Mo Recipe Reviews (Pg. 1) - (11760575)

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Beef Stir-Fry with Peanut Sauce

Reviewed: Jun. 25, 2014
My husband and I made this last night. We used coconut oil in place of peanut oil as that is what we had and we cooked the garlic with the beef to flavour it. We initially doubled the sauce with the exception of the rice vinegar (thanks to the other reviews) and the soy sauce (only added an extra tablespoon) and ended up adding about an extra tablespoon of peanut butter and about the same of the chili sauce. The cornstarch and water were left out completely as we felt they were not necessary. We ate this with jasmine rice and sprinkled chopped peanuts on top. We enjoyed it and will make it again but will reduce the rice vinegar further next time. I would like to try this with chicken as well.
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Maple Glazed Sweet Potatoes

Reviewed: Apr. 20, 2014
We love this recipe. It makes a wonderful side dish for ham. We do find it a bit sweet so it is definitely worth considering cutting back on the sugar. Also, make sure that when you boil the sweet potatoes that you take them out of the water just before they are tender. Otherwise they end up too mushy from the oven.
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Lemon Cream Cheese Frosting

Reviewed: May 9, 2011
Thank you for the recipe! I went by some of the suggestions - reduced the sugar to four cups, left out the vanilla, put the icing in the fridge to chill for a few hours (though I should have taken it out for a few minutes before icing my cake as it was a bit stiff). It was just enough to ice a two layer cake with a small amount in between the layers. I baked the Luscious Lemon Cake recipe from the Robin Hood Flour recipe (which I tweaked by using lemon yogurt instead of plain and adding about a teaspoon of lemon juice), sprinkled the top of the cake with coconut and everyone loved the results! It made a lovely dessert for a Mother's Day dinner.
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Chocolate Zucchini Cake II

Reviewed: Aug. 1, 2010
I made this for a BBQ and everyone who tried it liked it and they were surprised that there was zucchini in it. I shredded the zucchini as others had suggested and I used mini-chocolate chips in the batter instead of putting them on top. To reduce the fat content and up the nutritional value of this cake even more, I substituted applesauce for both the vegetable oil and the butter but I found the texture a bit chewy (as opposed to cake-like) so I am not sure that I would do that part again. I think that next time I will substitute the applesauce just for the oil to see what happens. I used buttermilk in place of the sour milk. I will likely double the cocoa next time as well so that it tastes more chocolate-y. I baked it in a glass pan for 40 minutes and it was baked completely in that time.
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Oatmeal Chocolate Chip Cake

Reviewed: Mar. 9, 2010
I reduced both sugars to 3/4 cup, doubled the cocoa powder, put a half of a bag of peanut butter chips in the mix instead of chocolate chips and put a half of a bag of dark chocolate chips on top with the walnuts. I found the taste was good but wasn't crazy about the texture of the cake. The cocoa was hardly noticeable so I would either increase it next time or leave it out completely and switch the peanut butter and chocolate chips around. I would like to try a healthier version next time, using applesauce for at least half of the fat and a whole wheat or multi-grain flour.
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