Zahra Recipe Reviews (Pg. 1) - Allrecipes.com (10161681)

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Seven Layer Taco Dip

Reviewed: Dec. 23, 2013
Over the years I have made this recipe and it has evolved into an AMAZING one. I use low-fat sour cream and cream cheese, as well as fat free refried beans that are seasoned with a mix of spices, but not taco seasoning. I have done that and it works fine though. I do not put in olives or lettuce, but sometimes add a guacamole layer. If I have green onions, they go in, but I usually just use red onions. I always add some jalapenos over the cheese, and I usually use a reduced fat Mexican cheese blend from the cheese aisle. Nobody ever suspects it's all low fat, and it's ALWAYS gone quickly!
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Cranberry Pistachio Biscotti

Reviewed: Dec. 23, 2013
This was a very easy recipe to follow and served as my introduction to making biscotti. Everyone loved them, and I will be making them again!
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Rigatoni with Eggplant, Mushrooms and Goat Cheese

Reviewed: Dec. 23, 2013
This was a very quick and easy dinner to make! Also a great way to use an eggplant that is on its way out. I used less goat cheese than called for, but it was still a wonderfully creamy dish. I also used a very basic jarred pasta sauce that I had on hand because I didn't have crushed tomatoes. Great way to jazz up a simple jarred sauce! I also omitted the olives because I didn't have them, but I think it would add a great saltiness--I added an extra dash of salt, but then again I eyeballed it to begin with. This will get made again!
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Hot Artichoke and Spinach Dip II

Reviewed: Dec. 23, 2013
I make this recipe all the time and love it! It's always a hit. I have made some changes, though which make it suit my taste a bit more. I always use fresh spinach, not frozen, and two cloves of garlic. I use low-fat cream cheese and sour cream (in place of mayonnaise), and don't use basil or garlic salt--sometimes a dash of garlic powder, or a few dashes of crushed red pepper. Additionally, to make prep a lot quicker I just use a reduced fat italian cheese blend rather than all of the individual cheeses--1/2C or so in the mix and another 1/4 on top. Turns out great EVERY TIME--this is a very forgiving recipe!
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Actually Delicious Turkey Burgers

Reviewed: Mar. 31, 2012
This was a great starter recipe. I've made this many times now, though, and have definitely changed it quite a bit. A big flavor changer is adding a few dashes of soy and Worcestershire sauce.
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Banana Bread V

Reviewed: Mar. 31, 2012
This is delicious as-is, but I got into the habit of making it with 1/3 each white sugar, brown sugar, and Splenda. I also use super ripe bananas, and if I have vanilla soy milk at home I use that instead of regular milk. Everyone loves this, and my boyfriend hopes for banana bread every time we buy bananas.
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Suki's Spinach and Feta Pasta

Reviewed: Mar. 31, 2012
This was easy and delicious, and a very, very tasty way to use up some leftover feta and spinach.
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Master Pizza Dough

Reviewed: Feb. 15, 2012
This is the only pizza dough recipe I use. As written, I think it's amazing. However, I've made some modifications to make it even better, over many, many times of making the recipe: I use bread flour, for one. This makes a crust with an even better texture than the original. I sometimes omit the olive oil, or of I do keep it in I cut it down to about 2 tsp. I often add in a tsp or so of garlic powder as well. I never use cornmeal, as I have a pizza stone and that works great. Additionally, in my house this makes two pizzas--one the day the dough is made, while the rest of the dough is frozen until the next pizza night. Overall, this is a really great recipe, even without the changes.
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Homemade Black Bean Veggie Burgers

Reviewed: Aug. 18, 2007
These were really fun to make! I read a lot of reviews beforehand, so from others' suggestions I added another egg and froze the formed burgers for about 15 minutes before baking, as well as laying the beans on some paper towels to let them dry out a bit after rinsing them. I had no problem with them crumbling or anything. Also, I made 6 smaller patties, and made sure not to make them too thick so that the texture would be even throughout. I also flipped them halfway through the baking time. Oh, and I added corn because my fiance and I love corn. We both thought they tasted good, but that there was definitely too much of something-it may have been cumin, which I hardly ever use. I'm going to make them again just with less cumin, or maybe I'll just leave it out altogether. Also, mashing the beans with a fork seemed ridiculous. I used my hands and it took far less time than it would have with a fork. The finished burgers were served with the Baked French Fries I recipe on the site.
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