bibliobubba Recipe Reviews (Pg. 1) - Allrecipes.com (10325641)

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Sweet Corn Muffins

Reviewed: Apr. 7, 2008
Best corn muffin recipe I've found. I substituted plain natural-style yogurt for the milk--makes the muffins very moist and tender--and used white whole wheat flour (at my age, every little bit of extra fiber helps!)
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47 users found this review helpful

Almond Butter Cookies

Reviewed: Oct. 2, 2011
Good recipe. I made the following changes: 1) I substituted 1 tsp almond extract for the vanilla extract; 2) Prior to baking, I dipped each cookie in beaten egg white, then sprinkled with sliced almonds. 3) Decreasing the flour to 1 cup may make the cookies less crumbly--I plan to try that next time.
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5 users found this review helpful

Tempeh Mock Tuna Salad

Reviewed: Mar. 16, 2010
I'm glad so many people liked this recipe. Thank you very much for your comments. The recipe is very easy to modify; for example, if you prefer pickle relish or bread and butter pickles to dill, you can certainly substitute. I have also added green pepper for extra crunch, as well as kalamata olives. Additionally...I myself don't like mayonnaise, so I substitute 1/4 c. olive oil. I just tried pulsing the tempeh in a food processor after simmering it and before adding the other ingredients. The texture is smoother that way.
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5 users found this review helpful

WWII Oatmeal Molasses Cookies

Reviewed: Oct. 6, 2011
This is my go-to oatmeal cookie recipe. Oatmeal cookies just don't taste right without molasses, IMHO. I made the following minor changes: 1) I used 1/4 cup of regular, full-flavor molasses. 2) If you miss the flavor of brown sugar, substitute brown for white. It rounds out the molasses flavor, too. 3) As some other readers did, I substituted butter for shortening. 4) I added a scant teaspoon of cinnamon and a dash of cloves. 5) Finally, I substituted one cup of ground oatmeal for a cup of the flour (I like oatmeal!) and dried blueberries for the raisins (don't like raisins). Great recipe--thank you very much!
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4 users found this review helpful

Vegan Mexican Stew

Reviewed: Apr. 7, 2008
Excellent recipe! I made the following changes, which I think bring out and mellow some of the flavors: I used a 14-oz can of white hominy and a 14-oz can of chili beans (Bush's or similar); I omitted the celery; I added 1 tbsp oregano. Instead of briefly boiling, then sauteeing the potatoes, etc., I heated the olive oil, sauteed the onion until lightly browned, added the chile powder, cumin (double the amount called for) and oregano, sauteed for 30 seconds, then added the potatoes and sauteed until lightly browned. Then I added four minced cloves of garlic, sauteed 1 minute; added hominy, beans, tomatoes and chiles, and broth. I followed the recipe from there. This produced a nice blend of flavors (not too hot or bland). Topped it with cheese, radishes and shredded cabbage as other readers suggested--it was great!
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4 users found this review helpful

 
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