2busycooking Recipe Reviews (Pg. 1) - Allrecipes.com (1300904)

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Cream Sauce With Herbs and No Dairy

Reviewed: Aug. 6, 2012
We plated this up for our 13 yr. old son and his friend without telling them what it was. They were both REALLY into it. I got compliments. That's right, from teenage boys. It was great. I changed a few little things: I used 1/2 cup tofutti sour cream and 1 cup soy milk (bc I had some s.c. to use up). I also nixed the dill and added fresh basi, salt, & pepper... Holy delicious, Batman! A very versatile recipe-- I'm thinking of adapting it for vegan fondue, nacho cheese sauce, mac n' cheese... yum. I would've taken a picture, but it was gone before I could get to the camera :)
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Nicole's Winter Carrot Zucchini Bread

Reviewed: Sep. 27, 2011
After trying a variety of zucchini bread recipes on this site, this is the only one I felt everyone should know about. I doubled the recipe using 6 whole eggs and all whole wheat pastry flour, but otherwise stuck to it. Super moist & perfectly spicy. Everyone I've shared it with wants the recipe (and is surprised to hear how not-bad-for-you it is)!
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2 users found this review helpful

Baked Kale Chips

Reviewed: Oct. 5, 2010
These were tasty. I'd liken the flavor to that of toasted, salted pumpkin seeds rather than potato chips. My 11yo son (who's not too picky) said, "These are good-- it doesn't even taste like kale. Too bad you can't do this to eggplant." We'll be making these again.
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Meatless Stuffed Peppers

Reviewed: Aug. 23, 2008
I've been making this for years, it's a huge hit at my house. My changes: pretend ground beef in place of tofu; a nutty, wild rice instead of white; and I add some feta. Yum.
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3 users found this review helpful

Fig and Goat Cheese Pizza

Reviewed: May 3, 2008
This makes a regular appearance anywhere I go. I simplify it by using store-bought dough. I mix some of the cheese with a little fig (or sometimes rasp/cranberry)preserves to moisten it a bit and then add figs generously on top. Skip everything else. Super simple and tasty.
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9 users found this review helpful

Alissa's Vegetarian Lentil Meatloaf

Reviewed: Jul. 30, 2007
My husband and I "mmmm'd" our way through each bite. YUM! I made a few changes because of what I had on hand: oat flour instead of flax meal, wheat bran instead of germ. I also used veg. broth when cooking lentils and added 1 Tbsp. vegetarian Worcestershire to the lentils while they were in the food processor. Put mix of tomato paste and ketchup on top, covered with foil and baked for 45 mins, uncovered for 10 and it was great! (Not too dry, not too mushy.) This was my first time making vegetarian meatloaf and it was the best my husband and I have ever had. Thanks for the recipe!
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76 users found this review helpful

Rhubarb Crunch

Reviewed: May 27, 2007
My husband said this recipes is better than his grandma's. The amount of sweet is nice with the amount of tart.
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Traditional Pfefferneusse

Reviewed: Dec. 21, 2006
I made these for my dad for Christmas, as I remember him eating a stale, pre-packaged version when I was growing up. I hated them, but my practice batch disappeared quickly. I substituted the brown sugar for a less sugar brown sugar blend and doubled the spices on the second batch to make them a little more potent. So far, everyone who has tried them has asked for the recipe. Thanks! (The molasses and rolling in powdered sugar are essential in this cookie.)
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13 users found this review helpful

 
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