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Southern Pecan Pie I

Reviewed: Jun. 2, 2010
Delicious! All of my friends loved it. Very rich, though, and I would only recommend this to those whom have never made the comment "too sweet."
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3 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Apr. 7, 2011
Delicious! I sauteed diced eggplant along with the zucchini, and it was absolutely fantastic! Really easy to make and very tasty; I will definitely be making these again.
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2 users found this review helpful

Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 23, 2010
So, so good. It's hard to find a good sweet potato recipe that isn't sickly sweet or a little bit bland. This recipe was perfect, and had just the right amount of spice.
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2 users found this review helpful

Oven-Roasted Potatoes

Reviewed: Mar. 14, 2011
A solid starter recipe that you can cater to complement whatever main dish you're serving. I eliminating the paprika and loaded up on garlic powder, dried thyme, and a few sprigs of fresh rosemary. Made my kitchen smell delicious, and went very nicely alongside steak.
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2 users found this review helpful
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Blueberry Drop Cookies

Reviewed: Jun. 2, 2010
They were certainly something new, but they were less sweet than I expected, and didn't flatten out the way I wanted them to. I substituted the almond extract for vanilla (because I am a vanilla fiend), and ended up coating the cookies in a cinnamon-sugar mix to make them sweeter. I'm thinking some white chocolate chips in the mix might have made them very tasty.
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4 users found this review helpful

Chicken with Couscous

Reviewed: Jun. 22, 2011
Very flavorful. I made the prescribed 4 servings, and my boyfriend ate 3 of those servings! The one change that I made was that I boiled the carrots in water for about 5 minutes before adding them to the sauté pan. I really don't like having carrots in a cooked dish that are anything short of fully cooked. I also majorly cut down on the jalapeños - I added a few to the oil, cooked them, and then removed the jalapeños. The oil retained just enough of the heat to give the dish flavor without killing your sinuses. I'd definitely make this dish again!
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4 users found this review helpful

Vegetable-Stuffed Portobello Mushrooms

Reviewed: Nov. 23, 2010
Really delicious; I definitely needed to add a fair amount of salt, but it was really good. Served it atop a bed of pasta with tomato basil marinara sauce, which really complemented it. I would definitely make it again.
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4 users found this review helpful

Curried Quinoa

Reviewed: Jan. 5, 2011
Decent, but nothing incredibly special. I added chickpeas and lightly fried zucchini to the recipe to make it slightly heartier, but found the flavor overall to be somewhat one-dimensional. I let it cool a bit (to slightly warmer than room temperature), and then added cilantro, which made it much tastier.
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8 users found this review helpful

Baked Spaghetti

Reviewed: Jun. 25, 2011
Very good - wish that I had non-stick foil, but c'est la vie. I ended up just baking it in the pan. I made a few modifications to the recipe: I used Boca crumbles instead of ground beef, I nixed the ricotta cheese (not a huge fan), and I added lightly sauteed eggplant and onions to the ground beef/sauce mix, which ended up being an excellent decision. Some of it stuck to the bottom (as I knew it would), but it was still utterly delicious. As someone else mentioned, though, I think it would be much improved if there was a layer of sauce directly on the pasta. The pasta became a bit dry without the sauce directly on top. Overall, though, I would definitely make this recipe again!
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2 users found this review helpful

Summer Vegetable Ratatouille

Reviewed: Aug. 7, 2010
I made this for my boyfriend and I, and we both loved it. I used basil instead of thyme (just because it's what I had in the kitchen) and omitted the green pepper (neither of us are fans), and it turned out very well.
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2 users found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Jan. 11, 2011
Definitely the closest recipe that I've tasted to the real steakhouse stuff, but I thought that the taste was slightly bitter. I used all fresh ingredients, and (after reading some reviews) I'm wondering if the ketchup had something to do with the slightly-off flavor. It's not so off that I wouldn't make it again, but I think I'd try with fresh tomatoes instead :)
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3 users found this review helpful

Tempeh Fajitas

Reviewed: Jan. 17, 2011
A good basic dish, but I definitely made some modifications. As many recommended, I marinated the tempeh beforehand, which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans), I used red and yellow bell peppers, nixed the mushrooms and spinach, and used 1 clove of garlic and 3/4 of a white onion instead of using onion powder. Since I didn't have corn oil on hand, I used canola oil, which worked out wonderfully. I added the cilantro after cooking the dish (since I think raw cilantro looks prettier and imparts a more distinct flavor than cooked cilantro) along with a scallion that I had in the fridge. I served the dish with sliced avocado atop, fresh salsa, Mexican rice, and corn tortillas. My boyfriend said it was better than our favorite local Mexican restaurant's fajitas!
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20 users found this review helpful

Quinoa Vegetable Salad

Reviewed: Nov. 23, 2010
I really don't think the carrots worked with the balsamic, and that the recipe was overly quinoa heavy. Should I make the dish again, I'm definitely going to cut down on the quinoa, double the vegetables or so, and nix the carrots.
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7 users found this review helpful

 
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