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Vegetable Melange

Reviewed: Oct. 21, 2010
I just made this recipe more or less. For the sauce, I used non-fat yogurt, lemon juice, and curry powder. I omitted the preserves as I didn't want a sweet flavor. I used some lemon grass as well. For the veggies, I used broccoli and asparagus. I then added diced chicken to make a complete meal. Yum! Love the combination of lemon grass, curry, yogurt and lemon juice. Will definitely make again. I only gave it 4 stars because I did change the ingredients from the fruity sauce that this was intended to be.
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4 users found this review helpful

Oatmeal Chip Cookies

Reviewed: Feb. 23, 2009
These cookies turned out great. They even made more than the 48 I expected. I meant to try them with slightly less butter but I forgot. I'll try that next time. This time I used both white and milk chocolate chips. Yum!
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1 user found this review helpful

Black Bean Brownies

Reviewed: Nov. 25, 2008
There is a distinct textural difference between these brownies and regular brownies. My kids rejected them outright. I didn't think they were too bad, but I prefer the recipes that use pumpkin and cake mix to make the brownies. They are much better received.
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0 users found this review helpful

Cranberry Pork Chops

Reviewed: Aug. 4, 2008
The pork was so tender and the sauce was absolutely delicious! I would definitely make this again. And again. I used a shoulder blade cut of pork for this recipe and seasoned it with salt and pepper before I put it into the crock pot. I also used whole berry cranberry jelly. I like the texture of having the whole berries with the sauce at the end. I probably could use even less sugar next time though. I would also trim the meat which I didn't have time to do this time. Then I wouldn't have to cull so much grease at the end.
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5 users found this review helpful

Spicy Slow Cooker Black Bean Soup

Reviewed: Jun. 30, 2008
Whoa, was it just me or was the cooking time really off? I was planning on making this for lunch so last night I brought the beans to a boil and let them soak overnight. I then put the beans and everything else in the crock pot. At lunch, the beans were still way too hard - that's with cooking on high the whole time! So, I kept cooking them until dinner. The flavor of the soup was good. I was worried that it would be too spicy based on my early taste tests but by the end of cooking, it wasn't nearly as spicy. My husband's only complaint was that he thought the soup was a bit too boring with just the beans and stuff. He wanted more in it.
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1 user found this review helpful

Sweet-Sour Kidney Beans

Reviewed: Jun. 29, 2008
This dish was wonderful. I love sweet and sour flavorings and never thought to use it in beans. I'd definitely make this again.
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2 users found this review helpful

Far East Edamame, Roasted Corn, and Poblano Chile

Reviewed: Jun. 24, 2008
This was a wonderful dish, even with my substitutions. I didn't have jicama or tomatoes on hand. I also didn't roast the corn. But I did use the dressing, frozen corn, frozen edamame, and frozen spinach. In place of the pablano, I had a jar of a spicy pepper mix. I used them all together and it came out much like a salsa. I loved it!
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1 user found this review helpful

No Bake Rum Balls

Reviewed: Jun. 17, 2008
Very good. I used reduced fat vanilla wafers and crushed them in the blender. Same with the walnuts but not as fine. Very easy to make and it doesn't heat up the kitchen in the summer! (Even if you do traditionally make these around Christmas time.)
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10 users found this review helpful

Heavenly Shortbread

Reviewed: May 31, 2008
I think next time I make these cookies, I'll try to use just a bit less butter. Perhaps I could add applesauce to make up the liquid difference to help control those evil calories. The cookies were delicious though!
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