River11 Recipe Reviews (Pg. 1) - Allrecipes.com (12782208)

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Seattle Macadamia Cookies

Reviewed: Jul. 20, 2012
These were good, maybe not 'super'... they reminded me of the brownies that I make, and the brownies are easier (not that these were difficult!). The first batch I baked for 12 minutes, and they were okay, second batch I did 10 minutes and they were much better! Also, I used hazelnuts instead of macadamia. The flavour really goes well with the instant coffee. I got 26 good sized cookies. Next time I will chill the dough for a bit before making the cookies.
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Breakfast Pies

Reviewed: Nov. 19, 2011
I am not much of a meat eater, but found this recipe to be quite versatile... I fried veggie-bacon instead of sausage, red pepper instead of green (much prettier) and added a bit of broccoli (cut fairly small). Also I seasoned that mixture with black pepper and oregano before spooning into the "biscuits". Instead of buying biscuit dough, I used the 'Spelt Biscuit' recipe (from this site)... worked very well.
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Whitney's Peanut Butter Cookie Balls

Reviewed: Jan. 20, 2011
This recipe is way too high in fat and sugar for my liking! Instead I did 1 cup of almond butter (good source of calcium), 1/2 cup raw honey, 1/2 cup+ rolled oats, 1/2 cup chocolate chips, 1/2 cup dried blueberries, and 1/2 cup chopped cashews. I mixed all of the ingredients together and added a bit more rolled oats until the mixture was sticking together, and it was pulling off of the sides of the bowl. Then I made them into balls and rolled in coconut. The oats absorb the moisture, so the next day they are a firm cookie (but I loved them when they were still soft too)
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Roasted Beets with Feta

Reviewed: Dec. 10, 2010
This is a nice recipe, I like keeping some roasted beets on hand and usually use them (cold) as a salad topping. Also, I like golden beets better. I have a very small enamelled cast-iron pot which I drizzle a bit of olive oil into. Then quarter the beets and toss them into to pot with a fat pinch of rosemary, and another of thyme. I cover the pot with foil and put it into the back of the oven when I am baking other things and just forget about them for 45 or 50 minutes. Once they are cool I put them in the fridge to have on hand for my salads. I also enjoy the beets with goat feta (great pairing), and sometimes use a balsamic/olive oil/black pepper dressing, but generally because of the dense flavours of the feta and beet, I will opt for olive oil with fresh lemon juice dressing. The bright flavour of the lemon is a nice contrast. I also like this with lots of fresh tomato wedges.
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Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 10, 2010
An excellent recipe! They did dry out *slightly* by day 3, but really it was kind of a miracle that they lasted that long anyway! Believe it or not, I did not use white flour at all, and you would never have known it. I did 1 cup whole spelt flour, and 1 cup kamut flour (very fine grained, looks and acts like white flour, but it is a whole grain). For the sugar I did 3/4 white and 3/4 raw cane. Next time I will substitute 1/3 of the butter with 1/3 cup of apple sauce. (That has worked for all of my other cookie recipes)
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Hearty Turkey Stew with Vegetables

Reviewed: Dec. 10, 2010
This is a really good recipe as it is, very dependable results. I have a few suggestions after making it numerous times: I use red pepper instead of green (much prettier), I add a pinch of rosemary with the marjoram, and in the summer when small zucchinis are plentiful, I cut two baby ones into large-ish chunks and add at the same time as the pepper. Excellent! The most important adjustment of all, though, is: 2 small or one medium sweet potato, chopped very small. Add when the regular potatoes go in. The sweet potato will break down and become part of the gravy... a rich gravy that clings to the morsels when you eat it with a fork. I get fantastic reviews when I make it this way, plus it ups the nutritional value! (Incidentally, I do not like sweet potatoes by themselves... but in this they just taste like gravy.)
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