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Baked Haddock

Reviewed: Aug. 30, 2011
Very very easy and yummy! I used seasoned whole wheat bread crumbs and fresh thyme and skipped the salt. I think I could have covered at least 2 more fillets with this amount of coating and, perhaps, could have used less butter. Will definitely be in the winter menu rotation.
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Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Jan. 26, 2011
Easy, economical, and delicious. I used a 13 ounce bag of frozen tortellini(plus an extra cup of water), a can of diced tomatoes in place of fresh, and 10 ounces of fresh spinach roughly chopped. Big, big hit.
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26 users found this review helpful

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

Reviewed: Oct. 30, 2010
Delicious! It would be 5 stars except I had to add an additional cup of milk and an additional cup of water to get a soup texture (as opposed to a stew texture). I used low sodium, low fat chicken broth, skim milk, reduced fat cheese. I used a stick blender to make a creamy soup (as opposed to a chunky soup).
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Whole Wheat Refrigerator Rolls

Reviewed: Oct. 3, 2009
Used 100% white whole wheat flour (no all-purpose flour). These were EXCELLENT. Absolutely wonderful texture. Whole family loved them. As written, these are pretty sweet. If I was going for savory, I'd cut out most of the sugar.
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White Bean Dip

Reviewed: Sep. 28, 2009
I did the cilantro version of this dip, cutting the lemon to the juice from 1/2 large juicy lemon and adding a bit of crushed red pepper as recommended by others. The kids found the cilantro and garlic too much (so I may try the parsley version and tone down the garlic) but the adults loved it! Very very good!
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Marinated Pork Tenderloin

Reviewed: May 13, 2009
Easy. Delicious. Kid-friendly. Can't beat that in our household! I substituted about 1/2 t onion powder for the dried minced onion and my tenderloins were about 1 lb apiece.
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Peasant Bread

Reviewed: Apr. 18, 2009
Another one of 'those' reviews since I modified the recipe so much that it's not even the same recipe! This was a HUGE HUGE hit and so easy that I had to review it, despite all my modifications. I followed the directions as written, but heavily modified the ingredients to make an herb and cheese bread. These were my ingredients: 2 T (rather old) dry yeast 2 cups warm water (110 degrees to 115 degrees), divided 2 cups all-purpose flour 2 cups bread flour 1/2 c white whole wheat flour 2 teaspoons sea salt 1 tablespoon sugar 1 T EVOO - added to batter 2 t minced garlic 2 T simply tasteful spinach herb blend - added to batter 1 c finely shredded light cheddar cheese - added to batter 1 tablespoon EVOO - brushed on top 1 tablespoon poppy seeds - sprinkled on top
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22 users found this review helpful

Strawberry Avocado Salad

Reviewed: Feb. 9, 2009
Delicious! Omitted the nuts and it was still a big hit. Both my husband and picky 10-yr old son liked it.
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0 users found this review helpful

Italian Herb Bread I

Reviewed: Jan. 31, 2009
If you are after a very flavorful bread with a soft crumb and crust, this is a great bread. My crust-hating daughter loved it - crust and all. But if you are looking for some 'chew' and a heartieer texture/crust, this bread won't cut it. I may try it again with some whole wheat flour.
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2 users found this review helpful

Oatmeal MM Cookies

Reviewed: Jan. 19, 2009
Doubled the recipe. Used 1 bag of m&m baking bits (just shy of 2 c). Yielded 48 cookies using medium cookie scoop. Subbed trans-fat free margarine for crisco. Subbed 1/2 WW flour for 1/2 the white flour. Used all vanilla (no almond extract). The cookies are yummy and attractive.
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2 users found this review helpful

Harvest Salad

Reviewed: Jan. 5, 2009
Fantastic! Used entire 7oz box of baby spinach, upped the blue cheese to 5 oz (whole container), left out the walnuts and subbed EVOO for walnut oil (due to allergy), upped raspberry preserves and vinegar because dressing seemed a bit oily. Very filling. Dinner for 2 hungry adults with leftovers for lunch.
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1 user found this review helpful

Easy Arugula Salad

Reviewed: Jan. 3, 2009
Very good! Subbed sunflower seeds for the pine nuts because of an allergy. The contrast between the crunch of thee seeds and the creaminess of the avocado was great.
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1 user found this review helpful

Honey Glazed Pea Pods and Carrots

Reviewed: Jan. 1, 2009
Fantastic! Yummy, kid-friendly, colorful vegetable dish. Be careful not to overcook the carrots. 10' was too long for large but thinly-slilcedd carrots.
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2 users found this review helpful

LuvAnn's Guacamole

Reviewed: Jan. 1, 2009
I'm giving this 4 stars because it's almost perfect. My advice is to leave out the salt and only add it if you need more salt. The salt on the chips seems to be all we ever need. As for the rest, vary the amounts to suit your tastes. We like more avocado and cilantro, less onion (we use red) and tomato and jalapeno. I add some fresh garlic occasionally.
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5 users found this review helpful

Lori's Awesome Cookies

Reviewed: Dec. 31, 2008
This cookie is an annual Christmas tradition in our family. I follow the recipe exactly and store the baked cookies in the freezer. They keep very well that way.
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2 users found this review helpful

Shirley Temple

Reviewed: Dec. 31, 2008
We used 1 teaspoon grenadine per 4 oz of lemon lime. The kids loved the cherry.... on a drink umbrella of course!
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3 users found this review helpful

Shirley Temple I

Reviewed: Dec. 31, 2008
The kids loved this but, seriously, this recipe calls for way too much grenadine. Next time around we used about 1 teaspoon grenadine per 1/2 cup lemon-lime soda and tossed in a maraschino cherry and all was good.
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2 users found this review helpful

Roquefort Pear Salad

Reviewed: Dec. 31, 2008
Fabulous! Will definitely make again! I had to omit the nuts so I was sure to keep the avocado so that there'd be some staying power since this salad was our entire dinner. Made the following changes: used 2/3 of a box of mixed greens instead of leaf lettuce, used 3 different pears (great mix of textures and sweetness/tartness), used saga (a Danish blue) instead of Roquefort, used red onion instead of green onions, omitted nuts because of a nut allergy.
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Burgundy Pork Tenderloin

Reviewed: Dec. 31, 2008
Given all the wonderful reviews, I was really disappointed in this dish. The gravy was absolutely fabulous but the pork was NOT tender. Maybe the dish needed to be covered... the recipe didn't say one way or the other.
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1 user found this review helpful

 
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