TrueBetty Recipe Reviews (Pg. 1) - (10113684)

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Plum Tart

Reviewed: Sep. 18, 2010
I substituted 1/2 cup of white flour for 1/2 cup whole meal flour. Also used butter instead of shortening. It was DELICIOUS - the outside crust was a bit crunchy at the edges, and the inside was warm and gooey. Will definitely make again. p.s. you can skip the 1 hour refrigeration of the dough and just pop it in the freezer for about 15 minutes
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Aunt Mary's Eggplant Balls

Reviewed: Dec. 30, 2008
This was REALLY great! I made it for our vegetarian Christmas dinner and made a few modifications... First, I followed other recommendations and added a bit of balsamic vinegar when frying up the eggplant. I also made a point of mashing the eggplant while frying it (once it was soft enough). I also added about half a cup of shredded carrots and a cup of shredded zucchini and fried it with the eggplant (I ended up putting in more breadcrumbs to balance things out as well). Finally, we made two variations: one with chopped walnuts, and one with finely diced hot red pepper. Both were delicious and I will be making this again !! p.s. It's really great with a mushroom gravy as well!
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Mushroom Risotto

Reviewed: Feb. 2, 2008
This is an amazing risotto! Very creamy and mild flavoured. We slightly modified this recipe by using 3/4 of a red onion (instead of 3 small onions), using 1/4 cup of finely sliced celery (instead of 1tsp), using 2 cups of sliced mushrooms (instead of 1 and 1/2 cups) using 1/2 cup of wine and 1/2 of milk (instead of 1 cup of milk), using dried parsley and 1/3 cup of sliced pecans. The only caveat is that this risotto is very soft and mushy. We usually make a risotto that is cooked in less liquid so it has more texture (e.g., almost al dente). In any case- an excellent recipe, especially with the pecans because it adds texture!
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Spicy Black Bean Cakes

Reviewed: Nov. 3, 2007
I've made this recipe TONS of times! I usually halve it down in size because it yields a big batch (halving the recipe would give you about 6-7 patties that are two and a half inches diameter). These are great to bring to parties too, since they bake in so little time (and are easy to warm up once already baked!).
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Grilled Eggplant and Feta Farfalle

Reviewed: Jul. 31, 2007
I used fusilli pasta, red bell pepper, green bell pepper, zucchini and a small eggplant. I grilled the eggplant (with oil, salt and pepper) until there were grill marks (but it was still not soggy). I added it to my veggies (which were sauteing). Then I added a 28oz can of diced tomatoes, most of the spices and the parmesan. I baked with with tons of crumbled feta... It was amazing! My tip for the eggplant is to cut it in big chunks so it's the highlight of the dish along with the feta.
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