Racedogmom Recipe Reviews (Pg. 1) - Allrecipes.com (11339366)

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Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: May 25, 2014
Delicious. We are a vegetarian household, so I substituted veg broth for both the chicken broth and the wine. (We don't drink alcohol.) Followed rest of recipe as is, except for using a sprinkle of dried crushed red pepper instead of a fresh chile pepper. And dried herbs for fresh, as fresh was not available. I believe that these minor changes kept the integrity of the recipe. It was SO good. Serve with hot bread for dunking.
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Hoppin' John With Greens - Slow Cooker Recipe

Reviewed: Dec. 7, 2012
Vegetarian version: Used a couple drops of Liquid Smoke to replace the meat flavor. Used kale because that's what I had. Delicious!
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8 users found this review helpful

Vegetarian Gravy

Reviewed: Oct. 22, 2012
This was my table gravy for T-giving last year. Absolutely delicious. Doubled quite well. But the original non-doubled recipe does call for 1/2 cup of oil, which was WAY too much. I did not add any more oil when doubling the recipe. I will use this recipe again this year.
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1 user found this review helpful

Fresh Broccoli Salad

Reviewed: Jul. 21, 2012
Vegetarian version for us! Used Bacos instead of bacon. And replaced sugar with Splenda as I'm a Weight Watcher. Minor tweeks in my opinion. Delicious.
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1 user found this review helpful

Mom's Baked Egg Muffins

Reviewed: Mar. 24, 2012
Made it vegetarian with imitation bacon bits. I never have real cream on hand, so I used canned evaporated milk. I used maple syrup on only 2 just to try it. We didn't like sweet bacon & eggs. It was better without syrup. But the recipe is excellent, easy & quite clever! It's my new Sunday breakfast dish.
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18 users found this review helpful

Tempeh Sandwiches

Reviewed: Mar. 21, 2012
Delicious. I used less jalapeno than recommended, but used a spicy tempeh from the vegetarian section of the grocery store. Liquid amino is just a vegan type of soy sauce, so substitute soy as necessary. And I was out of soy mayo, so I used light Miracle Whip.
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5 users found this review helpful

Brown Rice Breakfast Porridge

Reviewed: Jul. 17, 2011
Made vegan version. Replaced 2% with vanilla almond milk (vanilla soy would have worked, too), replaced honey with agave, deleted the egg completely, used soy margarine instead of butter. Sounds like a lot of substitutions, but I used the exact same proportions swapping animal products for vegetarian ones. Absolutely delish!
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2 users found this review helpful

Summer Snow Cone Syrup

Reviewed: Jun. 29, 2011
Finally the correct proportions so us Weight Watchers can have snow cones, too! Ah, snow cones. The world's most perfect food!!!
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13 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jun. 17, 2011
When made with dill, it becomes "toona" salad. When made with poultry seasoning instead, it becomes "chik'n" salad. It might not have 100% of the same taste, but the consistency is similar. And it tastes wonderful. I make a double batch on Sunday & take some in a container to work all week. I use fat-free Miracle Whip to make it more Weight Watcher friendly.
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2 users found this review helpful

Holiday Apple Side Salad

Reviewed: Jan. 4, 2011
I used one can of dark red & one can of light red kidney beans for color. And used fat free Miracle Whip for the dressing. Made it more Weight Watcher friendly for me. Delicious lunch to take to the office.
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10 users found this review helpful

E-Z Cream Biscuits

Reviewed: Feb. 13, 2010
So EASY! Absolutely delicious. I made mine as drop biscuits to get them on the table quicker. Recipe does not need to be changed in any way. Wonderful with butter & honey or jam. Also great sprinkled with garlic salt instead to make a quickie version of Cheddar Bay Biscuits from Olive Garden.
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Bean Relish

Reviewed: Feb. 3, 2010
Delicious. I've never been to New England (hopefully someday!), but we always had kidney bean salad along with potato salad & macaroni salad at every BBQ. This recipe is the same that I had growing up, with the addition of garlic. I can't believe that this recipe calls for SEVEN 16-oz cans of beans for 10 servings. No wonder we are such a heavy nation. I made my version with fat-free mayo. I made no other changes. It is so good. If you find fat-free mayo a bit too sweet, add a splash of vinegar.
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6 users found this review helpful

 
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