magpie81 Recipe Reviews (Pg. 1) - Allrecipes.com (13563315)

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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Dec. 27, 2011
Wow, this is tasty and easy! Due to what I had on hand, I increased the kale, skipped the honey, carrots, sweet potatoes, and apricots. I also reduced the salt and potatoes, and added about a cup of orzo. I also skipped the bit about the cornstarch. It came out with wonderful flavor and heartiness!
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Ukrainian Meat Filled Cabbage Rolls

Reviewed: Oct. 8, 2011
I turned this into a vegetarian dish by substituting fake meat crumbles for the ground pork and veggie broth for the chicken stock. It worked pretty friggin' good! I'd reduce the pepper a bit, and reduce the salt by a little bit more. (I think that's only cause of the veggie crumbles; not a meat-ful problem.) I did use vinegar in the boiling water. I used savoy cabbage and cored it but did not cut the leaves off. They weren't hard to get off at all. I did boil them longer than instructions, and found them surprisingly easy to roll and have stay put. Not too sure if the cooking time had anything to do with that or not, though.
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Photo by magpie81

Squash and Kohlrabi Empanadas

Reviewed: Aug. 18, 2011
My modifications: when sauteing the garlic and ginger I added half a yellow cooking onion, diced, and then omitted the green onion called for later. I used closer to a sprinkling of nutmeg than a pinch. possibly as much as a 1/4 tsp. I used 2 boxes of store bought pie crust (4 rounds of dough), and did not roll them out. I used the lid to a Nancy's Yogurt container (5.5 inches in diameter) and was able to fit 4 rounds in each pie crust for a total of 16 empanadas. I had a TON of stuffing left over, so I used the pie scraps and fashioned two mini-pies using pie tins made for a toaster oven. I think I liked the mini-pies better than the empanadas because the crust-to-stuffing ratio was better; they weren't as pretty though. Alternately, I bet homemade crust cut into 6 to 7 inch empanadas rounds would have a good ratio. Overall a very tasty recipe. It was my first time working with kolrabi. I will definitely cook this recipe again! Update: did cook this again, and completely skipped the empanada and went with pies. Used a muffin tin and they came out ADORABLE! See photos :)
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5 users found this review helpful

Carrot Cookies II

Reviewed: Jul. 19, 2009
I had huge problems with this recipe. My first cookie-sheet full flattened out like pancakes. So I added a bunch more flour and tried again. Apparently I got too much flour cause they didn't flatten out as much as a cookie ought to, and they burned. At that point I cut my losses and ate the dough. All of it was very tasty. I live close to sea level... maybe this recipe is more suited for mountain dwellers.
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1 user found this review helpful

Maple Dill Carrots

Reviewed: Jul. 19, 2009
I tried adapting this for the microwave: reduced serving size to 2. Submerged carrots in water and nuked for 3min. In separate bowl did sauce ingredients for 10 seconds, three times with plenty of mixing in between. Drained carrots and combined with sauce. More mixing. Sauce was still pretty liquidy, and I accidently over did the salt, and took other's advice and under-did the pepper. Inspite of all the changes it was still pretty good. I'll have to try it again some time and do it the traditional way.
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Nicole's Winter Carrot Zucchini Bread

Reviewed: Jul. 17, 2009
Great dense and moist bread. A little heavy on the cloves in my opinion. I did a side by side comparison with the carrot Zucchini Bread recipe and this was the winner hands down. Although I might like to add orange zest next time, like is done in the other recipe.
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Carrot Zucchini Bread

Reviewed: Jul. 17, 2009
The orange and lemon zest was a delight, however overall spicing was really mild. Next time I'll add more cinnamon and nutmeg and cloves.
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1 user found this review helpful
Photo by magpie81

Old-Fashioned Italian Zucchini Fritters

Reviewed: Jul. 16, 2009
Great recipe! For everyone who used dries basil, I HIGHLY recommend using the fresh. I also think it might to nicely to add some garlic, I ended up sprinkling granulated garlic on top, but I might try adding crushed garlic into the mix. It really does take a lot of oil though. I noticed that when the oil got low it turned out more eggy and if the oil wasn't hot enough it ended up soggy and oil-soaked. Frying is tricky business!
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13 users found this review helpful

 
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