ReelLove Recipe Reviews (Pg. 1) - Allrecipes.com (13770897)

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Spaghetti Squash I

Reviewed: Jun. 27, 2008
I made this last night with no olives or feta (not a fan of either). Instead I used 1/2c. canned petite diced tomatoes (instead of fresh), 1c. sliced zucchini, 1/2c. sliced mushrooms, 1/8c. reduced fat greated parmesan cheese, and 1/8 c. romano cheese, and about 1T. of Kosher salt. This was amazing! A great main dish or side dish, and so colorful!
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1 user found this review helpful

Peanut Butter Cake II

Reviewed: May 10, 2010
I lightly marbled this recipe with a standard chocolate cake mix to make a fantastic Recees Cup Cake for my sisters wedding. Just put both mixes in gallon ziplocks and cut the corners to help dot the batter into the pans. Be sure to do the PB batter first because it's thick and the chocolate will fill around the PB blobs. Frost inside with PB and ouside with chocolate. Your family will go nuts!
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3 users found this review helpful

Chicken Fried Chicken

Reviewed: May 22, 2013
Perfect everytime! I always soak my chicken in buttermilk overnight (grandma's tip), and I did add more seasoned salt, plus a handful of cornflakes and French's Onions into my food processor to make the crust. Results were AMAZING! My boyfriend said it was better than his momma's!
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1 user found this review helpful

Delightful Strawberry Dessert

Reviewed: Jun. 29, 2010
Healthy Version, YES! I made this using a 1/2c. Splenda, and 1/2c sugar, plus 1 tsp vanilla extract. Left out the coconut and instead of sugar, gelatin and heavy cream, use FF coo-whip. Super fast and easy and a much lighter summer treat!
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13 users found this review helpful

Coconut Tapioca Pudding

Reviewed: Jan. 4, 2012
I used coconut milk beverage because I didn't have any canned coconut milk left. I used the vanilla kind which is already sweet so I cut back the sugar to 1/3c. I also added in a little coconut extract at the end because I'm a coconut junkie. Slightly more gelatinous than regular tapioca, but the flavor was amazing!
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4 users found this review helpful

Roasted Beets with Feta

Reviewed: Feb. 5, 2010
Just tried this recipe and loved it! I did make two changes though. I'm not a fan of raw onion flavor, so I carmelized the shallots in some of the olive oil first, and added a little garlic (who doesn't need more garlic?). The carmelization really bought out the sweetness in the shallots and balanced with the saltiness from the cheese and the tang of the vinegars.
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55 users found this review helpful

Original Irish Cream

Reviewed: Mar. 9, 2010
I make this recipe every St. Pats but I make it Fat Free. To make the FF version just change the heavy cream to FF half and half, and use FF condensed milk. It's not low sugar, but it's fat free, and you'll never know the difference!
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4 users found this review helpful

Butternut Squash Soup

Reviewed: Mar. 31, 2010
Made a few changes, added 2 carrots, 1 large or two small garnet yams and some celery. Roasted the squash, yams and carrots in the oven to carmelize. Sauted the celery with the onions. Used white instead of black pepper, added a good splash of cream sherry and used only 6 oz of fat free cream cheese. AMAZING! I also have made this using a little fat free half and half because I didn't have enough cream cheese, same results.
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3 users found this review helpful

Morning Glory Muffins I

Reviewed: Apr. 12, 2010
Great starter recipe! I made some changes though to boost the fiber and lower the fat and sugar. I added 1 cup of bran cereal (soaked in 1c of hot water to soften). Used only 1T oil. I used my homemade apple/pumpkin butter (made with Splenda), egg beaters, extra apple, craisins (I don't care for raisins), and used half whole wheat pastry flour and half white and used Splenda Sugar Blend. AMAZING! Will make these over and over! My family won't stay out of them!
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8 users found this review helpful

Dad's Pad Thai

Reviewed: Jun. 8, 2010
Sweetness problem solved! Use sweetened lime juice (you'll find it near drink mixes), and 2 T peanut butter or 2 extra Tablespoons of brown sugar. To bump up the nutrition I only used 1/2 the noodles and added 3 cups of thin sliced cabbage, plus tofu, red bell peppers, and zucchini. You can hardly tell the cabbage from the noodles if you cut it right. Excellent dish, you only needed 1 T of oil if you use a nonstick skillet.
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11 users found this review helpful

Baked Custard for Two

Reviewed: Jun. 9, 2010
Worked with egg whites and fat free milk! I used 2 egg whites in place of the regular egg, used 2 T Splenda Baking blend. Turned out amazing! I even added some sugar on one and carmelized the top for a creme brulee. I'll be making this one weekly. For WW ladies, my version is 2.5 points for 1.
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1 user found this review helpful

Vegan Red Lentil Soup

Reviewed: Apr. 12, 2010
This was ok, followed others suggestion about the sweet potatos, that was probably the best part. Definitly better the next day, and be sure to use good curry powder!
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2 users found this review helpful

 
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