MileHighMom Recipe Reviews (Pg. 1) - (12542779)

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Wild Rice Stuffed Squash

Reviewed: Nov. 25, 2011
This was a good option for our vegetarian Thanksgiving dinner, but it was just missing something... I think I'll double (or maybe even triple) the pecans next time to give it a heartier feel as a main course. **It was better today once the flavors infused with the squash a little more. We'll definitely make this again, but I think we'll continue to experiment with adding different spices. (I don't think fake meat crumbles or tofu are really necessary and would ruin the fresh taste.) I just think it needs a little something extra to give it 5 stars...
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Portobello Pot Pie

Reviewed: Nov. 23, 2011
OMG! My new favorite vegetarian comfort food! I did end up using a tad more rice flour and soy sauce, but would have been great exactly as written! I don't know if I did something wrong, but I had way too much filling for a regular pie pan. I ended up eating the left-over filling like a stew. That was great, and we could hardly wait for the final product. It was sooooo worth the wait!!!!! As good as the creamy versions without all the fat and meat!!! love, love, love!!
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Pecan Pie V

Reviewed: Nov. 23, 2011
I've tried this 3 times now, and this is what I've discovered... A. It tastes awesome no matter what you do! B. The more you whip the eggs, the less it looks like traditional pecan pie. C. I like the texture better when I added an extra 1/2 cup of pecans (1 1/2 total). D. I like it best without the white sugar... I just left it out and didn't miss it at all! E. Definitely take it out before you think it's done... it continues to cook, and the one I thought I cooked perfectly came out very dry. F. Definitely turned out best for me when cooking at 350 for 10 minutes then 300 for 40 minutes. G. A little Amaretto in the whipped cream added even more to the DELICIOUS flavor of the pie!! (-: Oh, and to answer someone's question about the crust, don't cook it first. (-:
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