Lorna2007 Recipe Reviews (Pg. 1) - Allrecipes.com (10126441)

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Roasted Spaghetti Squash with Asparagus and Goat Cheese

Reviewed: Jun. 10, 2014
Excellent dish. I'll make this again for sure but I may make the asparagus on the side or cook it until softer - I found the crunch of the asparagus took away from the squash. Loved the goat cheese with this! I roasted the squash yesterday and just wrapped it and kept in the fridge. I don't think roasting the squash added much to the dish - to save time, a person could steam it in the microwave, cut-side down in a bit of water in a baking dish.
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Shredded Brussels Sprouts

Reviewed: Oct. 13, 2013
Mixed reviews from last night's dinner. My husband and mom would have preferred our traditional recipe: steamed Brussel Sprouts with salt, pepper, butter, and nutmeg. I liked this - not sure it's worth the extra bother, though. One guest who doesn't typically like Brussel Sprouts enjoyed these.
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Slow Cooker Stuffing

Reviewed: Oct. 13, 2013
The taste was fantastic. Unfortunately, even after reading the reviews I added too much broth - I didn't anticipate two cups broth to be too much. Add broth slowly; moistening takes very little broth, especially with homemade bread cubes. I will definitely make this again. As a bonus, it worked well to prepare everything the night before with the exception of the broth and eggs.
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Juicy Thanksgiving Turkey

Reviewed: Oct. 13, 2013
This was very good - everyone loved it. I thought the gravy was a little too tangy, so I added Club House turkey gravy mix - it was wonderful.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 30, 2011
5/5 if you follow other users' suggestions about altering the flour, salt, and baking soda. Salt is not necessary if you use regularly salted butter (add just a pinch if using unsalted butter). I made mine gluten-free - replaced the flour in the recipe (using sugggestion of 1 3/4 cups) using two flour blends: 1 cup of white rice flour/tapioca flour/potato startch/ blend and 3/4 cup brown rice flour/garbanza bean flour/tapioca flour/potatoe starch blend. Remember to add xanthum gum (3/4 tsp) if making these GF.
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Vanilla Ice Cream I

Reviewed: Nov. 22, 2009
This worked beautifully - but I did change things up. I didn't use the lemon and, like many of the reviewers, I did not whip the cream - in fact, I didn't use cream. I made it lactose-free by using 1 cup 2% lactose-free milk and 2 cups soy "creamer." It ended up a little too sweet; next time I would reduce the sugar by probably a quarter cup because lactose-free milk is a little sweeter to begin with. Also, it's a good idea to temper the egg mixture, just like with a regular custard. In the last couple minutes of churning I added a tablespoon of Irish cream liqueur. yummy.
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