LauriePat Recipe Reviews (Pg. 1) - Allrecipes.com (10945083)

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LauriePat

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French Leek Pie

Reviewed: Dec. 3, 2013
I used my whole-wheat olive oil crust, which always turns out crisp. Then I put the cooked leeks (+Garlic) directly into the bottom of the pie plate, and poured over it a mixture of the cream, whisked with 2eggs, and 2 tbsp white flour, with the cheese and some herbs stirred in. I was concerned that the ingredients would not "set", even before I read the reviews. Next time I will add more leeks, and perhaps tofu instead of the eggs. My oven is quite hot, so I reduced the heat near the end of the cooking time as the crust was getting a little dark.
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Lower Fat Amish Macaroni Salad

Reviewed: Jan. 23, 2013
For an even lower fat dressing, I substitute HALF the mayo with 2% plain yogurt. If I'm thinking ahead, I drain the yogurt through cheesecloth in the fridge for an hour or so, which gives it a texture more like sour cream. (Then use the yogurt whey in my next batch of bread.)
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Roasted Squash and Cashew Sage Pasta

Reviewed: Dec. 21, 2012
I've made this twice, once with cashews and once with pumpkin seeds. We like sage, so I was probably more generous than noted in the ingredients. Everybody really likes this, and there are never any leftovers.
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Spinach and/or Red Chard Tofu "Quiche"

Reviewed: Jul. 10, 2012
Success! My first tofu dish, and I didn't admit it until everyone was well into enjoying their supper. I used my never fail Olive oil - Whole wheat crust, but will not pre-cook it next time. Next time, also, I will just chop the spinach and chard and cook down with the onions. I added 2 eggs since tofu would not "blend" without more liquid. Also left out the "sweet" spices and added our favourites, and about half the curry.
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Spinach and Red Chard Quiche

Reviewed: Jul. 10, 2012
Success! My first tofu dish, and I didn't admit it until everyone was well into enjoying their supper. I used my never fail Olive oil - Whole wheat crust, but will not pre-cook it next time. Next time, also, I will just chop the spinach and chard and cook down with the onions. I added 2 eggs since tofu would not "blend" without more liquid. Also left out the "sweet" spices and added our favourites, and about half the curry.
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Great Grandma's Bread Stuffing with changes

Reviewed: Nov. 4, 2011
Don't know why salt and baking powder OR the eggs are necessary. My stuffing turns out just fine without them. Instead of poutlry seasoning I use a gigantic handful of FRESH sage from the garden, coarsely chopped and sauteed with the oinions and celery.
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Great Grandma's Bread Stuffing

Reviewed: Nov. 4, 2011
This is the recipe that I grew up with except, you forgot the large handful of fresh SAGE leaves, coarsely chopped. There really is NO SUBSTITUTE, there is no such thing as too much FRESH sage. Also, we don't use the eggs; there is usually enough moisture from the bird.
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Salmon Appetizers

Reviewed: Feb. 18, 2011
This was a hit for the 2011 SuperBowl as written. The next time I made it, I added: 2 marinated artichoke hearts, drained and diced, + 4 tbsp diced green onions or leeks. Plus I used Whole Wheat tortillas These were also a hit. I'm sure you could be quite creative as long as the basic proportions of salmon and cream cheese and salsa are kept. This is definately going to be one of my "standard" appies.
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Sweet and Sour Red Cabbage

Reviewed: Oct. 16, 2008
I merged this recipe with the Danish red cabbage recipe that popped up using currant jelly instead of sugar and I also used Apple Cider Vinegar, more in keeping with the pork roast and applesauce I made.
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