LAINO1 Recipe Reviews (Pg. 1) - (1068925)

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Kidney Bean Tuna Salad

Reviewed: May 13, 2008
If I ate with my eyes this would be 5 stars because it looked really good and colorful. made as written the flavors were just ok though. Sorry. I'll raise if from 2 stars to 3 because it was a good way to use some leftover veggies I had in the fridge.
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Black Bean Vegetable Soup

Reviewed: Oct. 12, 2007
I wasn't crazy about this one. I think because almost all of the ingredients were canned my soup ended up tasting like canned soup :-( The addition of a dallop of sour cream and fresh avacado did help though.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 28, 2004
I made this for Thanksgiving it was the hit of the party. Everyone was surprised that it was a home made cheescake. I did alter the recipe a little. My family doesn't like cloves or cinnamon that much so I omitted the cloves all together and put only a pinch of cinnamon and increased the nutmeg to 1/2 teaspoon. Eveyone loved it because there was just a light pumkin flavor. Super easy to make.Thanks Stephanie!
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Tofu Lasagna

Reviewed: Jan. 3, 2004
I had to add extra sauce and a little cottage cheese to stretch the mixture. I used 14oz of tofu and it was still barely enough for 3 layers in a 9x13 baking dish. Next time I will either double the filling recipe or use a smaller baking dish. The taste was good though. I didn't have dried parsley so I used twice as much fresh minced parsley. I served it at a Christmas party and even the carnivores liked it.
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Ginger Glazed Mahi Mahi

Reviewed: Feb. 9, 2003
This glaze is yummy and sweet. I used only 2 thick mahi maki steaks with the skin on and subsituted rice vinagar instead of balsamic. I marinated each side for ten minutes in the glass dish and fried it in the pan. My suggestion would be to be careful with your cooking time and temperature. I used a Calphalon skillet on a regular gas stove and when I left it on the skin side for four minutes, the skin was charred and the inside was a little too rare, so I might be better to flip the fish while cooking if you use thicker pieces. The glaze was really good though and I think it could be used on salmon or maybe even pork tenderloins.
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Hot Water Cornbread

Reviewed: Jan. 25, 2001
This recipe was pretty good.Really easy and really quick. The only thing that was dissapointing is that the recipe says you can make 12 cakes. They would have to be really small cakes. I usually get about 5-6 but with the bigger size you'll have to fry them a little longer. I also altered the recipe a little by taking the salt out completely and doubling the sugar. This give the bread a sweeter taste. I found it to be too salty with the original for my own taste.
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