Leeney Recipe Reviews (Pg. 1) - Allrecipes.com (1162302)

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Old Fashioned Rice Pudding

Reviewed: Apr. 16, 2011
Wonderful! I used arborio rice and otherwise followed the recipe. It's a keeper.
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1 user found this review helpful

Spaghetti Squash Primavera

Reviewed: Nov. 2, 2010
Quick, easy and healthy! I took some liberties with the recipe based on what I had at hand. I used sliced grape tomatoes, a couple of handfuls of raw spinach, sliced mushrooms, and some marinated artichoke hearts. Also used grated Parmesan instead of the feta. Loved the results!
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27 users found this review helpful

Spring Biscotti

Reviewed: Dec. 15, 2004
These were sooo good. Not too sweet and a nice complexity of flavors. I made some substutions: whole wheat flour in place of white, and 1/4 cup of brown sugar plus 1/2 cup Splenda in place of the white sugar. I also added about 1/2 teaspoon of crushed anise seed. Definitely worth making again.
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2 users found this review helpful

Brie and Cranberry Pizza

Reviewed: Jan. 13, 2004
This was so easy. Beautiful to look at and delicious to eat. I made it a couple of times for holiday parties and got many requests for the recipe. I did make a couple of changes. I used a homemade cranberry sauce that uses 4 parts cranberry to 1 part fresh raspberry, and I substituted almonds for pecans. This is a keeper.
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2 users found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Jan. 13, 2004
Very tasty recipe but way too much onion flavor for my taste. I think I would cut the onion by at least half next time, and there will definitely be a next time.
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5 users found this review helpful

Spicy Indian Dahl

Reviewed: Sep. 26, 2003
This recipe was wonderful. A great combination of sweet and spicey. I didn't have enough fresh tomatoes, so I used canned diced, and I left out the cilantro; my husband doesn't like it. It was a big hit. I'll make it again and again.
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2 users found this review helpful

Parsnip Chips

Reviewed: Aug. 31, 2003
In an effort to make these more healthful, I tossed the sliced parsnips with 1T olive oil, sprinkled them with salt, pepper, cayenne, and chile powder, and baked them at 375 for about 10 minutes. Delicious, and a nice change from potatoes and yams which I also do this way.
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87 users found this review helpful

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