The Traveler Recipe Reviews (Pg. 1) - (10824598)

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Fluff Dip for Fruit

Reviewed: Jun. 5, 2011
It was a delight to lick the spoon! I added some grated orange rind just before serving. It gave it a whole new dimension.
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5 users found this review helpful

Coconut Chicken

Reviewed: Jul. 15, 2012
I'd give this 10 stars if I could. The only change I made was to substitute low sodium salt for the soy sauce. I have high blood pressure and am forbidden from the soy by the doc. I first made this for my best friends family and there were no left overs.
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2 users found this review helpful

Orange Pumpkin Loaf

Reviewed: Oct. 11, 2012
I followed the recipe as written, but used cupcake tins to make muffins. Cooking at 350 degrees for 25 minutes, the recipe made 18 perfect muffins. I wanted to try this recipe before making more for Thanksgiving. I think they will be well received by my whole family. They are sweet, but not to the elevation of dessert, yet a simple cream cheese frosting or orange frosting could easily bring them to the dessert level. These would be perfect for a tea party.
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Slow Cooker Scalloped Potatoes with Ham

Reviewed: Jan. 17, 2013
I messed up and it still tastes great! I wasn't confident only 1 can of soup would be enough. I added a second can of soup. I also added a full can of milk and a half can of water. This batch is a bit more of a really chunky potato stew, but it's wonderful and wow. I'll have more faith in the recipe next time. Also, I added a container of fresh sliced mushrooms, from the produce isle, and it really added to the yum.
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Photo by The Traveler

Shrimp Avocado Pasta Salad

Reviewed: Sep. 10, 2013
Rather than adding diced tomato, I cut the tops off of some tomatoes, used the insides in the recipe, and served the shrimp & pasta salad in the tomato shells. I stood the avocado slices on end, so they would do double duty as a garnish, along with a sprinkle of Litehouse Freeze-Dried dill.
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