VeggiLady Recipe Reviews (Pg. 1) - Allrecipes.com (11542371)

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100 Percent Whole Wheat Bread

Reviewed: Jul. 21, 2014
The taste was great, but there was only one leavening ingredient in this recipe, and as other reviewers have mentioned the water amount listed was not correct. :( In the future I will add an egg or two to help the bread rise enough to get the soft texture I desire. I did add more water, and will continue to do so. I also recommend substituting a tablespoon or two of mashed potato flakes for some of the ingredients you may not have. I love adding potato flakes to my breads! This bread can recipe can also be used to make a good cheesy bread or rosemary bread. With just one batch, I made two regular loaves, a rosemary loaf, and a cheddar/Monterey jack loaf.
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Balsamic Tuna Salad

Reviewed: May 29, 2013
Very good, authentic Italian version of tuna salad. I like to increase the garlic and add chopped celery and other veggies (cucumber, bell pepper, whatever I have handy). There's lots of flexibility with this recipe...you can modify it to your family's tastes.
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Green Grape Pie

Reviewed: Jul. 7, 2012
I gave this recipe 4 stars because it has great potential, but you have to make some significant modifications. The bottom crust can be graham cracker or normal, it's up to you. If you are doing normal crust, pre-bake it. Make sure you cut your grapes into quarters before cooking them, and add either apples or plums (cut to the appropriate size of course). Change the white sugar to brown sugar. Don't increase the cornstarch, but instead add a packet of gelatin. Also, the sour cream thing did not sound appetizing to me, so I did a graham cracker crumble like you would put over a cobbler. Bring the water, cornstarch, grapes, brown sugar, and apples or plums to a boil, stirring frequently. Turn down the heat, and stirr while boiling for a few minutes. Add your gelatin, stir until completely dissolved. Pour into pie shell, and top to your liking. I used a graham cracker crumble instead of the sour cream thing. Refrigerate to activate the gelatin.
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