red1190 Recipe Reviews (Pg. 1) - Allrecipes.com (13370142)

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Pumpkin Zucchini Bread/ Cake

Reviewed: Aug. 15, 2013
My 4 y.o. and I loved it! I tweaked it based on our preferences--1.5 c whole wheat flour, 1.5 c oat flour, 1 c coconut sugar, 1/2 c honey, 1/2 c applesauce, 1/4 c coconut oil, and no nuts. I made a dozen cupcakes and sprinkled some chocolate chips on top. I baked them for 25 min but they could have stayed in another 2-3 min. The loaf took an hour.
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Banana Oat Muffins

Reviewed: Jun. 27, 2013
Definitely a keeper! I made substitutions based on my dietary preferences and what I like to bake with, but I'm sure it's fabulous as written too. I reduced walnuts to 1/4 c in muffins and 2 tbsp. in topping. I exchanged 1/2 c coconut oil in place of butter and reduced sugar to 1/2 c sugar + 1/4 c honey. I used 2 ripe, mashed bananas (not sure the equivalent measurements, but they were good sized bananas) and eliminated the sour cream altogether. They were perfect baked for 25 min...12 oversized muffins with crumbly goodness on top!
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Tomato, Corn and Avocado Salsa

Reviewed: May 19, 2013
Love the ingredients and the concept but it doesn't have a ton of flavor. Next time I'll add garlic and some spices and black beans for some extra nutrition and flavor.
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Margarita Punch

Reviewed: May 19, 2013
Really good! Small recipe so I doubled it, and we still finished it with just a few of us. Next time I'm spiking it...sounds great with tequila and margarita mix!
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2 users found this review helpful

Hummus-Stuffed Portobello Caps

Reviewed: Apr. 14, 2013
Disclaimer: I did not have the exact ingredients to make as stated, but the entire concept is excellent and easy to tweak based on preferences and what's on hand! I used 1/4 c whipped cream cheese, 1/2 c original hummus, garlic and crushed red pepper to taste. Never would have thought to use hummus...sooo good!
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Cake Mix Cookies VI

Reviewed: Apr. 14, 2013
These rock! The batter was unbelievably good and hard to stay out of! The cookies stay soft inside which is the only way to eat a cookie! And they almost taste like a buckeye (my favorite)! I'm in love!!!
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Red Potato, Asparagus, and Artichoke Salad

Reviewed: Mar. 7, 2013
Great concept and flavor, but next time I'll tweak the cooking methods and times. I had mushy potatoes. And I reduced the olive oil to 1/2 c, and it's still more dressing than I'd like for that amount of food.
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Cottage Cheese, Avocado, and Black Bean Salsa

Reviewed: Jan. 12, 2013
I'm not sure what all the fuss is about. I made it nearly as written (I only had 24 oz cottage cheese), and it was bland...can't imagine it with another 8 oz! This shouldn't surprise me because the salsa is the only real thing with flavor. So I added 1 tsp of chili powder, 1 tsp of garlic powder, and 1/2 tsp of cayenne for some flavor and probably could have added more. Now it's probably 4 star. I'll keep playing around with the spices to make it 5 stars because I love the concept and the nutritional value of the ingredients!
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Creamed Cabbage

Reviewed: Jan. 1, 2013
This recipe was good, not great. Personally, I think I would have liked it better just sauteed in the butter with the bacon flavor minus the sour cream. I know that wouldn't be creamed cabbage, but it's just hard to beat cabbage fixed that way!
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Cornbread Casserole

Reviewed: Dec. 21, 2012
This was really great! I used a 15 oz box of mix instead of 8 and it came out really well. I think next time I will try to bake it at 375 for 30 min to keep the cheese from browning so much and maybe keep it a tad bit gooey-er...but everyone loved it!
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Banana Banana Bread

Reviewed: Sep. 7, 2012
I agree this is a good base recipe, but it seriously lacks flavor (and I added a tsp vanilla and sprinkle of cinnamon). Next time I'll increase the vanilla, play around with some spices, add chocolate chips and substitute whole wheat flour for all-purpose, coconut oil for butter and honey and/or applesauce for part of the brown sugar.
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Eggplant con Queso

Reviewed: Aug. 18, 2012
Decent dish although I'm not sure about the size of eggplant that's called for since they vary so much. I used Japanese eggplants and roasted them unpeeled first to maintain the nutrients. I don't use heavy cream, so I tried someone else's suggestion of sour cream and left out the flour. I also don't know what poultry seasoning is, so I used some garlic powder, chili powder, cumin and minced onion. I also only baked for 20 min since I'd already cooked the eggplant. I didn't see the point of an additional 10 min.
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Mom's Zucchini Bread

Reviewed: Aug. 9, 2012
I ran just shy of enough sugar and substituted 1/4 c honey for the same amount of sugar. I also subbed 1 c coconut oil for the vegetable oil. It was fabulous! All 3 kids gobbled it up after ewwwing the entire time because it was "zucchini" bread. Can't wait to tweak the recipe to make it a bit healthier...bet it's still amazing!
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Greek Pasta Salad with Roasted Vegetables and Feta

Reviewed: Jul. 9, 2012
This is 5 star warm, but only about 3 after being refrigerated, so I'll have to make less at a time and eat it fresh. I substituted spinach leaves for arugula and roasted cherry tomatoes for sun-dried (but I'm sure sun-dried would be even better). I also used about 1/2 the EVOO called for. Fantastic!
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Eggplant Au Gratin

Reviewed: Jun. 24, 2012
Great, healthy, easy way to make eggplant! I grilled my veggies (I also added zucchini, mushrooms and green peppers) and layered it all in one big casserole dish. Yum!
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Apple Peanut Spinach Salad

Reviewed: Jun. 13, 2012
Loved it! I didn't measure any of the salad ingredients since I was just making for one...just threw handfuls on the spinach. For the dressing, I did substitute apple butter as suggested because I don't have any chutney. I also only used 1/2 T of sugar and thought it was plenty sweet enough. Next time I will definitely try dried cranberries and feta!
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Raw Vegetable Salad

Reviewed: Mar. 28, 2012
This is a good recipe, I had to reduce the mayo to 1 cup so it wasn't swimming in it and sugar down to 1 Tbs because I couldn't imagine it being any sweeter with the other flavors. Also, if I make it again, I'll chop the broccoli and cauliflower much smaller--almost to crumbles--because the leftover peas, peanuts and cranberries at the bottom of my bowl were the best part without having to navigate good size, crunchy pieces of veggies. Or maybe I'll even try it without as a pea salad!
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Veggie Skewers

Reviewed: Mar. 18, 2012
I don't get all the rave reviews. It's ok, but it's a bit more lemony than anything else. I also added peppers and grape tomatoes, but the peppers were not done when all the other veggies were. So I'd have to adjust for that if I make this again.
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Summer Garden Medley

Reviewed: Mar. 13, 2012
This is a really good, light veggie sautee. As written it isn't flavored much beyond the vegetables used, but that's a nice, fresh flavor by itself. It would also make a terrific base for burritos (with the right seasonings for mexican flair) or a light pasta toss (again, seasoned appropriately). It will be a favorite combination once my garden comes in to use up all those veggies!
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Avocado and Black Eyed Pea Salsa

Reviewed: Feb. 12, 2012
Love how different this is from any other salsa out there, and everyone at the party raved so it's a definite keeper! I did omit green onion, reduce cilantro and olive oil based on personal preferences, but I don't think it changed the overall idea of the salsa.
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