Brianna Woody Recipe Reviews (Pg. 1) - Allrecipes.com (11874126)

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Brianna Woody

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Taco Pizza

Reviewed: Jan. 13, 2013
I'm not sure if I should even review this recipe, but for the sake of being able to remember which recipes were good.. I will! Used this as a basic plan for taco pizza, however I used a store bought crust. Then I did as another reviewer suggested and used a light layer of taco sauce instead of the tomato paste mixture. Topped with the refried beans/salsa mixture, then morningstar crumbles, then some homemade pico (onion, tomato, lime, cilantro, salt), and Mexican cheese. Baked according to the directions. When the pizza came out we added sour cream, pico de gallo, and crushed dorito chips to our individual slices. Will definitely make this again.
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Spinach Cheese Manicotti

Reviewed: Jan. 13, 2013
This was great! Didn't realize until we set to make it that we didn't have onion, so that wasn't included in the final dish. Did everything else as written, with the exception of only using about 2/3 cup of water mixed with the sauce...didn't want to water it down too much. Everybody loved it so this will definitely become part of our dinner menu rotation.
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Fresh Veggie Bagel Sandwich

Reviewed: Oct. 3, 2012
Easy sandwich idea. I usually add cream cheese or my homemade guacamole (has cream cheese in it), omit the bell peppers, and add feta to the ingredients. Quick sandwich that can be adapted to anybody's tastes pretty easily.
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Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Sep. 4, 2012
Very good, and a much creamier tzatziki than my old recipe. Think I'll be sticking with this one though. First thing, this one is super easy. My old recipe called for the yogurt to be strained through cheesecloth and the cucumber to be shredded by hand. Simple changes make a difference in the ease, and I don't feel like I lost any flavor by taking this easier route. I had also never considered using another dairy other than just the yogurt. I used the greek yogurt and light sour cream and it worked perfectly. Skipped the mayo, used garlic powder instead of minced, and added dried dill & fresh lemon juice. Will definitely make this tzatziki again, we thought it was great.
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Magpie's Easy Falafel Cakes

Reviewed: Sep. 4, 2012
Wow...these were great! Made them exactly as written and they were super easy. Served in gyros with tzatziki and salad. Yumm!
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Easy Veggie Pizza

Reviewed: Sep. 2, 2012
This is pretty close to the veggie pizza appetizer I've always made but there are a few differences. I prefer my crescent roll dough to be cooked at 350 for only 12 minutes. Let cool completely. For the ranch sauce, I mix about 1 cup sour cream with 4 oz cream cheese with a dry ranch seasoning packet. Top with a colby jack cheese mix, and add any cold veggies you choose: my choices include sliced cucumber, carrots, broccoli, tomato, & sliced black olives.
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Cranberry Oat Bars

Reviewed: Oct. 20, 2011
Great for Thanksgiving! I had already made fresh cranberry sauce, so I was able to skip the first step and use the extra sauce I had made.
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3 users found this review helpful

Seven Layer Taco Dip

Reviewed: Oct. 20, 2011
We've made this a couple times now - here's the changes I make. Start with the beans/seasoning mix, add sour cream mix, then added a guacamole layer. Topped that with fresh homemade pico (tomato/onion/cilantro/lime/salt) instead of salsa. Then shredded cheese, black olives and green onions on top. We don't use the lettuce or bell pepper out of personal preference. Great dip for potlucks or parties.
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5 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Oct. 20, 2011
This is the recipe I used to "learn" how to make chili. Now I make it a little different, but I'll still give credit to this recipe for getting me started! I use 2 cans black beans & 1 can kidney beans (no garbanzo or baked beans or soup). Rinse your beans well, but keep juices in everything else. Usually 2 cans diced tomatoes (or diced fresh if I have on hand) instead of the 1 can. I add cumin, tapatio, and a small amount of apple cider vinegar. Slow cooker on low for about 5-6 hours and serve with cornbread!
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Homesteader Cornbread

Reviewed: Oct. 20, 2011
This is an easy cornbread recipe that turns out great. I suppose I make quite a few changes, but that's out of personal preference. I'm sure the cornbread would be great as written as well. Here's my changes::: I don't eat eggs, so I use ener-g egg replacer instead. I replace most of the oil with unsweetened applesauce (fewer calories) and use raw turbinado sugar instead of granulated white sugar (raw will give a little more of a crunch to the top, which I prefer.) I use either skim milk or plain light soymilk for these, whichever I have on hand. & lastly I don't use a pan, I line a 12 count muffin tin and it's the perfect amount of mix for 12 muffins. This is now my go to cornbread recipe (with my preferred changes of course).
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Mexican Layered Dip

Reviewed: Apr. 27, 2011
Took this to a potluck and it was great! Mixed the taco seasoning in with the sour cream as another reviewer suggested. I used a glass 13x9 pan so ended up using 2 cans of refried beans, 1.5 containers of sour cream (mixed with half a pack of taco seasoning), Mexican shredded cheese, sliced olives, then topped with homemade pico (tomato, onion, cilantro, lime juice, salt). It was very good for the school potluck but I think next time I make it I'll make it a bit spicy.
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Hot Mexican Spinach Dip

Reviewed: Apr. 24, 2011
This was good, but not sure if I'd make it again. The only changes I made was to halve the recipe and to not use the evaporated milk per other reviewers suggestions.
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Zucchini Alfredo

Reviewed: Apr. 12, 2011
We didn't like this at all. I'm usually very forgiving with my ratings on AR but this was just bad for us. We added a LOT of salt, pepper, & garlic powder at the table to try to compensate for the lack of flavor but it didn't really help.
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5 users found this review helpful

Beautiful Salad

Reviewed: Apr. 12, 2011
Ehh. I love every ingredient in this salad but don't really think I liked it all together. The only change I made was that I've never seen honey roasted almonds out here so I used honey roasted peanuts & sliced almonds (couldn't decide which would work better so used both!) I'll probably make it again with some changes.
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Strawberry and Feta Salad

Reviewed: Apr. 7, 2011
I accidentally combined 2 salads that I had been wanting to make, thinking they were one. So basically I didn't really make this salad but it would still be good if I had. I used fresh baby spinach, toasted almonds, mandarin oranges, sliced strawberries, feta, and then used Brianna's blush vinaigrette instead of making a dressing. It was good.. next time I'll try to make it as written.
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Tofu and Cheese Stuffed Shells

Reviewed: Apr. 7, 2011
Made this into manicotti, because shells aren't sold out here. Left out the zucchini because I didn't have any as well as the egg because I don't eat them. Mixed in with my tofu/ricotta/mozzarella mixture some pepper, Italian seasoning, minced garlic, the shredded carrot and diced onion. After stuffing the manicotti, I used jarred sauce for convenience and then sprinkled some shredded mozzarella on top.
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Mock Tuna Salad

Reviewed: Mar. 7, 2011
This was great! It's been so long, so I couldn't tell if it tasted more like egg salad or tuna salad. Either way it was very good. The only changes we made were to add some celery (threw half a stalk in the food processor, then mixed in), salt and ground black pepper. Made a sandwich with toasted bread, adding red onion & tomato slices.
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Spinach Lasagna II

Reviewed: Jan. 25, 2011
Ok, I have to admit I changed a few things out of personal preference. First thing, I used jarred spaghetti sauce instead of mixing it up. I added some dried spices to it: basil, sage, garlic, onion powder, pepper, Italian, and then some diced up onion. I did not use ricotta, I used soft tofu (drain it well!) instead for less fat & extra protein. Mixed the tofu with shredded mozzarella & the spinach. (no parmesan, ricotta, or eggs). Layered and then sprinkled the top with extra mozzarella. It's lasagna, so you can't really go wrong. I definitely recommend using tofu instead of ricotta!
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