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Quinoa with Veggies

Reviewed: Dec. 31, 2012
Edible, but not something I will make again. For my taste buds, there are better quinoa recipes on here. I cut the oil down to 2 tablespoons & think using the full amount would be really greasy.
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Lisa's Co-op Kale Soup

Reviewed: Dec. 30, 2012
I was looking for something light after the holiday gluttony & this looked perfect! It's yummy! I was cleaning out the fridge so added a few stalks of celery & a few fresh jalapenos (so only did the red pepper flakes to taste). Next time I will use more seasoning as well. Maybe parsley & bay? But it's still a very delicious recipe as is!
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Veggie Meatloaf

Reviewed: Dec. 25, 2012
Just made this for Christmas dinner and it is pretty good. It is quite under seasoned though. I used fresh garlic, double the spices, and also added half another onion too. I despise under cooked mushrooms so I sauted them with the onions. Mine turned out a smudge soggy, but may have been undercooked. Overall I love this recipe & will keep tweaking until it is perfect per my taste buds.
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Veggie Lasagna Florentine

Reviewed: Dec. 22, 2012
The first lasagna recipe I've made that isn't super watery! I left out the sugar & realized I forgot basil so used some refrigerated pesto & it turned out fantastic. I also added the veggies that needed to be used from my fridge & it only made it tastier!
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Thick Mint Chocolate Chip Cookies

Reviewed: Dec. 22, 2012
This seemed like a nice Christmas recipe. I replaced 1/2 of the chocolate chips with mint chips & thought it turned out well. The bites with the mint chips are better than the ones without so I highly suggest that. This is a sample cookie recipe though! My 1st sample cookie baked as suggested and burned horribly!!! I'm so glad I didn't ruin a whole pan! I ended up baking them at 300 for 8 minutes!
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Sopapilla Cheesecake Pie

Reviewed: Dec. 16, 2012
Pretty good, but not amazing. The kids at the potluck seemed to like it better than the adults did. I would suggest making it the day before you want to eat it because it takes HOURS to cool & I think it is better well chilled. I won't make it again, but everyone else seemed to like it.
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Rum Raisin Cookies

Reviewed: Nov. 4, 2012
So bland :-( I tasted the batter & it was not good so I added ginger, vanilla, and cinnamon. I also thought it needed extra sugar. Even still they were not good. But I have never had a rum raisin cookie so maybe this is a good recipe & I don't like the cookies in general? Also, there is no baking soda or powder so the texture was weird.
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Next-Best-Thing-To-Robert-Redford Pie

Reviewed: Nov. 4, 2012
My grandma made this every Thanksgiving! We LOVE it & still make it every year. The only difference is that instead of a chocolate garnish we to toasted coconut, it's really yummy. Also our crust is slightly different: 1 c. Flour, 1 c. Nuts, and 1/2 c. melted butter. melting the butter makes it much easier to press into the pan! Just reduce the baking time to 15 minutes to compensate.
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Cranberry Oatmeal Bars

Reviewed: Oct. 28, 2012
This wasn't bad, but not what I was anticipating. Maybe it's because I used quick oats? But it was very chewy & cake like. Definitely something I would serve at a brunch & not as dessert. It's not very sweet which is nice though. But the flavor didn't wow enough to make again here.
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Chocolate Ganache

Reviewed: Oct. 22, 2012
Easiest recipe EVER! You can't screw it up & can do a million variations with it. White.chocolate subs really well, especially on devils food cake. It you chill the ganache you can also then beat it into a frosting. So delicious!
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Hot Sweet Onion Dip

Reviewed: Oct. 21, 2012
Not horrible, just bland. After the first few bites I added cooking sherry, fresh ground pepper, & cajun seasoning which helped a little. Perfect texture for dip though so will probably make again with minor tweaks in seasoning.
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Buttery Cranberry Pie

Reviewed: Oct. 11, 2012
This is a great recipe. A friend of mine wanted a strawberry rhubarb pie, but rhubarb is out of season so I decided to try this as a sour substitution. I doubled the recipe, but kept the cranberries the same and added a pound of halved strawberries. So good! My berries did need a little more sugar to be edible though. Can't wait to make this for Thanksgiving and I am NOT a pie fan. Everyone loved it and the birthday boy was excited to take home the leftovers. Thanks for such yummy recipe!
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Pie Crust III

Reviewed: Oct. 11, 2012
Fantastic!! I love this recipe! I hate pie crust normally, but this was great. Crispy and flakey. I did put oil & water in the freezer and it came together beautifully. I also sprinkled sugar on the top off the pie. I have never made a pie crust before and this was exceptionally easy for a newby.
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Mom's Zucchini Bread

Reviewed: Oct. 8, 2012
Absolutely perfect texture! This is a great bread! I had several HUGE zucchinis to use so I made several batches of this bread with slightly different versions & they were all fantastic. I do like to add nutmeg & ginger and always sub applesauce for the oil (do this with pretty much every zucchini/pumpkin bread), but the batch I added craisens to was the best. But this is an amazingly moist tender bread that I will make again!
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Warm Crab Dip II

Reviewed: Oct. 8, 2012
Very good, but needs some help. Made as written & for me it was under seasoned. I doubled the lemon Worcestershire, and green onion with a free tablespoons of sour cream. Then baked it with a top lated of Italian cheese blend. Then it was outstanding!
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Karyn's Cream of Crab Soup

Reviewed: Oct. 8, 2012
I hate to give a lower rating to a recipe, but I didn't love this. My guests liked it & were thrilled when I sent home leftovers. My only change was less Old Bay & I still found it too salty. But that said this is a super easy recipe & very, very creamy. If I make it again I will add shredded onion & celery with additional seasonings. That said, I was entertaining "picky" eaters & they really enjoyed it.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Oct. 7, 2012
Fine, but a little disappointing. I usually make Swiss chard every week or two & love the bitter earthy taste. I think the wine dulls that flavor a little. I think this recipe might be better for people new to chard or that have to feed non-veggie eaters. But the lemon & parmesan were nice. I think this sauce would be excellent with asparagus, but won't make again for chard.
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Sweet and Spicy Swiss Chard

Reviewed: Sep. 24, 2012
Ginger & chard could be my new favorite combo! Didn't have maple syrup so just used a tablespoon of brown sugar and worked fine. Use just a dash more pepper than you think and it will be amazing!
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Spinach Enchiladas Verde

Reviewed: Sep. 24, 2012
Love at first bite! I love creamy spinach enchiladas, but rarely eat them due to fat/calories. I used Mission's extra thin corn tortillas (80 calories for 2!) and fat free sour cream and you would never know. Fresh corn & black beans are really good in it too. For the salsa I used Tomatillo Salsa Verde by Kimberly Binning- this salsa verde is AMAZING!!! Try it, especially for this enchilada recipe. So excited to eat the leftovers tomorrow!
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Texas Caviar I

Reviewed: Sep. 24, 2012
Not the best version, but still good. Needs corn though & a little more green pepper (just a preference). Also- don't waste a good vinaigrette. It's way better with plain, cheap Italian dressing! I ended up rinsing off the vinaigrette & using apple cider vinegar and olive oil because I didn't have Italian, but still not as good as Italian.
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