L Recipe Reviews (Pg. 1) - Allrecipes.com (13351162)

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Applesauce

Reviewed: Nov. 4, 2012
Yum, yum, yum (but I made changes). I used a heaping teaspoon of cinnamon and just a pinch of cloves. I also let the apples simmer for 25 minutes after they boiled and then used a potato masher to get them smooshier. I only added about a tablespoon of stevia for sweetener.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Oct. 12, 2012
Cooked on low for 8 hours and put the meat and veg into the oven on warm in a casserole dish while I added the cabbage to the slow cooker on high for an hour and a half. The cabbage was not cooked after that time so I transferred the broth and cabbage to a pot on the stove and boiled it another 10-15 minutes until it was cooked. Yummy but my corned beef brisket didn't have a mythical seasoning packet (nor had I ever seen that) so I winged it with some peppercorns, bay leaves, and sliced garlic. Maybe it was missing a little sans packet, but it wasn't perfect.
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Sep. 24, 2012
I had two heads of CSA red cabbage and was trying to find a way to use them. One went to this recipe, made with about 1/8 cup of sugar, but otherwise followed. It was tasty enough. I should have peeled the apples, I wondered but since the instructions gave no help I didn't and we all ended up picking out green apple skins. I made Jagerschnitzel along with this and we had our own little Oktoberfest.
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Hearty Jambalaya

Reviewed: Sep. 23, 2012
I'm long overdue in reviewing this recipe, I make this whenever I find chicken/turkey andouille sausage. My husband, tween, and I love this recipe and I've made it for friends and they've loved it, too. We serve it over brown rice for extra fiber and definitely prefer using uncooked shrimp as the recipe calls for instead of precooked (I've made it both ways).
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Warm Swiss Chard and Mushroom Salad

Reviewed: Jun. 24, 2012
OK, I made modifications, but it was definitely 5-star! I used about 2 tablespoons of white wine vinegar instead of the balsamic. Balsamic can be intense and I just didn't want that flavor tonight. Also, I'm not a bleu cheese fan, so I crumbled the same amount of the chipotle cheddar I had on hand. It didn't have too much of a vinegar bite with white wine vinegar and the chipotle added some nice heat. Yum-yum-'lish!
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Collard Greens and Beans

Reviewed: Jun. 17, 2012
I read the reviews and did a few variations based on that. I used 4 slices of turkey bacon on account of my family not eating pork but it left very little fat in the pan. Before adding the onion, I added about a tablespoon of butter and sauteed the onion in that and whatever crusty turkey bacon bits stuck on the pan. Instead of water I used vegetable broth (what I had on hand) but accidentally flooded my greens. I read the liquid should just cover them but missed the 3/4 cup in the ingredients list, oops. I also used closer to a tablespoon of red pepper flakes (just eyeballed it) on account of my family loving spice. We ate this over brown rice and the flooded greens gave it a soupy consistency that we all liked. I'll definitely repeat this one and I'll watch how much broth I add next time (although no one disliked it as I made it).
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Orange-Chip Cranberry Bread

Reviewed: Dec. 24, 2011
I wanted this recipe because of the chocolate chips and then in the making of it I decided I didn't want them... Should have left them, the bread is really tart with only one cup of sugar and no chips. I did add the glaze after discovering the bread was too sour for our liking without chocolate chips and that made it palatable. Otherwise nice consistency, BEAUTIFUL to look at, but add the chips or more sugar if omitting!
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