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Mint Chocolate Chip Cookies

Reviewed: Nov. 30, 2010
I used Betty Crocker's Gluten Free Chocolate Chip Cookie mix, which already includes the chocolate chips, so I skipped the semisweet chunks & creme de menthe chips. 4 drops of green food coloring made the dough VERY green, so I stopped there. However, the color baked out, so the final product was BARELY green & I wish I had done all 6 drops. The mintiness is PERFECT & I'd like to try them with the creme de menthe chips (just have to find them)! These cookies were gone in a day & definitely deserve 5-out-of-5 stars!
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23 users found this review helpful

Quinoa and Black Beans

Reviewed: Apr. 15, 2010
I omitted the cayenne & added 1 diced red bell pepper, 1 yellow bell pepper, 2 small tomatoes & lime juice. This recipe is A-MAZING! And very forgiving--I'm looking forward to playing around with it more as I think it'll be a regular dish in our gluten-free vegan house!
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0 users found this review helpful

Grilled Bruschetta Chicken

Reviewed: Aug. 28, 2009
While it was enjoyable as is, feedback from my diners determined "something's missing..." I plan on making again & seasoning the chicken w/ garlic powder & using regular mozzarella (not low fat, which was a bit rubbery out of the oven).
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German Pancakes II

Reviewed: Jul. 21, 2009
I have to eat gluten-free, so I used 1/4 cup gluten-free all purpose baking flour, 1/2 cup milk, 1 Tb butter and 3 eggs. The pancake bakes perfectly at 425 degrees in 18-20 minutes (feeds 2). We've made this multiple times with variations using cinnamon, cocoa powder, honey, or pumpkin pie spices baked in, which are all fabulous options. Maple syrup is our favorite topping.
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: May 24, 2009
What a delicious and sinfully easy recipe. I'm sure it will be a regular in our rotation. The recipe is great as is, though I've played around with it a bit. We enjoyed the recipe with sweet red bell pepper, and 1 cup Mexican cheese blend with 1 cup fat free cottage cheese for the cheese mixture and garlic powder added a great depth of flavor.
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1 user found this review helpful

Eclair Cake

Reviewed: May 20, 2009
Such an easy, but sinfully delicious dessert! We like to vary the pudding (french vanilla is still our favorite so far).
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Creamy Pumpkin Pie

Reviewed: May 20, 2009
I'm going to be using fresh pumpkin for pies for the rest of my life. This was the best pumpkin pie I've ever tasted.
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2 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: May 18, 2009
This is a perfectly fabulous recipe as written; however, for the second go-round, I used extra chives & extra egg whites for more intense flavor & texture.
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Sunshine Toast

Reviewed: May 18, 2009
My fiance likes his "sunshine toast" on top of another (thin) slice of bread with cheddar & muenster sandwiched in between - like a grilled cheese with a runny egg on top. I use smart balance on the bread, season the egg with oregano, salt and pepper & recommend using a lid/cover to cook the egg quickly & evenly. This is remarkably creative & not to mention, sooo delicious!
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Flourless Peanut Butter Cookies

Reviewed: Dec. 30, 2008
I used 2 cups natural peanut butter, 2 eggs, 1 teaspoon vanilla, 1 cup sugar & 1/2 cup brown sugar. I used a tablespoon to measure them out onto the baking sheet, which made about 36 cookies. They baked for 8 minutes. I pressed chocolate kisses into them when they came out of the oven. These are absolute heaven, completely addictive & will surely be a lifetime favorite as they are unbeatably simple!
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Potato Latkes I

Reviewed: Dec. 24, 2008
Based on reviews, I used an entire small onion and only 2 eggs. They turned out perfectly. My fiance rated them a 10 out of 10, saying he could eat them everyday!
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4 users found this review helpful

Eggplant Parmesan II

Reviewed: Oct. 25, 2008
My fiance and I agreed that this is one of the best meals we've ever made. We served the eggplant over roasted spaghetti squash with garlic marinara. We had enough for 4 and finished it all just the 2 of us!
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Shrimp Scampi V

Reviewed: Sep. 29, 2008
I used 1/2 olive oil & 1/2 butter, less white wine & fresh lemon juice. Delicious!
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2 users found this review helpful

 
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