Aranrhod Recipe Reviews (Pg. 1) - Allrecipes.com (10131473)

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Savory Biscuit Bites

Reviewed: Nov. 5, 2007
This is the quickest, easiest, best little snack! Being a garlic lover, I add lots of garlic (the real stuff, not powder or salt). And they fit perfectly in the cast iron skillet for baking, too. Thanks! B
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Queenie's Killer Tomato Bagel Sandwich

Reviewed: Sep. 21, 2008
This gets 4 (and a half!) stars only because you suggest toasting the bagel - which I've personally never appreciated - although I understand some people do, but not why. Otherwise, I've been eating my bagels with cream cheese - plain, herb, scallion and garlic, whatever - and tomato for over 35 years. In fact, the bagel shop in New Jersey where I ordered these every workday morning eventually "put it on the menu" they thought it was so good. Oh, yeah - I always get a garlic bagel, not toasted, with the cream cheese and tomato (if it doesn't have garlic, it must be chocolate!).
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Chocolate Banana Smoothie

Reviewed: Jan. 2, 2009
Since I'm lactose intolerant and mostly vegetarian, I don't use cow's milk for much of anything edible. My normal smoothie base is soy milk and tofu, with banana for breakfast - and I frequently use chocolate soy milk in this one. Love it! When Mom had teeth pulled for dentures, she was getting tired of Jell-o and applesauce - and realized the lack of protein in the Jell-o-and-applesauce routine was making her light-headed, so she jumped at smoothies. No longer a problem with the tofu addition! I use a stick blender, right in the oversized glass. Thanks for posting this!
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Grandma's Harvard Beets

Reviewed: Feb. 16, 2009
I do try to make the recipe as written before reviewing/making changes, but this time - I couldn't! But it was as close as I could come, since I just left out the butter - none left in the kitchen! I also had to use cider vinegar instead of white. I have to agree with others whose sauce didn't thicken much, and it boiled - vigorously! So next time I'll add a little more cornstarch, and since I just can't resist playing, I'll also add a little more ginger. While I originally thought the vinegar was too strong, it's netter the next time around - so I'll just cut it a bit instead of a lot. On the whole, way better than the supermarket variety! I can't ask Mom how it compares, since she only made pickled beets - no thick gooey sauce. Personally, I go for the sauce, so thanks for the recipe.
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Pumpkin Yeast Bread

Reviewed: Feb. 29, 2008
Sorry I didn't read the reviews first, or I would probably have skipped this recipe. Bread with a pumpkin color and very little flavor, other than bread, was not what I was looking for, and I'm new enough at the bread machine thing not to want to make alterations, except to spices and such. It did turn out with similar texture to the other (plain) breads I've made so far, which was relatively reassuring. At least it didn't fall like a souffle!
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