modestalmond Recipe Reviews (Pg. 1) - (10251431)

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Carrot Pineapple Cake I

Reviewed: Nov. 21, 2011
Woah. This cake is AMAZING. I make it with Splenda, whole wheat flour and 1/2 oil/apple sauce and NOBODY believes me when I tell them so. Since I also have someone in the house who wholeheartedly detests cinnamon, I subbed in one teaspoon ground nutmeg, instead. The only other minor adjustment is that I added in vanilla and a dash of lemon juice to the icing to give it a bit more zip.
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7 users found this review helpful

Banana Banana Bread

Reviewed: May 17, 2009
I substitute the brown sugar for Splenda (brown sugar) for my diabetic grandmother- she positively adores it. So does everyone else.
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1 user found this review helpful

Spaghetti Squash I

Reviewed: Nov. 10, 2009
Fantastic! I used whole, peeled, canned tomatoes (halved, minus the extra juice in the can)- and let everything (except the feta) simmer for about 20 minutes on the stove (the squash did not want to cook!). I also added a few glugs of white wine and a touch of cooking cream to the sauce. Then tossed everything together just before serving. It was amazing. We were two and managed to polish off the whole batch!
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2 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Sep. 16, 2008
A bit too salty for my liking.
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Grilled Portobello Mushrooms

Reviewed: Jun. 10, 2010
2nd time made. I tweaked the recipe quite a bit to my satisfaction (found marinade too overpowering the 1st time). I used about 6 tbs balsamic, 1/8 cup olive oil, 6 drops Worceshire sauce, 1 clove garlic, switched out the onions for 15 (chopped) pieces of chives, about 3 (chopped) stems of rosemary and 1 tsp raw sugar, plus salt & pepper. Perfection.
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5 users found this review helpful

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