Melinda Recipe Reviews (Pg. 1) - Allrecipes.com (13486786)

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Sean's Falafel and Cucumber Sauce

Reviewed: Aug. 11, 2009
The first time I made this, I followed another reviewer's suggestion to bake them. I found them too dry. This time, I made smaller patties (about 18) and pan fried them in olive oil until brown on both sides, and then baked at 400 for 3 mins. They were moist and delicious without being oily! I also made the cucumber sauce a few hours ahead and the flavours married perfectly. A keeper!
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Spaghetti Squash I

Reviewed: Oct. 1, 2009
Very good recipe! I used about 1/3 cup sliced kalamata olives and used halved grape tomatoes. It was delicious, but needed something on the side - I was still pretty hungry afterwards. It was a fun sensory experience for my 1-year-old daughter, too! Thank you!
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Simple Swiss Chard

Reviewed: Nov. 30, 2009
Excellent and so simple! The flavour was wonderful, and my family enjoyed it. No changes necessary!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 16, 2009
I've made this for 2 different Christmas parties and both times it received RAVE reviews! I left out the nuts and instead sprinkled finely chopped candy canes on top. Excellent! Leave it out of the fridge for a couple of hours before serving to achieve the perfect texture.
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Cinnamon-Topped Rhubarb Muffins

Reviewed: Jan. 23, 2010
I didn't have fresh rhubarb (it's January in Canada), so I used frozen. I didn't thaw it first, and the texture and shape of the muffins were excellent! I'm sure they'd be even better with fresh rhubarb. I didn't have buttermilk so I thinned out sour cream with a bit of milk, and I used 1/3 c applesauce and 1/3 cup vegetable oil. Delectable!
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Hearty Multigrain Bread

Reviewed: Mar. 5, 2011
The best bread I've found for both the breadmaker and to bake in the oven! Like other reviewers, I double the loaf, add extra seeds, and substitute the brown sugar for honey and molasses. Makes a delicious loaf, just the right texture! In my breadmaker, I use a 1.0 lb setting for a single batch, and a 2.0 for a double. The light crust setting works best.
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Blueberry Sauce

Reviewed: Jul. 28, 2011
Excellent sauce! As recommended by others, I make it at least a day ahead to allow flavors to marry. I also recommend freshly squeezed orange juice - it improves the flavor even more. You can use any combination of berries; I usually use frozen with success.
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Curried Butternut Squash and Pear Soup

Reviewed: Oct. 24, 2011
Excellent soup! The squash took one hour to bake. I used vegetable broth and coconut milk instead of the half and half. I think the coconut flavour suited the ginger and curry flavours very well! I received requests to make this one again!
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 12, 2012
Excellent muffins! As many before me have suggested, the addition of vanilla, nutmeg and cinnamon to the batter and more cinnamon to the crumb topping make these superb. I also use canola oil instead of the butter. Delish!
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Lemon Cream Cupcakes

Reviewed: Jan. 31, 2012
The cupcakes are divine! A lovely, light texture. I didn't try this frosting though; I used the Wilton Lemon Buttercream frosting, which has just the perfect amount of lemon. I halved the cupcake recipe, and the Wilton frosting made the perfect amount to pipe onto 15 cupcakes.
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Chocolate Chip Banana Muffins

Reviewed: Feb. 16, 2012
Easy and excellent! I used only 1/4 cup oil and 3/4 cup yogurt (6% M.F.) and they were moist and delicious. I made 24 mini muffins (baked for 13 minutes) and 6 regular muffins.
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Poppyseed Dressing

Reviewed: Jun. 10, 2012
Excellent recipe! I didn't have poppy seeds so I used chia seeds, giving it a bit of a nutritional boost. They thicken it a bit too, so if you don't want it too creamy, add a bit more vinegar. The flavours are even better the next day.
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Bean Quesadillas

Reviewed: Nov. 4, 2012
This was great! I found the veggie mixture a little bland, so added 1 tbsp chili powder and 1 tsp ground cumin. I covered half of the tortillas with filling, topped with cheese and cilantro, then folded them in half and broiled them for a few minutes per side, without olive oil. I served them with sour cream, guacamole and salsa. They received rave reviews from adults and kids alike! An easy, tasty, satisfying and nutritious vegetarian weeknight meal. Thanks for a keeper!
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