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Pesto Pasta

Reviewed: Jun. 9, 2007
I made this recipe pretty close to as written and it was really good. I did use low fat cream cheese and one tablespoon less oil. The flavor was great but a little too mild so I would probably add sun dried tomatoes next time. This sauce was also extremely thick and I think a little milk would make it easier to mix into the pasta.
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14 users found this review helpful

Best Buttercream Frosting

Reviewed: Jun. 17, 2007
Someone gave me this recipe 30 yrs ago and sometimes it worked and sometimes it didn't, but when it worked it was incredibly delicious. I looked in allrecipes hoping to find the secret to making this recipe work and followed the comments about being patient and really whipping the butter and sugar, letting the milk cool just to room temp. and adding it bit by bit, and it worked wonderfully. I am impatient by nature and I'm thinking the mistakes I made when making this frosting before were: not whipping the butter/sugar mix long enough, putting the thickened milk in the fridge and getting it too cool, and adding it in all at once to the butter, which apparently leads to a curdled unpleasant frosting. It's about time I figured out how to make this frosting right. Thanks!
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7 users found this review helpful

Spinach Enchiladas

Reviewed: Jul. 20, 2007
Everyone I have made these for loves them except for two of my sons who don't like even the thought of eating spinach and I have served them to a lot of people. I have never made them with ricotta cheese--I use cottage cheese instead because we like it better and it is cheaper. I also use cheddar or mozzarella cheese because that is what I have on hand, and fresh spinach cooked, drained and well chopped. I have used both corn and flour tortillas(we prefer flour) and both work great --the corn you do have to soften or they will crack when you roll them. Finally, green enchilada sauce is wonderful on them, but so is the red enchilada sauce from this site.
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58 users found this review helpful

Cranberry Pineapple Bread

Reviewed: Nov. 7, 2007
I don't have a bread maker and just made the bread conventionally. I combined the water (warm), honey and yeast then added the rest. I let my mixer knead it and then baked at 350 degrees for about a half hour. I didn't have enough dried pineapple so I added some chopped dried apricots and I forgot the powdered milk. You can really taste the mace, so if you don't like that flavor, reduce it or leave it out. This bread is delicious--reminds me of what you can get at a bread store. YUM!
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17 users found this review helpful

Chihuahua-Style Salsa Verde

Reviewed: Mar. 3, 2010
I used this as a sauce for some burritos I made with black beans and lime rice and it was YUMMY!! Just a warning, it is a bit on the spicy side so cut back on the jalapenos if you like mild. I did make some minor changes--I only had 9 tomatillos, and I forgot to add the jalapenos to the food processor so I just chopped them up. Also, I used fresh cilantro instead of dried--probably about 15 sprigs. When I tasted it I thought it needed a little more flavor so I added a small can of chopped anaheims and added additional chicken bouillon powder. I love the idea of the lettuce in it just because it is so different.
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14 users found this review helpful

California Grilled Veggie Sandwich

Reviewed: Apr. 22, 2012
This is soooooo delicious. Made it as written except added only 1 clove of garlic to 1/4 cup mayo. I also used french bread, split horizontally, some homemade wheat bread, and an extra three yellow squash (I had a bunch). My husband, who doesn't like squash or zucchini, was very skeptical. I put the sandwiches together and then left the room. He decided to take a bite and I heard him exclaim "This is amazing!"
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2 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Dec. 19, 2012
So good and easy to make! My 15 year old made it for us and it was delicious and had great texture.
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0 users found this review helpful

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