb/garlic cream cheese for more flavor. We enjoyed it and will make it again.
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22 users found this review helpful

Autumn Muffins

Reviewed: Oct. 2, 2007
Very good flavor. I substituted 1 cup whole wheat flour, used dried cherries instead of cranberries, dates in place of figs and pecans. My husband loved the muffins and so did I.
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Avocado Side Dish

Reviewed: May 3, 2007
Good light pasta dish! I left out the vegetarian chili, added a cup of frozen corn to the cooking pasta, substituted bowtie pasta for the spaghetti and topped the dish with feta cheese. My picky husband and daughter both liked it.
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8 users found this review helpful

 
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