tonika Recipe Reviews (Pg. 1) - Allrecipes.com (12588542)

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Salisbury Steak with Mushrooms

Reviewed: Mar. 23, 2015
Great flavor and texture. Yum! I did find the gravy needed a bit more oomph, so I added 1 tsp. worchestershire and 1/2 tsp. garlic powder, a bit of dried parsley, and s&p. I also followed other reviewers' suggestions and sauteed the onion and mushrooms first.
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4 users found this review helpful

Sauteed Carrots and Leeks

Reviewed: Feb. 13, 2015
Easy and tasty. Nothing outstanding, but worthy of regular inclusion in my diet. My non-veggie-loving boyfriend enjoyed it, which is amazing. I subbed xylitol for the sugar since he's diabetic, but it would be good without sweetener too.
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0 users found this review helpful

Pumpkin Gingerbread

Reviewed: Nov. 13, 2014
Yum! Moist, spicy, easy to prepare. Works beautifully in a bundt pan. I substituted coconut oil, and cut back the sugar to 2 cups per others' suggestions. I used half coconut sugar as well, which seemed to add a depth to the gingerbread. Next time I may cut the sugar to 1 1/2 cups, cause it's still plenty sweet. Oh, and I did bake at 325 for 1 1/2 hours. Great recipe!
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Spicy Black Bean Salad

Reviewed: Sep. 9, 2014
Simple,delicious and easy to throw together. I prefer to use green onions instead of red, though. Oh, the olive oil may very well solidify in the fridge, so let it sit out a few minutes before serving.
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1 user found this review helpful

Cranberry Apple Cake

Reviewed: Jul. 4, 2014
This was very moist, not too heavy, just lightly spiced, and very fruity. I followed the recipe as written except I cut the brown sugar to 1 1/2c and it was just sweet enough for my tastes, cause I like tartness. I used a handheld mixer to mix it all up. The batter might not seem like it will cover all the fruit, but it bakes up beautifully. I cooled it for 15 minutes in the pan on a rack, then turned it out to finish cooling. You could easily substitute other fruit or use all one type of fruit. Would easily accept other spice combinations as well. I might try pears and ginger next time.
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7 users found this review helpful

Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: Jun. 23, 2014
Yep, this one deserves 5 stars. I found the dressing amount to be just right, but I can see that others may want to increase it, just cause it's soooo yummy. You can easily switch the types of veggies and/or meats and still create an awesome salad! Thanks for this one :)
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3 users found this review helpful

Pancakes I

Reviewed: Jan. 11, 2014
Excellent! I used coconut oil and buttermilk (what I had in the house) and these pancakes were quick, easy, and delicious. I did let the batter sit a few minutes while the griddle heated. Next time I will try to minimize or eliminate the sugar, since I'm trying to cut it out of my diet, and it may not be necessary for a good result. UPDATE: I've made these several times now. Definitely use buttermilk - they turn out light and fluffy. They also freeze and reheat well. I tried once with almond milk and they were flat and heavy. You can easily cut back on the sugar (it makes the pancakes brown too quickly), and I substituted xylitol with success. No more mixes for me! This is THE go-to recipe.
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0 users found this review helpful

Kentucky Biscuits

Reviewed: Jan. 2, 2014
I'm an excellent baker, but haven't been able to produce a decent biscuit...till now. Followed the recipe exactly, and am pleased. Not thrilled, but happy to have a pleasant tasting, fluffy, not dry biscuit. I combined the ingredients in a food processor and hand mixed the dough only until it held together well, not 2 min. I will try cutting it with a biscuit cutter next time, and brushing with butter.
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Crustless Cranberry Pie

Reviewed: Nov. 11, 2013
It is very tasty (if you like cranberries!) and easy to make. It seems like a versatile recipe, too, so I may try it with different fruits and nuts. Definitely will try with almonds instead of walnuts. I also think it will present better baked in a square pan and cut into squares. A dollop of whipped cream would be nice, but is great plain too, and with a cup of tea.
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Mediterranean Style Roasted Red Pepper and Lentil Salad

Reviewed: Oct. 11, 2013
This was very tasty! I only made and used 1/2 the dressing. Nice mix of complex, layered flavors. Will make again for sure.
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1 user found this review helpful

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