snackalie Recipe Reviews (Pg. 1) - (10382424)

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Irish Soda Bread

Reviewed: Mar. 16, 2007
i used this for my first and only soda bread baking experience and it has gotten rave reviews the four subsequent times i've made it! it is absolutely beautiful and completely delectable. my irish boss says, "as good as my mom's." !*HIGH PRAISE*! my baking afficionado friend says, "give me your recipe. now." !*I AM THE ENVY OF MY PEERS*! DETAILS: i just eye-balled the raisin quotient (probably in the neighborhood of two cups, no need to quibble over the specific amount). i made it once without raisins and it was still spot-on, but not as popular. i substituted lowfat sour cream all four times and it remained uncompromised. orange marmalade is a nice compliment but not at all necessary.
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Red Cabbage With Apricots And Balsamic Vinegar

Reviewed: Mar. 19, 2007
i tripled the recipe (!) for a church potluck, just "guess-timating" the other ingredients and it turned out great. i made it a day ahead of time and decided to serve it cold (due to ease of transporting, etc.) with bleu cheese crumbles mixed in. i preferred it when it was hot, but those who didn't know what they were missing temperature-wise said things like "best red cabbage", "it's nice with the sweetness", and "yours had the yummy stuff (i.e.- apricots) in it." it's definitely an interesting take on red cabbage and might be an acquired taste.... but one worth acquiring!
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Curried Butternut Squash and Pear Soup

Reviewed: Oct. 22, 2012
Great recipe. I improvised as follows: used butternut squash, plus and acorn squash and a yam. I also added ground black pepper and a dash of cayenne to the recommended mix of fresh ginger and garlic. And instead of pears, I used a wedge of honeydew melon (because it was what I had on hand)- terrific. Rather than adding half-and-half to the puree, I put a dollop of sour cream on top before serving and smattered that with cinnamon toasted squash seeds that I'd reserved from the acorn and butternut squash (rather than throwing them out, toss with a tablespoon or two of sesame or olive oil, some sea salt, and a little cinnamon and/or maple syrup to taste and put in a 275 degree oven until toasty- easy!). The results were delish! Will definitely make again. P.S. If you have an immersion blender, is so much easier than transfering the soup to a blender. Hooray for the Cuisnart Smart Stick!
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