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Simple Sugar Cookies

Reviewed: Dec. 13, 2008
I got nothing but compliments for these. I threw the logs in the freezer in early December and made them as needed for the next few weeks and they were delicious every time. My only complaint is that they don't travel well because they break so easily, but some careful packaging and delicate carrying solves that problem.
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One Bowl Brownies

Reviewed: Jan. 1, 2009
Nice and chewy. I used the cocoa/oil substitute for the chocolate squares, used plenty of butter and cocoa to grease the pan, and had no problems with sticking as other reviewers have mentioned.
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Cream Sauce With Herbs and No Dairy

Reviewed: Oct. 28, 2009
great, except that the uncooked garlic was much too prominent. sautee the garlic first, then add to the blender.
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 1, 2009
As written, this is a great four-star recipe that makes delicious cookies, and everyone who tries the cookies will ask for the recipe. I've made these cookies a lot, but I've always felt they're a bit greasy, so tonight I cut the butter to 1/2 cup and they're delicious--same chewy huge cookies without the greasy, making them five stars in my book. I also substitute bread flour for the AP flour to add to the chewy factor.
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Vegetarian Gravy

Reviewed: Sep. 30, 2010
I use a lot less oil than listed, because it tends to separate as it cools if you use the full amount. Still tastes great with less oil, though. I make this recipe every Thanksgiving, every time I make mashed potatoes, and when I want poutine. LOVE it.
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Chicken Biscuit Pie

Reviewed: Jan. 27, 2011
Exactly what I wanted. Added celery and carrots to the sauteed onions. Awesome biscuits. I too had the doughy biscuit problem noted by other reviewers, even after making the biscuit dough before the filling and adding to hot filling. Turned off the oven and left the dish in the warm oven for about 10 more minutes and the doughy problem rectified itself. As a vegetarian, it's hard to find satisfying winter comfort food, so I subbed in seitan and "not-chicken" broth. Stored leftover filling in separate container than biscuits and reheated in the toaster oven. Perfect snowy comfort food!
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Tasty Breaded Seitan

Reviewed: Feb. 3, 2011
For what it is, this is a GREAT recipe. Tasty, easy, and makes the outside of the seitan crispy, almost like fond on beef. My gripe is that it's not like breading. I wanted something more like breaded chicken fingers, and thought something magical would happen to the nutritional yeast when it hit the hot oil, allowing it to be converted into breading as the recipe name suggests. After tasting the first delicious batch, I added breadcrumbs to achieve the desired effect. Is there a way to rename the recipe so it's "crispy" instead of "breaded"?
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Rhubarb Pudding

Reviewed: May 21, 2011
Way too sweet and I used half the sugar called for. The boiling water seemed to make the batter portion gooey and not really baked in parts. I think if you cut down on the sugar you should also reduce the water. Simple, yes, but not a great use of rhubarb.
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Napa Cabbage Salad

Reviewed: Jun. 15, 2011
People always ask for the recipe when I take this salad along. I've used all kinds of cabbage for it, and it works fine (even though I have never shredded it), and a variety of oils and vinegars--I prefer rice vinegar over the cider called for. I also halve the oil.
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Oct. 28, 2011
Easy and tasty--a great start. 4 stars because although it needs improvement, it's easy, forgiving, and edible as written. Followed other suggestions to add boullion and cumin. Adding just enough water to cover meant that I got some sticking on the bottom, so I kept adding stock to cover by a couple inches to minimize sticking/burning. Enjoyed it for dinner last night and lunch today with hot sauce. Travels well--just keep the yogurt on the side until it's reheated--so it's great for making in quantity and taking for lunch. Great vegetarian dish as written, or vegan without the yogurt.
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Spanakopita (Greek Spinach Pie)

Reviewed: Mar. 11, 2012
Despite cooking off every ounce of liquid and draining the cooked spinach, it was still soggy. I used twelve sheets of phyllo and the filling was still too abundant-and I made a 9x13 pan. And the filling wasn't that flavorful. I tried it hot, warm, and cold and it just wasn't as good as I can get at any of the Mediterranean restaurants around town.
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Irish Soda Bread

Reviewed: Mar. 17, 2012
This is a very good cake/sweet bread. It is NOT good Irish soda bread. It is sweet and cakey and without the tang of soda.
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