Ruth Recipe Reviews (Pg. 1) - Allrecipes.com (10697955)

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Spicy Lentil Dip

Reviewed: Nov. 4, 2013
Love it! Great recipe, and very easy to make. Although the adjustments I made upped it to 5 stars, it's a good recipe as is. I preferred to add a little salt, and I threw it all in the blender instead of stirring whole seeds into my dip. I wanted something super smooth and very low fat, and this fits the bill! I tripled the recipe, leaving the cayenne at the same amount, as well as the oil, and it worked beautifully. It's got just enough spice and a nice hint of heat that my children approve of. This is definitely a keeper.
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Chocolate Sauce

Reviewed: Dec. 26, 2012
Great recipe for a simple chocolate sauce. I love that it stays fluid when cold, so it's easy to use for all kinds of things. We put this on pancakes, and in coffee. It's not just for ice cream.:-)
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Grandpa's Popcorn Balls

Reviewed: Dec. 20, 2012
Fabulous recipe! It worked perfectly for me. The only thing that is off is how many popcorn balls the recipe says it makes. It claims to make 10 3in balls, but my son and I got 24. I'm pleased!
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Rich Chocolate Brownies

Reviewed: Dec. 15, 2012
Very good brownies! I made them gluten-free with millet flour, and cut the sugar in half. They were very rich and tasted like fudge. I imagine that they might have had a chewier texture if I'd used the whole amount of sugar, but we loved them as they were.
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Whole Wheat Cut Out Cookies

Reviewed: Nov. 26, 2012
Unsure at first about these. I used oat flour to eliminate the wheat, so it needed a little less liquid. Surprisingly the dough was quite easy to work with even though it seemed too sticky, and my kids loved these cookies. I used only half the honey, and then frosted them with a maple icing. Very good! ETA: This recipe made 5 dozen cookies for me, but I simply cut the dough into squares instead of using cookie cutters.
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Swedish Rye Cookies

Reviewed: Nov. 26, 2012
These are fabulous and easy to make. Despite the low amount of sugar, they still taste like a cookie and not a cracker. I just cut mine into squares with my pastry cutter instead of cutting circles, and I got 3 dozen 2in. cookies.
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Pumpkin Pie Spice I

Reviewed: Nov. 2, 2012
I like this recipe, and that it makes a large amount to get me through the holiday season. I can't give it 5 stars, though, because I add a teaspoon of ground cloves. :-)
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Coffee Butter Frosting

Reviewed: Oct. 6, 2012
Great taste, great directions, great consistency for spreading. This frosting is a winner! This is a fabulous fluffy mocha frosting. This does NOT have a strong flavor or either coffee or chocolate, but is a lovely nice combo of both.
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Breakfast Supreme

Reviewed: Sep. 20, 2012
We really liked this. It's rare to find a grain-free breakfast casserole recipe. Thanks!
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Aunt Anne's Sesame Cookies

Reviewed: Sep. 20, 2012
I love this recipe! The only reason I'm not giving it 5 stars is because I altered it, so I can't judge the recipe exactly as given. What I did ~ changed the sugar to 1/2 cup honey, changed the flour to a gluten-free blend, left out the milk. Also, I found it easier to drop balls of dough in the sesame seeds, and then roll the dough into neat little logs. These cookies were amazing. Made them last night and they are already gone! These are going on my permanent goodie list.:-) Thanks!
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Applesauce Cake IV

Reviewed: Sep. 17, 2012
Excellent recipe! I made it with gluten-free flour, half the sugar, and no raisins (didn't have any), and the flavor was fantastic. The texture was very good, but it fell apart, due, I'm sure, to the gluten-free flour. I will add an egg or two in future to help with that. Thanks for a great recipe!
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Applesauce Cake I

Reviewed: Sep. 17, 2012
I had to adjust the recipe to make it gluten-free. I suspected it would not work without eggs, but I gave the recipe a try as it stands, because if it did work without eggs, I wanted it in my collection! I made the Applesauce Cake IV at the same time, so the kids and I could give them a taste test. The recipes are very similar. I had no raisins, so neither recipe was made with those. I cut the sugar in half because we are on a very low sugar diet. Although this recipe held together a little better than IV, everyone preferred the flavor of IV. The biggest difference is that this recipe calls for no salt, and less ground cloves, so perhaps it would be just as good if one added salt and more cloves.:-) As it stands, I will only make Applesauce Cake IV in future, with an egg or two added to help with the inherent gluten-free crumbliness.
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Spanish-Style Swiss Chard with Raisins and Pine Nuts

Reviewed: Jul. 1, 2012
This recipe is simple and tasty. A great way to eat chard.
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Photo by Ruth

Green Pea Poulourie

Reviewed: Jun. 23, 2012
Yes, I did adjust this recipe to fit our diet, but the modifications I made did not in any way change the integrity of the recipe. This recipe is fantastic! I used yellow split peas, which yielded a much more typical looking batter. I used cumin instead of curry powder, and jalapeno instead of serrano, coconut flour instead of flour (and less than half as much, since coconut flour is very absorbent), and baking soda instead of baking powder. I also added a coupled tablespoons of olive oil to help the blender blend up the peas a bit better. I also made mine bigger - dropping the batter in rounded tablespoons instead of teaspoons. These were fabulous, and everyone loved them, from my husband on down to the 17mo twins. We dipped them in salsa.
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Low Fat Buttermilk Ranch Dressing

Reviewed: Jun. 9, 2012
I used plain yogurt in place of the buttermilk and sour cream. This dressing tasted really good by itself, but it had almost no flavor when I put it on my salad. I'm not sure what I could do to improve it, but it's OK as is. My kids really liked it, but they haven't had ranch dressing in a while because I stopped buying bottled dressings. I think maybe if I just cut down on the "liquid" ingredients I'd like it better. My husband would have liked it thicker.
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Helga's Russian Borscht

Reviewed: Jun. 4, 2012
This is a perfect recipe! I admit I didn't use the lamb because my husband hates it, but other than that I followed the recipe, and this is hands down the best borscht I have ever eaten. The spices and seasonings are perfect. I doubled this in order to feed all of us (2 adults, 8 kids), and ended up with only a couple quarts left over.
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Buckeye Balls II

Reviewed: Jun. 2, 2012
I think these are 5 stars the way that I made them. I added 3/4 teaspoon of maple extract, like another recipe on here that I could not find again for some reason. I used natural peanut butter, and they were awesome!
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Ultimate Baked Beans

Reviewed: Jun. 2, 2012
I made this recipe using dry beans instead of canned, so perhaps I missed out on some flavor because of that, but they could have used a little more kick - maybe some hot sauce? They were quite good, just a little bland. Kids all loved them, though. I used honey instead of brown sugar, and left out the mushrooms simply because I didn't have them.
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Thanksgiving Beets

Reviewed: Jun. 2, 2012
These couldn't be better. The only change I made was to use honey instead of brown sugar, and the result was amazing. I let them simmer while I made the rest of our meal, and then let them sit to cool a bit before serving. So they were not hot when I served them, but warm, and everyone loved them. The flavor is excellent, and I am sure I will be making these again and again. Yet another wonderful way to eat beets!
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Millet Delight

Reviewed: Apr. 6, 2012
This recipe needs no improvement.:-) The only thing I changed (other than changing the serving size to 12 for the size of my family) was using a can of coconut milk instead of the soy milk, because we avoid soy. The recipe cooked perfectly, and all 9 of us enjoyed it. I will be making this again and again! My children are thrilled to have another alternative to oatmeal. I used unsweetened coconut milk and unsweetened coconut, and we all thought this recipe was quite sweet enough as it was; the dates are enough to sweeten it nicely.
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