MEG9881 Recipe Reviews (Pg. 1) - Allrecipes.com (1131877)

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Curried Quinoa

Reviewed: Mar. 3, 2012
This is my go-to recipe for quinoa. Yum!
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Layered Vegetable Enchilada Casserole

Reviewed: Mar. 3, 2012
Love this recipe and have used it as inspiration for other enchilada dishes - no more fussy rolling, it is so much easier to make casseroles!
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Cheesy Ranch Potato Bake

Reviewed: Mar. 3, 2012
This was delicious but I do not make it often.
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Home-Style Scalloped Potatoes

Reviewed: Dec. 6, 2010
Yum and so easy using cheap white potatoes. I will definitely make these again. I used 4 cups 2% milk and 1 cup soy milk because I don't normally keep regular milk on hand.
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Baked Garlic Green Beans

Reviewed: Dec. 6, 2010
This was delicious. I doubled the recipe and used fresh beans and balsalmic as suggested and had leftovers for another meal.
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Classic Peanut Butter Cookies

Reviewed: Sep. 29, 2010
I used 1 1/2 cup crazy richard's (natural) chunky peanut butter, and 2 3/4 cup flour, leaving the rest of the recipe the same. The cookies were delicious and got rave reviews from everyone. This recipe is going to be a regular! For me, this made 60 good sized cookies.
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Sweet Restaurant Slaw

Reviewed: Jul. 29, 2010
Gets lots of compliments! I usually shred a whole cabbage using my food processor and 2-3 carrots for this recipe.
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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Oct. 13, 2009
Excellent chili that I will continue to make. I may have done things a little differently than suggested: rinsed the canned beans, used no-salt chili pepper, froze and thawed the extra firm tofu, and used rooster sauce as the hot sauce. It turned out terrific!
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Blueberry Crumb Pie

Reviewed: Jul. 23, 2009
Very, very good with fresly picked wild blueberries. Used 1/2 cup of sugar, everything else was the same!
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Seven Layer Tortilla Pie

Reviewed: Mar. 16, 2008
Would give it 4 1/2 stars. I liked it quite a bit while my boyfriend LOVED it. I used refried beans instead of messing with regular pintos. As I was putting the tower together, I really was scared it would come tumbling down in transport or while cooking, but it didn't, the mushy beans held it all together! Seemed to me like something was missing... perhaps that would be the sour cream that I didn't have on the side. Regardless, it was tasty and I'll make it again.
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Eggplant Parmesan II

Reviewed: Mar. 16, 2008
Terrific eggplant parm recipe! I love it because there is no frying. Makes it healthier and makes the cleanup easier. We love to have this with a side of homemade pasta. We do what others suggest and let the eggplant sit with a bit of salt then clean them off and prepare. A household favorite.
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Southern Candied Sweet Potatoes

Reviewed: Mar. 16, 2008
I made Thanksgiving dinner (minus the turkey!) and Dad requested candied yams... in my 26 years we'd never had them before in our house. Though this wasn't what he had in mind (it wasn't like my grandma's I guess), he and the rest of us enjoyed it very much. Easy, and very sweet and tender.
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Classy Green Bean Casserole

Reviewed: Mar. 16, 2008
I love the cracker topping, it is so buttery and delicious. Usually when I make this I use fresh green beans, and just cut them to size and boil them for 4-5 minutes before using them in the casserole. Very tasty and enjoyed by all.
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Zucchini Bread IV

Reviewed: Mar. 16, 2008
Not a big walnut fan, so I omit those. I have been making this bread for several years now and I always look forward to it. I have tried variations to make it more healthy by adding milled flaxseed and removing some of the oil. Always turns out great!
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Simple White Cake

Reviewed: Mar. 16, 2008
I made cupcakes from this recipe (it was the perfect amount for 12). I used soy milk instead of regular milk, used 3/4 cup raw sugar plus 1/4 cup white sugar instead of all white sugar, and used organic white flour with germ instead of all purpose flour. Also, I added green food coloring to a portion of the batter and marbled it for festive St. Patrick's Day cupcakes. They taste great. I can understand why some people might note a "cornbread" taste, but I don't find it offensive and it is nothing that a little frosting won't cure! Thanks for this easy alternative to the box cake.
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Photo by MEG9881

Luscious Buttercream Frosting

Reviewed: Mar. 16, 2008
I substituted soy milk for regular milk and added 1 tsp more vanilla. I must not have had the milk measured properly because the frosting was not runny at all .- perfectly perky! Made a half batch to frost 12 cupcakes, worked perfectly and tastes great. A much better alternative to store-bought frosting... I like controlling my ingredients!
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Butternut Squash Soup II

Reviewed: Dec. 6, 2006
Delicious and easy! Only modification was to add 1/2 cup of lentils for something extra. Two thumbs up from me and my boyfriend.
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Italian Veggie Rolls

Reviewed: Apr. 8, 2006
So tasty and flavorful! We did make a few modifications though because we're picky and didn't want to have to go to the grocery store; no mushrooms, peas, or onion. Shredded the carrots. Added 4 oz ricotta cheese, extra garlic, and adobo seasoning to sauteed veggies, substituted veggie broth for wine. And we only made 8 rolls... which was PLENTY to fill entire dish, and serve 2 of us for 2 meals. Will definitely try again!
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Breaded, Fried, Softly Spiced Tofu

Reviewed: Apr. 5, 2006
My boyfriend and I had this for dinner last night. We both enjoyed it. This is one of the first time I've made tofu that was edible! I changed the spices a bit based on what was in my kitchen and dipped the things in marinara sauce. Tasty! Will definitely make again.
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Anniversary Chicken I

Reviewed: Jan. 23, 2002
I make this for myself and my boyfriend all the time (omitting onions). It is wonderful! The topping is super flavorful. I add extra sauces and cheese while baking. Will probably try marinating overnight as some others have suggested. Simply delicious!
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