RuffledApron Recipe Reviews (Pg. 1) - (10574653)

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Cranberry Pear Salad

Reviewed: Jan. 26, 2013
Used just 2 cloves garlic and added one extra tbsp brown sugar which seemed to spike up the flavor. Delicious!
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Butternut Squash Ravioli with Sage-Brown Butter Sauce

Reviewed: Oct. 19, 2010
This recipe was great. I added some sauteed chicken to make it more of a meal that my husband would eat. I sauteed the chicken pieces in minced garlic, garlic salt and italian seasoning. After baking the butternut squash, I poured the remaining butter into the squash mixture with the spices. I added some worcestershire sauce into the brown butter sauce (tip from Carrabba's) and used 1/4 tsp ground sage since I didn't have any fresh on hand. I took the tip from another post and placed the raviolis (and chicken) in oven at 300 to keep warm while the other batches were being made/boiling. Served it with shredded parmesan and more italian seasoning on top. The flavors were complex and made for a very festive fall dish that my husband loved!
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Pumpkin Gingerbread

Reviewed: Jan. 7, 2010
I have been making this recipe each Thanksgiving for the past 4 or 5 years, and it is still a huge hit. I've experimented with using 1/2 whole wheat and 1/2 all purpose white flour, which gives it a heartier taste and sticks with you longer. I also usually decrease the amount of oil to 3/4 cup and use both brown and white sugar. It usally only takes about 30 minutes to cook at this temperature in my oven. Thanks for the great recipe!
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