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Black Bean Rice Burgers

Reviewed: Jan. 6, 2008
These were very good and easy, but I made some changes. I added some frozen corn, garlic powder, cumin and chili powder to the mixture before making the "patties" - which, even with bread crumbs, didn't stay together all that well - but good enough to eat! I didn't have sour cream, so I mixed the salsa with plain yogurt and it was delicious. Also, I didn't have buns so I used flat, Greek pita from my freezer. I sprayed cooking spray on one side, gave it a shake of garlic, and heated it up in the pan after the patties were done. I made my patties in the shape of half of a pita so I could make sandwiches. One pita cut in half, patty inside, and then cut in half to make it easy to pick up. My husband loved it. I will definitely make it again.
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BUSH'S® Red, White and Bean Minestrone

Reviewed: Feb. 20, 2009
This soup was fantastic. I followed the recipe, except that I added two sausages. I used Applegate Farms mild Italian chicken-turkey sausage. It has a delicious flavor that really made the soup even better - especially the fennel. Definitely brown it first. I used all organic veggies and beans (sorry Bush!). I also used multicolored bowties that my daughter loved. I actually had pesto at home and tried it on the soup, but it really just doesn't need it. The soup is delicious as is and the pesto flavor just masks the soup flavor. Unless you LOVE pesto, I'd skip it.
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7 users found this review helpful

Flat Iron Steaks Marinated in Red Wine

Reviewed: Jul. 30, 2011
Just discovered this excellent cut of beef. Inexpensive and delicious. Followed others advice and kept it medium rare. This recipe is really good as written. I've made it twice; the first time to the letter, the second time I heated the olive oil with the herbs in it to infuse the flavors more. It definitely gave more of a rosemary taste, but I'm not sure it was worth the extra pan :)
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1 user found this review helpful

Sunny Corn Bread Muffins

Reviewed: Dec. 31, 2008
I followed the recipe to the letter and ended up with sour-tasting muffins. WAY too much buttermilk. My buttermilk is not bad - I checked that first.
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Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 30, 2008
Delicious! I substituted applesauce for the oil and added about 2 tbls of ground flax. I also substituted dark brown sugar for the white. I used the entire can of pumpkin - what was I going to do with a little bit? They turned out great! I also used about 3/4 cup of chocolate chips and "wetted" them as another reviewer suggested and then coated them in the flour mixture so they didn't sink. I also doubled the cinnamon and the nutmeg. Before baking, I sprinkled them with raw sugar for a little crunch on top. I baked them for 22 minutes at 375 and I live at ~5000 feet. They are moist and delicious. They are heavy from all of the pumpkin, but not dense. Very nutritious! I will make again and send the recipe to friends.
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