Linda Recipe Reviews (Pg. 1) - Allrecipes.com (10800243)

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Yellow Squash and Corn Casserole

Reviewed: Aug. 11, 2013
I increased the recipe by 50% because of the size of can of creamed corn and the fact I had a large squash - over 3 cups. Per other reviewers, I sautéed the onions - maybe tripling amount - and also sautéed squash though I am not sure it was necessary. I also cut squash into 1 inch cubes rather than slicing. For the mix, I ended up using a mistake I made earlier in the week when I mixed a pie crust box and a cornbread box. Who knew it would turn out so well! It did take about 1 hr to cook, but this is probably dependent on size of pan. It is my favorite squash casserole recipe!
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Baked Fried Brown Rice Recipe (Yes, baked fried rice!)

Reviewed: Jan. 27, 2013
I used my own choice of veggies, including butternut squash. It was nice to free up stove top and have larger space for rice to crunch up.
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Blueberry Cornbread

Reviewed: Jul. 21, 2013
I've made twice, both times with splenda and once cutting salt. Do cut salt to 1/2 tsp. The batter was quite dry & I resisted the temptation to add more liquid before baking. It worked out fine without it. Needless to say there is a reason why I made it twice - it is a wonderful and interesting recipe.
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Baked Brown Rice Recipe : Alton Brown : Recipes : Food Network

Reviewed: Mar. 28, 2013
came out perfectly
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High Temperature Eye-of-Round Roast

Reviewed: Jun. 24, 2012
Without a doubt this is the best way to cook an eye of round. Here are some tips I've read here or elsewherer 1) rub with kitchen bouquet before cooking to give a nice consistent brown 2) adjust cooking time to size of roast - 7 mins per lb. However, if smaller than 3 lbs leave in oven for 2 rather than 2 1/2 hrs
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Asparagus Soup in Seconds

Reviewed: Sep. 15, 2013
I just made this for lunch and it was wonderful. I added just enough chicken broth for the consistency I wanted and added touch of cream near the end of heating. Next time I'll probably skip the cream since it took away some of the asparagus taste. I'm now wondering what other canned veggies might be transformed into a soup with so little effort. Thanks for this quick and easy recipe
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Recipe of the Day: Cornbread - NYTimes.com

Reviewed: Jan. 6, 2013
This is my go-to recipe for cornbread. I haven't used another recipe since finding it.
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Eggplant Supper Soup

Reviewed: Jun. 24, 2012
Great recipe. I cook it a couple of times a year - in summer when the eggplant are plentiful and in winter for a cold winter day. I skip the macaroni because I have plenty leftover and don't like my pasta well done. It is a flexible recipe that stands modification so experiment away.
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Fettuccine Alfredo Without All The Guilt

Reviewed: Feb. 26, 2012
Excellent. I had to add more flour and cook longer to thicken. Also added chicken.
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Italian Sausage Soup

Reviewed: Feb. 19, 2013
This is an excellent recipe (surprising sweet) that everyone loved. Its only problem is not enough liquid. I supplemented using an additional can of tomatoes and some additional broth. Other than adding one medium onion (chopped) in with the sausage, the addition of liquid was the only change I made. This was the first time I've used canned Italian tomatoes and I'm glad I did. I wasn't sure they were that different from other canned tomatoes, but they were. In addition to the spices, the tomatoes included tomatoe juice. I think this helped to make the soup and if you haven't tried it, certainly try in this recipe.
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Ratatouille Bake

Reviewed: Jul. 4, 2011
Everyone loved it. We had to have it twice in one week. We added more ravioli than called for and did not add tomato sauce as suggested by others. However, I suspect it would also be good with the extra sauce. What a great and versatile recipe!
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Butternut Squash Soup with a Kick

Reviewed: Oct. 23, 2011
Great soup! Coconut milk can overpower so be careful on the amount used or you will have coconut milk soup with squash. However, coconut milk lovers may prefer the latter!
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Slow Cooker Stuffing

Reviewed: Jan. 11, 2011
I didn't follow the recipe exactly since I didn't measure the cups of bread and used far less butter. I did use about all the broth, but ended up with not enough sage - getting the right amount of sage is the art of the stuffing. The stuffing made using this recipe had the consistency of stuffing, not dressing which tends to be drier. I loved being able to free up the oven.
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Quick Black Bean Soup

Reviewed: Aug. 6, 2013
Delicious, quick and easy! It takes longer to get together the toppings you want than to get the soup on the stove. Plus, I didn't have to cook the rice since I had some on hand in the frig. (I always keep some cooked rice in the freezer for an emergency ingredient but didn't have to use it this time.) I made exactly as written, except cutting the red pepper to 1/4 tsp because my elderly Mom can't stand heat. I will definitely make again but will try blending less beans - maybe blending just one can instead of two cans - since I felt the soup needed more whole beans. Thanks for such a quick recipe! It was a lifesaver last night when I was late from work.
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Lemon Herb Lamb Chops

Reviewed: Dec. 29, 2012
I have made this recipe several times. The marinade is my go-to recipe for grilled lamb chops. Do not be tempted to add additional lemon or you will have too much of a good thing. Having deviated once - I stick to the recipe. You can't go wrong with this. Love it! Thanks for sharing,
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Quinoa and Black Beans

Reviewed: Jul. 27, 2010
I've made this twice. The first time I served it as a side dish and then using the leftovers served it as a main meal adding a formed toasted small floor tortilla shell with the condiments for a taco salad (e.g., sour cream, salsa, tomatoe). I typically use fresh corn and per suggestions of others, I use only one can of black beans. Tomorrow, I'm bringing this as a side dish for a work party. I've found this recipe to be forgivable and adaptable - you can add any enhancements you want.
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Low Sugar Strawberry Rhubarb Crunch

Reviewed: Jun. 21, 2009
A definite keeper with a couple of modifications. I substituted cooking splenda for the honey - 1-2 tablespoons. It came out tart, but not too tart. As others suggested, I used 2 tablespoons of cornstarch and 1/4 cup splenda brown sugar. The topping was a bit skimpy but that may have been because I used the one minute oats. Next time I will may double the topping.
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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 17, 2010
An easy, tasty, and modifable soup. I used all no or low salt ingredients with only a couple of substitutions. I substituted chicken broth for the beer (didn't want to use my last beer) and instead of tomato sauce and one of the cans of tomatoes with chilies, I used a 14.5oz can of diced tomatoes. This really filled the crockpot. I started it around lunchtime and it was ready by supper. Eveyone loved. Update: We make this several times a year. Tweak to your taste.
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Chinese Napa Cabbage Salad

Reviewed: Jun. 22, 2013
As other reviewers suggested, I stored the cabbage, dressing and noodles separately and mixed at serving time. For a healthier dish DO NOT use the ramen seasoning packet. I sprinkled a bit of Herb ox sodium free chicken bouillon granules on mine, but the noodles can go without any seasoning. I cut back on oil a bit and I didn't have sesame seeds and it was fine without. Great salad. Thanks for posting.
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Cranberry Hootycreeks

Reviewed: Nov. 19, 2013
I made these last year for office Xmas presents. Had I actually tried them before giving, I would have had a hard time parting with them. Read reviews for instructions on how much ingredients to buy if you are making in bulk and set up an assembly line putting in one ingredient at a time in all jars. Also, consider order of ingredients using some of the prettier ingredients at the bottom of the quart jar where they aren't hidden by any decorative top you might use. Along with the decorative top, I attached a tag with instructions for baking. Everyone raved about them.
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