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Quinoa Black Bean Burgers

Reviewed: May 24, 2014
Excellent! We are new to vegan cooking and I used the egg substitute (1 T ground flax seed simmered for 5 min in 3 T water. Then cool) and these turned out perfectly. I also used oatmeal instead of bread crumbs. It made 6 nice size burger which I then baked on a lightly oiled alum foil at 400 degrees for 20 min, then flip and bake for another 15 min. Hope this helps others and yes, I plan to freeze any leftover patties for later in the week.
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Orange Pumpkin Loaf

Reviewed: Oct. 6, 2013
This is delicious! I made it without the cinnamon (family member allergic to it) and it was still wonderful. So moist. I used a whole orange processed. Froze the bread to carry to a relatives home. It disappeared within 24 hours. I will be making this again. Thank you!
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Marrakesh Vegetable Curry

Reviewed: May 3, 2013
This is so good!!! I do cook mine a bit longer so the vegetables are cooked...that's just my personal taste. I prefer my sweet potato soft. I have to omit the cayenne pepper to keep my mouth on earth,lol, but otherwise is to just fabulous!! I eat it on rice (warm) or alone (cold) the next day for breakfast. I've also frozen small containers of it. Thank you for this recipe!
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Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Jun. 10, 2011
I'm giving this 5 stars because while it might not be the "exact" same dressing, it's a close copy and goodness, it's deeeeee-lish! I make a double batch (14 servings) and store it in the frig in a Good Seasons cruet. It's keeps for at least a week....maybe more but it doesn't last that long in this house.
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Cranberry Swirl Coffee Cake

Reviewed: Feb. 9, 2011
It made a small bundt cake - needed more batter or something. Not sure if we will make it again. It was good ...but not great. Like, I'm not going to lie in bed and think "oh that was soooo good." No, it's almost forgettable. And this coming from someone who just loves cranberries.
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Creamy Chicken Rice Soup

Reviewed: Feb. 9, 2011
Mmmmmm, deeeeeelish! We added extra veggies just because we like them.
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Dee's Health Bread

Reviewed: Feb. 1, 2011
This was excellent. I scaled it down to 24 servings and it made 2 loaves - not huge loaves but just the right size for my DH and self. (I used just 1 egg for the two loaves.) Two loaves is about right for the week so I will be making this frequently from now on. I did buy some 5 grain cereal to add to it this next time. We both felt it needed more whole grains. I did add some whole flax seed, quinoa, oats, sesame, and sunflower seeds the first time around. Also, per another reviewers suggestion, I did soak those grains in a bit of water while I was mixing things up. Just enough water to cover the grains. So use whatever grains you have handy. This is a super easy recipe and very, very tasty! Makes great toast and even garlic bread for those Italian meals. Thank you!
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Apple Crumble Pie

Reviewed: Jan. 11, 2011
This is very good however next time I will decrease the sugar just a bit. Otherwise we all really liked it and I give it 5 stars.
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Beet Bundt Cake

Reviewed: Jan. 11, 2011
I have to tell you this is just delicious! I made this for a friend's birthday - and her five girls can't stand beets - put the chocolate glaze on it from this site and they devoured it. Gone. In one night. It is so moist and rich tasting. I am making it again for someone else today. Enjoy!
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No Cinnamon Pumpkin Pie

Reviewed: Nov. 5, 2010
If you know of someone who loves pumpkin pie but allergic to cinnamon, look no further. This is it! Without any cinnamon!
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Favorite Banana Blueberry Quick Bread

Reviewed: Oct. 17, 2010
I've made this twice now. Substituted 1/4 C applesauce and 1/4 C butter for the shortening. It came out great! I've also used 1/2 C white sugar and 1/4 C spenda brown sugar and there was no difference in taste. This last time I doubled the recipe to make 2 loaves, and used 3 eggs plus 1 egg white. Came out fine. Excellent way to use up those older bananas.
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Tangy Dill Potato Salad

Reviewed: Jun. 15, 2010
Very, very good! I added some fresh cut up cucumber (scooped out the seeds first) and used a Vidalia onion because I didn't have any green onions. Be sure to use FRESH dill. Quite yummy! :)
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Three Bean Salad

Reviewed: May 27, 2010
Perfect! Although I used 2 cans of each of the beans and still had plenty of juice/sauce.
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Cranberry Pineapple Walnut Relish

Reviewed: May 27, 2010
This is super easy! Add as a side to your favorite poultry dish or go it alone with a dollop on top of some cottage cheese.
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Ratatouille

Reviewed: Apr. 24, 2010
Delicious! I had to use a can of diced tomatoes, but it still turned out just wonderful. I did not use any extra salt between the layers of vegetables. Just the cheese. There were NO leftovers. LOL
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Chicken Pot Pie IX

Reviewed: Jan. 8, 2010
Oh yum! This is just dee-lish! I used a bag of frozen soup veggies (with carrots, onions, celery, corn, green beans, lima beans and plucked out most of the okra), about a cup of green peas, and heated those up right after I lightly sauteed the fresh onions. The sauce is excellent and right on the money. We will be making this again...and again...My husband said the leftovers in his lunch the next day were just as good!
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Snow on the Mountain Green Beans

Reviewed: Nov. 14, 2009
This is excellent and a nice change for green beans! Even my college-age son who is a picky eater (especially when it comes to vegetables) really liked this recipe. So much that he took the leftovers back to his apt! This is a winner. I probably used 2 T lemon juice and only 1/4 C feta cheese crumbled. That was plenty.
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Broccoli with Garlic Butter and Cashews

Reviewed: Aug. 15, 2009
This is fabulous! Even my college age son will eat broccoli fixed with this sauce. I did make a few changes to "lighten" it. I use 2 T butter, 2 T brown sugar, 2 T light soy sauce, and 2 tsp white vinegar. Everyone will love this-guaranteed!
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