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Stir Fried Kale

Reviewed: Dec. 15, 2011
Used this recipe my first time trying kale, and haven't switched away from it yet! A great way to get accustomed to the flavor of kale. Sometimes I also add a little soy sauce or some raisins to help counter the bitterness.
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3 users found this review helpful

Acorn Squash with Apple

Reviewed: Dec. 15, 2011
Dare I say I liked this microwave version better than roasting in the oven? It's actually a bit more work to have to boil and peel it, but I think this method makes it much easier to scoop out all the strings. I made this a couple of times as is, then added raisins the last time. All very delicious.
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4 users found this review helpful

Sesame Lemon Crisps

Reviewed: Dec. 15, 2011
Wow! So delicious, and a great way to stretch ingredients! (Admittedly I chose this recipe mostly because I only had 1/2 c of sesame seeds on hand.) Amazing wafer thin, crisp cookies, and adding the lemon gives it a great aroma and flavor. One modification -- mine only took 5-7 minutes in the oven. I found it best to remove them 1-2 minutes after the edges just turn slightly brown, even though it is still soft in the middle, otherwise they can burn easily. They finished browning while cooling on the pan. Also I may try rolling in more sesame before placing on the pan next time, to make them look a little prettier.
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36 users found this review helpful

Cornbread Casserole

Reviewed: Mar. 17, 2010
I made this recipe to use up some sour cream, except I only had 4 oz sour cream -- so I used a little less than 1/2 c. of milk and didn't include any canned corn liquid. Either due to this or poor positioning in the oven, I had to bake 25 minutes longer. But it turned out tasting fine! Even though I'm not a fan of moist/soft cornbread, I'm liking it. Seemed to taste better after letting it sit in the fridge a couple of days and reheating.
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3 users found this review helpful

 
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