laura Recipe Reviews (Pg. 1) - Allrecipes.com (10793395)

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Ratatouille Bake

Reviewed: Sep. 13, 2010
This was delicious! I accidentally used a 16 oz bag of ravioli, but it was perfect (won't use 8 oz in the future). I used fresh herbs and 3 big fresh tomatoes (instead of canned) because I had them on hand. I realized I didn't have any mozzarella or provolone after I had assembled the dish, but it didn't matter - the flavor of the veggies and ravioli was enough to carry the meal. We did add freshly grated parm at the table, though. Definitely a keeper! Thanks so much for sharing it!
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Tempeh Reuben

Reviewed: May 10, 2009
Such a satisfying sandwich! And a great way to use tempeh. I took the advice of other reviewers and briefly marinated the tempeh in soy sauce (for as long as it took me to prepare the rest of the sandwich), then fried it in olive oil before I added it to the sandwich and fried that. Will make these often!
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Black Bean and Rice Enchiladas

Reviewed: May 10, 2009
I loved this recipe! At first, just before I added the rice to the veggies and beans, I was afraid they would be too dry after baking, but no way! I made them exactly as the recipe states, except that I didn't have the special tomatoes called for so I just added a 4oz can of green chilis along w/regular diced tomatoes, and I used some of the salsa in place of the picante sauce (didn't have that, either). They had a bit of a pleasant bite, but not overly spicy, and the cilantro added exactly the perfect flavor to the finished product. Great recipe!
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Unsloppy Joes

Reviewed: May 4, 2009
We love this recipe! The only things I change/add is to replace the tomato paste with a healthy squeeze of ketchup (just because I don't usually keep a tube of paste on hand for smaller amts) and I also add about 1 tsp salt. I do cut down a little on the chili powder, but not much since I think it adds to the whole "sloppy joe" flavor of this dish. We like to serve it with cheddar cheese and pickles on the buns...Mmmm! Super easy, super tasty, and healthy!
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Pasta Broccoli Bake

Reviewed: Jul. 12, 2008
We have been making this recipe for a while now and I just had to post. This recipe is a keeper! The whole family absolutely loves it. The only change I make is to skip the garlic salt and add about 4 cloves of crushed garlic to the cheese sauce and increase the salt a bit. I cook the pasta and the broccoli in the same pot/water at the same time. While that's going on, I've got the cheese sauce in another pan and while it is baking, clean up goes quickly. Very glad to have found this winner of a recipe!
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