Christine B. Recipe Reviews (Pg. 1) - (10335250)

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Christine B.




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Gluten-Free Peanut Butter Cookies

Reviewed: Apr. 5, 2013
I just made this recipe today and loved it! I'm trying the gluten-free diet and this was the first bakery item I made. I only had 1cup natural peanut butter on hand, so I added 1cup natural almond butter. I used 1cup each of white and brown sugar. I only had 3 eggs, so I added 1 tablespoon ground flax. I reduced choc chips to 1 cup semi-sweet and also used 1cuo crushed walnuts. So, I suppose this might be an all-together different recipe:) I baked for 10min in 350 and made 3dozen cookies- plenty to share! The hardest part about this recipe is waiting for the cookies to entirely cool before peeling off the wax paper- otherwise it's just a hot gooey, but yummy mess. It was still too sweet however for my taste buds, so next time I will reduce the 2 sugars to only 1/2 cup each. Thx for sharing this recipe!
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Fried Cauliflower (Egyptian Style)

Reviewed: Jan. 12, 2013
I love this recipe! I normally steam the cauliflower and just pan fry, but this was nice for a change. I served it as an appetizer with a dip that I make from low fat sour cream, cumin and olive oil. Thanks!
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19 users found this review helpful

Cauliflower Casserole

Reviewed: Nov. 29, 2012
I was looking for something different to make with cauliflower and this recipe was great! I served this for lunch and it was a filing meal with a side salad. I followed the instructions with one exception- instead of cornflakes, I used store-bought French- fried onions. I put 4 ounces in the sour cream mixture and a little on top of the casserole prior to baking it. Halfway through the baking process I added about two ounces of water and then covered it. It came out warm and delicious. Thanks for a great idea!
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Lemon Ricotta Cheesecake Squares

Reviewed: Nov. 21, 2012
This is an amazingly easy dessert to make and it always comes out great! I've made this so many times the past few years but only got around to rating it now. The only thing different I do is I add lemon extract to both the cake and ricotta mixtures. I also bake it at 325 for about 75 min. I serve this cake chilled but by the time it gets on the table, it is literally gone in a matter of moments and its usually the topic of conversation for the next half hour. Thanks for a great recipe!
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